5/10/2024 - mks83 wrote:

Light smoky violet color. Although this is a bordeaux blend, it tastes like a Loire blend (Gamay, Pinot, Cab Franc). Nose consists of strawberry, raspberry, paprika, and azalea flower. Palate is extremely smooth - lowish tannins with wet earthiness. The acidity is high but silky and fine - excellent texture.

5/10/2024 - mks83 wrote:

Short note from memory. From purchased grapes grown by Abiko family at Sagae, Yamagata. Typical unfiltered orange-esque wine. Passion fruit and yeast. Good concentration for a Japanese wine, the top, middle, and the bottom of the bottle taste different, which increases the fun. The wines from the winery’s own grapes are much more interesting though. 88-89.

5/10/2024 - mks83 wrote:

Short note from memory. From purchased grapes grown by Abiko family at Sagae, Yamagata. Typical unfiltered orange-esque wine. Peachy and yeasty. Good concentration for a Japanese wine, the top, middle, and the bottom of the bottle taste different, which increases the fun. The wines from the winery’s own grapes are much more interesting though. 88-89.

5/10/2024 - mks83 Likes this wine:

Day 1: Classical as expected. Color: clear garnet. Nose: strawberry, raspberry, red plum skins, with a kick of seedy spiciness and caramel. The mouth is tart - high acidity, low-moderate but sandy tight tannins. Kind of harsh at this moment, but will be integrated in 3 years. At this moment, a restaurant wine that needs to be paired with intense meat dishes such as quail or duck. Good potential. 88-89.

5/9/2024 - mks83 Likes this wine:

Koshu has many faces, and this one is almost Jura- esque (or Kimoto/yamahai sake-esque). Medium straw color with some haziness. The nose is somewhat oxidized and quite complex - persimmon, sake-lee pickled wasabi, green apple / apple cider, citrus, and dried pineapple. The mouth is dense - quite high acidity for Koshu with some prickling edge is counterbalanced by beer-esque yeasty rich body and a lot of skin-contact umami. Very unique. 89-90.

5/7/2024 - mks83 Likes this wine:

Koshu has many faces, and this one reminds of Loire Gros Plant. Pale greenish yellow color. The nose consists of green lime, wet pebbles, and a tiny hint of green une plum. In the mouth, very acidity-centric. Linear, fine, and well-structured. Refreshing and very good value for a wine from Japan.

5/7/2024 - mks83 Likes this wine:

Dark reddish purple color. The nose consists of prune, violet, black pepper and vanilla - intense, high pitched and precisely balanced. The palate confirms the nose, the tannins are dusty and tight, the acidity is high and linear, that suits the medium to long floral/spicy finish. Very true to the variety. From Hokuto-city in Yamanashi at 700m altitude.

5/7/2024 - mks83 Likes this wine:

Similar to my previous note on 2020 vintage (tastes like a southern Rhone than a northern, massively floral but showing a lot of rustic baked sweet potatoes too), but this has more concentration and acidic backbone. 89-90.

4/25/2024 - mks83 Likes this wine:

Authentically Albarino-esque Koshu. Light yellow/green color. Nose is primarily lemon, grapefruit, and green peach/ume plum with slight touch of chalky smokiness followed by polished hints of oak. The mouth confirms the nose - light/airy with good acidity, followed by subtly creamy richness. Very harmonious with good stuffing. Koshu from this konbu/kelp food product company (they are terroir sensitive for their konbu production) is consistently a hidden gem.

4/25/2024 - mks83 Likes this wine:

Color: deep garnet with some transparency. Nose: Strawberry, raspberry, violet, dry pebbles , and black spices. Palate: medium to low unstructured tannins, with square shaped very high acidity, with finely powdered texture. Aromatically a spicy red, but structurally works as a white substitute - effectively resets any dishes with sweet deep body like soy/sake based Japanese stews or rich tuna sashimi with soy sauce.

4/25/2024 - mks83 Likes this wine:

Nothing much to add to the following tasting note by Mr. Satofumi Nakamoto (Sommelier). The only thing I would add is the massive primary layer of cantaloupe / melon. Went sublime with creamy seafood gratin.

