My 2016 Verbiage Blanc is a blend of 58% Roussanne, 9% Marsanne and 33% Grenache Blanc. Each component was aged for 16 months in older French oak on their lees and were left unracked until just before bottling. This is a rich, unctuous wine that also has great acidity. And it’s quite ageworthy as well. My favorite verbiage blanc release to date!
Specs
Vintage: 2016
Appellation: Santa Barbara County
Alcohol: 14.1%
2016 tercero Grenache Blanc, Santa Barbara Country
A blend of two different sites here in the Santa Ynez Valley - each lot was whole cluster pressed, and then fermented and aged on their lees for 16 months in older French oak barrels, unracked until just before bottling. The extra time in oak on their lees definitely added to more body in the wine but did not detract from the freshness of the wine whatsoever. Drinking great but will age beautifully as well.
Specs
Vintage: 2016
Appellation: Santa Barbara County
Alcohol: 14.1
2019 tercero aberration, Santa Barbara County
Tasting Notes
The latest release of my aberrations, the 2019 is probably my most ‘fruit forward’ initially. It’s a blend of 60% Cinsault and 40% Grenache. Both varieties were foot stomped by Larry, fermented with their stems, pressed and then aged in Stainless Steel. I prefer to serve this chilled - it is a very ‘crushable’ wine . . .
Specs
Vintage: 2019
Appellation: Santa Barbara County
Alcohol: 12.0%
What’s Included
3-bottles:
1x 2016 tercero Verbiage Blanc, Santa Barbara County
1x 2016 tercero Grenache Blanc, Santa Barbara Country
1x 2019 tercero aberration, Santa Barbara County
Case:
4x 2016 tercero Verbiage Blanc, Santa Barbara County
4x 2016 tercero Grenache Blanc, Santa Barbara Country
The idea for Tercero wines surfaced a number of years back. Larry Schaffer had been in the music, education and trade publishing industries for a number of years and had achieved all he had set out to do. It was time for a change . . . . but to what? His first thought – a professional volleyball player? But alas, Larry is simply a bit height challenged, so it was time for Plan B – get into the wine business. The initial thought was to go into wine sales, but his thoughts quickly turned to challenging himself and taking on classes he never wanted to take as an undergraduate at UC Berkeley – those dreaded science classes. Not only did he take them on but he conquered them, transferred to UC Davis, and got his Master’s Degree in Viticulture and Enology in 2005.
After graduating, Larry and his family began a new chapter in their lives, relocating to the Santa Ynez Valley, where he became Enologist for Fess Parker Winery, a well-respected winery that makes a LOT of wine. Why here? The winemaking community was willing and wanting to help each other, but more importantly, it was simply an incredible place to raise children and live life!
A year after starting there, Larry was ready to ‘take the plunge’ and start buying grapes to make his own wines! It was scary and challenging at the same time – no matter how much you read about it or do it for others, it’s quite different when it’s ‘your own baby’ . . . But it was also a way for Larry to ‘marry’ his past with his present – to use his sales/marketing skills along with his technical winemaking skills to see what he could produce . . .
@tercerowines Larry, I apologize for some of our states laws. (Looking in your direction Illinois legislators…) Would be in for a case, and hope to see a sellout for you!
I was delighted to see an email from Alice a couple days ago informing me I would be a rat, and thus eagerly awaited to see what would be coming. Wednesday came, and UPS, of course, dropped off my package outside the gate without ringing the bell. Luckily, I found it before the afternoon heat got to it.
Opening the package, I found a bottle of 2016 tercero Verbiage Blanc, Santa Barbara County. Looking over my shoulder, my wife commented- “Yes, a white!” We put it in the wine fridge for about 4 hours and waited. The Verbiage Blanc has a dark straw color reminding me of an Oakes Chardonnay. Upon cracking the screw top and pouring, neither of could pick up any nose. At first sip I picked up tropical fruit, honey, and vanilla along with a touch of oak, while my better half tasted pineapple and vanilla. It has a touch luscious mouthfeel, and coats the tongue nicely. It is not in my wife’s wheel house. She prefers crisp, dry Sav Blanc varietals, while when I enjoy whites, this is more my style.
