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Living in South Bay California for two years and I'm from Japan. I loves wines and glad to live this area because California has bunch of great affordable wines.
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show's WinesView All 59
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Vincent Girardin Echezeaux (2002)
Snoothrank: 4/5 Starting at $58.83 -
Vincent Girardin Echezeaux (2001)
Snoothrank: 4/5 Starting at $139.00 -
Lou Dumont Gevrey Chambertin Burgundy France (2003)
Snoothrank: n/a
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Curvare Pinot Noir (2005)
Snoothrank: 2/5 -
Castello di Neive Barbaresco Santo Stefano (2001)
Snoothrank: 3.5/5 Starting at $34.83 -
Trader Joe's Reserve Chardonnay Mendocino County (2006)
Snoothrank: 3/5 Starting at $10.99
Recent Activity on Snooth
Dense but smooth and elegant on palate.
Elegant and ripped sweetness are well balanced with structured mineral and acidity. Very good.
Puligny Montrachet Premiere Cru Folatieres Domaine Maroslavac-Leger 2006
Starting at $49.99 Snoothrank: 3.5/5
I usually loves Rhone/Grenache wines and this Gigondas is typical one. I enjoyed this wine, but I felt I should wait a couple of more years that the wine matured then the wine will become more mild.
Flavor of nuts, oak. Note of toast, vanilla. Acidity is very mild. Good wine.
This wine need to decant and wait 2-3 hours to enjoy. After that, it extract deep woody flavor like you're in early summer forest. On palate, this wine has structured tannin then followed by...
Dense but smooth and elegant on palate.
Elegant and ripped sweetness are well balanced with structured mineral and acidity. Very good.
Puligny Montrachet Premiere Cru Folatieres Domaine Maroslavac-Leger 2006
Starting at $49.99 Snoothrank: 3.5/5
I usually loves Rhone/Grenache wines and this Gigondas is typical one. I enjoyed this wine, but I felt I should wait a couple of more years that the wine matured then the wine will become more mild.
Flavor of nuts, oak. Note of toast, vanilla. Acidity is very mild. Good wine.
This wine need to decant and wait 2-3 hours to enjoy. After that, it extract deep woody flavor like you're in early summer forest. On palate, this wine has structured tannin then followed by...






Gregory Dal Piaz
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