Wine Writer
You’ll love it or hate it, but this is sure as hell my kind of natural wine. Skunky nose with notes of sage, oregano, bell pepper, and pine resin. The palate is a whole different story—candied cherry, green strawberry, stewed rhubarb, and tart cranberry, all with a juicy green edge. Kinda like unsweetened red jello before it sets, in the best possible way. I think I’m in love. Vintage is blurred from condensation—2017? 2013? When and where did I even acquire this bottle?! More importantly, how can I get more?!? — 2 years ago
Translucent pomegranate seed hue moving to garnet at the core and then water-white at the rim. Bright and lively on the nose, with lots of juicy, crunchy red fruit—unripe strawberry, tart raspberry, fresh cranberry, candied morello cherry, savory and herbal accents of red licorice, black tea, fennel, nutmeg, and sage. The palate is deceptively fruity at first—light and fresh, like a fun, tasty glou-glou wine—but gets wayyy more complex through the finish, evolving to subtly oxidative notes from extended barrel aging of hazelnut skin, dried cranberry, stewed rhubarb, kirsch, and cherry liqueur. Reminds me in a way of a dry version of a red VDN like Maury or Banyuls. Absolutely delicious, and unique; unlike anything I’ve tasted before. What I love most is the journey it goes on in each individual sip—the finish is wildly different from the attack. — 2 years ago
Vibrant coral hue. Bright but restrained nose of strawberry, watermelon, guava, white gummy bear, hibiscus, and red Jello. Very dry on the palate, with tart acidity and notes of crunchy unripe red fruits, lively petillance, and a long, mouth-watering finish. A super-refreshing yet serious pét- — 2 years ago
Whaaaat? Natty Mauzac vinified in the Jura. Cloudy pale-ish lemon. Bruised green apple, lemon zest, dried white peach, angostura bitters, chamomile, Basque sidra, fresh sage, hazelnut, white mushroom, tamari, brackish minerality. A bit of CO2 prickle; bracing, manzanilla sherry-like acidity. Light and lifted but subtly textural. Begs for shellfish. Perfect for a sweltering Texas summer night. — 2 years ago
Absolutely stunning Chenin. Aromatic, slightly oxidative nose, with notes of dried apricot, almond skin, Macintosh apple peel, Basque cider, preserved lemon, white truffle, and castelvetrano olive. Bracing, saline acidity on the palate with a slightly oily texture and a nutty finish. Just a pure delight!!! — 2 years ago
Beautiful and luminous onion skin hue. A bit of reductive struck match character on the nose, in a good way. Beeswax, saline, Picholine olive brine, dried apricot, terra cotta pot, pear skin, dried red apple, freshly grated ginger, ground nutmeg on the nose. Medium minus body, medium acidity, fine, elegant tannins, lightly waxy texture. Lots of minerality on the palate. Leaves a lasting impact of depth and structure. Like a Chenin Blanc with the fruit dialed down. — 2 years ago
Bright, concentrated hazy lemon yellow with flecks of marigold.
Very fragrant, with aromas of elderflower, dried apricot, unripe yellow peach, lychee, honeysuckle, red apple skin, sage, preserved lemon, candied ginger, white grapefruit, and almond skin, which carry through to the mouthwatering palate.
A complex intersection of floral, stone fruit, saline, and savory notes, this is a show-stopping wine and an incredible value at $30 retail. It’s dry and lightly tannic, with tangy acidity and a long and evolving finish.
I had this on its own and it was delightful. I’m certain it would be a fantastic pairing with a whole bunch of different dishes and cuisines, but I kind of feel like it deserves to be savored alone as the star of the show. — 2 years ago
Parmigiano-rind umami on the nose, buoyed by aromas of lime oil and baked golden apple, with a delicate white floral perfume and an indulgent pastry cream note. Salted hazelnut skin and brisk saline sea spray invigorate the palate. Super-charged acidity and a lean but textural mouthfeel. — 2 years ago
From 62-year-old vines; the only parcel of Aligoté in the Loire! Needs a bit of time to open up. After about 20 minutes, at a moderate temperature, it’s racy, vibrant, and electrifying, with a lightning bolt of lime-tinged acidity. Notes of white flowers, anise seed, yellow apple, and almond skin are tinged with crushed seashell minerality and a hint of bitter lime pith. Begs for seafood and/or light, fresh Japanese cuisine. — 2 years ago
Nikki Goddard, DWS
Les Frères Soulier - Vert de Gris
Appearance: hazy neon goldfish
Nose: aldehyde, hazelnut skin, olive brine, brûléed golden apple and Asian pear, pastry cream, acacia, orange marmalade, cinnamon stick, candied ginger, dried apricot, prosciutto-wrapped cantaloupe, white cherry, marshmallow
Palate: very sherry-like, ultra-dry with gritty tannins and sharp acidity, earthy, dried orange peel/pith, dried apricots, baking spice, sun-baked Mirabile plum and nectarine, kirsch. Something lifted and creamy on the long, mouthwatering finish. — 8 days ago