Home > Tasting Notes and Wine Reviews > The 2012 Bacchus Importers Portfolio Tasting

The 2012 Bacchus Importers Portfolio Tasting


Baltimore

This week I took the time to drive up to Baltimore for the Bacchus Importers 2012 Portfolio Tasting held at the Hippodrome Theatre.  Built in 1914 the Hippodrome contains an intimate hall lit primarily by natural light from the large windows.  The tables were arranged around the walls of the hall and also in a rectangle at the center.  Together they held almost 400 different wines.  Just outside of the hall there were tables holding some 75+ different spirits.  Though only a fraction of the Bacchus portfolio there were more than enough selections for the afternoon at all price points.  I knew that could only stay for two and a half hours so I decided to visit both individual wineries and importers.  A large number of people attended this tasting and in looking at name tags it appeared that almost every restaurant, wine bar, and wine store in Maryland, DC, and Virginia were present.  There was quite a buzz and press of people mid-afternoon, clearly illustrating the importance of wine in this region.

The Hippodrome Theatre

Though a single pour at a portfolio tasting is no substitude for properly tasting through an entire bottle, with focus and note taking, I find that the broad exposure is particularly informative.  Equally important for me is to meet other people.  The majority of my posts are generated from wines tasted at home and as of yet, importers, distributors, and wineries do not appear at my doorstep.  So this Spring I am doing my best to head out to these portfolio tastings to expand my relationships.  I spent part of the tasting with Shane Verburg, who not only works at Bacchus Importers but is also my friend and neighbor.  I am particularly thankful for the introduction to wines I had never tried before.

Below you will find my tasting notes, again these are more impressions, but they should give some idea about the wines I tasted.  I managed to taste 49 wines from 12 tables.  The wines are organized alphabetically by the table they were located at and within a table, by the order in which they were tasted.

Breggo

This was my first time tasting the wines of Breggo.  I thought the 2009 Pinot Noir was drinking quite well now and will develop over the  short-term.  Of the single vineyards I preferred the Savoy and think this will make a fine candidate for aging.

Lee Abraham, Breggo/Cliff Lede

2010 Breggo, Pinot Gris, Wiley Vineyard,  Anderson Valley
This wine is 100% Pinot Gris which was whole cluster pressed, fermented in neutral French oak.  It saw no malolactic fermentation and was aged for 10 months sur lie in barrel.  The nose was fruity with old perfume and did not reveal what was about to surface. In the mouth there was super ripe and sweet fruit with spice, almost tasted of residual sugar.

2009 Breggo, Pinot Noir, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 10 months in 44% new 60-gallon French oak barrels.  The restrained nose contained darker fruit. In the mouth there were ripe and dark, black fruit. The ripe flavors quickly focused to linear, fruity, and well delivered profile. Tasty.

2009 Breggo, Pinot Noir, Ferrington Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 56% new 60-gallon French oak barrels. There was a nose of red fruit with some dark roast hints. In the mouth this was ripe and sweet at first but developed structure with a good racy finish.

2009 Breggo, Pinot Noir, Savoy Vineyard, Anderson Valley
This wine is 100% Pinot Noir which was fermented with indigenous yeasts then aged for 15 months in 63% new 60-gallon French oak barrels.  There was a dark nose, almost stinky. In the mouth the darker fruit bore some minerality with chewy dark fruit in the finish, fine+, spicy tannins, and ripe notes in the aftertaste. Young should develop quite well.

Brewer-Clifton

It was a treat to meet Greg Brewer and to taste his wines.  The Santa Rita Hills wines are produced from fruit sourced from multiple vineyard sites including Mount Carmel.  The Mount Carmel wines are specifically from that vineyard site with the soils featuring more clay and limestone.  Each varietal is handled the same regardless of vineyard site.  The simplicity of the tasting showcased the differences of the vineyard blend of the Santa Rita Hills wines against that of Mount Carmel.  The Chardonnays clearly need several years of age to loosen up.  I thought both of the Pinot Noirs were quite interesting and though young, were quite engaging.

