91 Points, Wine Advocate
Gold Medal, 2018 San Francisco Chronicle Wine Competition
92 Points, James Suckling
"Blackcurrant tart, blueberry purée, sandalwood and spices. Medium to full body, succulent tannins and a round, spicy finish. Drink now.”
The bigger bodied example has wonderful aromatics that make this Grenache remind me of wines from Giogondas and Vacqueyras. A great vintage and a terroir that contributes structure combine here to produce a wine with depth and richness. The 2015 exhibits classic Grenache aromas of fresh and dried strawberries accented by baking spices. There’s a subtle herbal undertone, the result of the small amount of whole cluster fermentation we use. Flavors of pie cherry and strawberry take center stage, underscored by youthful, but balanced tannins. A Grenache with the stuffing to age well over the next 3 to 10 years.
Vintage and Winemaker Notes
2015 CR Graybehl Grenache, Mathis Vineyards, Sonoma Valley
2015 was an outstanding vintage statewide with moderate conditions throughout the growing season. During the summer, we had an abundance of warm weather that, each night, was tempered by coastal fog and breezes. This daily cyclical temperature swing helped ripen the fruit slowly and evenly. The fruit was ripe and concentrated due to the warm early fall weather, and the crop load was a bit lower too providing great fruit maturity and balanced acids.
The fruit was picked the night of September 9th and arrived at the winery bright and early where it was hand sorted and fermented separately with each clone getting a different fermentation regime. Both were cold soaked at 45° for 5 days to allow for color extraction and then allowed to warm as native yeast fermentation started. After which I added two different commercial yeast strains isolated from the Southern Rhone to the different clone selections. Each yeast brings a different element to the party. When primary fermentation was complete I wrapped up the tanks and the wine was allowed to sit on its skins for 6 weeks at which time it was pressed directly to neutral French oak barrels where it rested for an additional 9 months.
Specifications
Vintage: 2015
Appellation: Sonoma Valley
Blend: 100% Grenache
Harvest Sugar: 21.5 Brix
Barrel Aging: Neutral French oak, 9 months in barrel, Never racked
We have a singular focus, Grenache Noir. So we make single-vineyard designate Grenache Noir and Grenache Blanc made in painfully small lots, in the classic Rhone style, from the best sites in California. Because that’s how you make the best wines—not from a formula or a recipe but by building it as a craftsman builds. I believe you make great wines by being intimate with the vineyards, the fruit, and then the wine itself. The hands-on approach. So when I finally decided to start my own label after many years making wine for others, I emulated the wines that I love. The wonderful wines of the Rhone Valley in southern France, the wines of Vaucluse, Gigondas, Vacqueyras, and Chateauneuf du Pape. I am lucky enough to run a wine facilty as my day job and so I am able to be intimate with my wines. And since we do make tiny lots and I’m here all day anyway, I am the only one that touches our wines.
So we do it all, my wife and I. From picking grapes, driving the trucks, processing the fruit, all the wine work, all the business and sales end. It’s all done with love by our family. We touch every aspect of our product and I hope it shows. So from our family to yours. Cheers.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
CR Graybehl Sonoma Valley Grenache
3 bottles for $54.99 $18.33/bottle + $2.67/bottle shipping
Case of 12 for $169.99 $14.17/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 CR Graybehl Sonoma Valley Grenache - $50 = 22.71%
@chipgreen@ilCesare here i was going to buy a case based on Chips review, but now im thinking i better wait for some rats. It is interesting that this wine is a higher price on the winery website than the one sold here last but at a lower price point. Maybe it wont cellar as long?
@chipgreen@ilCesare@StingingJ I think this wine will cellar longer actually. By a long shot. It’s the last of our old label and It’s costly to continue to keep it in storage. So it’s gotta go. To you’alls advantage.
@The_Grenachista how well do you think this wine will cellar vs the previous offering? I noticed that one of the pro reviewers that covered both differed between the two in that the previous offering advised drink in 2022 and this offering said drink now.
@StingingJ Mr Mathis’s vineyard is built for age worthy wines. It’s a tannic site and, in my experience, takes 3-4 years to start to open up. He’s got some great clonal selection and it’s got super tight spacing. This was the last year I messed around with extended maceration for Pete’s grapes. And I mainly stopped that practice because it would take to long to open up. He’s currently on his 2015 as his new release. Where as my new label, with some modifications in winemaking, are selling the 16.
