Search results for: 'chemin of wild'

95 Points! Reminding me of a classy Hermitage, the deep purple-hued 2020 Crozes-Hermitage Domaine Des Grands Chemins offers up a brilliant perfume of redcurrants, blackberries, saddle leather, lavender, and bouquet garni. This carries to a medium to full-bodied, richly textured, balanced Crozes that has velvety tannins, some classic northern Rhône gamey, peppery nuances, and a great finish. It needs a decant if drinking any time soon, but the tannins are supple and ripe, and this beauty will have a broad drink window. I wouldn't be surprised to see it still going strong at age 20. Bravo. - Jeb Dunnuck

The Chemin des Moines de Vergy is a surprisingly powerful, concentrated Pinot Noir due to its low yields and its Vosne clones. The wine has all the requisite spice of its more illustrious neighbors down the hill but also carries a wonderful piquancy noting its higher elevation roots. It’s not unlike the hillside Vosne wines which are becoming all the rage now, a finer version of perhaps Petits Monts or Damaudes. The wine becomes more, ahem, Burgundian with air as the spice notes broaden and a touch of underbrush enters the fray, the perfume building and the wine getting silkier.

From the producer: To make this extraordinary gin, we forage wild plants in the mountains around the distillery. What we pick goes fresh into the still within hours of foraging. All the plants are sustainably picked by our full time forager, every day we distill. We take a lot of care that we don't adversely affect the areas we find them in. That means sometimes using scissors rather than picking to make sure roots aren't pulled, or maybe skipping a few before picking the next one, or finding different patches of the same plant, to make sure an area isn't over-foraged.Our aim is to leave no trace that we were ever there. It's harder work but worth it to keep the mountains beautiful and wild.Then these wild botanicals are painstakingly slow-distilled to tease out delicate flavours, in very small batches of less than 250 liters. Some go in the pot, and some are hung in a basket to let vapours extract their essential oils. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first. This brings the flavour our Wild Gin to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special.

Wild Common Tequila Reposado is lightly aged in used bourbon barrels. This resting process yields notes of cooked agave, fresh roasted pecans, and raw honey. Building off the incredible foundation of the Tequila blanco, master distiller Salvador Rosales Trejo - aka “Chava”, has shown finesse and mastery in balancing these complex aromas and flavors.

Master Distiller: Salvador Rosales Trejo‚ “Chava”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens
Extraction: Traditional Stone Tahona & Roller Mill
Fermentation: Natural, with Agave Fibers
Aging: Ex-Bourbon Barrels
Distillation: 2X in Small Stainless and Copper Pot Stills

Wild Common Tequila Blanco is a bright and full flavor Tequila packed with notes of agave sweetness laced with anise, citrus, and minerals. This Tequila is produced in the Jalisco Valley region from 100% Blue Weber agave by Master Distiller Salvador Rosales Trejo - aka “Chava” among friends and family. Complex in its profile, it highlights traditional production methods and perfectly balanced aromas, texture and flavor.

Master Distiller: Salvador Rosales Trejo‚ “Chava”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens
Extraction: Traditional Stone Tahona & Roller Mill
Fermentation: Natural, with Agave Fibers
Distillation: 2X in Small Stainless and Copper Pot Stills

Wild Turkey's Distiller's Reserve Kentucky straight bourbon is a unique offering curated by the esteemed father-and-son distilling duo, Jimmy & Eddie Russel, who handpicked whiskey from their most cherished reserves. Aged for 12 years and bottled at 50.5% ABV (or 101 proof), this special Japan only release exemplifies their dedication to craftsmanship and tradition.

From a .44-hectare plot near the edge of Meursault in the lieu-dit Sous le Chemin. Average vine age of 45 years. Clay-limestone soil. Hand-harvested grapes. Vinified and matured for 8-12 months in 350L barrels.

93 Points! Lean and linear with mineral-driven aromatics of wet slate and petrichor followed on by a note of roasted corn husk. There is a smoky flint note to the palate followed by cut green apple, savoury herbs, a streak of wet slate, and a kiss of seaspray to finish. - Decanter Magazine

94+ Points! The 2020 Crozes-Hermitage Le Clos is tighter and more focused, with a more blue-fruited perfume of cassis, graphite, violets, and peppered meat-like aromas and flavors. The polar opposite of the broad, ripe, sexy Domaine des Grands Chemins, this stays focused and inwards on the palate, with ripe, polished tannins, beautiful balance, and outstanding length. Hide this for 4-5 years and it's going to drink brilliantly over the following 10-15. - Jeb Dunnuck

Kilinga Bacanora is a family-owned producer established in 2018 by maestro bacanorero Rodrigo Bojórquez Bours in Álamos, Sonora, Mexico. It holds the distinction of being the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States. Crafted from wild Maguey Pacifica (Agave Angustifolia), the agave is pit-roasted in the traditional Sonoran method and distilled to produce a spirit with over 300 years of heritage behind it. This Blanco expression is unaged, bottled at 42% ABV to capture the pure, untempered character of the agave.

Tasting Note: The nose opens with aromatic smokiness, sweet roasted agave, and an earthy butteriness accented by toasted hazelnut and mild spice. On the palate, bold toasted caramel meets minerals and wildflowers, with an assertive but balanced smokiness threading through. The finish is smooth and refreshing, with cooked agave and gentle herbal notes lingering cleanly.