Greg Brewer, Brewer-Clifton

2009 Brewer-Clifton, Chardonnay, Santa Rita Hills
There was a very subtle nose. In the mouth the precise fruit was almost tart with plenty of acidity that turned towards an apple-like profile. The finish was lifted with a touch of wood? along with good texture in the afteratse. Needs time.

2009 Brewer-Clifton, Chardonnay, Mount Carmel, Santa Rita Hills
This nose was a touch more aromatic with hints of ripe yellow fruit. The initial burst of fruit covered the mouth with acidity peaking in the ethereal finish.

2009 Brewer-Clifton, Pinot Noir, Santa Rita Hills
This was very aromatic with a lifted and finely textured nose of red and blue fruit along with some floral aromas. In the mouth the red fruit was floral with lavender flavors and a good aftertaste revealing ripeness and sweet spice. The sides of the tongue were coated with minerals and black fruit. Really, quite nice.

2009 Brewer-Clifton, Pinot Noir, Mount Carmel, Santa Rita Hills
This was darker with a low-lying nose. In the mouth the bright, tart red fruit moved to floral, minerally black fruit in the middle. It was quite lively as it stuck to the mouth and tongue. Good texture and flavorful tannins.

The Crowd at Full-Swing

Cliff Lede

These were also poured by Lee Abraham.  The regular Cabernet Sauvignon Stags Leap District (SLD) showed strong immediate presence and while it will develop with age, was enjoyable for its youthful vigor.  The Poetry stepped this up and was particularly appealing for its quiet power.

2010 Cliff Lede, Sauvignon Blanc, Napa Valley
This wine is 99% Sauvignon blanc and 1% Semillon.  The fruit was fermented in 66% stainless steel tanks, 26% French oak barrels, 7% concrete eggs, and 1% stainless steel drums.  There was no malolactic fermentation.   The nose was leaner and grassier. In the mouth the flavors were greener with grassy notes and dried herbs. There is an approachable softness and notes of apricot in the finish.

2009 Cliff Lede, Cabernet Sauvignon, Stags Leap District
This wine is a blend of 90% Cabernet Sauvignon, 6% Petit Verdot, 2% Malbec, 1% Merlot, and 1% Cabernet Franc which was aged for 17 months in 60% new French oak. The nose was interesting with red and blue fruit, a bit of herbs, with good aromas reminiscent of traditional Bordeaux. In the mouth the flavors were very forward, racy, and perfumed before dark blue and black fruits come out. The drying tannins are well integrated and there was a good aftertaste. Approachable but will age.

2009 Cliff Lede, Cabernet Sauvignon, Poetry, Stags Leap District
This wine is a blend of 78% Cabernet Sauvignon, 11% Cabernet Franc, 8% Merlot, 2% Petit Verdot, and 1% Malbec which was aged for 18 months in new Frnech oak. The nose was restrained with blue fruit than tart red notes. In the mouth the focused fruit was racy with blue and black flavors, minerality, and a quiet power. There was black fruit in the aftertaste along with spicy, drying tannins.

Crew Wine

Shane wanted me to try this “grapefruit stick” and boy was it ever.  I could smell the wine as it was poured into my glass from a few feet away but in the mouth it showed good balance. Definitely fun.

2011 Chasing Venus, Sauvignon Blanc, Marlborough, New Zealand
This wine is 100% Sauvignon Blanc suorced from four different vineyard sites.  This certainly was a grapefruit stick! The grapefruit aromas leapt out of the glass. In the mouth it was more restrained, almost prickly, with grapefruit flavors and a tart citrus–peel aftertaste. A good fruit monster.

De Maison Selections

It was a pleasure to see Steven Alexander again after the Los Tres Mosqueteros tasting.  I only tried three wines which I did not taste previously. All three were different and good.  The Dominio de Bibei should be aged so the others make good short-term wines.

Steven Alexander, De Maison Selections

2010 Juan d’Angura, Garnatxa, Montsant, Spain
This wine is 100% Garnatxa sourced from 15 year old vines on chalky clay soils.  The fruit was fermented in stainless steel.  The good nose revealed focused red fruit and perfume. In the mouth there were ripe berries and strawberry candy. This clean wine had a haunting perfume in the aftertaste and perhaps some inky minerals.

