Greg Hobbs calls this a “gentle monster” which is very apt. The Gregor is made in Amarone style and the fruit is dried on racks before fermentation. Very rich, a tad sweet and still percolating.
Greg Hobbs calls this a “gentle monster” which is very apt. The Gregor is made in Amarone style and the fruit is dried on racks before fermentation. Very rich, a tad sweet and still percolating.
Dec 9th, 2017
Amorone style dried on racks, massive intensity from 11 finesse
Amorone style dried on racks, massive intensity from 11 finesse
Apr 14th, 2014
Grapes left to dry for 3 weeks before fermentation
Grapes left to dry for 3 weeks before fermentation
Feb 11th, 2014
Love the nose on this wine. Smells of boysenberry syrup and kirsch. Though it the smell of something overly sweet the tastes is nothing but. Flavors of garrigue and blueberries and boysenberries. Medium refreshing body.
Love the nose on this wine. Smells of boysenberry syrup and kirsch. Though it the smell of something overly sweet the tastes is nothing but. Flavors of garrigue and blueberries and boysenberries. Medium refreshing body.
Oct 31st, 2015
Jump on board. This is a treat.
Jump on board. This is a treat.
May 29th, 2015
Made in the Italian amaroni method. Light savoury notes. Seriously intense fruit with a very long finish.
Made in the Italian amaroni method. Light savoury notes. Seriously intense fruit with a very long finish.
Sep 14th, 2014
Scott had this 7 years ago
Scott had this 7 years ago
Jul 17th, 2017
Adam had this 10 years ago
Adam had this 10 years ago
Nov 1st, 2014
Phillip had this 6 years ago
Phillip had this 6 years ago
Dec 15th, 2018
Dima had this 7 years ago
Dima had this 7 years ago
Feb 25th, 2018
Barossa Valley, Barossa, South Australia, Australia