@The_Grenachista Ok, you convinced me! Checked out Mathis’s 2015 and he’s saying it will improve for over ten years (compared it to a 2005 that is just now plateauing). In for a case!
@losthighwayz if I remember correctly (I should check my notes) but the fruit came in at 25.5 brix. So not necessarily low, although Grenache can get RIPE quick. I now days ask Mr Mathis to pick my rows when he’s picking for his delightful Rosé. In 2015, I picked when he did. So for me, its bigger than the wines I make now. Which is better for aging but not so good for a little wine company that needs cash flow. Not so romantic, but that’s how the sausage is made
@losthighwayz it’s actually in Boyes Hot Springs. So hot. I live in Boyes and we are usually 10 degrees hotter than the Sonoma square in the summers and fall even though we are only a few miles north.
First time being a rat here. Household has always been a Grenache, and Grenache blends, loving group; but who doesn’t like a good chateauneuf du pape.
Visual: Lasting Legs, Ruby Color, shows a few years of age
Body: Medium to Full
Nose: Plum, Currant, smashed blueberries, vanilla
Taste: Matching the nose, but mingling with small amount of american oak
Tannin: Soft, but present on the finish
Finish: balanced, some acid and a little sweetness
Wine went wonderfully with our dinner. Grazing on pheasant pate, boudin, cheese and charcuterie. Complimented each bite, but with enough acid to cleanse the palate
Our guess was 4 at $22, and 12 at $16… so a case has been purchased.
This is a great wine for the price, punching above it’s weight. At this price it’s ripe to be shared with guests, but we might have to just save it for ourselves.
Let me preface this report by saying I live in Florida and my Lab Rat bottle was delivered without an icy. I hoped it would be okay, but I believe it cooked a bit.
Generally, I am a big Grenache fan. I don’t think I’ve ever had one that I didn’t like. Unfortunately, the bottle I received lost its nuance and depth.
With that HUGE caveat in mind, here’s my report:
First pour:
Visually: very dark garnet red, with no real blue or brown notes.Slow to form, but good legs.
Nose: alcohol burn was prominent, with notes of raspberry and mineral behind.
Taste: medium-bodied and not as thin as some Grenaches. Alcohol was again prominent and overwhelmed the more subtle flavors. Not terribly juicy, with tart cherry, cranberry, black pepper, and mineral notes.
I left the wine to sit in the glass for an hour to see if I could get more out of it after it opened up.
After that hour, the wine was still a little hot with alcohol. I was still getting a lot of black pepper in the taste, and the nose was almost totally gone. I tried it with cheese and peanut butter to see if that altered the flavor, but it only softened it a bit. Still seemed pretty tannic.
In the interest of science, I poured another glass this morning. It sat overnight in the bottle, re-corked with the original cork, and with no preservative or refrigeration. I think it has actually improved!
Next Day:
Visually: Still has that beautiful garnet color with good legs.
Nose: The alcohol burn has greatly subsided and fruit notes are much more prominent. I noticed cherry, blueberry, and raspberry with a little mineral on the end. Almost has a cologne quality that I find unique and pleasant.
Taste: The alcohol burn has smoothed out now in the flavor as well. The cherry and blueberry are more prominent, but the wine is not juicy or sweet. There’s still pleasant notes of black pepper and mineral. There’s tannin on the finish, but it’s not overwhelming. It has an old-world wine personality, which I really like.
Final Thoughts
I was really disappointed by the Graybehl when I first tried it. I was convinced that it had been completely cooked by the Florida heat. I’m glad I didn’t give up on it though, because after an overnight rest, it has recovered. I’ve not had this wine before, so I can’t attest I am tasting it at it’s best, but I am impressed that it recovered at all. My expectations this morning is that this would be a good deal at $15/bottle. Probably worth $3-5 more if kept at ideal temperature.
If you like Grenache and old-world style wines, I’d pick up a case of the Graybehl. Just make sure you spring for the cold, quick shipping.
Didn’t want to risk the sellout, so I jumped in, sold-out speedy-shipping option notwithstanding. Hoping it doesn’t spend a full day in STL the way my last packages did. Not that it it seemed to hurt them any, but things have taken a turn for the very hot!