2007 Dominio de Bibei, Lalama, Ribera Sacra, Spain
This wine is a blend of 91% Mencia, 6% Garnacha, and 3% Mouraton sourced from 15-100 year old vines located in slate and clay soils.  It was fermented with indigenous yeatss in 85% foudre and 15% open barrels.  It was then aged for 21 months in 65% used French oak barrels and 35% foudre.  The nose was scented with lifted red fruit. In the mouth the good flavors turned towards tart red fruit and stones, which was focused and clean.  This should be cellared.

2007 La Granja Nuestra Senora de Remelluri, Rioja, Spain
This wine is a blend of 90% Tempranillo, 5% Garnacha, and 5% Graciano sourced from 10-90+ year old vines on calcareous clay soils. It was fermented in stainless steel and wood vats then aged for 16 months in 6 year old French and American oak. There was a modern, dark complex nose of red fruit and florals. The well-done flavors were dark and restrained with spicess and a supple lightness that filled the mouth.  I find this quite approachable.

Louis Dressner

I only  sampled three wines and picked the Domaine Bernard Baudry because I seem to have drunk more Chinon this past year.  While both were good I particularly liked the Les Grezaux.

Josefa Concannon, Louis Dressner and Jean-Paul Brun, Domaine des Terres Dorées

2010 Domaine Bernard Baudry, Les Granges, Chinon
This wine is 100% Cabernet Franc sourced from a 6 hectare parcel  of vines planted between 1985 and 1988 on gravel and sand soils with clay-silica.  The fruit was fermented in vat then aged for seven months in barrel.  There was a light nose of delicate red fruit with some perfume. In the mouth there was tart red fruit which followed the nose, underlying perfume, and light but fine drying tannins.

2010 Domaine Bernard Baudry, Les Grezeaux, Chinon
This is 100% Cabernet Franc sourced from an old vines on limestone rich soils.  This had a nose of brambly fruit and lifted perfume. There was great presence as the mouth followed the nose before taking on light red fruit in the finish and a good aftertaste complete with drying tannins.

2010 Chateau d’Oupia, Minervois
This wine is a blend of 50% Carignan, 40% Syrah, and 10% Grenache sourced from 50+ year old vines on soils of rocky clay, clay, and limestone.The restrained nose had aromas of harder, black-red fruit. In the mouth there was controlled ripeness, red grapefruit, and some inkiness. This will age and eventually shine.

DuMOL

This was a fun tasting as I enjoy comparisons. The Clare, Chloe, and Isobel were a bit more delicate and nuanced than the Russian River Valley but the Chloe stood above all with the articulate depth of its flavors.

Tom Pillsbury, DuMOL

2009 DuMOL, Chardonnay, Russian River Valley
This wine is 100% Chardonnay sourced from Dutton Ranch, estate, Heintz, Ritchie, and Hyde vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 15 months in 40% new French oak.   The nose had richer, yellower fruit along with some barrel nose. The rich mouthfeel was lifted with good weight and the flavors approached that of tropical. It was racy with sweet baking spices and toast in the aftertaste. This should be broadly appealing.

2009 DuMOL, Chardonnay, Clare, Russian River Valley
This wine is 100% Chardonnay sourced from the Hyde Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak.  This had a more delicate nose of yellow fruit and ripeness. In the mouth the fruit was ripe but focused with a delicate midpalate and textured tannins. There was a long aftertaste. Very nice.

2009 DuMOL, Chardonnay, Chloe, Russian River Valley
This wine is 100% Chardonnay sourced from the Ritchie, Searby, and Lorenzo vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 16 months on the lees in 50% new French oak. This revealed yellow and green (think apple) fruit with a lighter balance than the Clare but was deep and more articulate. In the mouth the youthful fruity flavors were expansive with good mouthfeel and seamlessly integrated acidity. There is a lot of depth to this wine and good baking spices in the aftertaste.  Lovely.

2009 DuMOL, Chardonnay, Isobel, Russian River Valley
This wine is 100% Chardonnay sourced from the Heintz Vineyard.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 14 months on the lees in 50% new French oak. This revealed restrained yellow fruit on the nose. In the mouth the flavors burst in with bright, almost tart, yellow fruit. Good overall texture. This definitely needs time to settle down as compared to the others.