—(Mr.Nakamoto’s note, from the brewery’s website)—-
The juicy fruit flavors in Japanese pears, lychee and white peaches and the ripe fruit flavors similar to coconut milk harmonize and give a gentle impression. The sweet scent of Wasanbon (powdered sugar candy), the white flowers such as honeysuckle, and the faint scent of Champinion are also strongly felt in the second half. Soft and delicate fresh taste. The smooth and elegant sweetness is also well balanced and adds a refreshing impression. There is a harmony with an extremely comfortable sweetness. It's a sweet impression like when you drink white peach soup.

4/23/2024 - mks83 Likes this wine:

Medium yellow color. Nose: grapefruit, honey, and silver osmanthus flower. Mouth confirms the nose - grapefruit-like vivid acidic attack followed by honeyed richness (a touch of residual sugar) and intensely floral finish. Almost tastes like a cross between Gruner vertliner and muscat - expressive and ripe, taking advantage of 2021 characteristics well. 90-91.

4/15/2024 - mks83 Likes this wine:

Caution: don’t serve too chill. Almost orangey medium gold color. Tastes ripe and rich for just 12% abv. At fridge temperature / upon pnp, the nose consisted of candied orange, pineapple, and petrol, with somewhat oily sticky mouth (kind of new world-ish - vague and anonymous). Once it warmed up, the caterpillar turned into a butterfly - vividly fresh orange/ pineapple with hints of melted butter on top of fresh-toasted bread. The mouth is generous - spiky Riesling acidity is loosely and softly knitted like a bulky wool sweater. The aftertaste is warm, malty but clean. Lingering orange/honeysuckle/coconut finish. I didn’t expect this level of improvement.

4/15/2024 - mks83 wrote:

Corked.

4/14/2024 - mks83 Does not like this wine:

Day 1 - Tastes really like a high-altitude wine (even more than how it is advertised) - if blind, I might have guessed an acidic Savoie Mondeuse instead of a Rioja. Dark black-ish red purple color with rather clear hue. Very little viscosity in texture. The nose consists of raspberry, dark cherry, yangmei bayberry and black pepper. The mouth is very tart, with medium and dry sandy tannins. The attack to the middle is well fruited, but the aftertaste is somewhat hollow / flat. The enjoyment level is very context-dependent (only if you are into alpine-wines and curious about atypical Rioja). 88.

Day 3-4 - gained Tempranillo cooked-cherry richness, but for some reasons the wine gained unpleasant powdered dish detergent smell (changing the glass did not resolve the issue). 87.

4/13/2024 - mks83 wrote:

I truly love this producer’s Friulano, but this one is just casually good. Reddish bloody beets color. The nose consists of blackberry, blueberry and yogurt. The mouth confirms the nose - tart crushed dark berries with a touch of earthiness, high-ish acidity and medium soft tannins, with rather short finish (but amply fruited and deep). I like the cleanness and lack of oakiness which is in sync with 12.5% abv medium-light format. I was expecting an inexpensive substitute of Bressan Schiopettino (which is not widely available anymore due to the scandal, but his wines are damn good), and that was clearly a too-high expectation (so I might be biased). 88-89.

4/13/2024 - mks83 Likes this wine:

Delicate nose consisting of white peach, asian pear, and freshly pounded mochi. The mouth confirms the nose - the attack is mildly waxy, the middle reminds of ripe jonagold apple - crisp, powdery, and juicy. The finish is subtly lemony and floral, but the highlight is lingering hidden crystalline acidity, structured like dessert sprinkles (konpeito) - brittle, fine and melts into subtly sweet (although totally dry) salinity. The transition is seamless, and the wine consistently shows a pure and refreshing quality as if my entire tongue tissues immediately welcome it. Humbly rich and truly classy for just $20+.

4/8/2024 - mks83 Likes this wine:

Brief note - if blind, I would have guessed an serious natural Cabardes (Syrah/Merlot) instead of a Syrah/Grenache. Inky blackish crimson color. Very supple/big crushed dark berries in the mouth. Soft tannins textured like a moist but crumbly soil. Consistently scented with violet and dark stone. My bottle stayed excellent for 5 days.

