Jura study (Chicago, IL): Chamomile, canteloupe, dust(?), and plasticine(?). Really weird nose there. Hard to get past it to the palate, which was a hint of sweet and a bunch of other weird dusty old house flavours.
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This was an interesting experiment. This is our first vin de liqueur Macvin, and I kind of just grabbed it on a whim to go with our cheese and salami snack spread at home before heading out to Thanksgiving festivities. Well, it's a perfect pairing for that, and also went really well with a bite of the kids' peanut butter and jelly too, as a matter of fact. Also tried this in both cordial and pinot glasses, and it's a little woodier and more liqueur like in the cordial glass, but works fine in both though.
Apparently this is made from pinot noir grapes that are boiled and reduced, blended with brandy to 17% ABV, and then aged in oak barrels for some time (at least 12 mos.). No fermentation of the grapes. Faded garnet to tawny color with transparency, and I have a little sediment in the glass as well. Aromas of cherry, plum, raisin, oak—like an old cedar chest maybe, oxidative apple notes, alcohol, vanilla, and some floral. Really nice to smell actually. Medium body and finish, medium (+) acidity, off-dry, and flavors of cherry, strawberry, rhubarb, brandy/cordial vibes, orange peel, and black tea. Tasty and interesting treat to kick off T-day.
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Classic Macvin; straw and hay on the nose with figs, dates and something almost lemony. Almost. Palate is round and full but nicely dry and not flabby. Notes of dried cherries, prunes, more figs, toasted brioche and a hint of caramel with plenty of acidity to drive it home. Even though this is a dessert wine it is not overly sweet. Really pleasant actually. Would be so killer with a nice post-meal cheese course or even a simple dessert of cheesecake and fruit compote.
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Regulado desde 1991 el macvin en es realidad una elaboración tradicional, una mistela, en este caso tinta. Jugo de uva de pinot noir y marc son su base. ! año de crianza en fudres. De nuevo en la nariz el carácter del marc resulta dominante, hay también notas de uva pasa y un intenso recuerdo a té verde. En boca con buen ataque, cierta untuosidad, dulzor equilibrado, excelente acidez, buena estructura y notable persistencia.
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Really good, my firs Macvin as I can recall. Unfermented grape juice is boiled and then spiked by a brandy to 16 % alcohol, put in oak casks for some years. This exhibited very lively red fruit and berries, nice balance between sweet and fresh. Perfect pairing with a lighter chocolate mousse type dessert.
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This is utterly fascinating, and a delicious after-dinner vin de méditation. It's a funky yet 'joli vin', lifted, aromatic, and pleasantly oxidative, with a nutty saline streak. On the palate I get weak oolong tea, walnuts, darkly-toasted caraway bread, and syrupy strawberries and rhubarb. At the very end comes bitter blood orange rind and stinging nettles. The color is like watered-down 70's Carema. $21 for 375mL and worth every penny.
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Quite closed on the nose. Not much showing, and what is there is quite raisinated. On the palate, also quite unimpressive. Dominated by the flavor of rasin. Flabby, largely uninteresting.
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Jura tasting. On the nose, fig Newton all day underpinned by a hint of apple cider vinegar. The palate of strawberries and Craisins was more rewarding.
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Totally strawberry palate as I paired with Johann's strawberry rhubarb pie, an excellent match. Light, refreshing, good acidity, good sweetness, and turned out quite popular. A storm of sediment tonight was the only issue.
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Wow, this was cool. Poured quite cloudy with some sediment floating from the first pour. It's quite light and translucent. The nose is very hot, with raisin and hints of VA wafting about. On the palate there's tart berry (raspberry mostly) but interlaced with earthier/vegetal notes and an overall interplay of sweet and oxidized. This is probably not for everyone, but to my wife it was "her favorite dessert wine ever" so I will be re-buying next time I see it.
