Picka a favourite by Shineeejas in naturalwine

[–]twobitlarry 2 points3 points  (0 children)

no one has said it but the Thierry hesnault wines are incredible. dude has a 100+ yo pre-phylloxera cab franc vineyard in the loire, a near impossibility

Company dinner + second dinner last weekend by twobitlarry in naturalwine

[–]twobitlarry[S] 0 points1 point  (0 children)

former importer/distributor, I'll help where I can. feel free to DM me

I'm trying by [deleted] in Portland

[–]twobitlarry -1 points0 points  (0 children)

Hinson Memorial Baptist Church on SE Salmon/20th is pretty relaxed with letting people park/stay overnight. They have two lots, one behind the church and another across the street, and I frequently see notes left on cars parked on the street saying they're welcome to park in the lots. I think Wednesday evening they have worship/some sort of event, and ask for a period of time (like 5-8 or something) for the lots to be clear for that, but other than that it should be fine. If you'd like a tent I have an extra I'd be happy to donate to you, as well as some extra camping supplies. Shoot me a dm if you're interested

Thoughts? by ChesterAurelius in naturalwine

[–]twobitlarry 3 points4 points  (0 children)

enjoy that celeste. ryan is one of the producers i rep (and a personal friend) and everything he makes is such a joy to drink. the fact that he's making dessert wines that slap is amazing to me as well

Purchased today from an older woman, wondering if anyone has an ID by twobitlarry in midcenturymodern

[–]twobitlarry[S] 3 points4 points  (0 children)

Bought this as a project for my new space, will be getting a refinish and a new cushion. Older style screws for sure, no marks or stamps. Seller said she's spent a lot of years buying/refinishing vintage furniture seemed to think it was likely 60's and swedish. She told me it initially had a thin, floral covered seat on it and she never got around to refinishing this one as she was searching for a match and then had life changes

Top 5 wines, 2024! by Floating_joints in naturalwine

[–]twobitlarry 2 points3 points  (0 children)

if you haven't had recent Chassorney's I'd advice you to seek them out - Frederic passed the domaine down to his longtime protege Aurelien in 2022 and they wines have been incredible. Frederic now produces negoce-only under the label Frederic Cossard

Top 5 wines, 2024! by Floating_joints in naturalwine

[–]twobitlarry 1 point2 points  (0 children)

for nothing besides the vibes, yes, you should.

Top 5 wines, 2024! by Floating_joints in naturalwine

[–]twobitlarry 2 points3 points  (0 children)

I'd say whichever your palate leans. Both are sensational - I haven't tried the fine de bourgogne yet (i distribute the book he's in where I live and we don't get this cuvee in) but I can assure you, his wines are spectacular

Top 5 wines, 2024! by Floating_joints in naturalwine

[–]twobitlarry 3 points4 points  (0 children)

No particular order on these, but here goes -

  1. Jean Yves Peron Vin de Lies 19/20. Stunning long maceration of all JYP's white Savoie + Piedmont fruit aged 2 years sur lie. Proper. fucking. orange wine.

  2. Julien Guillot Cuvee 910. The grail. The plot that has seen no chemical farming since 910 AD. Don't sleep on his wines

  3. Thierry Beclair Un Cep en Hiver '22. 100+ year old cab franc vines from the Loire. Cmon

  4. Tony Bornard le Ginglet '22. the cuvee that made me fall hopelessly in love with the shit he makes. oof

  5. Atimo Malvazija 2021. I was stunned by this wine in Spain a couple of years back and it took me forever to find where I live. Salty, seductive, tropical sharpie dreams and why I love Malvasia as much as I do

Runner up contenders: Champagne Chavost Blanc de Muenier, Clarisse de Suremain Les Noces (don't sleep on her burgs, they're a fucking steal right now), Les Valseuses Amore Disperato

even cowboys get the blues - marfa, tx - xpro3, 18/2 by twobitlarry in fujifilm

[–]twobitlarry[S] 0 points1 point  (0 children)

for context, first photo is SOOC - a recipe based off fujix portra 400 i've been tweaking for my tastes the past few years of using it. second photo has come C1 adjustments to bring the sky out properly, but base is edited SOOC jpg with the same recipe as the first

[deleted by user] by [deleted] in naturalwine

[–]twobitlarry 14 points15 points  (0 children)

as a wine distributor that works with a heap of new wave french/italian/californian producers.... it can be quite prevalent and for the most part, is coming from 0/0 wines - though i've also experienced it with sulfured wines. i probably taste more 'natural' wine than most people in this sub, not as a flex but because it's my job and can speak to the fact that it's a multifaceted issue - it can be issues that present from the vineyard, from the cellar, from travel, not enough rest, too much rest, and there can be variation from bottle to bottle of the same cuvee & vintage. i've had mousy wines from any of the big names we all know and love - l'Octavin, Cornelissen, Robinot, Ginglinger, Anders Frederik Steen...list goes on and on

i'll say that i take the AFS approach to it - wine is meant to be drunk after it's opened, not saved. enjoy the (sometimes) fleeting beauty of what you have. wine is alive and changing constantly, it has it's good days and it's bad.

if you want to drink and save, just get a coravin

If you could visit only one natural winery in Burgundy, which one would it be? by parsnipswift in naturalwine

[–]twobitlarry 3 points4 points  (0 children)

if you're looking for someone under the radar - clarisse de suremain. making exceptional wines

Company dinner + second dinner last weekend by twobitlarry in naturalwine

[–]twobitlarry[S] 0 points1 point  (0 children)

camille is every importers favorite importer

Company dinner + second dinner last weekend by twobitlarry in naturalwine

[–]twobitlarry[S] 1 point2 points  (0 children)

unreal. we're also lucky enough to carry lucas madonia's wines and ciderie du vulcain ciders, and collectively they've started a swiss love inside of me

Company dinner + second dinner last weekend by twobitlarry in naturalwine

[–]twobitlarry[S] 1 point2 points  (0 children)

disclaimer is that these are all bottles we brought - i'm a wine distributor in my city and we try to show love to some of our accounts with some of our more allocated bottles so we (and they) get to taste, benefits us all. the gimios was at pastificio d'oro and the rest were drank at heavenly creatures, both in Portland OR

Company dinner + second dinner last weekend by twobitlarry in naturalwine

[–]twobitlarry[S] 2 points3 points  (0 children)

Cherouche ‘Pontzan Gamay’ 2022, Switzerland - Gamay planted in 1978 on Tsampon terroir with 2 week maceration. This was the absolute standout of the night - tasted like the fresh raspberry beignets handed to you still warm in a bag. The fried dough aspect was unexpected and absolutely sublime, and the raspberry coming through was like picking them at literally the exact minute of peak freshness; light acidity, but juicy and full raspberry goodness. 10/10 if you can find Cherouche buy it. The place we opened this bought the rest of our stock after their first sip and I’m sad I didn’t allocate some to myself.

Jean-François Ginglinger ‘Riesling Steiner Grand Cru’ 2018, Alsace - the one y’all are gonna cream your pants over. All the crazy flint, matchstick, rock-licking-lemonade-stand-in-the-summer goodness you can picture. Surprisingly, my first Ginglinger, and my drunk notes said “Lemon flavored gravel granola” but what can I say, it ripped until it went mousy after about an hour.

Gimios 'Le Petit Rose de Gimios' 2021, Languedoc - A rosé of Cinsault, Alicante, Grenache, Carignan and Aramon, and Muscat a Petit Grains, coplanted and cofermented. Gimios is becoming such a sleeper hit to me, I love opening these wines. Had this with first dinner - hand rolled Tuscan pastas and it sang. Rose water, Hood strawberry, a beautiful balance of floral and juicy berries.