4/8/2024 - mks83 Likes this wine:

Interesting color consisting of shiny medium straw with tiny hint of pinkish bronze. In the mouth, from the attack to the middle, almost reminds of a very good Vouvray-sec (!!!) - mostly crunchy powdery apple with honeyed (but bone-dry) richness, backed up by burning acidity that gains edgy volume in the mouth. After some moment of green ume-plum, the wine finishes with yellow hawthorn and bitter intensity of kumquat, making it truly unique and refreshing. Consistency scented with plum flower. Solid, acidity-centric, clean and layered. I didn’t know what to expect from this white from a humble region and it was unexpectedly good. Bravo.

3/28/2024 - mks83 Likes this wine:

Medium straw color. The nose consists of green apple, pear, lemon, ripe pineapple with tiny hint of maltiness. In the mouth, the attack is massive grated apple, followed by almost nama-sake-like bittersweet yeasty complexity, backed up by “bassy” round acidity and chalkiness. This might sound heavy overall, but actually the overall impression is delicate and saline.

3/28/2024 - mks83 Likes this wine:

Almost Burgundian clear/vivid garnet color with hints of brick and orange - beautiful/appetizing. The nose consists of intense raspberry and dark cherry, backed up by hints of porcini mushroom, black tea, and high pitched red perilla leaves used for Japanese pickled plum (umeboshi). In the mouth, the attack is very moist and mellow like a wet forest soil after the rain, followed by wet/moist medium tannins and very high linear acidity - overall very tart but integrated/harmonious. The finish is floral, with soothing hints of underbrush and menthol. Probably at its peak now, although it might stay well for a many many years. Wholesome and nostalgic, exactly what I expect from Chianti Classico.

3/23/2024 - mks83 wrote:

Day 1 - Fading. When it was young, it had muted red bean fruit (or lack of it, Bret?) and was overly oaky, hence I kept it for years. Now the oak is more integrated, with mild fruits consisting of red hawthorn candy and a touch of dried cranberry. The tannins are medium plus and somewhat dry and green. Acidity is medium. With short finish. I bought several bottles many years ago because I loved this producer’s Grand Cras so much (which had almost Barolo-esque intense floral/animal/balsamic scents without losing Beaujolais liveliness), but this Passerelle was consistently a disappointment as long as this particular vintage is concerned. 87.

Day 2 - gained additional pungent spiciness of raspberry and Indian mango pickle that is making overall impression more youthful than day 1. The aftertaste is still harsh/tingling/flat. 87-88.

Day 20+ - leftover. Eventually extremely delicious - almost reminds of a matured Tempranillo, with harmonious combination of rich cooked cherry, red berries, vanilla and leather. Maybe the wine still needs time? Final conclusion: Not rated.

3/21/2024 - mks83 wrote:

Inky purplish red color. The nose consists of ripe blueberry, pressed flower, and a touch of baked sweet potato. The mouth is supple, soft, and silky, medium to light weight, clean but with almost matcha-like smooth bittersweet depth. The finish is short and sweet potato sticks out, which is a minus. Otherwise authentic and pure northern Rhone.

3/18/2024 - mks83 Likes this wine:

The back label says the blend is 67% SB and 33% Semillon, but my bottle tasted a lot more Semillon-centric. Medium-light greenish yellow color. The nose is mildly tropical, consisting of ripe nectarine, Japanese Hassaku Citrus, green banana, papaya, and a touch of quince - the balance shifts every second. I like its purity and the lack of oakiness (although it seems the oak was utilized). In the mouth, mild attack is followed by thick viscosity, with acidity that grows in sync with the waxy richness . There is some “grainy” popping citrus pulp texture that makes it interesting and refreshingly juicy. The finish is honeyed with some pleasant alcohol bitterness/warmth (13.9% abv). Utterly delicious, but I found myself at odds again in giving 90-91 points rather than 93-94 points, which feels to me fair in comparison with its old-world equivalents (tastes like a hybrid between a polished Bordeaux Blanc and a big decent Southern Italy). Got more tropical (passion fruit and unripe mango) and oaky on day 2, but overall assessment did not change.

