Nice silky feel, not to fruity or buttery, touch of pucker in the end, with just a hint of unicorn. — 6 days ago
Diamond Unicorn American Douple IPA 7.8% ABV by Lone Pine Brewing Company Portland, ME — 5 months ago
So before the following I am gonna tell you how well this pairs with southwest salad and potatoes that have had some Funtime in hot oil. It isn’t quite a unicorn but at least a mermaid wine. It can sing and swim. Maybe it has legs AND fins—take that Ariel deniers. Anyway. Should I be proper? On the nose a lot of salt and baked stone fruit and apple juice. On the palate a body not quite voluptuous but not quite not. Lemons (baked stewed raw and candied) and hint of salad green barely ripe peach medium plus acid. Alcohol I am guessing is...12.5. Maybe 13 but...checked label it says it is 13. Snazzy. This wine is good with the slightly spicy southwest flavors but also chill with salad so that’s cool. I also served this at thanksgiving earlier this year because it can be friends with most dishes. Falanghina does a great service to food. — 22 days ago
Bottle no 14 of 310. A true unicorn wine. Final vintage. RIP Maison des Joncs. — 4 months ago
Pale straw gold. Shy nose of quince and orange blossom. Palate is bright (medium plus acidity) yet medium bodied and yields quince, citrus, and bright straw. Finish is medium long and with just enough bitter to make you want more. A “unicorn” in that it’s about as close to true Burgundian style as I’ve had from the New World. I’d put this against a good Macôn-Village any day. Delicious with food (natch) and as a crisp summer sipper. Upscale your KFC like I did. — 3 months ago
Fun afternoon at Classic with great company. Glad you could join us Bryan.
This is unicorn wine, ladies and gentlemen. Never thought I’d get to try one of these as they are super rare (and stupid expensive). Old vines, actually, as this was the original vineyard Randy planted back in the ‘70s. Sadly, ‘13 was the last vintage of this as it was replanted. It’s undoubtedly Dunn in its power and structure with an added sweet, velvet mid palate and finish. Charcoal/smoke, roasted blue and black fruit, and clove. Finish is just a mind-blowing evolution of potpourri, baked berry pie and savory notes. Deserves a table to its own and a few more years to grow up to its potential. Awesome stuff @Mark Flesher . — 3 months ago