Eddie HarrisonFirst to rec
“technically this is a clos du tue-boeuf but i’m so consistently a sucker for any pineau d’aunis that i’m almost embarassed by it. it is always what i want from a light red. a little peppery a little sweet, crisp as all hell but cozy at the same time. I think i have never been disappointed.
side-rec this time for Bufón, they did something to snap peas here that was crazy.”
