Daron Watson

9.2

what a juicy jewel ~ dried cherries & cranberries, rose petals, hints of tar, tobacco, walnut liqueur & rosemary ~ easy drinker! — 8 days ago

Severn Goodwin

9.2

With standard Jura form, light Sherry notes today but otherwise, no new notes this evening. This wine is amazing for its quality and price ($30 from @Lyle Fass in 2019 $'s) and this will go another decade! (The walnut notes are great!)

Cork pulled for a 4H slow oxidation, then 1H decant.

Paired to lemon chicken in a dill cream sauce; cast iron pan from stove top to oven, becoming our most versatile piece of cookware!

A fantastic pairing tonight!

Prior notes:
Nose has Atlantic sea breeze, toasted walnuts, fresh walnuts, green grape skins, shredded green apple, light vinegar salad dressing and dry sandstone.
Palate has grilled green grapes, walnut flour, oxidized green apple, oxidized yellow apple, salty butter, smoked lemon with sharp acidity. The oxidative notes are balanced, but certainly make themselves noticable. Finish is forever, great wine! — a month ago

Jan de Weerd

9.4

Dark coarse tannins integrated with dry fruit of blue berry, currant and...figs??! Or is that just a figment of my imagination 😄. Great wine, fully bodied, edged in cigar tobacco and walnut, balanced finish. Celebrating this magical woman I met nearly 35 years ago. Witnessing her giving an inspirational presentation to women in leadership about ‘finding you voice and using it to make a difference’. She is amazing!! — a month ago

with Tammy

Logan Edwards

9.0

Herb and walnut, roasted coconut. Refreshing! — 9 days ago

Peter Sultan

9.2

90% Sangiovese Grosso & 10% Canaiolo Nero. Had my other bottle too young & was so tight & like a walnut. Today with 8 yrs & a decant it’s really starting to show its stuff: Barolo challenging stuffing, all lithe & sinewy roses & tar, softer, but a keeper for around 26$. What a steal. Just have to be patient. — 12 days ago

Severn Goodwin

9.0

Nose has grilled lemon, washed strawberry, vanilla cremé, wet flint rock, dehydrated apricot and warm butter.

Paired has cooked lemon slice, fresh lemon, pineapple, cold toffee candy, wet sand and medium acidity with medium finish.

Cork pulled for a 5H slow oxidation.

@David T probably has a better note...

Agreeable pairing tonight with 'Georgian Chicken'; (local) chicken thighs with dry rub, seared in cast iron, then simmered/baked in a walnut/cilantro/jalapeno/tomato paste sauce, finished with pomegranate seeds & pomegranate vinegar drizzle. — a month ago

Ryan Guy

9.6

Deep nose.. cinnamon, toasty walnut, sherry, all the oxidative things. Melon rind, Asian pear, and kiwi too. Wet stone. Zesty and freaking bright on the palate. Underripe peach, pear and green apple skin. Warmed by baking spice and this caramel apple note. Tremendous length. Sea shell, chalky structure. That green apple flavor carries the finish. Pair with Scallops. Drink or hold. Best CdP blanc I’ve had. — a month ago

Matthew Beninati

9.8

Lovely Champagne. Very feminine. From the palate through to the light carbonation. Pear and Walnut salad with a champagne vinaigrette. — 19 days ago

Tom Balamaci

9.1

This is one of the most refined amber wines I’ve had. It had the characteristic dried apricot and tea-like tannin, with a varietal, floral, bright whiff of rkatsiteli one would recognize from the white expression of the grape. Not surprisingly this complemented a Georgian meal of eggplant salad, turkey walnut stew and khachapuri perfectly. — 14 days ago

Severn Goodwin

9.1

Nose has carmel dipped strawberry, dried lemon zest, under-ripe lychee, grilled pear slice, slightly oxidized yellow apple slice and dry crushed rock.

Palate has honey drizzle over lemon slice, neutral oak, dried pineapple, pineapple core with light acidity and medium finish. A very nice wine for 2018, hitting this much too young. At $48 this is good, if you can land for under $40 it would be a way better value.

Cork pulled for a 5H slow oxidation.

Great pairing tonight with 'Georgian Chicken'; (local) chicken thighs with dry rub, seared in cast iron, then simmered/baked in a walnut/cilantro/jalapeno/tomato paste sauce, finished with pomegranate seeds & pomegranate vinegar drizzle. — a month ago