Christy Frank

9.3

It’s a bit unusual in the land of Syrah. But this estate is home to a little patch of old vine Gamay which does very nice things in the bottle. The wine has the bright, vibrant red fruits typical of the Gamay grape. But on the finish, there’s a kick of black pepper more typical of the Rhone Valley. It makes for an appealing combination. It’s complex, a little geeky, and highly drinkable – a mix that we find pretty irresistible.
— 6 years ago

Christy Frank

9.2

It's from a tiny sub-region high up in the Valle d'Aoste where it can get hot during the day. As hot as hell... or in this case, as hot as enfer. A classic Alpine wine - all brambly, wild berries, with a rough and tumble rustic richness, balanced by classic Alpine freshness. And as with past vintges, it's one of those wines that may even be better the second day...even the third day. Maybe for an eternity, which would be handy if you actually find yourself in the Dante-esque scene depicted on the label. So grab a bottle, pop it open, and try really, really hard to make it last past day one. (We can't promise you'll make it to heaven, but you can at least have a taste!) — 9 years ago

Christy Frank

9.5

Domaine Lucci Gris Blanc 2015: Pinot Gris. Pinot Grigio. Same grape, right? Yes, but not yes. "Gris" typically indicates a wine made in a fleshier, more complex style than your basic striped down "crisp white wine." And this one is no exception to that loose rule. It's definteily not stipped down version of anything. It's the saignee (bled off) white juice of the crazy pink Gris Gris above, fermented in a combination of ceramic and oak. It's fleshy and textured and almost opulent, but with an underlying minerality that's there if you look for it. Dare we say it's sexy? Yes, we dare. — 9 years ago

Christy Frank

9.5

Domaine Lucci Wildman Pinot Noir 2015: We're not sure what's behind the "Wildman" name. We've heard it makes reference to Tim Wildman, MW extraordinaire and leader of the fabulous James Busby wineland tours. Or it could easily refer to Anton himself - not a stretch given this is the man who's been known to wear hot pants to official Aussie tasting events. Or may it refers to the general wildness of the wine - whole bunch, nothing-done-to-it pinot noir that manages to be juicy and earthy, structured and gluggable, a touch funky but not at all dirty. If you've had the Noir de Florette, this one is the deeper, darker, very slightly more grown up version. It's awesome. And a great peek into all that's new and different... and wild... from the land down under.
— 9 years ago

Christy Frank

8.9

Tough to beat at the price. Great people, great wine. This is classic Chenin-y Chenin - bruisey apple, lemon bread/wet hay/wet wool (pick your Chenin-y Chenin term) with a kiss of honey and a sneaky complex minerality. — 6 years ago

Christy Frank

9.0

A lightly macerated red? A rose with a little extra skin contact? What's the difference? Nothing really - it all depends on your state of mind (and in our cases, where we have room on the shelves!) So call this one whatever you need to justify trying a bottle. Because it's awesome. It's classic glou glou from the obscure grolleau grape, grown organically in the Loire Valley. It packs a major flavor punch with a little tart berry fruit, a touch of spice, excellent with a chill and just 11.5% abv so it's highly glugable. And it comes in three sizes - in non-Goldilocks form, we think the jerobaum is just about right. — 9 years ago

Christy Frank

9.0

I really don’t know all that much about this wine. Syrah grapes. From the Solstice Vineyard in Sonoma. Made by Tony Coturri, a natural winemaker from the days before “natural wine” was a buzzy, cool-kid wine word. Which means it’s unfined, unfiltered, nothing added, no color-stripping, etc. etc. etc. So all that good stuff is assumed. But what I do know for sure? It’s delicious. And very much in that category of “rose for people who don’t like rose.” Deeply colored – electric pink – with oomph and a bit of structure, layered and lushly textured. I had it at a tasting a few weeks back – one sip among many. I went back for more. I was told there were just two cases left. I took them. They’re here. So grab some! — 9 years ago

Christy Frank

9.0

Jutta won’t believe how beautiful this wine is! OK, groan-worthy puns aside, Jutta Ambrositsch’s rose really is beautiful wine. When not in the vineyard, she’s a graphic designer, so the attention paid to the details isn’t all that surprising. A gorgeous shimmery pink in a lean, tall bottle with a clean, minimal label, this wine is beautiful to look at. And it’s beautiful to taste. It’s striped down, elegant, with crystalline berry notes and subtle minerality. Layers are there if you’re looking for them. Or just gaze on the beauty of the bottle. Either way, it’s worth the splurge.
— 9 years ago

Christy Frank

9.0

Love this one. But full warning – it’s unfined and unfiltered and that extra year in the bottle has resulted in a bit of sediment (well….maybe more than a bit). You see this in red wines with age, so it’s also expected in the pink ones – it just happened more quickly in this particular bottling. We’ll admit that the floaties can look a little scary in the bottle, but don’t let them frighten you off. Because you don’t want to miss this one – it’s tangy and tart with pink grapefruit notes. Breakfast wine, if you’re in need of one. Super refreshing – almost bracingly so. So just decant it. Or pour it slowly straight into your glass. Or plastic cup…. Because this one is just about perfect for porch pounding. (Or park bench pounding, if you’re not in possession of an actual porch.)

— 9 years ago

Christy Frank

9.5

There's a reason pinot gris is called 'gris' and not 'blanc'. It's technically not a white grape - it's a 'gray' grape - a seemingly white grape that with enought skin contact turns.... pink! So you can consider this a white wine with a lot of color, or you can consider it a rose. But whatever you consider it, it's damn good. It's like a combination of peach juice and crushed raspberries with tangy acidity and a bit of tannic grip. Chill it down for a high glug factor, or drink it just a little warmer than your typical rose to let the sneaky complicity shine through. — 9 years ago