3/16/2024 - mks83 wrote:

Big disappointment. Color: medium greenish yellow with clearness. Thick texture when poured to the glass. The nose consists of green apple, unripe peach, lemon, acacia honey, and a lot of scotch whiskey/oak. The mouth consists of thick powdery acidity followed by massive saltiness, backed up by almost syrupy concentration of above-noted fruit, and intense chalkiness. Reminds of overly ambitious Grenache Blanc or overly oaky Maconnais. Extreme concentration is there, but that’s not in sync with the delicate nose distorted by oakiness. Definitely serious / tastes expensive (and it is expensive) but just casually delicious.

3/11/2024 - mks83 Likes this wine:

Day 1: Tastes like a Cab Franc meets superb crus Baujolais. Deep but clear garnet color. The nose consists of red currant, cooked blueberries, violet, and paprika powder (spicy but not green). In the mouth, low-ish tannins, high-ish acidity, the texture is so silky and delicate, overall light bodied but there is waxy richness that grows in the mid-palate and lingers long, combined with high pitched massively floral finish (with a touch of animal funk like Baudry). Probably will get heavier/richer on day 2 (or with age) but it already tastes complete in its early form. It did gain suppleness on day 2-4. 91-92.

3/10/2024 - mks83 Likes this wine:

Day 1-2: The color is medium golden with slight touch of green. The nose is very tropical - massively guava and passion fruit. The mouth confirms the nose, with slight fizz, acidity is medium and round, middle palate is warm and generous, enhancing the impression of tropical fruits. The finish is scented with peppermint, giving just right amount of kick and complexity to otherwise monotonous pure tropical fruits. While the components are totally different, the mild/tropical/dense style somehow reminds me of a good Gewurztraminer or Viognier, overall it works well for me (who is Sauvignon Blanc hater), and the price is excellent ($12). 90.

Day 3-4: got more typical SB-like, with strong pungent scents of unripe fig and tomato leaves. Mouth got more crisp and short. 89.

Per importer website, 92% SB from HRSV Vineyard in Upper Lake, CA, 8% Chardonnay from Andrew’s Vineyard in Suisun Valley, CA.

3/10/2024 - mks83 Likes this wine:

Color: inky dark brick. The nose consists of dried cassis, cooked strawberry, cedar bark and iodine. In the mouth, the attack is clean and muted/smooth, dusty/sandy tannins and thick but round acidity catches up gradually, the finish is return of cleanness, with earthy underbrush scents. Overall, tasty but much more low-key than the massively perfumed Patapon. If blind, I would have guessed moderately matured Ciro.

3/4/2024 - mks83 Likes this wine:

Medium greenish yellow color. The nose consists of green apple, green plum, jackfruit, and celery. The mouth confirms the nose, with medium+ generous acidity and grated-apple-like soft richness. The aftertaste is fairly mild and bitter (like apple skin), but due to the cleanness the transition is seamless and organic. Technically 89-90, and somehow the enjoyment level is higher (as usual for this producer).

2/24/2024 - mks83 wrote:

Day 1: slightly purplish garnet color, very dark and blackish at the core (but consistently with some clearness). The nose confirms the color, consisting of blackberry, dark sour plum, cooked raspberry, violet/flower petals, pencil lead, and menthol - overall polished with solid core. In the mouth, clean attack is followed by good tension between sharp acidity and medium-high powdery/dusty and tight tannins. The finish feels riper - the acidity recedes and some alcohol heat and soft grape innerskin-like waxy sweetness dominates. Overall, excellent potential but still closed and a little awkward/edgy. Not rated today (89-90ish for now).

Day 2-4: no improvement. Harshness/roughness at the surface got worse (although the core is still good). Gained red potato skin and fast food meat/BBQ sauce wildness on the nose. Overall an awkward mixture of cheap (surprisingly from this producer, too much SO2?) and excellent, now I’m a bit skeptical if aging will help. 87-89.

Day 5 - I discovered the right food pairing - Korean Kimchi-tofu soup to kill the harshness. That gives an illusion of good CNDP.