Generous oak and tannin dominate around a sizable ripeness of cherry and vanilla in this youthful wine. Tart acidity accents the baked character of the fruit. VB 3/1/18
@kaolis yes, Virginie Boone is not a fan of Grenache, or our wine. She recently gave one of my wines a 91 but in the tasting notes described the nose as “compost”. Now “earthy” or “forest floor” might be a better descriptor than compost. Even if the said wine had that element. Which it did not.
So short story long, Wine Enthusiast can blow it out their ass.
But I digress.
So short story long, Wine Enthusiast can blow it out their ass.
But I digress.
I so want to highlight this comment, but somehow I think it may not be taken with the humor we see in it.
Just couldn’t pass it up.
Thanks for joining in with us today.
Case ordered to share.
@The_Grenachista Hey just another reference point. I mean Suckling has no palate either, so we just roll with what we got right? Curious, did you submit to WE for the review or did they source it independently?
@kaolis@rjquillin@ScottW58 I agree, compost has a great aroma. Earthy and dark. But as a wine descriptor, it has a pretty negative connotation. And Virginie knows that.
@kaolis I sent that one in. I no longer send into them though. A few years back, Virginie gave me a bad score on a wine that had just got a 94 from Parker and a 92 from WS. I asked her to taste the wine again, thinking she got a bad bottle. She did and stuck with the score. Ever since then, she’s not been kind. I guess it’s my own damn fault but I’m not bitter. Okay, maybe a little.
So, I do not send to WE anymore, although they still find me.
And funny enough, on a social media post I comment on the “compost” aspect of her score recently and two days later, I get a email saying they’ve recently tasted a wine of mine and gave it an 86 with an invite to advertise that score in WE for $1000. It’s one of my best wines, ever. But I can’t help to think it’s related.
So that’s my story on WE.
@The_Grenachista Pro reviews are what they are, hence my fwiw afterwards. The description holds more weight than points. Side note I’m from an era when 86 points was actually a damned good wine, now it seems to be a kiss of death.
Holding a grudge sounds a tad immature on a reviewer’s part but jussssst maybe there is a tad of ego involved… on both sides of that fence…ha! kidding…
If you throw an offer out here at a little more hospitable time for shipping would love to try your wines.
Thanks for chiming in…cheers!
Is it bad that I’m glad IL isn’t on the ship list?
That said, we’ll be traveling to Wooster Oh, then Eastern Shore of MD, then central NC in late Aug if anyone in those parts is looking to split.
I got my bottles and am excited to try them! There is no information about drinking window on the forum or on Cellartracker. Any ideas? @The_Grenachista
Tasting Notes
91 Points, Wine Advocate
Gold Medal, 2018 San Francisco Chronicle Wine Competition
92 Points, James Suckling
"Blackcurrant tart, blueberry purée, sandalwood and spices. Medium to full body, succulent tannins and a round, spicy finish. Drink now.”
The bigger bodied example has wonderful aromatics that make this Grenache remind me of wines from Giogondas and Vacqueyras. A great vintage and a terroir that contributes structure combine here to produce a wine with depth and richness. The 2015 exhibits classic Grenache aromas of fresh and dried strawberries accented by baking spices. There’s a subtle herbal undertone, the result of the small amount of whole cluster fermentation we use. Flavors of pie cherry and strawberry take center stage, underscored by youthful, but balanced tannins. A Grenache with the stuffing to age well over the next 3 to 10 years.
Vintage and Winemaker Notes
2015 CR Graybehl Grenache, Mathis Vineyards, Sonoma Valley
2015 was an outstanding vintage statewide with moderate conditions throughout the growing season. During the summer, we had an abundance of warm weather that, each night, was tempered by coastal fog and breezes. This daily cyclical temperature swing helped ripen the fruit slowly and evenly. The fruit was ripe and concentrated due to the warm early fall weather, and the crop load was a bit lower too providing great fruit maturity and balanced acids.
The fruit was picked the night of September 9th and arrived at the winery bright and early where it was hand sorted and fermented separately with each clone getting a different fermentation regime. Both were cold soaked at 45° for 5 days to allow for color extraction and then allowed to warm as native yeast fermentation started. After which I added two different commercial yeast strains isolated from the Southern Rhone to the different clone selections. Each yeast brings a different element to the party. When primary fermentation was complete I wrapped up the tanks and the wine was allowed to sit on its skins for 6 weeks at which time it was pressed directly to neutral French oak barrels where it rested for an additional 9 months.
