Shengli Hu

9.5

Medium straw. Off dry, white peach, yellow apple, Asian pear, Meyer lemon, peach blossom, allspice, cinnamon, musk, curry spices, honey, and crushed stone. Linear zesty medium level acidity. Creamy and round mouthfeel. It was a lovely pairing with Japanese curry 🍛 we had for dinner 😋. — 6 years ago

Shengli Hu

9.0

Medium amber in color. Ginger candy, dried mango, dried pineapple, lemon candy, powder sugar, salted caramel, maple syrup, lemon curd, toasted hazelnut, stony minerality, a whiff of VA. Luscious/sweet, high acidity, 11% abv, long finish with a hint of phenolic bitterness. — 6 years ago

Shengli Hu

9.1

First time doing outdoor dining thing since Covid and found this curious Armenian sparkling on the menu: granny smith apple 🍏, lime curd, Asian pear, crushed stone, and bread dough. Zesty acidity with medium+ finish and medium body. Sunday brunch bubbly of excellent value!! Old vines of 60% Voskehat and 40% khatouini on limestone. 18 months on lees. — 6 years ago

Shengli Hu

9.2

Bright ruby with a garnet rim of medium minus concentration. Tobacco, pencil shavings, cigar, cedarwood, licorice, fresh pomegranate, raspberry, tart red cherry, stony minerality. Lightly spiced. Elevated acidity, medium soft tannins, medium alcohol. Medium body. — 6 years ago

Shengli Hu

9.1

High toned tart and ripe red fruits: plush red plum, strawberry, red cherry. Slightly brambly. Game, meat, sour cherry, clove, dried herbs, mushroom, forest floor. Sanguine on the palate. Fruits went tart. Medium plus acid, tannins, and alcohol. Medium minus concentration, pale ruby with a brick rim. Classic. Called it correctly during a blind 😊 — 6 years ago

Shengli Hu

9.0

Perfectly crushable on an early summer Friday afternoon with Oaxacan chicken mole tacos! Green and yellow apple, bruised pear, cider, orange zest, fresh herbs, and earthy funk :) Off dry with zippy acidity. — 6 years ago

Shengli Hu

9.4

Violet, crushed stone, mushroom, smoked game, black and green olives, balsamic oils, blackberry, red cherry, dark cherry, elevated acid/tannins and medium body. — 6 years ago

Shengli Hu

9.1

A Soave Classico cru. The vineyards in Casette Foscarin are situated to the north of the Soave Classico area. In calcareous soil of volcanic origin. Multiple passes through the vineyard for picking, soft pressing with low temperature maceration, and aging in barriques and tonneau for 6 months. The signature cherry blossom jumps out of the glass, CHERRY, CHERRY, CHERRY, stony minerality, hefty salinity, mushroom, dried herbs, cherry pith, yellow apricot, and Meyer lemon. Medium+ finish. Elevated acidity. — 6 years ago

Shengli Hu

9.5

Deep amber with an orange tint. Marcona almond, bruised apple and green apple, baked pear with cinnamon, marmalade, allspice, bread dough, prune, fig, dried cranberry, Japanese plum wine, caramel. High acid, long finish. 15% abv. — 6 years ago

Shengli Hu

9.0

Pale yellow in color. Dried apricot, honey, petrol, lemon custard, lemon pie, vanilla cream, banana peel, and bread dough. Piercing acidity, 7.5% abv, medium length, finishes on the creaminess hmmm... — 6 years ago

Shengli Hu

9.1

Blinded - called it a Cote Rotie 🤦‍♀️. Tart red and dark cherry, blueberry, blackberry, blackcurrant, leather, tar, crushed stone, roasted wild herbs, balsamic oil, black licorice, and black pepper. Fruit went tart and red on the palate - almost tomatoey. In hindsight it’s less floral without the black olive note signature of northern Rhone, tighter longer grained tannins, and fruit a tad riper more blue than Cote Rotie. — 6 years ago

Shengli Hu

9.0

Medium yellow. 60/40 Roussane/Marsanne. Fermentation 100% in barrel. Aged in Barriques for 14 months. Ripe citrus and tropical fruits: Meyer lemon, papaya, mango, pineapple, yogurt, yellow flowers, celery, hints of honey and ginger, bergamot oil, marzipan, and crushed stone. Medium acid, 14.5% abv, vanilla toast and baking spices with a creamy and round mouthfeel. Long finish. — 6 years ago

Shengli Hu

9.1

Vegetal radish, tart citrus, prominent minerality, slightly oily texture. High acid, low alcohol, light body. Classic. — 6 years ago

Shengli Hu

9.0

Pale ruby with orange rim. Aromatic, Tart and ripe red fruit: sour cherry, raspberry, pomegranate, some blackberry, def VA, lifted fruit and floral note: Roses, violets. On the palate there is amaro-like bitter smell, tar with notes of gravel and wet stone. Some oxidation-dried out quality. No new oak, but definitely some old, large botti or something similar. Grippy tannins. Long finish. A thing of beauty. — 6 years ago

Shengli Hu

9.3

Deep gold verging on amber. Sweet vanilla, a healthy dose of coconut, Xmas spices - cinnamon, nutmeg, allspice..., Graham cracker, butter cookie, passion fruit candy, lemon candy, honey, saffron, VA- geranium, creme brûlée, caramel, gravelly minerality, forest floor. High acid and long finish. — 6 years ago

Shengli Hu

9.4

Medium yellow. Beeswax, musk, chamomile, curry spices, white pepper, chalky minerality, golden raisin, petrol, yellow fig, yellow peach, fresh and dried apricot, bruised apple, and honey. High focused acidity, sweet/med sweet, medium+ length. 12.5% — 6 years ago

Shengli Hu

9.2

Pale amber. Fresh and dried mango and pineapple, golden raisin, yellow fig, marigold steeped in black tea. Crushed white stone. Strong olong tea, fresh herbs... Medium dry to medium sweet? Medium intensity on the nose up a notch on the palate. Medium+ finish. Elevated acidity at 12% abv. — 6 years ago

Shengli Hu

9.4

Honey, brewed green tea, chamomile, ripe yellow pineapple and mango, juicy apricot, medicinal notes/petrol, slightly white pepper, bread dough, marmalade, precise chalky minerality (though I think it’s grown on limestone/schist?). Piercing high acidity, finishes tart and citrusy. Long finish. 😋 — 6 years ago

Shengli Hu

9.0

Classic version of Blaufrankisch. Medium concentration of a purple hue. Moderate staining. Brambly dark and red fruits such as blackberry, black cherry, raspberry, and pomegranate. Chalky minerality. Lifted floral notes of violet and rose. Fruits went tart on the palate. Especially sanguine and chalky on the palate. Slight hint of VA. Curry spice, and pepper. Medium+ acidity. Medium alcohol, medium soft tannins, body. No new oak. Aged on it’s lees for 18 months in neutral 2000L & 5000L casks prior to bottling. The vineyards are split into more than 30 small plots surrounding the village of Jois. Markus focuses on the vineyards & Minimal intervention in the winery. — 6 years ago

Shengli Hu

9.0

Deep purple. High concentration with high levels of staining and moderate tears. Red and black plum, strawberry, cranberry, juicy raspberry, hints of black pepper, green pepper, clove and other sweet spices, tobacco, and stony minerality. Elevated acidity, medium minus soft tannins, moderate alcohol. Fruits went tart on palate. Medium+ finish. It was a blind tasting bottle from FLX provisions. Was debating between right bank Bordeaux Merlot/Cab Franc Blend and Cot. The plush plum and concentration though... — 6 years ago