On the nose plum, fig, cherry, balsamic, espresso, and dried herbs. Medium to full body with rich texture and spectacular acidity for a fresh wonderfully balance palate. Incredible length. This really showcases the skill of the winemaker in a poor vintage like 2014.
A Valpolicella Classico Superiore made in Ripasso style, with 50% of grape going through 3-month drying process. “TB” used grapes of older estate vines. — 2 years ago
Very classic Albariño. Wouldn’t hesitate to put this in a blind tasting lineup. Loads of white flowers, citrus, white peach, and seashell on the nose. The palate is light to medium bodied with more of the same fruit notes plus lots of salty iodine flavors. Snappy acidity. A great wine for shellfish. Picked this up for $17 in Lebanon, NH. — 2 years ago
Blueberry, floral on the nose. Dense, big blue and black fruit up front. Thick tannins but very well integrated. Medium finish. Less green pepper than last time about a year ago. Definitely evolving and I wouldn’t open another ‘16 for at least 2-3 more years. This wine could age another 15+. — 2 years ago
Braida ‘Montebruna’ Barbera d’Asti DOCG 2016: Medium-body. Bright acidity. Soft tannins. Red fruity aromas. Refined red & black fruits, vanilla & spice, ending with a smooth, persistent finish. A truly outstanding Barbera wine, not to be missed! Cheers🍷 — 2 years ago
Among the summits of the Beaujolais is this Morgon de Foillard. Accessible to immediate pleasure but nevertheless rich deep and complex. The aromas are revealed in a sturry way, as a story. Fruity attack (red) pink floral note, iris, peony, herbaceous notes, infused. Depthensity and paradoxical lightness. In my top 5 Ever. ❤️
Parmi les sommets du Beaujolais on trouve ce Morgon de Foillard. Vin accessible au plaisir immédiat mais néanmoins riche profond et complexe. Les arômes de révèlent de manière étagée, comme un récit. Pele-mêle: attaque fruité (rouge) note floral rose, iris, pivoine, notes herbacées, infusées. Densité profondeur et légèreté paradoxale. Dans mon top 5 Ever. — 2 years ago