Kilinga Bacanora is a family-owned producer established in 2018 by maestro bacanorero Rodrigo Bojórquez Bours in Álamos, Sonora, Mexico. It holds the distinction of being the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States. Crafted from wild Maguey Pacifica (Agave Angustifolia) and pit-roasted in the traditional Sonoran method, this Reposado expression is rested for six to ten months in white American oak barrels, allowing the raw intensity of the agave to soften and absorb warm barrel influence. Bottled at 40% ABV.

Tasting Note: The nose presents wildflowers, vanilla, roasted coffee, and hints of caramel over a golden honey hue. On the palate, sweet agave and warm spice are joined by subtle oak and a touch of smokiness, with refreshing notes of lime and tropical fruit adding complexity. The finish is smooth, clean, and woodsy, lingering with gentle vanilla and the unmistakable brightness of Sonoran agave.

Kilinga Bacanora is a family-owned producer established in 2018 by maestro bacanorero Rodrigo Bojórquez Bours in Álamos, Sonora, Mexico. It holds the distinction of being the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States. Crafted from wild Maguey Pacifica (Agave Angustifolia) and pit-roasted in the traditional Sonoran method, this Añejo expression is aged for over five years in French oak barrels, an exceptionally long rest for a Bacanora, developing remarkable depth while preserving the spirit's agave soul. Bottled at a robust 44% ABV.

Tasting Note: The nose is rich and inviting, with dark chocolate, tobacco, vanilla, and charred sugar rising from the glass. On the palate, luxurious toasted caramel unfolds alongside warm baking spice, coffee, and a velvety smoothness imparted by years in French oak. The finish is long and satisfying, as the barrel notes gradually give way to a clean, bright agave character that sweeps across the palate, a signature of Bacanora's Sonoran roots.

94 Points! Savory, meaty and rustic on the nose, with an array of olives, tomato leaves, wild cherries, paprika and dried spices. It’s full of flavor, spicy and driven, with a medium to full body and a wild earthy minerality coming through. Drink after 2025. - JamesSuckling.com

Hornbrook Ten Point Gin is crafted using vacuum distillation at low temperatures, a method that preserves the delicate flavors and aromas of its botanicals, including wild Pacific juniper, grapefruit peel, lime peel, star anise, jasmine flower, fennel seed, coriander seed, angelica root, orris root, and cubeb berries.

Bold and balanced, featuring notes of grapefruit and spice, complemented by bright, wild-foraged Pacific juniper and earthy botanicals. A backdrop of jasmine flowers and fennel leads to an extremely long, smooth finish.

97 Points! The 2016 Pinot Noir le Caprice is pale to medium ruby-purple colored with an incredible perfume of red roses, lilacs and cinnamon stick with a beautiful red berry core of wild strawberries, raspberries, cranberries and underbrush with touches of iron ore and wild sage plus a waft of cedar. The palate is medium-bodied, elegant and refreshing with loads of minerally layers and a long, uplifting finish. - Lisa Perrotti-Brown, robertparker.com

93 Points! This is the second year for Berliquet under the Canon team, and it is proving to be an excellent addition to the stable of wines - with a more powerful, cocoa bean, espresso and blackberry fruit character than its sibling (and neighbour, as Canon is within walking distance of Berliquet), but still with the mouthwatering, gunsmoke, salted caramel and saffron hit of a limestone-dominant terroir. 45hl/ha yield, 45% new oak for ageing. Thomas Duclos consultant. - Jane Anson

94 Points! The 2019 Berliquet is showing beautifully, wafting from the glass with aromas of cherries, wild berries, sweet spices, violets and forest floor. Medium to full-bodied, seamless and elegant, with terrific depth at the core, lively acids and ripe, powdery tannins, it concludes with a long, mineral finish. It's produced from a 9.5-hectare vineyard that encompasses three soil types: Saint-Émilion's limestone plateau (like its sibling, Château Canon); the slope, characterized by deep clay; and then sandy, colluvial soils at the foot of the slope. Right now it's planted with 70% Merlot and the balance Cabernet Franc, but the percentage of the latter is increasing as replanting progresses. - William Kelley, robertparker.com

93+ Points! (I tasted a blend of Bouchard's three barrels) Good deep red. Wild, soil-driven aromas of brown spices, licorice, pepper, wild herbs, celery seed and toasted bread, plus a light yeasty quality. Big, silky and rich, with a flavor of clafoutis Unusually round and generous for young Bonnes-Mares. Quite horizontal on the back end, finishing with extremely sweet, fine-grained tannins for Bonnes-Mares and superb persistence. I would not be surprised to see this rate a score at the high end of my projected range. - Stephen Tanzer, Vinous Media

95 Points! Wild bramble fuit, deep spices and wild berries on the nose, with cleansing bright red fruit. This is a solid, medium-bodied Sonoma County wine with fresh, minerally acidity that dances across the palate. Nicely integrated fine tannins frame abundant fruit. - JamesSuckling.com

93 Points! A bright medium ruby color, the nose of the 2023 Pinot Noir Lyra is lifted and fresh, with focused, bright spice notes of ripe cranberries, cinnamon, fresh roses, and bright herbs. Medium-bodied, this carries seamlessly to the palate, with vibrant, fresh energy, fine tannins, and salty fresh accents. A phenomenal value. - Audrey Frick, jebdunnuck.com