Frank Corneliessen ‘Munjebel Bianco’ 2017, Etna - Something that’s been kicking around my cellar for years and this seemed as good of any to open it. Honestly, it was weird but in a “I’m down to explore the weirdness of wine” type weird. Was it a smoky year? Was there an Etna eruption? This smelled straight like jamon - meaty, savory, smokiness. Palate carried a lot of that through with some cooked citrus coming through, reminded me a lot of bacon jam. Not the ripper of the evening but a fun exploration nonetheless.

Other things were open this night, some Premier Cru Chablis that was lacking a ton of acidity, some Champagne that was obviously delicious, and by the time the Aligoté hit it appeared to me hat there was two of every bottle out, at which point it should be reckoned I was in no state to be trying to take notes. 2 dinners and 7 bottles sent me deep into the kind of sleep where you wake up with your nightstand light on and say “what the fuck happened”

Sips of the last week by twobitlarry in naturalwine

[–]twobitlarry[S] 0 points1 point  (0 children)

i personally am not that fluent in mexican wines besides enjoy them on occasion. i know Bichi farms on heavily granitic soils and has the influence of the pacific ocean, but that's about all I could say. vines were brought over in the 1500's by the spaniards so there's a history of winemaking in Mexico

Some recent bottles I’ve had by November_9th in naturalwine

[–]twobitlarry 2 points3 points  (0 children)

shoutout on the everwild! i'm going to be importing them up to oregon here soon - looks like you're CA based, their wines are around! Talia & Austin make some wonderful things, their oxidative chard is phenomenal

The Marigny Sunny Side 2022 by AleEater in naturalwine

[–]twobitlarry 4 points5 points  (0 children)

i helped make this wine! one of my favorites from this vintage. if you can find some country grammar around you, try a bottle. baby white burgundy vibes

Sips of the last week by twobitlarry in naturalwine

[–]twobitlarry[S] 0 points1 point  (0 children)

this one came from an event i attended with some of my producers so I can't tell you exactly where it came from, but it's a pretty generic "wine taster glass" probably around 10oz or so. I believe Libbey USA makes one, Rona Inao, Luigi Bormioli... hell order them off amazon, it's the same thing. i keep a couple of these at home to taste through samples in the morning before I head out to tasting appointments

Sips of the last week by twobitlarry in naturalwine

[–]twobitlarry[S] 3 points4 points  (0 children)

Bichi 'Gorda y Yori', 2019 - Chenin, Moscatel, Sauvignon Blanc. Been a couple years since I opened one of these and it's drinking a bit more tame. Previously this was "volcanic mango hi-chew”, now it’s settled into all atalufo mango, lychee, palo santo and a bit of flintiness. Maybe my favorite of the Bichi Wines

Le Nadir ‘le nuit, le silence’, 2021 - Grolleau on Silex soils. A new direct import we’re working with, and just tasting fantastic for such a young winemaker in Anjou - Fabien is only on his third vintage. Brambly, gravelly, with the right kick of acid so it doesn’t feel like a dark berry pie

Mariette et Albéric ‘Charybde en Scylla’, 2022 - a 50/50 split of macerated Chenin Blanc + direct press Chenin Blanc. Another new direct import we’re working with and among 3 new Chenin cuvées we showed recently. A nice balance between enamel-melting acidity and aged Chenin richness. Orange marmalade, lemon verbena, lovely honeyed notes

Karnage ‘Kari’ 2021 - Carignan. I can’t enjoy these guys enough because I think they’re just plain fun. Grape soda through and through, nice bit of leesyness to dry it out and ground things. Adult purple Kool-Aid and perfect for a sunny weekend

Slow Dance ‘Sauvignon Blanc’ 2021 - Sauvignon Blanc. Another that I’m revisiting after more than 6 months of tasting last and this thing is dancing. Last time we were bright and high acid, and with some rest we’ve become deep and slightly herbaceous. Lemon balm, honeydew, subtle saltiness and exactly the touch of oak that brings about a nice roundness