We had already had Indian planned for the evening so decided how it would pair with the spice of the butter chicken. Did not go so well. The alcohol came out, and the spice of the food over powered the wine. Decided to cap and try the next night.
Day two.
Pouring a glass, same first impressions as the first day, however poured into a more ballooned glass. Still no nose, however did notice that it has medium legs this time around. Paired well with both the Humboldt Fog and Drunken Goat cheeses we had. We did a duo of pasta, red sauce with crumbled sausage and a vodka sauce. Went very well with the acidity of the red sauce. The wine took on an extra creaminess and the vanilla came out.
This would definitely be up your alley with you are an oaky Chardonnay fan, or if you want an interesting rich white blend. I preferred the wine on its own, than with food, which surprised me. All and all, looking at the price point I would jump on it, and the other varietals peak my interest, however I am not in one of the available states.
@jshaver Thanks for the honest review. The wine certainly has lots of ‘texture’ due to the high percentage of Roussanne and Marsanne. These are both ‘white wines for red wine lovers’ - neither of these generally have lots of acid but they have an ‘unctuous’ character. The Grenache Blanc in the blend gives this acidity. To show off the acid, it’s best served chilled - the only challenge is that by doing so, the aromatics will be ‘subdued’ like you mentioned. Closer to room temp, I tend to find the aromatics containing lemon creme brule, beeswax and a touch of honeysuckle. Cheers!
The packing box and bottle inside was quite warm as received (88°F) directly from the UPS driver’s truck in mid-afternoon here in North Georgia. Upon unpacking, I immediately refrigerated the bottle as the label suggests drinking it chilled.
This tercero aberration 2019, a California Rhône-style Red Blend, has a beautiful clear, ruby color with a lower viscosity and a thinner mouth feel that one might expect in a heartier red wine. First sips out of the chilled bottle (44°F) prove the wine to be very fruit forward, dry, with little lingering after tastes. One can tell in the first sips that it is relatively low alcohol, which is borne out on the label (12%), and accordingly doesn’t have that sharp, initial alcohol nose. Moderate acidity, but definitely there.
On letting the wine warm (67°F) closer to ambient (74°F), the initial plum-like, fruit flavors became much more pronounced and tastier. I found faint tears of Maragoni, when I elevated the glass for a look from below after a gentle swirl. That and the vastly improved fruit notes indicated to me that at first tasting, the wine was way too cold for maximum enjoyment.
The label describes the wine as being 60% Cinsault and 40% Grenache, foot stomped, and stainless fermented. So as expected there is no hint of oakiness, but my wife noted a slight bit of astringency, which I did not.
The wine has an interesting low profile Stelvin, which I first thought must be a traditional cork and foil capsule closure. This is not a detriment for me. I, for one, prefer wines with metal screw caps, btw, even expensive wines. As my cellar has grown enormously over the past decade, there are wines, which I will probably never drink, and I would vastly prefer the balance to be protected with a metal closure.
All in all, this should be a moderately priced wine, which could be enjoyed in the rotation – with food or without as a summer sipper as an alternative tradeoff with whites and rosés. It has enough acidity to pair well with everything from salads to some pasta dishes to even a sausage pizza. In our case, we enjoyed it with roast chicken, mashed potatoes, and a simple slaw.
@Jackinga thanks for the honest review, my friend. This is not meant to be a ‘bigger’ red wine but is truly meant to be ‘crushable’. It is very fruit forward, yet when served at cellar temperature (55 or so) it takes on a tea-like quality to me, with some bitterness, light astringency and a touch more earthiness. I also call this a ‘tweener’ wine - it’s a perfect late afternoon wine for warmer times when it’s too warm for a red wine but you want something with a little more ‘oomph’ than a white wine or a rose. And sorry about the temperature upon arrival - it is TOUGH to monitor these things these days . . .
@Jackinga@tercerowines Just too danged hot even for two day. I’m in SC near Savannah. Your rat bottle was warm and I’m assuming that was overnight delivery? Sounds tempting but no way. Larry, nothing to do with monitoring…shipping now, shipping early August just a bad idea all the way around. Cheers!
