Tag Archive: Lambic


Vandenbroek: Brut Nebbiolo (Netherlands: Fruit lambic: 6.8% ABV)

Visual: Reddened orange to a rose wine, or onion skin. Lots of tiny bubbled carbonation. Thin dash of a white head.

Nose: Dry white grapes. Cake sponge. Spicy red wine. Chill seeds and paprika. Vanilla touch. Wet oak. Strawberry as it warms. Menthol. Red onions touch.

Body: Dry white wine front. Wet oak. Mashed cherries. Mossy dark touch. Charring. Light chalk. Tart grapes. Strawberry. Vanilla yogurt. Red onion.

Finish: Black cherry yogurt. Dry white wine. Black pepper. Wet oak. Red onion. Mashed cherries. Lemon curd.

Conclusion: While not up to the standards of the amazing Watergeus that the same brewery turns out, this is still another rewarding and complex lambic from Vandenbroek.

I really have to stop summing stuff up in the first line, I need to give you lot a reason to read further.

On the eye this reminds me of the much praised Cantillon: Rose De Gambrinus, even though the load out of fruit used to make it is very different. Admittedly I am saying that from memory, so feel free to point out if I am full of shit. It had that reddened kind of onion skin to rose wine colour that really catches the eye and gives a great first impression.

The aroma is fairly standard dry lambic, though with a bit more spiciness in this take. Warming lets more notes slowly come out, giving a more rounded character.

The body is where the main play comes out. It is very dry white wine feeling. The darker fruit seems to wait and subtly come out in sweeter ways in the middle of the beer. The fruit is rich, with cherry to black cherry like notes coming out, and strawberry hints around the edges. There are tart grape notes, but they work into the main body of the dry lambic character easily, reinforcing rather than contrasting it.

There is even, oddly matching the visual, a kind of sharp red onion style character – especially in the finish where it gives a quiet savoury underline to the finish. Also, I mean this as a complement, it is really odd what flavours actually work in a lambic where you would hate them elsewhere.

As you can see from the main notes, there is a lot to examine – from lemon curd thickness to peppery spice and fresh menthol air, but I’ve tried to cover the main prominent themes here. The rest are just extra sparks of flair.

A lot going on, a lot worth examining, another great Vandenbroek.

Background: Vandenbroek! From the Netherlands, not Belgium. I may have, erm, made that mistake last time and had it pointed out to me. Many thanks! Serves me right for half arsing research. Especially as it turns out it is a place name. Anyway, always good to admit you are fallible. Still, been adoring their lambics, so decided to grab this one for giving a go. This is made with fermented grape must, with the peel and grape pips remaining in the beer for up to 10 months – duplicating a traditional wine making technique. Since lambics are already the most wine like of beers, this is an interesting take. The abv on the bottle may be saying 6.0 or 6.8%, a quick google suggests 6.8 so that is the one I went with. This is another one grabbed from Independent Spirit. They have a decent range of Vandenbroek and a huge range of sours in general, which makes it very easy to dabble with this style. Music wise I went back to IDLES: Joy As An Act Of Resistance to listen to. Ultra Mono is good, but that is IDLES best in my opinion – and that mix of anger and emotional vulnerability still kicks, especially in the current world situation.

Vandenbroek: Watergeus (Netherlands: Gueuze Lambic: 6.4% ABV)

Visual: Clear, just slightly hazy, with an apple juice colour. Thin white bubbled dash of a head. Very small amount of small bubbled carbonation.

Nose: Horse blankets. Fresh cut apples. Dry. Light chalk. Crushed dry roasted peanuts. Crushed walnuts.

Body: Juicy apple. Brown bread. Nutty. Light chalk. Dry white wine. Slight champagne. Vanilla.

Finish: Pears. Fluffy feel. Popcorn. Yeast funk. Slight mild cheese.

Conclusion: This somehow manages to feel both dry and yet also fuller than most lambics I have tried. It is an impressive and pleasing mix.

The bigger weight side of things is felt in a fruitier, especially more apple filled, character, and touched by vanilla sweetness. However, despite that it still keeps the very dry, white wine like undertones – which gives a mouth drying, yet simultaneously refreshing style. The more refreshing notes are especially notable in the main body while the dry wine like air roars over the finish after each sip.

In-between that full front and dry finish is a yeastie experience. It calls to champagne in some ways, and the brett influence feels more like how I have encountered it in some non lambic beers – giving a fluffy, lightly cheesy notes that give real weight to the middle.

