Tart cherries, dried rose petals, and watermelon are tied to a brisk acidity, finishing with a salty minerality.
Tart cherries, dried rose petals, and watermelon are tied to a brisk acidity, finishing with a salty minerality.
Tart cherries, dried rose petals, and watermelon are tied to a brisk acidity, finishing with a salty minerality.
Salinity envelops green apple, grapefruit zest, and a garden of Italian herbs. Acidity remains bright with a zesty finish.
Dashed with white pepper and leather, raspberry, blueberry, and cherry tumble from the vivacious nose to the smooth palate, where they’re balanced just so by pine needle and dried bitter-orange rind.
Fermented with native yeast in amphorae (70%) and stainless steel (30%), this vintage is a bit more quietly alluring than the 2024 we tasted. The fragrance of guava and pineapple, accented by a sprig of basil, gives way gradually to flavors of orchard fruit—peach and pear—within a silky body punctuated by brûléed grapefruit.
Striking notes of dried herbs, grapefruit zest, star fruit, white tea flowers light up in the glass. Salinity runs deep, searing into a vivid tangerine finish.
Sourced from vineyards in the Mosel, this nonalcoholic bubbly has verve. Dominant notes of lemon-lime and white flowers are supplemented by green melon and pineapple, and there’s a refreshing energy to the mouthfeel.
This nicely matured, attractively packaged Cabernet checks out at a surprisingly palatable price. Predominantly black fruit notes have a red thread running through them, along with oak notes that show notably but not overwhelmingly in either the aromas or the flavors.