@Jackinga@kaolis@tercerowines
One point to consider (not that I think it will change your mind) is that a case has a whole lot more thermal mass. It takes a lot longer under the same amount of heat to raise the temperatures to these sorts of levels. The styro for a case box also appears to be significantly better than for the single bottle shippers like the one my last rat bottle showed up in.
@Jackinga@kaolis@klezman@tercerowines Being on the West coast in Summer I thought I was mostly safe even if Redding and Red Bluff got very hot (they often do), because an overnight trip in a Semi should be OK getting North, and the styro definitely helps, but hopefully you can find a way to re-purpose the styro, or find good recycling. That’s the bad part of styro.
But you know here in PDX, hot days used to be in the 90s and very rarely low 100s. Not even every year. Hitting 116 a few weeks ago brought things to a whole new level of extreme. And I think a lot of the country is facing extremes too. The previous all-time-any-day-ever-in-history record was 107, and that was extremely rare. Beating that by almost 10 degrees is just not even something I can comprehend.
I do think that the weather extremes might require some new plans going forward for how to safely distribute quality wines. Or have a “store-and-ship” program where people can archive their purchases and ship in bulk at a “moderate” time of year. of course assuming a climate-controlled warehouse at Cellar temp. I was surprised to hear that many UPS facilities are not AC’ed except for the front office. This really changes things about when and how to buy wine.
However I will order this because I can’t resist a good Rousanne/Marsanne, and temp trends look fairly normal for next few weeks.
I’m still up and available to answer questions for a bit longer. Making a Quiche for breakfast and about to make some salted chocolate chip cookies to bring into the tasting room for the weekend!
I was excited to see the UPS shipping memo “TERCEROGRENACHE” … finally, a red after the last two lab rat whites! But it’s a white after all! Not that I mind. Lord knows I love a good Rhone-style white wine.
At 8 barrels produced, I’m guessing this will be part of a mixed offer.
Nose:
preserved lemon
light toast
wet stones, minerals
green apple peel
a bit alcoholic
Nose later:
all of the above, plus a touch of spice
Taste, right after opening (just out of the fridge):
lime and lemon zest
zippy acidity
minerality
aggressive fruit, tight and a little unfocused
bone dry
needs time to open up!
Honestly, at this point, reminds me of a young austere Chablis!
Taste later, and warmer (60°F-65°F):
underripe stone fruits like white peach or apricot
citrus and spice, like spiced dried orange peel
dianthus blossom
honey
mouthfeel is lush
Absolutely gives Tablas Creek’s grenache blanc and their white blend (60% grenache blanc) a run for their money.
Winemaker Larry said to “served chilled” (signature verified!) but I found this really started to bloom at 60°F to 65°F. (This is not the usual advice for grenache blanc.) It also tasted best outside on the patio on a balmy 85°F evening.
This is really delicious. It should be a fabulous food wine, especially if you live near fresh seafood (I don’t). I can only dream of a scallop ceviche or a really fresh poke bowl. Also brought to mind a gratin dauphinois I had with friends last weekend; this would be an inspired pairing. Soft ripe cheese and Niçoise olives. Heck, salad Niçoise.
Jesus I’m supposed to not be buying wine with how hot it is here but I might be willing to take a risk. I love Rhone whites and almost never see them. Hooked after the Kent Rasmussen esoterica rousanne and marsanne I had on the “old” site
@tercerowines Slight pivot – i have a '16 aberration that i was eyeing for tonight. Chill it? I know it’s not at all like the vintage of aberration listed here, but why not ask just the same!
@radiolysis@tercerowines 2016 is the Cab Franc, right? I just had one earlier this week. It was good at a cool-ish room temp, and it’s still deliciousness.
@klezman@tercerowines yep on cab franc. I’ve been eyeing it since a coworker brought it back for me just before lockdown. Larry must have steered him right. So it’ll be that and bbq pizza. Crush it!
