Monday, 1 March 2021

Freakshow Cabernet Sauvignon 2017, Michael David Winery, Inland Valleys, San Joaquin County, Lodi, California, USA

Blackberry, plums, blackcurrant, oak, liqourice and pepper on finish. Juicy but simple yet I can't stop drinking this.

This wine is a blend of 86% Cabernet Sauvignon and 16% Petite Sirah. The wine was aged for 13 months in French oak of which 40% was new and the rest was neutral.

Mark: B-

Sunday, 28 February 2021

Van Volxem Saar Riesling 2019, Mosel, Germany

Lime, lemon, pear, elderflower notes, honey, minerals. I could glugg this all day.

Mark: B

Saturday, 27 February 2021

Château Bonnet Sauvignon Blanc Sémillon 2020, Famille André Lurton, Entre-Deux-Mers, Bordeaux, France

Passionfruit, lemon, gooseberry, leafy, earthy and stony on the finish which wasn't particularly enjoyable unfortunately.

Mark: C

Thursday, 25 February 2021

Château La Brande Cabernet Franc 2018, Famille Soulies, Fronsac, Bordeaux, France

Blueberry, raspberry, blackcurrant, herbs, hints of cedar and nice smooth tannins on the finish.

Mark: B

Monday, 22 February 2021

Château du Cléray Muscadet Sèvre et Maine sur lie 2019, Loire Valley, France

Apple, melon, lemon, minerals, herbs and acidic. Boring on its own but maybe better with food.

Mark: C

Weingut Frank Zweigelt Kalk & Loess 2018, NiederÖsterreich, Austria

Raspberry, cherry, tobacco notes, a bit of liqourice on the finish. Fruity and easy drinking.

Mark: B-

Saturday, 20 February 2021

Leitz Eins Zwei Drei Rheingau Riesling Dry 2019, Germany

Always a reliable bet this one. Pears, apples, lime and honey. 

Mark: C+

Friday, 19 February 2021

Susana Balbo Signature White Blend 2020, Uco Valley, Mendoza, Argentina

Blackcurrant leaf, passionfruit, lemon, peach. Fruity and acidic.

Mark: C+

Meinklang Graupert Grauburgunder 2019, Burgenland, Austria

Not bad for a natural orange wine. Apple, strawberry, peach, pepper, tannins but they give this wine a bit of character.

The alcohol content is 12%, the residual sugar is 1.3 grammes per litre so this is a dry wine, the total acidity is 5.3 grammes per litre. A part of this wine as aged in concrete eggs and a part in stainless steel tanks. The wine underwent spontaneous fermentation. It is vegan, unfiltered, and has had minimal sulfur additions. The wine had a ten day maceration on the grape skins.

Mark: B