Jan de Weerd

9.4

Idaho and bubbels?! Yep! There is Hailee, co-owner and winemaker at 3100 cellars in Boise who makes only sparkling wines using the traditional method. She is kicking a.. and taking names. This was one of the three wines we brought to see what works best going ‘hotspringing’ in Idaho in the winter, snow covered, icy. . It was this sparkling Mouvedre Rose that was the undisputed winner. As we of course had to share with our neighbors in the pool whose party we had to crash to take a dip, it was unanimous. Full of sass, uplifting mineral flavors and all so nuanced and balanced. The name 3100 Cellars? There are 3,100 miles of navigable white water rivers in Idaho and several go by hot springs 😂. Check out our Instagram to learn how this day turned out. — a month ago

with Chris and Tammy

Mark S.

9.0

Ample oak aroma. Rich. Comfortable citrus flavor. Acidic, but later on a bit sweet. Tasty Chablis. Olivier Leflaive Les Deux Rives Chablis Chardonnay 2017 @3100, Lawrys, 210329 — 5 years ago

Mark S.

9.1

Aroma includes chocolate nuance, later on, a bit animal flavor. Concentration, spiciness, complexity. Mushroom. Elegant. Cherry, licorice etc. 3hours, much concentrated. 2010 @3100, KPing - XH , 1912—-200814 — 6 years ago

Mark S.

9.2

Need to decant. 1.5 hours. Real taste were shown. Ample aroma with plum, raspberry strawberry cranberry etc. still changing. Earthy spices were shown. Long finish!! I don’t think it is come from northern place. Good concentration.valuable one!! Laurent Pataille Fixin 19 @3100, Fred - Wain, 250520 — 9 months ago

Mark S.

9.0

Up and down many times.2 hours, matured flavor came out. Then ~3 hours. Don’t miss it. It should match with Beijing duck. Jérôme Chezeaux Les Suchots Vosne Romanee 1er Cru Pinot Noir 2012 @3100, Kping - 302, 210927-21022 — 4 years ago

Julia

8.9

Частный проект Алексея Толстого (в прошлом - «Усадьба Дивноморское», сейчас также - «Galitskiy & Galitskiy”). Маркотх в переводе с черкесского - «ежевичный», «ягодный». Виноград выращен у подножия Маркотского хребта в микрозоне Геленджик. Ручной сбор. Выдерживалось вино в течение 10 месяцев в чанах из нержавеющей стали (50%), в новых бочках из Кавказского дуба (20%) и в бочках из Кавказского дуба второго использования (30%). Производилось вино на мощностях завода АПК «Геленджик». Тираж - 3100 бутылок. В аромате - тост со сливочным маслом, бисквитная крошка, персики, абрикос, груша, моченые яблоки, ананас, жасмин. Во вкусе - фруктово-минеральные тона. Средняя кислотность. Очень любопытный, симпатичный образец. Горжусь такими соотечественниками 💪🏻. Пристально смотрю в сторону рислинга от Галицкого (все уже похвалили, но ещё не пробовала). — 6 years ago

Mark S.

9.2

10 years made it perfect body. Would it be much better later? Matured berry. Concentrated. Deep sweetness and spiciness. Very special. Completely different from 3 years of 2016 tasted before. Château de Beaucastel Chateauneuf du Pape @3100, wine plus, 221205 — 3 years ago

Mark S.

9.0

Aroma includes ink, Black currant, tabacco,
30 min, concentrated. Oak and complexity. No. Actual concentration came 90 min. Feel powerful. Fruity blue and black berry. 120 min texture is also getting better.
Mid +. Elegant and powerful one
It takes time, at least one hour, two or more to decant it even in 2006 Château Grand-Puy-Lacoste Pauillac @3100, xiaduo - , 210928-211015 — 4 years ago

Matt J

10

Incredible wine. Amazing color. Developed nose without oxidation. Keemun or Pu’er tea. Dark fruit and still intense. Palate is still full of sweet fruit with a great mid palate and rich ripe tannins. Continued to open up for a couple of hours. — 6 years ago

Mark S.

8.9

Forest like aroma which is quite sensitive, different aroma depending on distances to the surface. Raspberry but more sweet, fruity and concentrated. I am asked to wait for 30 minutes. @800/100ml(3100), T Enoteca, 190310 — 7 years ago