Bordelet is the star. And this pear cider, with a touch of sweet, just a touch is thrillingly delicious with a splash of bubble. From terroir of schist and granite.
When I first tasted this I wrote—retaste. Verdict. It’s as yum as I thought. Drink now or whenever, but before your firstborn goes to high school.
A sincere wisp of a wine that didn’t see any wood. It gets everyone at the table emotional. It must be the basalt in the clay terroir. I promise it... read more →
This wine is a wench with a brain. Utter deliciousness. Throws a little volatility (that je ne sais quoi of nail polish). Settles down the second day. You’ve got to... read more →
I never met this guy. Want to. His sensibility is spot on. Yum, velvet, a prickle of CO2. Easy yet important. Talk dirt to me. Drink now and in a... read more →
New heartthrob. I had the 2011 in France, very pelaverga-like. The 2010 is more intense, and dense and more dolcetto. Terroir is complex, clay, limestone, sandstone, gravel. Traditional fermentation, short... read more →
Hold on to your seats. This shocked people in a household that was drinking Kistler. They loved it which shocked me. I don’t know how to handle that one. If... read more →
This knocked me out. Stunner. Petrol. Classic. More SO2 than usually found in these pages. So much for dogma. Developed a little prematurely. Lucky for us, it’s drinking fabulously now.