2/22/2024 - mks83 wrote:

Day 1-5 - Color: dark garnet with some clearness at the core. The nose consists of dried cranberry, prune, cooked Azuki red bean, camellia seed, burnt tire, and incense ash. The mouth is also ripe and jammy - with medium tannins and medium acidity with warm fat body (14.5% abv.), with aromatically short finish not in sync with the heavy aftertaste. Overall, typical inexpensive Monastrell which is not my style - I expected more from the “ungrafted old vines” origin, and the store which sells it (Flatiron). Got smoother/fattier on Day 2 - almost reminds of a good but inexpensive California Zin. 87-88.

Day 6 - instead of fading, the wine just started acting like a old matured wine focused on melty prune. Almost dessert wine-like, and it’s excellent that way. Might be interesting to age this for at least 5 years. 88-89.

2/21/2024 - mks83 Likes this wine:

Medium-light greenish yellow color. The nose consists of lime, green ume plum, green apple, intense plum flower, and a touch of clean wool. In the mouth, bone-dry, with massive acidity drawing exponential curve typical of Chenin blanc, but what’s not typical is that the edge of acidity dissolves fast and the powdery texture gets finer and finer from the middle to aftertaste, giving an illusion of refreshingly linear shape overall. Other than the acidity, the wine has some honeyed oiliness and pleasant touch of bitterness that come in delay, with deep but saline undertone of seaweed broth / sea water minerals (I typically don’t like this element when it’s too strong in Chenin blanc, but in this wine it’s pure joy - like a broth made by highly skilled Japanese Chef compared against broth made of instant powder). Overall excellent, but maybe even better with more age. Hold.

2/21/2024 - mks83 Likes this wine:

Medium greenish yellow color with some haziness. Some viscosity. The nose consists of lemon/lime (or lemongrass), pear, green apple, lily, and some spicy smokiness akin to CO2 smoke coming up from dry ice (a refreshing one, and it’s surprising that there is no gas at all). In the mouth, the acidity is sharp, edgy and linear (a bit reminds of acidic Jura blend from the attack to the middle) but the whole point of this wine is from middle to finish - a combination of oily, yeasty, honeyed and lemony, rich and airy at the same time, with intense back nose that sticks and lingers long.

2/11/2024 - mks83 Likes this wine:

Day 1: clear blackish deep garnet color. Nose: blackberry, black raspberry, hibiscus, pencil lead, black pepper, and wet wool/dog. The mouth confirms nose, very tart and acidic, with medium-low sandy tannins, and interestingly the acidity is drawing upward curve like a Chenin Blanc (one of the most acidic reds I have ever had, among acidic barbera and Barranco Oscuro), balanced by grated-apple-like rich aftertaste which also reminds of Chenin Blanc. I believe this wine is not meant for long cellaring, but it’s staying fresh and everything got bolder now compared to my previous consumption 2 years ago. 90-91.

2/10/2024 - mks83 Likes this wine:

If blind, I would have guessed a Kerner from very high altitude (Sudtyrol). Extremely acidity-centric wine, but the structure of acidity itself is excellent. Very pale yellow-green color. Nose is just clean, with subtle hints of citrus, chalk and white flowers. In the mouth, at fridge temperature, the texture is like cotton candy (or sorbet), the wooly/spikey attack immediately melts and turns into total cleanness. As the temperature rises, the acidity gained powdery richness, followed by lingering lemon juice (or unripe kiwi) like finish. Refreshing, simple but dynamic. 89-90.

2/7/2024 - mks83 Likes this wine:

Slightly orangey medium-deep salmon color. The nose consists of cherry, cantaloupe, almond powder, jasmine and lily (60%Syrah, 20% Grenache, 20% Viognier, but Viognier portion is really standing out). In the mouth, again Viognier-like, very waxy and round, not acidic, gentle alcohol warmth is followed by fragrant and lingering high pitched finish. The smooth weight and strong hint of almond bring me back the memory of eating Chinese almond pudding topped by canned cherry paired with Jasmine tea - what a classical combination! Did the magic when served at room temperature in a big Pinot glass, and paired with Indian melted Chichen Haleem curry. It tastes classy despite the humble price/pedigree. According to the back label, aged 70% in used Sauterne Barrel, and 30% in amphora - something really creative is going on here. I should definitely follow this producer.