Around all that are those traditional horse blanket aroma and nutty core that make it very familiar as a lambic. This is such a showcase of lambic style. It is very telling that I have had a ton of these already, have one ageing, and have only just around to doing notes. I really enjoy it.

A fantastic lambic on every level. Expect to see more from this brewery here whenever I pull my thumb out and do more notes.

Background: Oh man, how many of these Vandenbroek beers have a I tried before I finally pulled my thumb out and did notes on them? Quite a few! Anyway, I was obviously enjoying them so decided it was my duty to do some notes and maybe bring these to the attention of people who may have overlooked them until now. This is their standard gueuze – coming in a slight bit higher abv than I’ve seen listed in other places online, so I’m guessing the abv changes batch to batch. This was grabbed from Independent Spirit, who were the people who introduced me to them and have a great lambic and sour collection. Went with Miracle Of Sound’s Level 11 to listen to while drinking, “A Long year” was especially feeling appropriate as the end of 2020 loomed in front of me. Which, reminds me – Happy New Year! Enjoy Your drink!

Cantillon: Cuvee Saint Gilloise (Belgium: Lambic: 5.5% ABV)

Visual: Clear pale yellow. Slightest haze to it. Thin white head.

Nose: Fluffy popcorn. Mild horse blankets. Elderberry. Tart. White wine to champagne. Crushed walnuts.

Body: Big. Tart. Lightly chalky. Light sulphur. Dry nuttiness. Rocks. Fluffy feel. Palma violets. Charred. Dried apricot.

Finish: Crushed peanuts. Light sulphur. Cold stones. Tart grapes. White wine. Pepper. Slight oily. Generally nutty.

Conclusion: Ok, this is both kind of normal, and also kind of unusual. Which may be one of the worst opening sentences I have ever written. What this means it is either a really interesting beer, or I am just really shit at doing these kind of notes.

It is a toss up between the two really.

Anyway, at it’s base this is a fairly standard Cantillon lambic – Dry, mouth puckering with white wine like notes and a horse blanket aroma. If you have had a Cantillon lambic you know the drill and know that it will be good. It is decent – not the best Cantillon I have encountered but the usual high quality you would expect from the brewery.

The hops are what make it different – more sulphurous, bitter and slightly oily – but more than that, what they mainly add is a very nutty character. I mean, I know lambics can be nutty anyway, but I’m fairly sure most of this is coming from the hops. Probably.

It’s a fluffier, mildly oilier, feeling lambic – a tad heavier mouthfeel. None of these are massively so , but gives a bit of grip and takes it away from the super dry lambic character that is more expected here. Like nearly all Cantillons, it is good, but the hop usage, while interesting, doesn’t feel like it makes the beer better, rather than just unusual.

It makes it feel darker, weightier and more bitter – I can’t say that I didn’t enjoy my time with it, especially the oily bitterness which was probably my favourite part of the more unusual character– but I didn’t feel like it made the beer better overall, just more bitter.

Still good, which, now I am more used Cantillons, I find most are – but t is a more expensive one, and doesn’t show any real extra quality for that extra cost.

Background: New Cantillon! Strange how, over the years, I’ve gone from being wary of Cantillion to adoring them and grabbing any release from them I have not tried before whenever I can. This one was grabbed at Zwanze Day, over at the Moor Tap Room. Zwanze day is a day when a few select places get to serve a one off beer made by Cantillon – a different one each year. This year it was a smoked lambic – very nice, the smoke was subtly used and gently built up over time rather than being a dominant punch. Was very much worth the trip. This beer however is a 2 year lambic that has been dry hopped with Hallertau. Had a bit of a problem getting the cork out of this one – it basically was crumbling on the way out, but I think I managed to keep it out of the beer itself. Went with Tool for music while drinking. Again. Yes I know. It is just such a good album.

Boon: Oude Schaarbeekse Kriek Boon 2018 (Belgium: Fruit Lambic: 6% ABV)

Visual: Dark black cherry red with a cherry-aid coloured inch of tight bubbled head. Lots of small bubbled carbonation in the body.

Nose: Smooth cherry. Black cherry yogurt. Light acidic apple. Pencil shavings. Brambles.

Body: Acidic and tart. Slight charred oak. Tart cherries. Tart apple. Dry white wine. Slight yeast funk. Slight peperami. Cherry jelly tarts. Dry cheesecake late on.

