Lee Pitofsky
Needs some time to show once opened, oxidative, notes of citrus fruits, lemon, buttered toast and spices
Needs some time to show once opened, oxidative, notes of citrus fruits, lemon, buttered toast and spices
9.3Andrew Schirmer
Something about mushrooms & cheese as fall gets into swing makes us crave Jura wines. Scintillating palate, just enough ox to keep things interesting. Zinging acid only just starting to fade. Palate is roast chestnuts, fungus, lemon curd. Medium finish. Beautiful work. #jura
Something about mushrooms & cheese as fall gets into swing makes us crave Jura wines. Scintillating palate, just enough ox to keep things interesting. Zinging acid only just starting to fade. Palate is roast chestnuts, fungus, lemon curd. Medium finish. Beautiful work. #jura
9.5Kim Granlund
Oh, hello! Fuck yes, is all...
Oh, hello! Fuck yes, is all...
9.3Zack Hall
Waxy, creamy, lemon, honey, beeswax, silk.
Waxy, creamy, lemon, honey, beeswax, silk.
9.3Zoë Laird
About it. Medium body with more acid than expected. Still a very pretty nose and a nice longgggggggg finish.
About it. Medium body with more acid than expected. Still a very pretty nose and a nice longgggggggg finish.
8.5Tim Edge
Yummy Jura Chard with just the right amount of extra oxidative qualities. I went with a second glass instead of switching as I'd planned!
Yummy Jura Chard with just the right amount of extra oxidative qualities. I went with a second glass instead of switching as I'd planned!
9.6Keith Levenberg
This is flat-out stunning right from the very first sip. It almost seems like a contradiction in terms - I don't even understand how something with an oxidative elevage can end up with such a slicing cut. It almost has the acidic profile of a trocken riesling. It doesn't have any overtly oxidative flavors, either, except in its deeper, brassy tone. The minerality is off the charts. It feels as though it's flecked with quartz, like the crystal crunch you get in a gruyere or some cheddar cheese.
This is flat-out stunning right from the very first sip. It almost seems like a contradiction in terms - I don't even understand how something with an oxidative elevage can end up with such a slicing cut. It almost has the acidic profile of a trocken riesling. It doesn't have any overtly oxidative flavors, either, except in its deeper, brassy tone. The minerality is off the charts. It feels as though it's flecked with quartz, like the crystal crunch you get in a gruyere or some cheddar cheese.
9.4Location
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.