2/3/2024 - mks83 wrote:

Day 1: inky purple with some clearness at the hue. Initially stinky/reductive like an overdue pickle. Once it settles down to some extent, it tasted like a fresh blackberry juice - lively, tart, and deep, with hints of lavender/violet. While the fruit is charming and energetic (and I used to appreciate/tolerate this style in the past), recently I don’t have much patience for this level of funkiness since there are so many other natural wines that have the same level of charm without funkiness. Not rated for now (if I do, I would give 87). Hopefully it improves later.

Day 2-3: got stinkier, smells like a stink bug. Undrinkable.

Day 10- finally totally clean, staying fresh, with pure and concentrated expression of yangmei bayberry juice. But it took too long to get there.

2/3/2024 - mks83 Likes this wine:

Day 1 - Light green color. Nose: crisp sour apple, grapefruit, fresh cut grass, and a lot of white pepper. In the mouth, very slightly fizzy, acidity is medium++ amount with decent edge, having spiky/wooly texture. Middle is moderately rich, combining both steely and oily (but not overly so). The finish is bone-dry and peppery again. Overall, if blind, I would have guessed an Austrian Gruner Vertliner (an inexpensive but solid one) instead of Piedmont. Good value for just $15.

Day 2-3 - gained softer layers of quince and camomile. A touch of anise at the end, like casual Italian wines. Overall rating does not change. 14.5% abv is well concealed by tangy spiciness.

2/1/2024 - mks83 Likes this wine:

Deep blackish ruby color. The nose consists of dark plum / prune, red berries, hibiscus, violet, leather, cedar, peppers - good combination of deep and high-pitched/floral, almost reminds of Northern Rhone Syrah (I was expecting southern rhone instead, a good surprise!). In the mouth, the wine is tart and focused, tannins are medium and well balanced, acidity is vivid/linear/refreshing. Definitely medium-body, but there is some magnetic depth to the finish, again like good syrah, while fragrant tartness reminds of Gredos Garnacha too. Stayed consistently good over 6 days, and eventually it gained mysterious charms of balsamic sauce / underbrush / barnyard. Very Old-world and a steal for the price around $25. 91-92.

2/1/2024 - mks83 Likes this wine:

Medium-deep yellow color. The attack is predominantly apple juice (not supermarket bland, farmer-made / unfiltered intense ones), with minor hints of pear and nectarines. Contrary to this rich fruity beginning, the middle is clean and refreshing, with burning dry acidity and hint of lemon liquor. The finish is return of richness, combining almost Chardonnay-like oily dry substance and lingering scents of sandalwood and brazilian nuts. Solid and excellent value for just $20. 90-91.

1/25/2024 - mks83 Likes this wine:

Not a detailed note - consistency good, similar liveliness / energy as previous vintages, with slightly darker color with stronger dark cherry / berry fruit.

1/25/2024 - mks83 Likes this wine:

Color: bright crimson with inky dark core. Nose consists of rose hip, hawthorn candy bar, ripe blueberry, hibiscus, and a lot of dry dark pebbles. In the mouth, tannins are medium (-) with ripe mellow texture, acidity is medium-high, not oaky, everything is soft/smooth and balanced like a good corbiere, but the aftertaste has sweet/warm voluptuousness as if it were Grenache (although it is Carignan). Polished and unpretentious, stayed consistently good over 5 days (modest/simple wine but bonus 1 point for hidden durability).

1/25/2024 - mks83 Likes this wine:

Pale straw color. Nose consists of green apple, green ume plum, jackfruit, lime/kabosu citrus, copper, smoke, and volatile sticky-tape funk. In the mouth, laser sharp, lean and edgy attack like lime-juice is followed by moderately oily body with linear substance. Good length. Excellent when served in unconventional stemware like wooden cup (can taste a little hollow/metalic after the second sip with normal stemware, but when it shines it really shines). Very good value.

1/17/2024 - mks83 wrote:

Nose: powdery apple, pear and peach. In the mouth, moderately syrupy and sugary, and rather heavy. Acidity is medium (for this type of wine). Bubbles are medium amount, medium coarseness. Taking a small sip highlights the raw grape-juice like sticky nature, taking generous amount in the mouth highlights the bubbles and making everything feel more balanced/nuanced (but my typical consumption style is to drink slowly). Overall, a bit reminds of a Chenin Blanc rather than a Riesling (a bit anonymous), and I expected more from this great producer. Curious how this will age.

1/15/2024 - mks83 Likes this wine:

Color: blackish but clear garnet. The tone of the nose is also a little darker than typical Gredos (but authentically fragrant and high pitched), consisting of blackberry, dark cherry, prune, hibiscus, dark spices, and menthol. Tannins are medium, a little dusty/tight, and comes with delay, and until the tannins catch up, the wine tastes tart and fragrant. Day 1 was a little like a Californian rhone blend, day 2 reminded me of a Puglia primitivo, day 3 and after was like a good langhe nebbiolo. Day 6 was the best, dolcetto-like. Overall having many faces and consistency good. 90.

1/10/2024 - mks83 Likes this wine:

Some wine journalist described this less-known variety as a bold/big one (white equivalent of Sagrantino) having nothing in common with normal Trebbiano, and he was right. Oily, chewy, syrupy white full of canned peach, pear, and jackfruit. Middle palate is clean and neutral, but heavy dose of malty/yeasty umami dominates the aftertaste. Compatible with sake cup as an unconventional stemware. A little reminds of Timorasso (or nama genshu sake). Very tasty but somehow just several sips make me feel full and enough. Considering the price around $15, it’s good to very good.

1/6/2024 - mks83 Likes this wine:

This turned out to be my most favorite bottle from this winery’s lineup so far (and entire Georgian wines). Floral and deep notes of violet/pressed flowers, dark plum, and wet soil / dried mushrooms (with a tiny hints of picked green veggies). Tannins are firm and dusty but comes with delay, and until that comes, it tastes clear and tart, with sharp vivid acidity and full of dark berries and sour plum. Rich and long finish. Distinctly Georgian, but sophisticated and showing just right balance of depth and clarity. If Saperavi is Georgia’s Cabernet Sauvignon, this could be Georgia’s Cabernet Franc (with almost Baudry-like combination of fragrance, liveliness, and funky energy). For just $20, it’s a steal. 92-93.

Seems this is the last vintage with the classical label design - not sure if the quality is staying the same in the newer vintages with poppy label design (which I don’t like).

12/31/2023 - mks83 wrote:

Day 1 was full of dirty old leather and massive sandy tannins - I almost suspected flaw/cork contamination. Day 5 was the best, just pleasantly classical and gorgeous Barolo, with youthful energy and mildly matured depth. Not rated for now because it seems I made it grumpy by opening it at the wrong time. Hold, hold, hold.

12/31/2023 - mks83 Likes this wine:

Day 1 - the color is deep gold/straw with some touch of amber/copper like hojicha brown tea. The nose is osmanthus/fragrant olive flower, hawthorn, kumquat, sandalwood, cedar bark, and mirin - although the composition is totally different, there is something Pinot-esquie about the way the fragrant nose hits the highest key and change its nuances every seconds. The mouth is almost Chinese shaoxing rice wine like combination of intense and mellow/pure. I can totally see why the producer said it works even at 60c serving temperature like a heated sake. A lot more to be uncovered.

Day 2-7 - the color turned into deeper shiny amber. additional notes of kabocha squash, maple syrup/caramel, and brandy. Staying consistent and dense, no sign of decline, massive energy. Versatile in food paring, but it was particularly heavenly with seafood Okonomiyaki pancake.

12/26/2023 - mks83 Likes this wine:

The attack is very chasselas - neutral, clean, moderately oily and powdery. What follows is massive honeyed (but dry) richness combined with scents of Asian pear, with a lot of powdery juicy crunchiness - almost reminiscent of Jura Savagnin that underwent some oxidization (but not too much or not that heavy). The richest Chasselas I have ever had (but retaining salinity). A steal for just $20+.