Finish: Tart red and black cherries. Gooseberry. Twigs. Puff crisps. Strawberries. Slight charring. Tiny amounts of marshmallows.

Conclusion: Most of the fruity Boon lambics I’ve encountered have leaned more towards the sweeter takes on the style, admittedly with one very notable exception. This definitely leans the other way – dry as can be at the base, which gives the moderate sweetness of the fruit influence a lot more punch.

While we are on the subject of the fruit, this is remarkably well developed in the fruit expression. From a tarter, slight sweet dessert style cherries, to black cherry yogurt style, to tarter notes that give an almost gooseberry tartness to the finish.

Despite the beer being dry, the sourness is restrained, coming across more as dry white wine (infused with red fruit natch) than, say, Cantillon level mouth puckering.

It really is a treat – there’s even a few rounding notes to add a few edges to it – mild oak influence and slight yeast funk. Beyond that there are some odd, possibly hallucinatory notes brought on by the acidity, but I’m listing them anyway – tiny sweet marshmallow notes in the finish and tiny pepperami meaty solid note to the middle. Again these could just be due to my sense being confused by the acidic character as I have seen before with similar beers. Besides those it is generally a dry wine like lambic base and well expressed cherry fruit.

Very dry, just sweet enough. Very fruity and subtly funky. Do you like lambics? Do you like tart cherry? Then I would highly recommend this. So easy to drink and so rewarding.

Background: Schaarbeekse Kriek! A very rare kind of cherry, which I have encountered once before in Drie Fonteinen’s take on a Schaerbeekse Kriek. That one really caught my attention, back when I was still getting used to lambics, so a chance to try a different interpretation from Boon was definitely a must have. Another one found at Independent Spirit – they recently got in a huge batch of sours and lambics. Went simple for music with this one – Metallica; Master Of Puppets. Metal. It goes with anything.

Bokkereyer (Aka Methode Goat): Barrique Oloroso 2017 (Belgium: Gueuze: 6% ABV)

Visual: Hazy dark gold. Loose bubbled head. Some carbonation.

Nose: Wheaty. Dry sherry and dry raisins. Tart apples. Pencil shavings.

Body: Tart apples. Tart red grapes. Sherry soaked sultanas. Fizzy mouthfeel. Lots of dry sherry. Tart white grapes.

Finish: Dry raisins and sultanas. Dry Madeira. Dry sherry. Tart apple. Very dry overall. Oats. Liquorice. Dry bitterness. Tannins. Chalk.

Conclusion: This is possibly the most sherry influence lambic I have tried. Which is quite a small sample pool admittedly , but trust me, this one is fair intense in the oak ageing influence. While this still keeps the dry apple and white wine lambic notes at the base, this is utterly dominated by the dry sherry, dark fruit and tannin notes. Very highly attenuated, very dry and almost, but not quite Cantillon level mouth puckering in feel.

It reminds me a lot of the 2018 Cantillon Zwanze beer, despite differences in the specifics of the ageing, it is really dark and dry which makes it rewarding if you take your time with it, but very heavy and can be off-putting up front if you are not used to that. It is a very acquired taste, possibly more so than even the unusual nature of a lambic, but really pays off it you can get into it.

The finish leads out into a heavy set of tannins and charring, not overdone, but again one that can take a bit of time to be open to. It feels like every element has been stripped down to its heavy core, only allowing a hint of sweetness released from below to give tarter and fresher notes.

The gueuze character, the freshness and slight fizzy mouthfeel is what takes all those heavy elements and keeps it going. It is a vital element working the freshness, the slight apple and the fizziness to keep it from being too intense.

So, very heavy and dry, full on working the sherry. Not for everyone as it keeps everything intense all the time, but very impressive in what it does.

Background: As mentioned in the Framboos notes Bokkereyer are a super hard to get hold of Belgian sour brewery with a huge reputation and there were six different bottles available to try at the Arrogant Sour Beer Festival, held at the Moor Tap Room. I had time to try one more, so decided to go with the closest thing to a standard gueuze that they had – this mix of one, two and three year old lambic that had been aged in oloroso sherry barrels. Again I say Bokkereyer, as that was how they were listed, but a quick google tells me the brewery has changed its name to Methode Goat, though I can’t find why. I’m guessing a big brewer and a trademark court case threat. Also again, was super excited to try this at the end of the festival, and had tried to pace myself so I could try to do it justice in the notes.