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This is really an interesting wine. First off, this needs to be decanted because there is a lot of sediment in the wine. The nose is quite boozy with strong notes of brandy coming through along with some underlying dried red cherries and raspberries and orange peel and a bit of raisin. It almost smells like a mix of tawny port, brandy and pinot noir. Really different. On the palate, the wine shows reduced red fruits, some herbal cough drop flavors and a decent amount of sweetness on the palate. The alcohol does appear on the finish but not in a bad way. I dig it.
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The nose is sweet/fruity. The palate more so, with strawberry jam, a bit of glycerin & some fruit cocktail syrup. A bit herbal/nutty. Interesting wine, I like it though sweeter than I anticipated.
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Coq au Vin Jaune (NYC): Tasted the Macvin Rogue. A funky nose that doesn't give many hints as to the sweetness to come. Jam on the palate almost to the point of a strawberry fruit roll-up with some moderate herbal flavors in the background. Definitely tasty although quite cloying as there is not enough acidity in this style of wine.
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Very cloudy pink with huge amount of sediments required double decanting. Strawberry jam dominates this wine, yet there are other pretty nuances such as sweet red apple, green stem, herbs, and earth. This is sweet yet not cloying, and it pairs beautifully with chocolates. If served blind, it may not be so obvious that it's pinot noir.
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My first macvin, from a 375ml. Transparent reddish amber color that immediately made me think of a tawny port. The nose smells extremely sweet, a clean, fresh sweetness of just pressed juice. The body and mouthfeel are surprisingly weightless, hovering over a round acidity. The palate is less sweet than the nose suggests, nutty, fruity, mineral. Pretty amazing drink!
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So we are talking about the D'Arlay Macvin du Jura Rouge yes? Good. A Chartreuse that meets Tawny port (hat tip to Tim Hirsch)...the resulting wine that meets fuck whatever. Cool cloudy pale pink/salmon in color. Over the top medicinal nose of pomace, honey, mint, and sweet red fruits(if you really look it is there). The glory of D'Arlay Macvin is that the nose sets you up for NOTHING you will get on the palate. On the attack you get a fresh pillowy plush mouthfeel of red fruit followed up but nuances of Provencal herbs, strawberry, honey, licorice, and candied cherries. Long tannic finish that suggests quality is only matched by the complex cherry fruit note that lingers long...and I do mean long... on the palate after the last swallow.
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TnT for dinner (Sonoma): First time I've tried a macvin. Very interesting, for sure. The marc really comes through on the nose, but not in a spirity way, just the must shining through. Some sweetness, but not at all cloying. Nice red berry quality on the palate. Pretty good, but I'm not sure I'd buy more. Looking forward to trying the savagnin-based bottle next.
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4/19/2023 - acyso wrote: 70 Points
Jura study (Chicago, IL): Chamomile, canteloupe, dust(?), and plasticine(?). Really weird nose there. Hard to get past it to the palate, which was a hint of sweet and a bunch of other weird dusty old house flavours.
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5/1/2021 - matage wrote: 90 Points
Still intruiging. Red berries, "king of Denmark-candy", perhaps a dash of resin... great with a chocolate and raspberry dessert.
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1/4/2020 - prof b wrote:
initially mildly intriguing but ultimately unpleasant to my senses.
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11/28/2019 - studleytrey Likes this wine: 92 Points
This was an interesting experiment. This is our first vin de liqueur Macvin, and I kind of just grabbed it on a whim to go with our cheese and salami snack spread at home before heading out to Thanksgiving festivities. Well, it's a perfect pairing for that, and also went really well with a bite of the kids' peanut butter and jelly too, as a matter of fact. Also tried this in both cordial and pinot glasses, and it's a little woodier and more liqueur like in the cordial glass, but works fine in both though.
Apparently this is made from pinot noir grapes that are boiled and reduced, blended with brandy to 17% ABV, and then aged in oak barrels for some time (at least 12 mos.). No fermentation of the grapes. Faded garnet to tawny color with transparency, and I have a little sediment in the glass as well. Aromas of cherry, plum, raisin, oak—like an old cedar chest maybe, oxidative apple notes, alcohol, vanilla, and some floral. Really nice to smell actually. Medium body and finish, medium (+) acidity, off-dry, and flavors of cherry, strawberry, rhubarb, brandy/cordial vibes, orange peel, and black tea. Tasty and interesting treat to kick off T-day.
