First to rate this. 7.5% alc/vol. Label states “Made entirely from red-fleshed apples. 0ff-dry...Descendants of Kazakhstan’s wild apple forests...The pigment-rich apples yield a coral cider naturally rich in flavors of watermelon, strawberry and rhubarb”. Medium sized bubbles, foam ring persists long after pour. Coral pink in color with great clarity. Primarily apple aroma, simple profile but floral and perfumed. Crisp in mouth, very fresh tasting with a hint of unripe or green fruit character, good malic presence, moderate pulp astringency on finish. Some watermelon and strawberry character in flavor but I’m a poor identifier of rhubarb. A treat, worth seeking out. Produced in East Wenatchee WA, USA. Nanocidery makes seven ciders, 200 cases in its first year, up to 1800 cases after two years — 2 days ago
Rose-gold belly with snowy top. Foggy lacing turns ocean plant silhouettes. Sweet nose of marmalades, lemon and orange. Red grapefruit, orange bread, candied orange peel; tropical notes of pineapple and banana. Lemon merengue. Big resinous punch of dry, crystalline hops dusting white grapefruit, sharp white pepper, lemon pith, lime juice and just enough clementine to sparkle with glints of sunshine. — 6 days ago
Aromas of sweet fruit and earthy notes lifted by the floral Viognier. This needed thirty minutes to blossom. Dusty tannins carry ripe plum, cherry, blueberry fruits. The Rocks Syrah gives a pleasant weightiness, but I do wish it had some of that Rocks funk. — 4 days ago
If you ever see anything from Texas Ale Project (TAP) on store shelves, you shouldn't ask logical questions like 'is this my kind of beer?' or 'do I have enough money in my checking account since I don't get paid until Friday?' or 'is this going to be good in the 180 degree heat index of my car while I make 6 more stops between here and the house?' or 'why do you drive on a parkway and park on a driveway?' (exception: Dallas, where everyone is always parked on driveways, tollways, freeways, parkways, etc). The questions you need to ask are 'how much do they have?', 'can it all fit in my car?', and 'can those other six stops wait until I at least get home and put this all in the beer fridge?'. And then buy a metric ton of it. Or a 4-pack if you have a Smarte car. And then get home and find that the hops are perfectly integrated. Pine, citrus, perfectly balanced. Now there's a third thing to like about Dallas. 100 million angels singing indeed. Well done TAP! — 15 days ago
OMG... this is a balls-to-the-wall kind of a wine...
Very opulent, lots of alcohol, thick and creamy, confident and convincing clods of coconut oil, vanilla bean, grilled pine apple, peach yoghurt, honey glazed pastry and heartwarming scents of Bourbon.
Yes, this is as obtrusive and cheeky as it sounds. And yet... somehow... it works. RP scores 96/100.... don’t see that. But, when served slightly chilled, I like it a lot!
The label says California chardonnay and that’s partially true. 70% Chardonnay indeed. The remainder of the blend (Viognier, Roussanne, Marsanne, Grenache Blanc and even Muscat) gives this wine its unmistakably Rhône-esque personality. — 5 days ago
Peach saison cider, made with “northwest apples and juicy freestone peaches [and] French saison yeast”, 5.6% alc/vol. Not much of a head on pour, a moderate stream of pinpoint bubbles emerges from the cloudy orange-yellow cider. Apple aroma profile on nose with light yeast notes. Apple flavor profile with some peach flavor on finish. Good mix of malic acid from apples and peach fruit acids on finish. Finish is fizzy, creamy and pleasantly tactile, with slightly tart aftertaste of peaches and slightly bitter saison yeast, which I rather liked. Almost dry. Well made, wonderfully textured with layers of simple flavors; another pleasant winner from Two Towns. — 10 days ago
I’d been jonesing to try the Martha Stoumen collection for a long time. I’ve read plenty on her background - her training under Occhipinti at Cos and I love her thoughtful articulation of California terroir, natural wine, and Sicilian grapes.
This is fun bright sunshine at a meager 10%. The smell of oysters mid slurp - briny ocean and minerals. Flavors of sour lemon drop.
Attentive and still easy. — 4 days ago
This was actually my first time having this wine from Spottswoode. I expected it to be quite lean with ripping acidity, but was pleasantly surprised by the soft profile courtesy of small oak usage. Gorgeous limestone, grapefruit and lemon thyme aromatics. Nicely acidic and light bodied with a tart finish highlighted by crushed rock and lime juice. A modern take on Bordeaux Blanc. Thanks @Mark Flesher — 7 days ago
Transitioning in the Lounge. Night is a little better than day. Love the glow.
This 07 has been hanging out in my secondary storage (temp & humidity controlled but, not EuroCave) for 12 years. Time to drink up, right? Nope. The cork was super pliable with nearly no seepage. This wine has another 10-15 years of good drinking ahead with proper storage.
The nose reveals fruits that are steeped in style. Although, ripe, ruby and quite floral. Dark currants, blackberries, blackberries, black cherries, poached strawberries, black plum, touch of pomegranate, sweet tarry notes, dark chocolate, malt in malt balls, haunting caramel, whiff of black pepper, mix of Asian & Indian dark spices, incense, limestone, volcanic minerals, dry crushed rocks, leather, dry brush, liqueur, liquid fruit chocolate truffles, oak shavings, leather, some graphite, anise to black licorice with dazzling; dark, blue, red, fresh & withering florals and violets for days.
The palate would fool a lot of wine lovers/professionals. There is an earthiness about it that might take you to a warm vintage Bordeaux or a Rhône blend of mostly Grenache and Syrah.
Ripe and lush, dark currants, blackberries, blackberries, black cherries, poached strawberries, black plum, touch of pomegranate, sweet tarry notes, dark chocolate, malt in malt balls, warm caramel, some black pepper, mix of Asian & Indian dark spices, dry Provenance herbs, black offering palate heat, incense, thick layered baking spices; clove, cinnamon & nutmeg with a mini splash of vanilla, limestone, gripping volcanic minerals, dry top soil & clay, dry crushed rocks, dark, rich, turned black earth, leather, dry brush, dry river stone, liqueur, oak shavings, leather, some graphite, anise to black licorice with dazzling; dark, blue, red, fresh & withering florals and singing violets for days. The acidity is round and good but, short of the vintage. The structure, tension, length and balance are approaching their peak. The long, big finish is; ripe, lush, ruby, show the quality of the vintage, well balanced and persists until you put something else on the palate.
P.S. It just gets better & better as you slow sip it. Now, 9.3.
Photos of; kicking nighttime in the D&S Lounge. — 5 days ago