Bokkereyer (Aka Methode Goat): Framboos Vanille 2018 (Belgium: Fruit Lambic: 6% ABV)

Visual: Bright cherry red, with only a thin white rim of bubbles instead of a head.

Nose: Very fresh and very natural smelling raspberries. Toffee and vanilla notes. Soft strawberries. Cream.

Body: Soft mouthfeel. Tart apples. Creamy raspberries. Very fresh and distinctly natural raspberry. Slightly dry. Peach.

Finish: Fruity fresh raspberries. Vanilla. Cream. Tart apples. Very clean. Peach notes. Grapes. Mild tannins. Oak. Oats.

Conclusion: OK, wow, the is fruity. Now that should not be a shock, ir is a Framboos – a raspberry lambic – but I have found that while a lot of Framboos have that tart raspberry character, they often loose a lot of the fresher and sweeter elements of the fruit. None I have encountered have had quite such a full on expression of the full range of the fruit as this has.

It is fresh, mouth-filling and tart, and really expresses the flavours. I think it may be because of the vanilla beans adding a sweetness and creaminess that not just restores oft lost elements of the raspberry, but also works well against the tart apple notes of the lambic base. It makes for something very easy to drink and rich in flavour. From somewhere peach notes come out, combining with the raspberry and creamy to make this almost like a peach melba lambic, and that is just exceptional. (Note: Yes I did double check this isn’t one of the lambics they had that actually had peach in). It keeps the tart flavours, but none of the heavier horse blanket notes you see with a lot of lambics. A touch of tannins, but that is it. A very different and smooth take.

The main call to a more traditional lambic base is in the finish – here it is dry, with some oats, oak and such like. It gives a more recognisable beer and lambic character to something that is a bit away from a traditional take on the style, underlining it and emphasising everything that came before by its contrast.

Wonderfully fresh, fruity but without being fruit juice like. The tart lambic is restrained but still unmistakable – this is possible my favourite of the Framboos I have encountered. The vanilla smooths the edges but does not diminish the quality or complexity.

An exceptional beer.

Background: This is a mix of one, two an three year old lambic with a mix of three types of raspberry and made with Madagascar and Tahitian vanilla beans and bottled January 2019. Before this I had just known Bokkereyer by reputation of quality and their rarity, so reading those words gave me an idea of why this tiny brewery was making such a fuss. There were six different bottles available to try at the Arrogant Sour Beer Festival at the Moor Tap Room, and I quickly decided this one was one I wanted to try. I say Bokkereyer, as that was how they were listed, but a quick google tells me the brewery has changed its name to Methode Goat, though I can’t find why. I’m guessing a big brewer and a trademark court case threat. Anyway, was super excited to try this at the end of the festival, and had tried to pace myself so I could try to do it justice in the notes.

Cantillon: Vigneronne (Belgium: Fruit Lambic: 6% ABV)

Visual: Cloudy lemon to peach skin.

Nose: Dried apricot. Old muggy hops. Oats. Dry white wine. Dry in general. Slightly bready and fluffy popcorn. Crusty white bread.

Body: Crusty fresh white bread. Dry, thick hop feel. Dandelion. Sour white grapes. Slight tart apricot. White wine. Oats.

Finish: Flour. Fresh crusty white bread. Dandelions. Soft lemon. Gentle hop like bitterness. White wine.

Conclusion: This is not what I expected from a Cantillon. What I expect from Cantillon is, at the very least a very dry beer, at at the most a mouth puckering sour bomb. This has comparatively restrained sourness, a fluffy, fresh and bready mouthfeel and even some taste, and a .. erm .. kind of dandelion like vegetable character. I’ll get to that last one in a minute to explain more I promise. They are layered in amongst the tart grapes which are more recognisable as traditional elements and against what feels like an old, slightly muggy hop bitterness.

It is still white wine forwards in flavour, dry but not super dry, and it is delicious, it just has a much fuller body than a lot of the super dry Cantillons so I had to take a short while to get my bearings. It is just as rewarding as harsher Cantillons and much more easy going. It feels like a super enjoyable way to introduce people to the brewery without expecting them to jump in head first to the sour dry attack that they often are.

It is a chewable yet tart, like a flour thickened lambic that is very white wine fronted. A lot of you may be put off by my referring to the flour/vegetable notes of dandelion. Please don’t be, basically it is the best way I can get an odd note across. It is like if you drank dandelion and burdock, but without the burdock. If that makes any sense at all. It is that kind of influence here and not an unpleasant one.