Specifications
Included In The Box
Price Comparison
$468.69/case at CR Graybehl Wine Company (including shipping)
About The Winery
Winery: CR Graybehl Wine Company
Maker: Casey Graybehl
Location: Sonoma Valley
We have a singular focus, Grenache Noir. So we make single-vineyard designate Grenache Noir and Grenache Blanc made in painfully small lots, in the classic Rhone style, from the best sites in California. Because that’s how you make the best wines—not from a formula or a recipe but by building it as a craftsman builds. I believe you make great wines by being intimate with the vineyards, the fruit, and then the wine itself. The hands-on approach. So when I finally decided to start my own label after many years making wine for others, I emulated the wines that I love. The wonderful wines of the Rhone Valley in southern France, the wines of Vaucluse, Gigondas, Vacqueyras, and Chateauneuf du Pape. I am lucky enough to run a wine facilty as my day job and so I am able to be intimate with my wines. And since we do make tiny lots and I’m here all day anyway, I am the only one that touches our wines.
So we do it all, my wife and I. From picking grapes, driving the trucks, processing the fruit, all the wine work, all the business and sales end. It’s all done with love by our family. We touch every aspect of our product and I hope it shows. So from our family to yours. Cheers.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, August 15th - Monday, August 19th
CR Graybehl Sonoma Valley Grenache
3 bottles for $54.99 $18.33/bottle + $2.67/bottle shipping
Case of 12 for $169.99 $14.17/bottle + $1/bottle shipping
2015 CR Graybehl Sonoma Valley Grenache
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 CR Graybehl Sonoma Valley Grenache - $50 = 22.71%
I got to LabRat this one last time it was offered and some of you may remember how I raved about it. I bought 2 cases.
Previous Offer
Try it with peanut butter cups for an irresistible pairing!
@chipgreen Different wine
@chipgreen @ilCesare here i was going to buy a case based on Chips review, but now im thinking i better wait for some rats. It is interesting that this wine is a higher price on the winery website than the one sold here last but at a lower price point. Maybe it wont cellar as long?
@chipgreen @ilCesare @StingingJ I think this wine will cellar longer actually. By a long shot. It’s the last of our old label and It’s costly to continue to keep it in storage. So it’s gotta go. To you’alls advantage.
@ilCesare
So it is!
Love Grenache in this house and definitely liked the Mathis Grenache from the old site. Curious what the rats have to say.
@klezman any interest in 3-4 bottles? Thinking of getting a case
@losthighwayz possibly… Need to check with the wife
@The_Grenachista how well do you think this wine will cellar vs the previous offering? I noticed that one of the pro reviewers that covered both differed between the two in that the previous offering advised drink in 2022 and this offering said drink now.
@StingingJ Mr Mathis’s vineyard is built for age worthy wines. It’s a tannic site and, in my experience, takes 3-4 years to start to open up. He’s got some great clonal selection and it’s got super tight spacing. This was the last year I messed around with extended maceration for Pete’s grapes. And I mainly stopped that practice because it would take to long to open up. He’s currently on his 2015 as his new release. Where as my new label, with some modifications in winemaking, are selling the 16.
@The_Grenachista Ok, you convinced me! Checked out Mathis’s 2015 and he’s saying it will improve for over ten years (compared it to a 2005 that is just now plateauing). In for a case!
/giphy literal-deaf-rhythm
Why the low Brix? Curious how it impacts the final product.
Also, what food pairing would you recommend?
@losthighwayz if I remember correctly (I should check my notes) but the fruit came in at 25.5 brix. So not necessarily low, although Grenache can get RIPE quick. I now days ask Mr Mathis to pick my rows when he’s picking for his delightful Rosé. In 2015, I picked when he did. So for me, its bigger than the wines I make now. Which is better for aging but not so good for a little wine company that needs cash flow. Not so romantic, but that’s how the sausage is made
@The_Grenachista thanks. Specs say 21.5 which is low based on my limited knowledge. 25.5 seems more appropriate based on alcohol content
Where is Sonoma is Mathis Vineyard? Based on aging potential I would guess in a cooler climate area (as opposed to DCV from previous offer)
@losthighwayz it’s actually in Boyes Hot Springs. So hot. I live in Boyes and we are usually 10 degrees hotter than the Sonoma square in the summers and fall even though we are only a few miles north.
