Washed/Wet Reviews

Crisply sweet, bright and balanced. Cocoa nib, cherry, brown sugar, lemon thyme, magnolia in aroma and cup. Sweetly tart with brisk acidity; plush, syrupy mouthfeel. Cocoa-toned finish with notes of brown sugar and magnolia.

Spice-toned, floral. Lavender, almond, apricot, fresh-cut fir, brown sugar in aroma and cup. Crisply sweet structure with brisk acidity; velvety mouthfeel. Wood-framed finish with undertones of lavender and almond.

Delicately aromatic, complex, citrusy. Bergamot, candied violet, cocoa nib, honeysuckle, pineapple taffy in aroma and cup. Richly bittersweet structure with bright acidity; plush, syrupy mouthfeel. Resonant, long, flavor-laden finish that carries through on the promise of the cup.

Juicy, bright, delicate, balanced. Apricot, dark chocolate, lilac, maple syrup, almond butter in aroma and cup. Crisply sweet-tart with crisp, citrusy acidity; vibrantly silky mouthfeel. Chocolaty, fruit-toned finish with hints of lilac.

Complex, richly sweet-tart. Nectarine, Meyer lemon zest, cocoa nib, nougat, lilac in aroma and cup. Sweet-tart structure with juicy, balanced acidity; delicate, satiny-smooth mouthfeel. The finish consolidates to notes of cocoa nib and Meyer lemon.

Resonant, sweetly savory, multi-layered. Bing cherry, black sage, salted caramel, cedar, almond brittle in aroma and cup. Sweet-savory structure with balanced, bright acidity; full, syrupy smooth mouthfeel. Long, lingering, richly aromatic and complex finish.

Crisply sweet, cocoa-toned. Cocoa nib, red plum, maple syrup, fresh-cut oak, lemon-thyme in aroma and cup. Sweet structure with bright, juicy acidity; smooth, satiny mouthfeel. Finish consolidates to notes of maple syrup and cocoa nib.

Evaluated as espresso. Pistachio, tea rose, baking chocolate, fresh-cut fir, dried plum in aroma and small cup. Crisp, satiny mouthfeel; sweetly nut-toned, chocolaty finish. In three parts milk, both chocolate and nut tones are amplified, while spice-toned florals persist.

Deep-toned, richly sweet-savory. Pomegranate, toffee, shiitake mushroom, dark chocolate, marjoram in aroma and cup. Sweetly savory structure with balanced, bright acidity; plush, syrupy mouthfeel. The resonant finish consolidates to notes of pomegranate and dark chocolate with a hint of shiitake mushroom.

Deep-toned, richly sweet. Dark chocolate, toffee, dried persimmon, hazelnut, cedar in aroma and cup. Sweet structure with gentle acidity; full, syrupy smooth mouthfeel. Chocolaty finish with undertones of rich cedar.

Richly sweet-savory, complex, layered. Dark chocolate, lilac, candycap mushroom, cedar, black cherry in aroma and cup. Sweetly tart structure with bright, juicy acidity; very full, creamy mouthfeel. The resonant finish consolidates to notes of cocoa-toned lilac and black cherry.

Balanced, delicately fruit-toned. Dried apricot, caramel, coriander, oak, milk chocolate in aroma and cup. Sweet-toned structure with gently brisk acidity; plush, syrupy mouthfeel. The finish centers around notes of caramel-toned apricot with chocolate undertones.

Richly floral, crisply spice-toned. Bergamot, ginger blossom, cocoa nib, sandalwood, cashew butter in aroma and cup. Sweetly tart structure with bright, lovely acidity; viscous, silky mouthfeel. Resonant, long, flavor-saturated finish.

Crisply sweet-tart, cocoa-toned. Cocoa nib, pomegranate, freesia, almond butter, orange zest in aroma and cup. Sweet-tart structure with brisk acidity; lightly satiny mouthfeel. Cocoa-and nut-toned finish with undertones of orange zest.

Chocolaty, crisply sweet. Baking chocolate, date, hazelnut, magnolia, a hint of marjoram in aroma and cup. Sweet structure with gentle, round acidity; plush, syrupy mouthfeel. Crisp, chocolaty finish.

Vibrant, deep, complex. Apricot, baking chocolate, hazelnut, lemon verbena, freesia-like flowers in aroma and cup. Sweetly tart structure with juicy acidity; lightly satiny mouthfeel. A cocoa-toned finish is supported by notes of stone fruit and hazelnut.

Richly sweet, chocolaty. Baking chocolate, date, agave syrup, almond butter, magnolia in aroma and cup. Sweet-toned structure with gentle, round acidity; plush, syrupy mouthfeel. The crisply chocolaty finish is supported by notes of almond and magnolia.

Richly floral-toned, deeply sweet. Jasmine, grapefruit zest, cocoa nib, marjoram, maple syrup in aroma and cup. Sweet-toned structure with juicy, bright acidity; syrupy-smooth mouthfeel. Balanced, floral, citrusy finish.

High-toned, floral. Narcissus, apricot, almond, tangerine zest, sandalwood in aroma and cup. Balanced, sweet structure with bright acidity; plush, syrupy mouthfeel. The resonant finish centers around narcissus and tangerine zest.

Evaluated as espresso. Richly chocolaty, sweetly tart. Dark chocolate, pomegranate, narcissus, lemon verbena, cedar in aroma and small cup. Crisp, satiny mouthfeel; chocolaty finish with sweet herb undertones. In three parts milk, chocolate notes are further amplified, supported by cedar and pomegranate tones.