A mellow tartness, full on wine flavour, thicker feel take on a Cantillon, and I would say that is very much worth trying. Not as huge range as some others but makes up for it by being much more approachable and easy to get into.

Yeah, I dig it, an easygoing Cantillon that does not compromise to do that.

Background: Another one from the Arrogant Sour Beer festival over at The Moor Tap Room, and this is a rare opportunity these days – A beer I have not previously tried that is both in Michael Jackson’s 500 Great Beers, and the 100 Belgian Beers To try Before You Die book. I tried the low hanging fruit of those books years ago, so this was a nice surprise. Did a quick double check on the abv of this, as most places list it as 5% ABV, but looks like it abv got raised to 6% recently. And by recently that could be any time in the past decade. I lose track of time easily. Also, before anyone points it out, I am aware that most Dandelion and Burdock these days is made with neither of those ingredients, but the analogy is the closest thing I had for identifying a flavour, so please allow me this one.

Girardin: Faro (Belgium: Lambic – Faro: 5% ABV)

Visual: Reddish brown. Clear. Still. Thin off white dash of a head.

Nose: Sugar dusting to hard sugar casing. Touch of brown sugar. Cherries. Clean. Brown bread. Light apple acidic notes.

Body: Sweet cherries. Subtle marzipan. Light sugar dusting. Brown sugar. Watered down bourbon. Tannins to weak tea.

Finish: Madeira. White grapes. Slightly tart. Apple air. Weak tea. Milk. Sugar dusting.

Conclusion: So. My first set of Faro tasting notes has revealed to me that the Faro style is a lot different to a standard lambic, and a lot different to what I ever imagined it would be.

It is softer, gentler on the tongue than most standard lambics. It has light grape notes, even occasionally tart grapes, but this is far from the acidic, sour and sharp assault that comes with, say, a gueuze. In fact, over time the tea notes and associated tannin comes come out in a way that makes me think of Lindeman’s Tea Beer – albeit a much more complex take on the idea. In fact, in general this feels more touched by a more standard beer style, but combined with that lightly tart and clean lambic feel, and a serious wodge of that tea character.

Now, I will admit that I don’t have any other Faros to compare it to, so I don’t know how representative of the style it is, but I am enjoying this one. Subtle dark beer notes such as the cherries and brown sugar give a very different take on the lambic freshness. In fact a soft sweetness over the whole thing makes it feel like an easy drinking entry point for a lambic newcomer. It is still complex, but very much moving away from the harsh, dry and sour edges of the lambic world.

It is enjoyable, though I can’t stop thinking of it as “Tea Beer” since I first noticed that element. So, a tea lambic that doesn’t actually use tea, a lambic without any lambic sharp edges. May not be for everyone, but hopefully you have enough info to decide if you want to try it. It is an experience worth having in my opinion.

Background: So, I had this about a month back, first time I had ever tried a Faro. It was so different that I decided I had to grab a bottle again and do notes this time. Which I just have. Another one grabbed from Independent Spirit, a Faro is a blended lambic (Sometimes with a non lambic beer by some sources) with additional candi sugar. This was drunk in the last hour of 2018, with Grimes – We Appreciate Power, and her Oblivion album playing in the background. We Appreciate Power is a wonderful mix of pop and industrial, mixed with cyberpunk imagery. Definitely a great tune for the end of the year. I’d just finished reading Gnomon by Nick Harkway before and seriously – check that book out, it is amazing.

Cantillon: Mamouche (Belgium: Fruit Lambic: 5% ABV)

Visual: Clear gold. Still. Thin dash of white rather than a head. Later pours have an actual head – an inch of white froth.

Nose: Dry white wine. Rose petals. Sour. Elderberry. Wet oak. Horse blankets.

Body: Thin front. Peppery. Charred oak. Acidic back. Light lemon. Dry middle. Watery edges. Mild strawberry. White wine. Dried apricot.

Finish: White wine. Sulphur. Elderflower cordial. Dried lemon. Charred oak. Petals. Vanilla yogurt. Dandelions. Tart grapes. Flour.

Conclusion: There seems to be a trend with Cantillon beers, for me at least, that they start out feeling slightly underwhelming to my expectations, then slowly build up to gain my respect by the end. This is, well, slightly different, but it mostly matches that general trajectory. As always let me explain.

