Recent content by Paul Lin

Disgorged on 3/2007. Stingy on the nose with muted aromas of honey oat toast, chalk, and flint. The palate is tangy and taut with notes of unripe nectarines, lemon pulp, and kiwi fruit. Lean and chalky with a touch of salinity on the finish. While well-framed and ultimately enjoyable, I have had...

Probably. I do give this producer credit for their biodynamic farming practices and use of ambient yeasts, but their use of barrique is a concern.

95% Sangiovese and 5% Cabernet Sauvignon. Slightly rustic notes of charcuterie, black cherries, currants, and loose jasmine tea. Light-bodied and balanced on the midpalate with a woodsy finish. Enjoyable with dinner and relatively innocuous as a Chianti, but it didn't really change much or...

I wouldn't do that to you guys here. I like a good gang bang every once in a while, but not when I'm on the receiving end.

That's the place known for its banh mi, no?

Chiseled notes of pizza dough, semolina, green and yellow apples, chalk and oyster shells. Lean and austere on the palate and slightly reminiscent of a non-dosage Champagne. I have had this wine about a handful of times, and while it will never replace Champagne, the $20 price tag makes it an...