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2015 Col D'Orcia, BdM

2015 Cantina di Montalcino (Co-op), BdM

2020 Pra, Soave Classico, Otto

2018 Pieropan, Soave Classico, Calvarino

2019 Cantina Girlan, Pinot Bianco

2017 Anselmi, IGT, Capitel Croce

2017 Vietti, Langhe, Perbacco (magnum)

2018 Castello Romitorio, IGT, RomiToro

2018 Mazzei, Chianti Classico, Fonterutoli

I keep telling myself I'm gonna stop soon, but since my last post:

2019 Clos des Papes

2019 Clos St Jean Combe des Fous

2019 Cristia Blanc

2019 Cristia CdR VV

2019 St Prefert Auguste Favier

2019 St Prefert Charles Giraud

2019 Vieux Donjon

2019 Jaboulet Crozes-Hermitage Thalabert

2016 Altesino Montosoli

2016 Conti Costanti

2016 Feudo Maccara Saia

2016 Gianni Brunelli

2016 Ragnaie VV

2016 Ragnaie Casanovina Montosoli

2016 Le Chiuse

2016 Macchiole Scrio

2016 Siro Pacenti Pelagrilli

2016 Talenti Piero

2019 Cerrio Bercial Rosado de Altura

2016 Zind Humbrecht 'Zind'

2015 Oliviero Toscani 'Toscana'

2 x 2017 Francois Merlin St. Joseph

2007 Sartori di Verona Estate collection, Regolo Veronese

3 x 2005 Emilio Mora Toro Crianza

2014 Giaccomo Brezza & Figli, Barolo

2004 Grof Degenfeld Andante Tokaji Furmint

2015 Kornell Florian Brigl Damian Gewurtztraminer

2015 Ferraton Pere et Fils St. Joseph 'La Source'

In the "This is Gonna be Weird" category:

2019 Muddy Water Skin Ferment White, Waipara, New Zealand

Brix: 21.9 | pH: 2.89 | TA: 8.17g/L
WINEMAKER’S NOTES
This year we wanted to add complexity through multiple varieties. We hand-picked Riesling and Gewurtztraminer, with a little Gruner Veltliner and St Laurent. Fermented separately, without any additions, in amphoras and open top fermenters on skins for one month before aging in old barrels. Bottled without any sulphur addition (some may be present). Certified Organic.

@vint posted:

In the "This is Gonna be Weird" category:

2019 Muddy Water Skin Ferment White, Waipara, New Zealand

Brix: 21.9 | pH: 2.89 | TA: 8.17g/L
WINEMAKER’S NOTES
This year we wanted to add complexity through multiple varieties. We hand-picked Riesling and Gewurtztraminer, with a little Gruner Veltliner and St Laurent. Fermented separately, without any additions, in amphoras and open top fermenters on skins for one month before aging in old barrels. Bottled without any sulphur addition (some may be present). Certified Organic.

It has Gewurz, so it’s already weird. 😂

Last edited by billhike

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