12/13/2023 - bramwessel wrote:

OK, this is super weird but I kinda like it. Syrah co-fermented with Viognier, then blended with carbonic macerated Cab Franc. Blue/purpule fruit, garrigue, violets, lots of savory and mineral notes. But 13.5%? Is that really necessary?

5/11/2014 - bramwessel wrote:

There's some of this around in wine shops these days and it's nothing but oak; the fruit is almost completely gone. Tastes like vanilla extract. Not recommended.