This wine was made for fireside fun and cool temps yet it is real hot and this is cold so is this the Switzerland of wine coolers?! I think so. Summer or winter it is fucking catnip for my tastebuds. Were I to analyze technically? It is all the damn baking spices—cinnamon allspice nutmeg and a hint of clove but not obnoxiously so—and it has all been hanging out with an orange and with, say, a sta Rita hills pinot. A red wine with a backbone but it’s light. I feel guilty sometimes endorsing wine coolers but you know what? Some coolers are art. And I’d say this is. Summer and winter art. If Guernica and something from Picasso’s rose period had a love child it would be this. — 3 months ago
Fermented in massive buried clay amphoras, given frequent daily punchdowns before going trough malo, then remains on the lees well into the spring, then racked off and put back into amphoras until fall, then matured in Slovenian oak foudres for 6+ years. 13 years after harvest, the wine is formidable and complex. Pours a luminous copper-orange color with lots of flaky sediments. Tastes of peach skins, sultanas and savory caramel, some turkish bay leaf and fresh brined persian walnuts, with monumental tannic grip. Plays well with the salty, sour, herbal, fish fat flavors of Doi Moi’s crisp fried whole snapper. — 3 months ago
Will I never not obsess on Dragonette dranks? The rosé was my entry drug. And being as such several years later their rosé continues to entrance me. It’s like strawberries, raspberries and a straw basket lined with mini stones hung out. Not super acid but not super alcohol. It’s just a juicy friend I’d drink straight from the bottle. Just...need another bottle whoops — 3 months ago
This is the 2017 Stone Collaboration where they partner with other craft breweries (Abnormal Beer Co - Derek Gallanosa) and homebrewers (Paul Bischeri and Paul Martinez - winners of the Stone Homebrew Competition) through the American Homebrewers Association. This Imperial Stout is conditioned with coffee, chocolate, vanilla and fresh strawberries. Drank out of a 22oz bottle and 8.5% Alc/Vol.
Insanely dark blackish brown with a brown head. Killer strawberries on the nose with dark coffee grinds and cocoa. A bit of tartness on the attack of the palate with chocolate, strawberries, mocha and vanilla. Medium length finish.
$$$ - $8.46 a bottle. — 3 months ago
At first blush I got a hit of Brett but a vigorous decant aired it out and it’s drinking quite deftly. A new natural wine shop opened in my hood: Psychic Wines. So I had to chat the owner up on what he was into. This Sicilian elixir is a gentle beast. Grilled melon, a bit of sea salt, and an animal undercurrent of pleasant funk. Feels like summer love: sharp, poignant, and a bit sweaty. The first two sips I did not love. The more decant time the more I’m relishing. Very sexy wine. — 3 months ago
Very dark and dense. Honestly not something I typically but from a technical standpoint it’s a very good wine. In terms of age it has moved well beyond the primary flavors already. Probably could stand many more years but I think it’s showing cool now. — 3 months ago
100% Sorbara, methode ancestrale. Yeasty and mineral, tannic peach and salted lemon fruit. Grab a slice.
— 3 months ago