Community Tasting Note

gbanks wrote:

Friday, June 6, 2014 - I drank this a while ago (perhaps a year, but I forgot to delete it from inventory.) But from memory: whereas many Italian grignolinos can be a touch watery (though they make a very fine food wine), Heitz made something here that's a little more fruit-forward and obvious, but without losing the balance of good acidity that makes this so easy to drink. This makes sense, as obviously CA is a warmer climate than the Piedmont. This kind of pushes the grape from, say, poulsard-like to cru beujolais-like, with a bit more (soft) tannin to keep the flavors on your tongue for longer. It's also a degree or so hotter than most Italian gringo. A very good, unquestionably American rendition of an unduly hard-to-find Italian classic.

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