Not for me. Musty not corked I've enjoyed orange wines in the past, but not this one. Marmalade on burnt toast.
Not for me. Musty not corked I've enjoyed orange wines in the past, but not this one. Marmalade on burnt toast.
2 people found it helpfulAug 4th, 2016
Funky oxidative notes, bright acid, and herbal undertones.
Funky oxidative notes, bright acid, and herbal undertones.
Mar 15th, 2016
Not my thing, but one for conversation.
Not my thing, but one for conversation.
Nov 19th, 2015
Pdx
Oct 6th, 2015
Great w/ Mexican food: brings out notes of salt and wine
Great w/ Mexican food: brings out notes of salt and wine
Aug 15th, 2015
Saline and herbs. Nice pairing w pistachio cream and sausage white pie and roasted veggies
Saline and herbs. Nice pairing w pistachio cream and sausage white pie and roasted veggies
Apr 18th, 2015
Fantastic. Oxidized, unfiltered goodness.
Fantastic. Oxidized, unfiltered goodness.
Feb 2nd, 2015
Mason Balistreri 
Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits
8.8
A bit funky with oxidized character.
A bit funky with oxidized character.
Jan 28th, 2015
2013 vintage.
Skin contact Vermintino with the last of my fresh porcinis, made into a risotto.
It works great together.
2013 vintage.
Skin contact Vermintino with the last of my fresh porcinis, made into a risotto.
It works great together.
May 28th, 2015
Just a little oxidation, leaving the dried orange peel, oily herbs and salty nuts vivid and broad. Enough body and texture, and even a bit of bloody tang to stand up to grilled mushroom crusted venison backstrap on sherried cebollitas.
Just a little oxidation, leaving the dried orange peel, oily herbs and salty nuts vivid and broad. Enough body and texture, and even a bit of bloody tang to stand up to grilled mushroom crusted venison backstrap on sherried cebollitas.
Apr 28th, 2015
Sardinia, Italy
