Mushrooms or forest floor on the nose. Leather and stewed fruits. Prunes. — 2 months ago
Had a hard time with this one. Have had it before and it was excellent, but this bottle / vintage was a bit too strong for a pinot. was expecting more fruit. Could be the food pairing so will try with another bottle. — 14 days ago
This was still incredibly youthful. Would never have guessed ‘89. — 5 months ago
93 that leans into 94 and will see another point or two with 10 years in bottle.
Sofia and I used to go to their futures luncheon for many years. This vineyard consistently yields fruit that makes one of their best Cabernet’s.
It’s lush as it enters and falls onto dry, meaty tannins. Blackberries, creamy black raspberries, black plum with skin, dark cherries & purple fruits. Dry crushed rocks, dry top soil, limestone & volcanic minerals, moist clay, dry tobacco, new, raw leather, still very woody, mixed mid & dark berry cola, plenty of baking spices-clove, nutmeg, cinnamon & vanilla, dark spices with some heat, some dry herbs, dark melted, chocolate, cocoa powder, caramel notes, bright, fresh & candied florals that are dark, red, blue and framed in violets & lavender, ver nice round acidity with a highly structured, tensioned, well balanced and polished finish that lasts 90 seconds but still lands squarely on wood. — 2 months ago
Beautiful way to start our celebration for Tiva’s birthday! — a month ago
Dec 2021 - first time trying it and loved it! — a month ago
One of my favorite GSM blends. Gloriously rich and spicy. Still years of life left. — 2 months ago
Vanessa
These are the perfect Birthday bubbles!
They’re brought to us by one of our favorite “grower” producers – Paul Bara – situated in Bouzy, a grand cru village in the Montagne de Reims ⛰️ region of Champagne.
Paul Bara owns the entire production process from beginning to end, carrying forward seven generations of family history and tradition, with winemaker Chantal Bara now at the helm.
This is the 2016 Paul Bara vintage special club rosé. It was made with mostly Pinot Noir (70%) along with some Chardonnay (30%) for brightness.
It is pale salmon 👁️ with medium(+) intensity of lemon peel, mandarin pith, white peach, green apple, raspberry, strawberry, toast, pastry, and blanched almond 👃🏻 👄 . The mousse is fine-beaded and well-integrated. It is dry with a creamy mouthfeel and elegant finish.
It’s positively delicious!
Cheers to another trip around the sun ☀️ and Happy Mother’s Day to all of the amazing Mamas! — 6 days ago