7/8/2015 - andrewctorrens wrote:

Taste that slate. Clear bite to it. Aromatically what more could you ask for. Brilliant wine and for the price a complete steal.

7/5/2015 - andrewctorrens wrote:

Great for a $20 pinot noir, but don't expect any more. Fruit forward with some subtlety and haunting aromas…but faint.

1/11/2015 - andrewctorrens wrote:

Fennel, anise. Diminished acidity, sugar in check.

12/20/2014 - andrewctorrens wrote:

Excellent. Orange marmalade, cedar, cassis, leather. Old school cabernet sauvignon that has really fleshed itself out. Well integrated. A little too acidic, but still holding up pretty well after 17 years.

10/11/2014 - andrewctorrens wrote:

Very acidic in nature though developing earthy tones over time.

10/9/2014 - andrewctorrens wrote:

ABV smells rather high (15%+), but the wine is marked as only 13.5%. A very concentrated wine. Dried strawberries, dried cranberries. Not jammy fruit, but dried fruit. Highly vegetal and green.

10/4/2014 - andrewctorrens wrote:

Really, really impressed. Tar, petrol, cedar, moist dirt (very rich dirt, black rich soil). Solid acidity and lots of mushrooms on the nose. It isn't a Barolo or Barbaresco, but it is still an amazing wine.

10/1/2014 - andrewctorrens wrote:

Not as impressed as I was hoping to be. Seemed like a rather dull merlot with slightly bombastic cherry flavors. Had some faint hints at more, but not enough to save the wine.

9/26/2014 - andrewctorrens wrote:

Blueberries and smoke. Certainly hasn't aged perfectly, but shows the potential of NY to make red wines that age. Could benefit from some food.

8/11/2014 - andrewctorrens wrote:

Malic acid. Strong apple cider vinegar, yeast and natural funk. Some bitterness, medium+ body, minerality and a great deal of herbal qualities (tarragon, oregano, basil etc.). Powerful aromatics.

6/15/2014 - andrewctorrens wrote:

Fino Sherry-esque. Natural yeast funk. Banana cream pie and lemon curd. Saffron and dish detergent. Some well integrated oak. Certainly an interesting wine, but not for everyone.

6/9/2014 - andrewctorrens wrote:

Dry. Celery, lychee and super spicy like a ginger beer. Mesmerizing bouquet.

6/13/2014 - andrewctorrens wrote:

Tart and acidic. Unripe in nature with some slate and minerality.

6/1/2014 - andrewctorrens wrote:

Apple, honeysuckle and slate.

5/28/2014 - andrewctorrens wrote:

Funk, sour, vegetale (carrot, asparagus). Not pleasing.

5/22/2014 - andrewctorrens wrote:

1 Hour Decant. Still very tannic and robust. Muted plum and fig with faint pepper and baking spices.

5/12/2014 - andrewctorrens wrote:

Balanced riesling. Lime. Strong floral component - orange blossom, geranium, rose, etc.

4/25/2014 - andrewctorrens wrote:

Deep golden yellow, pure concord grape, grapefruit, tarragon, clove with a substantially amount of bitterness. Certainly interesting and enjoyable with a very high ABV.

4/22/2014 - andrewctorrens wrote:

Classic Mosel. Lemon-lime sprite wine with a little bitterness and nice balance. More pith in flavor then the actual fruit itself.

2/27/2014 - andrewctorrens Likes this wine:

Old world style with slightly higher ABV. Some cherry and strawberry, but mostly earth and funk.

2/19/2014 - andrewctorrens Likes this wine:

Very high acid and tannins. Nice herbal, fennel notes with subtly fruit qualities. Biodynamic and natural without being too funky. Great.

2/13/2014 - andrewctorrens wrote:

Light color. Well-balanced. Well integrated tannins. Solid acid structure. Strawberry, rhubarb pie, sour cherry, mint, tobacco, tar.

2/14/2014 - andrewctorrens wrote:

Very tight still. Tannins have mellowed but are still robust and angular. Aroma and flavor were both subtle and perhaps will open with further aging. Dried strawberry, cherry.

2/9/2014 - andrewctorrens wrote:

Strong, round acidity. Peanut shell and robust fruit character. Good with food, but not explosive or life changing.

2/2/2014 - andrewctorrens Does not like this wine:

Oak and acidity. Lacking in most other fascists.

2/2/2014 - andrewctorrens Likes this wine:

Bricks, blueberry, cranberry, tarragon. Acidity was gritty and round not linear and piercing.