FWIW, I really like the previous Casemates offering of the DRY CREEK VALLEY 2015 Grenache!
Fast becoming a fan of this winemaker. Keep talking!!
/giphy wishful-ornate-spark
What is this SIWBM thing you all talk about? I think I need to get one of those.
First time being a rat here. Household has always been a Grenache, and Grenache blends, loving group; but who doesn’t like a good chateauneuf du pape.
Wine went wonderfully with our dinner. Grazing on pheasant pate, boudin, cheese and charcuterie. Complimented each bite, but with enough acid to cleanse the palate
Our guess was 4 at $22, and 12 at $16… so a case has been purchased.
This is a great wine for the price, punching above it’s weight. At this price it’s ripe to be shared with guests, but we might have to just save it for ourselves.
Well NE OH…split? @chipgreen @pjmartin @boatman72 Chipgreen those 2 cases you bought of the last offer won’t last long!
@mrn1 I’m in; Shall I buy?
@mrn1 NEOhio is in.
/giphy vast-impulsive-aftermath
@pjmartin Let’s see if anyone else jumps on board. I’m happy to split anyway you want.
@mrn1 I’ll jump on board. And also happy to split anyway you want.
@marikar @mrn1 @pjmartin
Same here!
yeah but I would spring for the ice pack on this one I think .
@pjmartin
Let me preface this report by saying I live in Florida and my Lab Rat bottle was delivered without an icy. I hoped it would be okay, but I believe it cooked a bit.
Generally, I am a big Grenache fan. I don’t think I’ve ever had one that I didn’t like. Unfortunately, the bottle I received lost its nuance and depth.
With that HUGE caveat in mind, here’s my report:
First pour:
I left the wine to sit in the glass for an hour to see if I could get more out of it after it opened up.
After that hour, the wine was still a little hot with alcohol. I was still getting a lot of black pepper in the taste, and the nose was almost totally gone. I tried it with cheese and peanut butter to see if that altered the flavor, but it only softened it a bit. Still seemed pretty tannic.
In the interest of science, I poured another glass this morning. It sat overnight in the bottle, re-corked with the original cork, and with no preservative or refrigeration. I think it has actually improved!
Next Day:
Final Thoughts
I was really disappointed by the Graybehl when I first tried it. I was convinced that it had been completely cooked by the Florida heat. I’m glad I didn’t give up on it though, because after an overnight rest, it has recovered. I’ve not had this wine before, so I can’t attest I am tasting it at it’s best, but I am impressed that it recovered at all. My expectations this morning is that this would be a good deal at $15/bottle. Probably worth $3-5 more if kept at ideal temperature.
If you like Grenache and old-world style wines, I’d pick up a case of the Graybehl. Just make sure you spring for the cold, quick shipping.
@gemeinschaft79 very sorry. Will put you back in the mix for another lab rat.
@Winedavid49 Thanks so much! It’s a safer bet in the cooler months. I love being a LabRat, but I’m probably not the best choice for summer ratting.
@arianaWCC @winedavid Ice+speedy shipping sold out for cases??
@pjmartin @thumperchick
Looks like this may be the same issue as for yesterday.
Checking…
@pjmartin Stay tuned we are moving a few things around to open up a couple more summer cases.
@arianaWCC @pjmartin
Looks to be corrected.
Try again…
@pjmartin are you around right now?
@arianaWCC
Why would there be a limit on the type of shipping?
@arianaWCC @chipgreen
Glitch?
@arianaWCC @chipgreen
Probably because the upcharge doesn’t cover the whole cost…
@klezman
Looks like you were onto something…
/giphy furrowed-polite-collar
Didn’t want to risk the sellout, so I jumped in, sold-out speedy-shipping option notwithstanding. Hoping it doesn’t spend a full day in STL the way my last packages did. Not that it it seemed to hurt them any, but things have taken a turn for the very hot!
Willing to part with a portion in NYC.
Any San Diego/SoCal case split interest?
@rjquillin I think I can help out a bit and @losthiwayz was also looking for help. Just a question of who buys and where it goes.
@klezman @losthiwayz
I’d buy, but it’d come your way.
