Even if you didn’t read the label before getting this into a glass, it wouldn’t take long to figure out that “VDR” stands for Very Dark Red. It is indeed just that, but a judicious dose of residual sugar keeps it from seeming harsh. Its sweetness is well connected with the fruit’s flavors of ripe Bing cherries and black raspberries.
Earthy notes of black tea, graphite, and clove are amped by cassis, cherry cola, and black plum.
Minerality and lime zest sit atop the tongue for a delicate, light-bodied and ethereal white.
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.