@mommadeb very appropriate random giphy for the times we’ve lived the last year. I was actually happy getting my wine delivered by UPS and sharing bottles with friends in a socially-distant way (i.e. I deliver to their porch) and we’d exchange thoughts on the wine by email or text.
Now it seems most people think they got a “get out of Jail free” card, but depending on your state, please be careful. and get a Vax. (not the computer. though those were cool.)
Down to the deadline…loved all the Tercero wines I have had, but…$15/bottle and “crushable”? Around here crushable usually implies drinkable but non memorable. For $15 per, I am hoping for a little bit more than that. Any comments at this late hour?
@gillisr I haven’t had these from Tercero. However I have had similar wines, mostly from the Northwest, both Willamette valley and Columbia valley and their sub-AVAs. These are uncommon white (speaking of the Marsanne, Rousanne, Grenache Blanc) varietals which you normally don’t find except in (for want of a better word) artisan producers. or maybe “fancy.” They are an acquired taste, as some reviewers noted, because there is a different texture and character to these that can’t really be compared to more conventional Chardonnay or Sauv Blanc. There are some excellent Northwest producers that include these in their offerings (often only on limited basis since volumes are very small, sometimes only 1-2 barrels).
Oh oh, time is running out. gotta send this. As noted I did just order a case above. Not used to this 9PM west coast thing when it’s still daylight here in NW.
@gillisr realized I have 3 or so bottles of the 19 Aberration. Bright red fruit with raspberry jolly rancher notes. Bone dry. Very nice though not as complex as previous versions of Aberration. Honestly cannot go wrong at $15 for a boutique wine imo. wife and I enjoying it.
@tercerowines Glad to support you. Thanks for the great participation in the forum. It really helps.
Oh that’s right, you’re the Tercero dorms guy at UC Davis, now I’m really glad I ordered!
2016 tercero Verbiage Blanc, Santa Barbara County
Tasting Notes
Specs
2016 tercero Grenache Blanc, Santa Barbara Country
Specs
2019 tercero aberration, Santa Barbara County
Tasting Notes
Specs
What’s Included
3-bottles:
Case:
Price Comparison
$396/Case at tercero wines for - 4x 2016 tercero Verbiage Blanc, Santa Barbara County, 4x 2016 tercero Grenache Blanc, Santa Barbara Country, 4x 2019 tercero aberration, Santa Barbara County
About The Winery
Available States
AZ, CA, CO, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OR, PA, SC, SD, TN, TX, WA, WV, WI, WY
Estimated Delivery
Monday, Aug 2 - Wednesday, Aug 4
tercero Summer Wines
3 bottles for $54.99 $18.33/bottle + $2.67/bottle shipping
Case of 12 for $179.99 $15/bottle + $1/bottle shipping
2016 tercero Verbiage Blanc
2016 tercero Grenache Blanc
2019 tercero aberration
And we are off!!! Questions - ask away!!!
@tercerowines Larry, this is killer! Thank you!
@klezman thank you!!! Now get the gosh darned order in!
@klezman @tercerowines
@tercerowines Larry, I apologize for some of our states laws. (Looking in your direction Illinois legislators…) Would be in for a case, and hope to see a sellout for you!
Wow - great deal! Who wants to split?
@klezman
limp-misty-bottle appearing soon at a door stoop nearby.
2016 tercero Verbiage Blanc, Santa Barbara County
I was delighted to see an email from Alice a couple days ago informing me I would be a rat, and thus eagerly awaited to see what would be coming. Wednesday came, and UPS, of course, dropped off my package outside the gate without ringing the bell. Luckily, I found it before the afternoon heat got to it.
Opening the package, I found a bottle of 2016 tercero Verbiage Blanc, Santa Barbara County. Looking over my shoulder, my wife commented- “Yes, a white!” We put it in the wine fridge for about 4 hours and waited. The Verbiage Blanc has a dark straw color reminding me of an Oakes Chardonnay. Upon cracking the screw top and pouring, neither of could pick up any nose. At first sip I picked up tropical fruit, honey, and vanilla along with a touch of oak, while my better half tasted pineapple and vanilla. It has a touch luscious mouthfeel, and coats the tongue nicely. It is not in my wife’s wheel house. She prefers crisp, dry Sav Blanc varietals, while when I enjoy whites, this is more my style.
