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Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions
9.3
An old recipe passed down by the Lady Abbesses of Chateau-Chalon, "Galant des Abbesses" Heated, spiced and fortified with Marc and aged a minimum of five years.
An old recipe passed down by the Lady Abbesses of Chateau-Chalon, "Galant des Abbesses" Heated, spiced and fortified with Marc and aged a minimum of five years.
Jura juice with 25 spices added, reduced in a copper cauldron over a wood fire, fortified with Marc de Franche-Comté, and then aged in barrel for five years. It smells like everything. One of the most unique and exciting wines I've ever tasted.
Jura juice with 25 spices added, reduced in a copper cauldron over a wood fire, fortified with Marc de Franche-Comté, and then aged in barrel for five years. It smells like everything. One of the most unique and exciting wines I've ever tasted.
Christmas cake, cinnamon, cloves and a bunch load of other spice create enormous interest here; this is special stuff. The low key fruit is dark and bright red, but in a way irrelevant as this liquid focuses on its spice and secondary characteristics, finishing with hints of molasses but long thanks to a great acidic spine. I truly wish ALL wine geeks get to taste this nectar.
Christmas cake, cinnamon, cloves and a bunch load of other spice create enormous interest here; this is special stuff. The low key fruit is dark and bright red, but in a way irrelevant as this liquid focuses on its spice and secondary characteristics, finishing with hints of molasses but long thanks to a great acidic spine. I truly wish ALL wine geeks get to taste this nectar.
Côtes du Jura, Jura, France