@klezman @rjquillin I would like 6 bottles. This work? And I am back on Paypal (though I prefer Venmo)!
@klezman @losthighwayz more likely to be 4-4-4.
I could drop to 3 I suppose.
@klezman @rjquillin 4 works fine if that’s what’s best for all.
@klezman @losthighwayz
Your order number is: brutal-jokey-mitten
@arianawcc Looks like ice-pack is again so.
Why would how it’s packed affect if 12 bottles are available or not?
@losthighwayz @rjquillin I’m fine with 3 or 4, just let me know or put it on the spreadsheet.
@klezman @rjquillin just in time! cases sold out.
Is everyone ok with a 5-4-3 split?
@losthighwayz @rjquillin I’m fine with three.
@klezman @losthighwayz I’ll enter it in the SS as such.
/giphy statuesque-offhand-knot
In for a case to WNY, really liked the last offer from Graybehl, will share.
And from the Wine Enthusiast:
Generous oak and tannin dominate around a sizable ripeness of cherry and vanilla in this youthful wine. Tart acidity accents the baked character of the fruit. VB 3/1/18
https://www.winemag.com/buying-guide/c-r-graybehl-2015-mathis-vineyard-grenache-sonoma-valley/
fwiw
@kaolis yes, Virginie Boone is not a fan of Grenache, or our wine. She recently gave one of my wines a 91 but in the tasting notes described the nose as “compost”. Now “earthy” or “forest floor” might be a better descriptor than compost. Even if the said wine had that element. Which it did not.
So short story long, Wine Enthusiast can blow it out their ass.
But I digress.
@kaolis @The_Grenachista @scottw58
Actually, a nice active compost can have a pleasing aroma. Not sure I’d want it in a bottle however…
@The_Grenachista
I so want to highlight this comment, but somehow I think it may not be taken with the humor we see in it.
Just couldn’t pass it up.
Thanks for joining in with us today.
Case ordered to share.
@The_Grenachista Hey just another reference point. I mean Suckling has no palate either, so we just roll with what we got right? Curious, did you submit to WE for the review or did they source it independently?
@kaolis @rjquillin @ScottW58 I agree, compost has a great aroma. Earthy and dark. But as a wine descriptor, it has a pretty negative connotation. And Virginie knows that.
@kaolis I sent that one in. I no longer send into them though. A few years back, Virginie gave me a bad score on a wine that had just got a 94 from Parker and a 92 from WS. I asked her to taste the wine again, thinking she got a bad bottle. She did and stuck with the score. Ever since then, she’s not been kind. I guess it’s my own damn fault but I’m not bitter. Okay, maybe a little.
So, I do not send to WE anymore, although they still find me.
And funny enough, on a social media post I comment on the “compost” aspect of her score recently and two days later, I get a email saying they’ve recently tasted a wine of mine and gave it an 86 with an invite to advertise that score in WE for $1000. It’s one of my best wines, ever. But I can’t help to think it’s related.
So that’s my story on WE.
@The_Grenachista Pro reviews are what they are, hence my fwiw afterwards. The description holds more weight than points. Side note I’m from an era when 86 points was actually a damned good wine, now it seems to be a kiss of death.
Holding a grudge sounds a tad immature on a reviewer’s part but jussssst maybe there is a tad of ego involved… on both sides of that fence…ha! kidding…
If you throw an offer out here at a little more hospitable time for shipping would love to try your wines.
Thanks for chiming in…cheers!
@The_Grenachista Now this is a winemaker I can relate to!
@kaolis it’s true. Scores don’t seem to mean much anymore for sales. But we all still like to get good ones… And then ignore the bad ones.
@pjmartin @The_Grenachista @winedavid49
Sure do hope you and WD assemble more offers.
I have way too much now, but with this banter it’s difficult to keep up any semblance of a SIWBM.
Hahaha
Is it bad that I’m glad IL isn’t on the ship list?
That said, we’ll be traveling to Wooster Oh, then Eastern Shore of MD, then central NC in late Aug if anyone in those parts is looking to split.
Thanks for helping us sell out!
Much appreciated and happy to chat with you’all.
I got my bottles and am excited to try them! There is no information about drinking window on the forum or on Cellartracker. Any ideas?
@The_Grenachista
@winedavid49
THIS MOAR