100% Chenin Blanc, macerated with skins — a month ago
Great for summer, a bit like kombucha — 6 months ago
Lil bubble of air in the foil, which made me worried. Opened it a couple hours before drinking it to make sure it wasn’t totally off. Tasted upon opening, it’s funky but not off. I’ve had off bottles of Escoda and this wasn’t one. Quite pretty from start to finish. At dinner, a few hours later, on the nose: cinnamon, cherry ludens, Brett/bandaids, lively. Palette: sour cherry, pomegranate, jasmine and other florals, white pepper. Finish has more white pepper and ginger candies with the powdery stuff on them. Sort of tannic still. Acid and tannin indicates we could hold the other 2 bottles for a while. — 17 days ago
Delicious. Bright and tannic. — 3 months ago
Salty and interesting but really fresh acid that jumps out — 6 months ago
Very light bodied, don’t like the smell — a month ago
Cabernet Franc, fermented in stainless steel. Red fruit green pepper and herbal notes. Fresh, juicy, some tannins — a month ago
A little dust and rubber sole off the bat for this 5yr old vintage, but it opened up brightly and the fruit was loose — 5 months ago
Total wine - red blend -70% red grenache- 11% Syrah- 8% Carigan-6% Merlot - 5% morenillo — 8 months ago
Jeremiah Diaz
Deep ruby to garnet in color; cassis, black pepper, and black cherries on the nose; medium acidity; high tannins; tastes like black plums, blackberries, licorice, and graphite with a long finish. It's big and bold. A little too much volatile acidity. Punches you in the mouth, but it's tasty. Nellie doesn't like it. — 21 days ago