We had already had Indian planned for the evening so decided how it would pair with the spice of the butter chicken. Did not go so well. The alcohol came out, and the spice of the food over powered the wine. Decided to cap and try the next night.
Day two.
Pouring a glass, same first impressions as the first day, however poured into a more ballooned glass. Still no nose, however did notice that it has medium legs this time around. Paired well with both the Humboldt Fog and Drunken Goat cheeses we had. We did a duo of pasta, red sauce with crumbled sausage and a vodka sauce. Went very well with the acidity of the red sauce. The wine took on an extra creaminess and the vanilla came out.
This would definitely be up your alley with you are an oaky Chardonnay fan, or if you want an interesting rich white blend. I preferred the wine on its own, than with food, which surprised me. All and all, looking at the price point I would jump on it, and the other varietals peak my interest, however I am not in one of the available states.
Thanks for the opportunity! Cheers!
@jshaver Thanks for the honest review. The wine certainly has lots of ‘texture’ due to the high percentage of Roussanne and Marsanne. These are both ‘white wines for red wine lovers’ - neither of these generally have lots of acid but they have an ‘unctuous’ character. The Grenache Blanc in the blend gives this acidity. To show off the acid, it’s best served chilled - the only challenge is that by doing so, the aromatics will be ‘subdued’ like you mentioned. Closer to room temp, I tend to find the aromatics containing lemon creme brule, beeswax and a touch of honeysuckle. Cheers!
@jshaver Thank you for the report. Interesting how food can really influence the wine.
Um, yeah…
/giphy forked-dazzle-feta
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
tercero Summer Wines - $40 = 18.17%
@tercerowines wow Larry! Great deal. In for a case. Not sharing. /giphy laden-balmy-stomach
@losthighwayz woo hoo! Thank you!!!
/giphy laden-balmy-stomach
2019 tercero aberration, Santa Barbara County
The packing box and bottle inside was quite warm as received (88°F) directly from the UPS driver’s truck in mid-afternoon here in North Georgia. Upon unpacking, I immediately refrigerated the bottle as the label suggests drinking it chilled.
This tercero aberration 2019, a California Rhône-style Red Blend, has a beautiful clear, ruby color with a lower viscosity and a thinner mouth feel that one might expect in a heartier red wine. First sips out of the chilled bottle (44°F) prove the wine to be very fruit forward, dry, with little lingering after tastes. One can tell in the first sips that it is relatively low alcohol, which is borne out on the label (12%), and accordingly doesn’t have that sharp, initial alcohol nose. Moderate acidity, but definitely there.
On letting the wine warm (67°F) closer to ambient (74°F), the initial plum-like, fruit flavors became much more pronounced and tastier. I found faint tears of Maragoni, when I elevated the glass for a look from below after a gentle swirl. That and the vastly improved fruit notes indicated to me that at first tasting, the wine was way too cold for maximum enjoyment.
The label describes the wine as being 60% Cinsault and 40% Grenache, foot stomped, and stainless fermented. So as expected there is no hint of oakiness, but my wife noted a slight bit of astringency, which I did not.
The wine has an interesting low profile Stelvin, which I first thought must be a traditional cork and foil capsule closure. This is not a detriment for me. I, for one, prefer wines with metal screw caps, btw, even expensive wines. As my cellar has grown enormously over the past decade, there are wines, which I will probably never drink, and I would vastly prefer the balance to be protected with a metal closure.
All in all, this should be a moderately priced wine, which could be enjoyed in the rotation – with food or without as a summer sipper as an alternative tradeoff with whites and rosés. It has enough acidity to pair well with everything from salads to some pasta dishes to even a sausage pizza. In our case, we enjoyed it with roast chicken, mashed potatoes, and a simple slaw.
