A blend of
40 cab franc
30 Pinot noir
30 gamay noir
On the nose, very juicy right of the bat, plump red fruits, dark cherry, red plum, crushed rocks, dull chocolate, with a tinge of flowers
On the palate, bright bright acidity, soft but textured tannins through the mid palate. Still a bit fruity but this gives way quickly to more savory notes, rosemary, violets
Very pretty, a bit different than other Martin woods wines I’ve had but a fun experience overall
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Is this a new wine from them? Love the pinots, chardonnays (sneakily the best offering from them?), and the rocks syrah but haven’t seen this one out in the wild.
Fit_Entrepreneur3178
The color in that glass looks beautiful and very clear. Hopefully it is drinking well right now.
shoes_n_stuff
Have this one in my cellar, bought it on strong recommendation from my local shop. It’s a collaboration with a pizza chef (Chris Bianco) who worked with them to create the blend to pair with pizza. Glad to hear your notes, I’ve been itching to drink this one with a nice pizza as it was intended!
thorny_cheesecake
that blend sounds like it was built specifically for pizza, which tracks with the collab, and the acidity you’re getting probably cuts through cheese and grease like nothing else.
5 Comments
A blend of
40 cab franc
30 Pinot noir
30 gamay noir
On the nose, very juicy right of the bat, plump red fruits, dark cherry, red plum, crushed rocks, dull chocolate, with a tinge of flowers
On the palate, bright bright acidity, soft but textured tannins through the mid palate. Still a bit fruity but this gives way quickly to more savory notes, rosemary, violets
Very pretty, a bit different than other Martin woods wines I’ve had but a fun experience overall
Is this a new wine from them? Love the pinots, chardonnays (sneakily the best offering from them?), and the rocks syrah but haven’t seen this one out in the wild.
The color in that glass looks beautiful and very clear. Hopefully it is drinking well right now.
Have this one in my cellar, bought it on strong recommendation from my local shop. It’s a collaboration with a pizza chef (Chris Bianco) who worked with them to create the blend to pair with pizza. Glad to hear your notes, I’ve been itching to drink this one with a nice pizza as it was intended!
that blend sounds like it was built specifically for pizza, which tracks with the collab, and the acidity you’re getting probably cuts through cheese and grease like nothing else.