Val de Loire Grolleau

Fallen, starting-to-decay rose petals on the nose, tart entry on palate with a chalky dusty finish.

very light, turbid, roses aroma, bit of sweat socks, red fruits, barely no oak, soft tannins, good acid

Lots of brett. And I love it. Light on the alcohol, delicious red fruit. But make no mistake, this isn't just a guzzler. It's got a subtle structure.

Trivial pursuit question: who can make carbonically macerated grolleau from the Loire seem it's incorporated elements of tense carignan, wild old burgundy, green mushroomy nebbiolo, and still be chuggable?

Grolleau!

had high hopes, but nah

In with a bang, out with a hiss.

30 August 2016. Verre de Terre, New York, NY.

Fruit flowers funk

I imagine if you've ever been stranded and had to drink moose piss, this is what it'd taste like.