Early on it seemed slightly thin – not something I would ever expect to associate with Cantillon normally. Instead of the mouth puckering dryness what you get is an acidity that hits the back of the throat kind of harshly, an unexpected kick from the lighter front. There is an elderflower cordial taste, watered down a lot to create an experience that lacks lustre.

Time brings out a lot of white wine dryness, in fact this may be he most white wine like I have encountered in a lambic. The elderflower flavour seems to polish off some of the edges you would expect from Cantillion, but adds a bunch of new ones itself.

It adds a lot of petal, dandelions and similar floral notes which go into slightly charred and peppery notes later on. This side of things didn’t really work for me – so while the beer definitely improved on Cantillion’s usual drinking trajectory it doesn’t end up at the usual high. Just ends as a shrug and a “it’s ok.”

It is a white wine, floral and somewhat acidic thing that doesn’t grab me like the other Cantillons do and doesn’t feel like it earns the time to took for it to improve.

A distinctly sub optimal Cantillon.

Background: Shockingly (ok, not shockingly, maybe mildly surprisingly) I did not pick this up at the Moor Taphouses’ Zwanze day. They had sold out. Instead I found it in Independent Spirit a few weeks later. I’m guessing it came across as part of the same batch though. Anyway, this is a lambic made with elderflower in two year old lambic. Another new one on me – Cantillon seem to have more of these unusual experiments than I would have expected. Wasn’t sure what music was appropriate for this, so just went with an old favourite of New Model Army – No Rest For The Wicked. When in doubt go for some punk.

3 Fonteinen: Framboos: Oogst 2017 (Belgium: Fruit lambic: 5.3% ABV)

Visual: Deep black-cherry red. Still.

Nose: Fresh, tart raspberry. Sweet cherry notes. Sweet black cherry notes. Clean and fresh. Light wet twigs. Rounded red wine – Pinot Noir.

Body: Dry. Dry white wine notes. Tomatoes. Pinot noir. Tart raspberry. Light wet wood. Very clean. Tart cherries. Strawberry. Blackcurrant.

Finish: Tomatoes. Yellow raspberry. Fresh raspberries. Slight tannins. Dry white wine. Plums. Blackcurrant.

Conclusion: I had a bit of a worry on first sip of this. It has some of the tomato notes I had found hurt the 3 Fonteinen Hommage when I had it a while back. When I tried it back then I had thought that the set of notes were down to the sour cherry used in that beer, but I’m having to rethink that now. Anyway, when I encountered them again I was worried, was I going to have another bad experience with a very expensive beer?

Thankfully, no. Though that savoury tomato like element is there, the other flavours, including a mass of tart raspberry, play a much larger part. The bigger fruit character brings an almost pinot noir, heavy, fruity richness and booming character.

So, with that said, let’s take a step back and look at the beer as a whole. It is very clean feeling on the lambic side – tart and fresh but with no funk yeast character and low amounts of tannins – with only a little showing in the finish.

The body is tart, but with a heavier red wine weight, along with lighter and drier crisp white wine notes around the edges. It results in something that plays with sour and tart character, but without getting bracing or mouth puckering as a lot of the classier lambics can.

It shows a lot of the vinous and red fruit notes – now obviously there are raspberries, but also sweeter cherry and even some strawberry notes at times, going into richer plum notes in the finish. In the finish is also where the tomato notes tend to hang around. Not my favourite thing, but the more vinous notes makes everything a bit more balanced here.

Th extra fruit gives some some extra thickness over the dry lambic character – again giving more booming red wine character to the beer. Over time the tannin character does rise, especially in the finish, but now with a slight note to the body. The mouthfeel and flavour both getting more rounded and rewarding as time and heat do their thing.

So a very good beer, albeit with occasional tomato notes. Those few off notes means that I wouldn’t drop the money on it again for myself, but there is enough going on that I think that for people who don’t get the same imagery I get from that then it will definitely reward them even more.

Smooth and fruity up front, hearty, oaken and tannin touched red wine by the end. If only I didn’t get those tomato notes then this would be awesome.

Background: Been looking for this one for a while – it has a very good reputation and is bloody hard to find. So, it turned up in Independent Spirit and I grabbed it, despite it being quite hefty cost to buy. In case you are wondering Oogst 2017 basically means it is the 2017 vintage. Makes sense, right?

Had just finished watching series 2 off Castlevania on Netflix, so put on a compilation of different versions of “Bloody Tears” to listen to while drinking. Again, makes sense, right?

%d bloggers like this: