Why not a triple 100’scored wine when you can have lunch with your most precious loved ones in the back yard. Duck fat fried potatoes and Gruyère melted cheese on steak supported this excellent Bordeaux. Vigorous but polished tannins combined with punchy acidity carried the dark elegant fruit to a lingering finish that led you right to the next sip. — 8 months ago
One of my favorites! Really interesting blend with lots of citrus and melon up front, followed by just a little bit of funk. Slightly effervescent. Great with food. — 2 years ago
Ripe black fruit aromas, a definite texture with the medium body, tart fruit and light acidity with some soft lingering spices. Deliciously drinkable. Happy Valentine's Day 💗 — a year ago
Happy belated birthday wine to me.
Nose is all earth and truffles and cigar tobacco; wet forest leaf and barbecue sauce. Some cheese rind and dirty sock. Definitely past it’s aromatic peak, but at 37, who isn’t?
Palate is bright though with red acids and tastes young!
Better on day two... cheese is toned down and some fruit is peeking out. — 2 years ago
Such an interesting pet nat, first encounter. White fruits peaches floral notes with creamy soft fizz balanced by acidity and silky texture and a touch of sweetness carrying through to finish. 11.2 ABV and definitely￼ quaffable! Pieces of sediment, 419 cases. — 2 years ago
Delicious and complex, but not overwhelming. Easy to drink. 85% tempranillo, 10% Graciano, 5% mazuela. Good with strong cheese or beef. Dry. — 2 years ago
Strong diacetyl notes and rich, smooth oak flavor. Full bodied. Creamy with vanilla highlights. Goes well with a heavier cream pasta dish, soft cheese, poultry, pork, or simply on its own! — 3 years ago
Always amazing! Having it with a Chateaubriand — a month ago