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11/19/2019 - j.rosenblatt wrote:
Didn't enjoy the first time so gave to Dad
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8/10/2019 - TashNYC wrote: 94 Points
Sue's Visit and Dinners; 8/9/2019-8/11/2019 (Princeton, NJ): Great wine. Notes of cherry, strawberry, rhubarb, fig, dates, almonds, hay and brioche. Best in our brandy snifters and more like a pinot noir in the pinot glasses.
Great qpr for $20 / bottle.
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8/8/2019 - mattym19 Likes this wine: 92 Points
Classic Macvin; straw and hay on the nose with figs, dates and something almost lemony. Almost. Palate is round and full but nicely dry and not flabby. Notes of dried cherries, prunes, more figs, toasted brioche and a hint of caramel with plenty of acidity to drive it home. Even though this is a dessert wine it is not overly sweet. Really pleasant actually. Would be so killer with a nice post-meal cheese course or even a simple dessert of cheesecake and fruit compote.
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2/3/2019 - PacoHigon Likes this wine:
Regulado desde 1991 el macvin en es realidad una elaboración tradicional, una mistela, en este caso tinta. Jugo de uva de pinot noir y marc son su base. ! año de crianza en fudres. De nuevo en la nariz el carácter del marc resulta dominante, hay también notas de uva pasa y un intenso recuerdo a té verde. En boca con buen ataque, cierta untuosidad, dulzor equilibrado, excelente acidez, buena estructura y notable persistencia.
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1/19/2019 - Omar Khayyam Likes this wine: 90 Points
Really good, my firs Macvin as I can recall. Unfermented grape juice is boiled and then spiked by a brandy to 16 % alcohol, put in oak casks for some years. This exhibited very lively red fruit and berries, nice balance between sweet and fresh. Perfect pairing with a lighter chocolate mousse type dessert.
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12/25/2018 - violistus Likes this wine: 94 Points
This is utterly fascinating, and a delicious after-dinner vin de méditation. It's a funky yet 'joli vin', lifted, aromatic, and pleasantly oxidative, with a nutty saline streak. On the palate I get weak oolong tea, walnuts, darkly-toasted caraway bread, and syrupy strawberries and rhubarb. At the very end comes bitter blood orange rind and stinging nettles. The color is like watered-down 70's Carema. $21 for 375mL and worth every penny.
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7/22/2017 - RDHudak wrote: flawed
Horribly off in flavor. It was so bad, it smelled a few feet from the bottle.
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4/15/2017 - j.rosenblatt wrote:
Quite closed on the nose. Not much showing, and what is there is quite raisinated. On the palate, also quite unimpressive. Dominated by the flavor of rasin. Flabby, largely uninteresting.
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8/1/2015 - Hazevedo Does not like this wine: 87 Points
I don't know why I bought this wine but anyway I will forget it after tasted
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5/26/2015 - galewskj wrote: 89 Points
This drinks like a light fruity port. I did appreciate it.
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5/13/2015 - Neecies wrote: 85 Points
Jura tasting. On the nose, fig Newton all day underpinned by a hint of apple cider vinegar. The palate of strawberries and Craisins was more rewarding.
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4/19/2015 - rocknroller wrote: 88 Points
Monthly Tasting Group: Blind Pinots Worldwide (The Dakota, Mpls, MN): Small pour at the end of the night. Didn't think much of the nose - kind of raisiny and bland, but the palate was nice, berry fruit, strawberries, candied, balanced and flavorful.
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2/15/2015 - jsherdc Likes this wine: 91 Points
Beautiful light cranberry color. Heavenly strawberry smell. I could sniff it all day. Tasty strawberry but a distracting alchohol finish.
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7/13/2014 - diggydan wrote: 92 Points
Totally strawberry palate as I paired with Johann's strawberry rhubarb pie, an excellent match. Light, refreshing, good acidity, good sweetness, and turned out quite popular. A storm of sediment tonight was the only issue.
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7/8/2014 - wirelesswine wrote: 92 Points
Wow, this was cool. Poured quite cloudy with some sediment floating from the first pour. It's quite light and translucent. The nose is very hot, with raisin and hints of VA wafting about. On the palate there's tart berry (raspberry mostly) but interlaced with earthier/vegetal notes and an overall interplay of sweet and oxidized. This is probably not for everyone, but to my wife it was "her favorite dessert wine ever" so I will be re-buying next time I see it.
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6/20/2014 - Rich S Likes this wine: 91 Points
This is really an interesting wine. First off, this needs to be decanted because there is a lot of sediment in the wine. The nose is quite boozy with strong notes of brandy coming through along with some underlying dried red cherries and raspberries and orange peel and a bit of raisin. It almost smells like a mix of tawny port, brandy and pinot noir. Really different. On the palate, the wine shows reduced red fruits, some herbal cough drop flavors and a decent amount of sweetness on the palate. The alcohol does appear on the finish but not in a bad way. I dig it.
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11/30/2013 - David_T wrote: 90 Points
The nose is sweet/fruity. The palate more so, with strawberry jam, a bit of glycerin & some fruit cocktail syrup. A bit herbal/nutty. Interesting wine, I like it though sweeter than I anticipated.
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6/13/2013 - jim dixon wrote: 91 Points
Odd and interesting. Better slightly chilled. Very long finish.
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3/30/2013 - rm wines wrote:
Coq au Vin Jaune (NYC): Tasted the Macvin Rogue. A funky nose that doesn't give many hints as to the sweetness to come. Jam on the palate almost to the point of a strawberry fruit roll-up with some moderate herbal flavors in the background. Definitely tasty although quite cloying as there is not enough acidity in this style of wine.
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2/19/2013 - Number51 wrote: 91 Points
Very cloudy pink with huge amount of sediments required double decanting. Strawberry jam dominates this wine, yet there are other pretty nuances such as sweet red apple, green stem, herbs, and earth.
This is sweet yet not cloying, and it pairs beautifully with chocolates.
If served blind, it may not be so obvious that it's pinot noir.
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9/22/2012 - diggydan wrote: 92 Points
My first macvin, from a 375ml. Transparent reddish amber color that immediately made me think of a tawny port. The nose smells extremely sweet, a clean, fresh sweetness of just pressed juice. The body and mouthfeel are surprisingly weightless, hovering over a round acidity. The palate is less sweet than the nose suggests, nutty, fruity, mineral. Pretty amazing drink!
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4/20/2012 - Julius Squeezer wrote: 93 Points
So we are talking about the D'Arlay Macvin du Jura Rouge yes? Good.
A Chartreuse that meets Tawny port (hat tip to Tim Hirsch)...the resulting wine that meets fuck whatever.
Cool cloudy pale pink/salmon in color. Over the top medicinal nose of pomace, honey, mint, and sweet red fruits(if you really look it is there). The glory of D'Arlay Macvin is that the nose sets you up for NOTHING you will get on the palate.
On the attack you get a fresh pillowy plush mouthfeel of red fruit followed up but nuances of Provencal herbs, strawberry, honey, licorice, and candied cherries. Long tannic finish that suggests quality is only matched by the complex cherry fruit note that lingers long...and I do mean long... on the palate after the last swallow.
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11/19/2011 - xwine wrote:
TnT for dinner (Sonoma): First time I've tried a macvin. Very interesting, for sure. The marc really comes through on the nose, but not in a spirity way, just the must shining through. Some sweetness, but not at all cloying. Nice red berry quality on the palate. Pretty good, but I'm not sure I'd buy more. Looking forward to trying the savagnin-based bottle next.
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11/21/2010 - bg2167 wrote: 83 Points
Tasted a little tired. Doesn't have that same berry sweetness/freshness that I tasted 6 months ago, color is starting to brown.
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