Jura tasting with Wink Lorch (Maison Vauron, Auckland, New Zealand): Difficult to score this as a drink and impossible to score it as a wine as it is not a wine. The grape juice is seriously cut by a fiery grappa-like aroma and taste. Aromas of dirt tea combine with a very sweet palate, which is certainly cut by the spirit. Knowing how this is made allows me to appreciate it more than I have in the past and it certainly worked well with a dish of roast apricots with a chocolate sabayon.
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Ambrato. Naso sui generis, molto al confine tra distillato e vino, con frutta secca, nocino, spezie dolci, note erbacee. Bocca dolce, intensa, di estrema gradevolezza. Chiude su note di fichi secchi con alloro
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Dinner for a Yogini (Ponsonby, Auckland, New Zealand): a very unusual wine - a confronting nose of roast hazelnuts, raw walnuts, a stark herbal element, oxidized notes and rich and ripe melon fruit. In the mouth, the melon aspects come to the fore. The spirits element is well managed. Complex and an unusual aperitif.
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Pale rose and golden straw. The wine swirls with rather thick legs, attributable to the high alcohol content (17%!) in the liquid. Clear crisp grassy and strawberry notes. Copious amounts of raisins and mint towards the end as well. The wine is surprisingly thin on the palate with moderate structure. High phenolic content, however. Explosions of peaches, grass and even more raisins coat the tongue. A very warming wine with remarkable astringency in the end. Moderate finish. This is a worthwhile effort.
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Garagiste Warehouse Tasting: Thomas Calder (Seattle, WA): This was the most unique wine that I have ever tasted. I had to ask some questions about it to find out it actually had some marc brandy in it as well. I really didn't like this at first, but gave it a second chance, and it started to grow on me. It had a big burnt caramel flavor, and there was some oxidation there as well, but it wasn't as unpleasant as I initially found it after a few sips. Definately an acquired taste, but I can see how you could come to enjoy it. I'm not sure how to assign a score to this, but it sure was interesting.
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3/3/2015 - Marc wrote: 86 Points
Jura tasting with Wink Lorch (Maison Vauron, Auckland, New Zealand): Difficult to score this as a drink and impossible to score it as a wine as it is not a wine. The grape juice is seriously cut by a fiery grappa-like aroma and taste. Aromas of dirt tea combine with a very sweet palate, which is certainly cut by the spirit. Knowing how this is made allows me to appreciate it more than I have in the past and it certainly worked well with a dish of roast apricots with a chocolate sabayon.
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1/27/2015 - Ludi Likes this wine: 90 Points
Ambrato. Naso sui generis, molto al confine tra distillato e vino, con frutta secca, nocino, spezie dolci, note erbacee. Bocca dolce, intensa, di estrema gradevolezza. Chiude su note di fichi secchi con alloro
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12/5/2013 - Marc wrote: 87 Points
Dinner for a Yogini (Ponsonby, Auckland, New Zealand): a very unusual wine - a confronting nose of roast hazelnuts, raw walnuts, a stark herbal element, oxidized notes and rich and ripe melon fruit. In the mouth, the melon aspects come to the fore. The spirits element is well managed. Complex and an unusual aperitif.
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5/28/2013 - emzee.mc wrote: 87 Points
Pale rose and golden straw. The wine swirls with rather thick legs, attributable to the high alcohol content (17%!) in the liquid. Clear crisp grassy and strawberry notes. Copious amounts of raisins and mint towards the end as well. The wine is surprisingly thin on the palate with moderate structure. High phenolic content, however. Explosions of peaches, grass and even more raisins coat the tongue. A very warming wine with remarkable astringency in the end. Moderate finish. This is a worthwhile effort.
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5/17/2008 - last chance wrote:
Garagiste Warehouse Tasting: Thomas Calder (Seattle, WA): This was the most unique wine that I have ever tasted. I had to ask some questions about it to find out it actually had some marc brandy in it as well. I really didn't like this at first, but gave it a second chance, and it started to grow on me. It had a big burnt caramel flavor, and there was some oxidation there as well, but it wasn't as unpleasant as I initially found it after a few sips. Definately an acquired taste, but I can see how you could come to enjoy it. I'm not sure how to assign a score to this, but it sure was interesting.
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