1/4/2024 0 Comments Nottingham cellars bdx 2018It's balanced with fresh acidity and soft tannins.",Belsito,87,16,Sicily & Sardinia,Vittoria,Kerin di Giurfo 2013 Belsito Frappato (Vittoria),Frappato,Terre di Giurfoħ,France,"This dry and restrained wine offers spice in profusion. Spicy, herbal flavors complement dark plum fruit, while the finish is fresh but grabby.",Ars In Vitro,87,15,Northern Spain,Navarra,Michael 2011 Ars In Vitro Tempranillo-Merlot (Navarra),Tempranillo-Merlot,TandemĦ,Italy,"Here's a bright, informal red that opens with aromas of candied berry, white pepper and savory herb that carry over to the palate. In the mouth, this is fairly full bodied, with tomatoey acidity. Nonetheless, if you think of it as a pleasantly unfussy country wine, it's a good companion to a hearty winter stew.",Vintner's Reserve Wild Child Block,87,65,Oregon,Willamette Valley,Willamette Valley,Paul Cheeks 2012 Vintner's Reserve Wild Child Block Pinot Noir (Willamette Valley),Pinot Noir,Sweet Cheeksĥ,Spain,"Blackberry and raspberry aromas show a typical Navarran whiff of green herbs and, in this case, horseradish. JulianĤ,US,"Much like the regular bottling from 2012, this comes across as rather rough and tannic, with rustic, earthy, herbal characteristics. Julian 2013 Reserve Late Harvest Riesling (Lake Michigan Shore),Riesling,St. The palate is a bit more opulent, with notes of honey-drizzled guava and mango giving way to a slightly astringent, semidry finish.",Reserve Late Harvest,87,13,Michigan,Lake Michigan Shore,Alexander Peartree,St. The wine was all stainless-steel fermented.",87,14,Oregon,Willamette Valley,Willamette Valley,Paul 2013 Pinot Gris (Willamette Valley),Pinot Gris,Rainstormģ,US,"Pineapple rind, lemon pith and orange blossom start off the aromas. Some green pineapple pokes through, with crisp acidity underscoring the flavors. It's already drinkable, although it will certainly be better from 2016.",Avidagos,87,15,Douro,Roger dos Avidagos 2011 Avidagos Red (Douro),Portuguese Red,Quinta dos AvidagosĢ,US,"Tart and snappy, the flavors of lime flesh and rind dominate. Firm tannins are filled out with juicy red berry fruits and freshened with acidity. The palate isn't overly expressive, offering unripened apple, citrus and dried sage alongside brisk acidity.",Vulkà Bianco,87,Sicily & Sardinia,Etna,Kerin 2013 Vulkà Bianco (Etna),White Blend,Nicosiaġ,Portugal,"This is ripe and fruity, a wine that is smooth while still structured. We believe that we are capable of producing wines that are as good as anywhere in the world.,country,description,designation,points,price,province,region_1,region_2,taster_name,taster_twitter_handle,title,variety,wineryĠ,Italy,"Aromas include tropical fruit, broom, brimstone and dried herb. The team at NC all bring different strengths and perspectives to the team and we recognize the value that each of us brings as individuals. Lauren Barkley recently joined the team as our Director of Marketing, combining a background in Enology and Viticulture with a MBA in Wine Business to help streamline marketing efforts across brands. Jeremy Troupe-Masi was our next addition, as he brings extensive knowledge of fine dining, as well as a completion of his Sommelier Level II. In 2018, NC had the opportunity to add Craig Ploof, one of the most talented winemakers in the region to manage the day to day winery operations and to bring a new dynamic to our winemaking program. Emma Ryan joined the team in 2017 in the tasting room, and after graduating from Sonoma State in Wine Business she has since been promoted to the Hospitality Manager as her talents have helped grow our wine club and connect with customers in a genuine and warming way. Dave has been a tremendous help to Nottingham's growth and success, and we are thankful for him and his expertise. Through the undeniable growth, they made the addition of their first employee, David Doig in 2010 as the COO. Our Team “Of all of our accomplishments at Nottingham Cellars, the team I am surrounded by every day is the thing I am most proud of.”įounded by Jeff and son Collin Cranor in 2009, they laid the groundwork for Nottingham Cellars.
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