Tasted over 2 hrs -saturated dark red purple minimal clearing -bretty funk of the Band-Aid variety, with a bit of additional mature funk -med acidity, med+ weight earthy berry with unusual medicinal finish accentuated by med+ tannins -very distinctive
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Lots of VA and tons of Brett, this is not good and is undrinkable by day 2. I really wanted to enjoy this producer, but until he increases the SO2 content of his wines, I won’t buy them in America.
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A private dinner (Restaurant Andrew Fairlie **, Gleneagles Hotel, Auchterarder, Scotland): Decanted. Crushed red berries, peaches, flowers and smoky schist, only a hint of barnyard, transparent and pure but with good intensity, juicy and fresh but with rich extract, smooth and supple but with zippy acidity, slightly rough tannins, complete finish, good length.
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1/19/2021 - Cote d'Or wrote:
Tasted over 2 hrs
-saturated dark red purple minimal clearing
-bretty funk of the Band-Aid variety, with a bit of additional mature funk
-med acidity, med+ weight earthy berry with unusual medicinal finish accentuated by med+ tannins
-very distinctive
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5/15/2018 - lovanc@outlook.com wrote:
Dark fruit and sour cherries. Balancing acidity and minerality making this very drinkable and food friendly
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5/1/2018 - MrOctoberfest wrote:
This bottle was much less bretty than my previous one, but there was still a sweaty, leathery aftertaste that was off putting.
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4/21/2018 - MrOctoberfest wrote:
Lots of VA and tons of Brett, this is not good and is undrinkable by day 2. I really wanted to enjoy this producer, but until he increases the SO2 content of his wines, I won’t buy them in America.
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12/6/2017 - Xavier Auerbach wrote: 90 Points
A private dinner (Restaurant Andrew Fairlie **, Gleneagles Hotel, Auchterarder, Scotland): Decanted. Crushed red berries, peaches, flowers and smoky schist, only a hint of barnyard, transparent and pure but with good intensity, juicy and fresh but with rich extract, smooth and supple but with zippy acidity, slightly rough tannins, complete finish, good length.
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