@Jackinga thanks for the honest review, my friend. This is not meant to be a ‘bigger’ red wine but is truly meant to be ‘crushable’. It is very fruit forward, yet when served at cellar temperature (55 or so) it takes on a tea-like quality to me, with some bitterness, light astringency and a touch more earthiness. I also call this a ‘tweener’ wine - it’s a perfect late afternoon wine for warmer times when it’s too warm for a red wine but you want something with a little more ‘oomph’ than a white wine or a rose. And sorry about the temperature upon arrival - it is TOUGH to monitor these things these days . . .
@Jackinga Thank you for the rat report. I was interested to hear about this red summer sipper.
@Jackinga @tercerowines Just too danged hot even for two day. I’m in SC near Savannah. Your rat bottle was warm and I’m assuming that was overnight delivery? Sounds tempting but no way. Larry, nothing to do with monitoring…shipping now, shipping early August just a bad idea all the way around. Cheers!
@Jackinga @kaolis @tercerowines
One point to consider (not that I think it will change your mind) is that a case has a whole lot more thermal mass. It takes a lot longer under the same amount of heat to raise the temperatures to these sorts of levels. The styro for a case box also appears to be significantly better than for the single bottle shippers like the one my last rat bottle showed up in.
@Jackinga @kaolis @klezman @tercerowines Being on the West coast in Summer I thought I was mostly safe even if Redding and Red Bluff got very hot (they often do), because an overnight trip in a Semi should be OK getting North, and the styro definitely helps, but hopefully you can find a way to re-purpose the styro, or find good recycling. That’s the bad part of styro.
But you know here in PDX, hot days used to be in the 90s and very rarely low 100s. Not even every year. Hitting 116 a few weeks ago brought things to a whole new level of extreme. And I think a lot of the country is facing extremes too. The previous all-time-any-day-ever-in-history record was 107, and that was extremely rare. Beating that by almost 10 degrees is just not even something I can comprehend.
I do think that the weather extremes might require some new plans going forward for how to safely distribute quality wines. Or have a “store-and-ship” program where people can archive their purchases and ship in bulk at a “moderate” time of year. of course assuming a climate-controlled warehouse at Cellar temp. I was surprised to hear that many UPS facilities are not AC’ed except for the front office. This really changes things about when and how to buy wine.
However I will order this because I can’t resist a good Rousanne/Marsanne, and temp trends look fairly normal for next few weeks.
@tercerowines Wow this looks delish! Love what you’ve got here.
I’m still up and available to answer questions for a bit longer. Making a Quiche for breakfast and about to make some salted chocolate chip cookies to bring into the tasting room for the weekend!
Tercero 2016 Grenache Blanc, Santa Barbara County
I was excited to see the UPS shipping memo “TERCEROGRENACHE” … finally, a red after the last two lab rat whites! But it’s a white after all! Not that I mind. Lord knows I love a good Rhone-style white wine.
At 8 barrels produced, I’m guessing this will be part of a mixed offer.
Nose:
Nose later:
Taste, right after opening (just out of the fridge):
Honestly, at this point, reminds me of a young austere Chablis!
Taste later, and warmer (60°F-65°F):
Absolutely gives Tablas Creek’s grenache blanc and their white blend (60% grenache blanc) a run for their money.
Winemaker Larry said to “served chilled” (signature verified!) but I found this really started to bloom at 60°F to 65°F. (This is not the usual advice for grenache blanc.) It also tasted best outside on the patio on a balmy 85°F evening.
This is really delicious. It should be a fabulous food wine, especially if you live near fresh seafood (I don’t). I can only dream of a scallop ceviche or a really fresh poke bowl. Also brought to mind a gratin dauphinois I had with friends last weekend; this would be an inspired pairing. Soft ripe cheese and Niçoise olives. Heck, salad Niçoise.
@baldwino0 thank you, my friend. I dig working with and feel that i make one of the most distinctive ones out there. Cheers!
@baldwino0 Thanks for the detailed report. I will make a note to send some reds your way next time.
@WCCWineGirl Thanks!
@tercerowines Nice winemaking touch, and obviously well-sourced fruit, Larry!
How is this shipped to NJ - UPS or FedEx? I have always wanted to try Larry’s wines.
