Bold and smooth. Just how I like em. — 2 months ago
[Tasted on February 4, 2021 at Home]
60% Grenache; 30% Syrah; 5% Mourvèdre; and 5% Cinsault. Aged in tank. Stewed fruit and floral notes on the nose. Red raspberry and red plum, with mineral, spice, sage and chewy tannins. Wine has a zesty saline note. — 2 months ago
Xavier Vignon thru his relationships in the region found this parcel of wine from a single domaine cellared in a concrete tank for almost 50 years.....impressed with the quality he recently bottled it.
1/2 hour decant. A breathtaking medium tawny red color. On the nose: pure and graceful notes of dried cherry, pine, cinnamon, a dusty old furniture store, floral, and raisins. Taste: A fresh, creamy, medium body wine with dried raspberry (yes there is still some fruit), orange peel, leather, herbs, green olives, crushed gravel, smoked meat, and a dried strawberry cedar medium plus finish. Most amazing we have had this year!! — 16 days ago
Coming from 7 parcels of beautifully situated vines owned by the estate all within Meursault just below the village. This wine is whole bunch pressed then raised in a 3000 litre foudre before being moved back to stainless steel for 6 months in tank and bottled with no fining or filtration in January after a total of 16 months on lees. This is clearly not an average Bourgogne blanc with weight texture and character way above its humble appellation label. A Bourgogne blanc that delivers freshness and attractive Chardonnay fruit yet is also very complex and fine. — 2 months ago
The 2019 Sauvignon Blanc is bright and crisp. Lemon peel, white flowers, mint, orchard fruit and tomato leaf are nicely delineated. The Sauvignon is done in equal parts tank and oak, with an approach that favors energy over volume. The bright, saline finish is so appealing. (Antonio Galloni, Vinous, January 2021)
— 3 months ago
Tinto is made from old-vine Lístan Negro with a small amount of co-planted Lístan Blanco, grown in hoyos in a vineyard named “Chibusque” located in central Lanzarote. The grapes were hand-harvested in mid-August, destemmed and skin macerated for 3 days before pressing into steel tank for native yeast fermentation and aged on fine lees for 11 months. The finished wine was bottled without fining or filtration the following July.
Incredibly floral, herbal, and piquant, leaping out of the glass and complimenting its bitter initial attack with plenty of grapey fruitiness and a rooty, roasted carrot umami note. — 16 days ago
Nose has juiced red cherries in stainless steel tank, dried grape vine, ripe black cherry, ripe blackberry, dry potting soil with trailing alcohol (13% ABV, seems more to us).
Palate has tannic cherry, ripe black currant, dried blackberry and steely notes. Still showing somewhat aggressive tannins, likely looking for another 10+Y in bottle or more extensive decanting time. We have noticed some mellowing of the more outlier traits in the past hour.
Decanted 4H. — a month ago
Wow, what a fun wine! Manually carbonated Gewürztraminer via soapstone bubbler in a pressure tank. BBX is now playing this cool trick to another varietal aside from their Riesling.
Notes are solid to the regular Gewürzt bottling:
Nose has Gardenia, lime peel, distant white pepper, cut flower stems and honeydew melon.
Palate has ripe-spiced pear, tangerine peel, but a effervescent texture leads to a waxy finish. — 2 months ago