@carjeff all UPS now
Jesus I’m supposed to not be buying wine with how hot it is here but I might be willing to take a risk. I love Rhone whites and almost never see them. Hooked after the Kent Rasmussen esoterica rousanne and marsanne I had on the “old” site
@deadlyapp
Peter did a nice job on those two as well…
@rjquillin Yes, Peter set the bar for me on both, possibly too high to ever be topped…
Can confirm the tastiness of the lineup from sampling at the Los Olivos TR recently. Have a great sale, Larry!
@WesHagen thank you, my friend!
/giphy gloating-quality-beam
Great wines, great deal, but no MA. I am sad. Hope the sale goes well.
@weg613 sorry my friend - shipping is always a challenge . . .
@knlprz and other Denver-area folks - I just ordered a case if anyone would like to split!
/giphy lowdown-notorious-soup
@CObrent woo hoo! Thank you!
This is odd. First time I’ve ever been charged tax on a full case. The 3-pack has no tax. Is this new moving forward? System glitch?
@chefjess what state?
@Winedavid49
Missouri
Missouri
Back here and available to answer any questions or provide any feedback you’d like. Cheers!
@tercerowines Slight pivot – i have a '16 aberration that i was eyeing for tonight. Chill it? I know it’s not at all like the vintage of aberration listed here, but why not ask just the same!
@radiolysis chill it but enjoy it at about 50-55 degrees or so and report back!
@radiolysis @tercerowines 2016 is the Cab Franc, right? I just had one earlier this week. It was good at a cool-ish room temp, and it’s still deliciousness.
@klezman @tercerowines yep on cab franc. I’ve been eyeing it since a coworker brought it back for me just before lockdown. Larry must have steered him right. So it’ll be that and bbq pizza. Crush it!
@Winedavid49 - any ideas on the accuracy of the delivery dates? Really want to pull the trigger but delivery address depends on the timing…
@chrismartin delivery time’s VERY conservative. My guess is delivery will be week of 7/26
NYC splits?
@albish7 I’d take 1/4 in a heartbeat. 1/2 if absolutely necessary.
/giphy minimalist-lanky-prison
Got a 3 pk. These Sounds delicious.
@mommadeb very appropriate random giphy for the times we’ve lived the last year. I was actually happy getting my wine delivered by UPS and sharing bottles with friends in a socially-distant way (i.e. I deliver to their porch) and we’d exchange thoughts on the wine by email or text.
Now it seems most people think they got a “get out of Jail free” card, but depending on your state, please be careful. and get a Vax. (not the computer. though those were cool.)
@mommadeb @pmarin 11/780
time to order
/giphy shocking-patriotic-mars
Down to the deadline…loved all the Tercero wines I have had, but…$15/bottle and “crushable”? Around here crushable usually implies drinkable but non memorable. For $15 per, I am hoping for a little bit more than that. Any comments at this late hour?
@gillisr I haven’t had these from Tercero. However I have had similar wines, mostly from the Northwest, both Willamette valley and Columbia valley and their sub-AVAs. These are uncommon white (speaking of the Marsanne, Rousanne, Grenache Blanc) varietals which you normally don’t find except in (for want of a better word) artisan producers. or maybe “fancy.” They are an acquired taste, as some reviewers noted, because there is a different texture and character to these that can’t really be compared to more conventional Chardonnay or Sauv Blanc. There are some excellent Northwest producers that include these in their offerings (often only on limited basis since volumes are very small, sometimes only 1-2 barrels).
Oh oh, time is running out. gotta send this. As noted I did just order a case above. Not used to this 9PM west coast thing when it’s still daylight here in NW.
@gillisr realized I have 3 or so bottles of the 19 Aberration. Bright red fruit with raspberry jolly rancher notes. Bone dry. Very nice though not as complex as previous versions of Aberration. Honestly cannot go wrong at $15 for a boutique wine imo. wife and I enjoying it.
The aberration is ‘crushable’ - the others are quite serious . . .
@tercerowines Glad to support you. Thanks for the great participation in the forum. It really helps.
Oh that’s right, you’re the Tercero dorms guy at UC Davis, now I’m really glad I ordered!
@pmarin thank you so much! I truly dig what I do and love sharing my passion with others. Cheers