2009 DuMOL, Pinot Noir, Russian River Valley
This wine is 100% Pinot Noir sourced from the seven vineyards.  The fruit was barrel fermented with indigenous yeasts, underwent malolactic fermentation then aged for 11 months in 40% new French oak.There was an aromatic Pinot Noir nose. In the mouth the racy blue fruit comes out at first then a good mouthfeel, followed spicy blue-black fruit. Very approachable.

Europvin

I thought the CUNE showed a bit tight but Mauro was great in its youth and should easily benefit from several years worth of age.

Nic Bradley, Europvin

2007 CUNE, Reserva, Rioja, Spain
The nose was scented with dark, red fruit. In the mouth there was a quick burst of flavor before becoming restrained. Modern with some tannis, and a bit focused at this point it is a solid wine that should last for the mid term.

2008 Bodegas Mauro, Crianza, VdT de Castilla y Leon, Spain
This wine is a blend of 86% Tempranillo and 14% Syrah from the Tudela de Duero and Santibanez de Valcorba vineyards.  It was aged for 16 months in French and American oak.  This was nice with a lift nose containing notes of roast. In the mouth the wine was racy with some old-school flavors, a touch of perfume, and spicy tannins. I particularly liked the darker aspect. Give this a few years to develop.

Hanzell Vineyards

What a treat to taste the wines of Hanzell.  Like the Brewer-Clifton wines I felt the Chardonnays will clearly develop from several years worth of age whereas the Pinot Noir show good approachfulness right now.  And they will age as well.

John Buckley, Hanzell Vineyards

2010 Hanzell Vineyards, Sebella, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay from younger vines which was fermented in stainless steel then aged in neutral oak.  The nose revealed fresh, young, yellow-green fruit that was ripe. In the mouth there was fresh fruit, youthful flavors with a good mouthfeel that moved towards crispness. This mouthfilling wine left the impression of slight tannins. Needs a few years to unwind.

2009 Hanzell Vineyards, Chardonnay, Sonoma Valley
This wine is 100% Chardonnay sourced from vines averaging 30 years of age.The nose was darker than the Sebella with floral, yeast, and barrel components. In the mouth there was restrained, fresh fruit with a bigger mouth feel, nice ripe yellow fruit, a citrus aspect, and an aftertaste with good ripeness. Needs age.

2009 Hanzell Vineyards, Pinot Noir, Sonoma Valley
This had a light nose of ripe cherries and Pinot Noir fruit, a hint of blue fruit, and overall good depth. In the mouth the red and blue fruit was structured with somewhat ethereal flavors of black fruit and minerals. In the finish there were fine but ripe tannins. This was quite enjoyable right now.

Marc de Grazia

I met Todd Ruby last November when he poured several wines at MacArthur Beverages, including selections from Chehalem.  Though I really liked the Chehalem wines I decided to skip them at this tasting since I had sampled a few before and had not had these Italian selections.  I particularly liked the Fattoria Le Terrazze and San Filippo.

Todd Ruby, Pouring Marc de Grazia

2010 De Angelis Gioacchino, Rosso, Lacrima Christi del Vesuvio, Italy
This wine is a blend of 60% Piedirosso and 40% Aglianico.The nose contained red fruit with a subdued floral perfume. In the mouth there was almost cool, sweet tuna-sushi fruit (for lack of a better description and not negative) and an earthy tone.

2009 Fattoria Le Terrazze, Rosso Conero, Italy
This wine is 100% Montepulciano sourced from vines planted in 1999 and 2001 on calcarous clay and sandy soils.  It was aged for 12 months in medium-sized oak casks.  The nose was enjoyable with good red and blue fruit. In the mouth the flavors were ripe, perfumed, and a bit spicy before its dark power expanded in the finish. Nice stuff.

2010 Giovanni Corino, Dolcetto d’Alba, Italy
There was youthful, purplish fruit on the nose. In the mouth there were flavors of red and purple fruit, puckering dry tannins, and a hint of perfume. Needs short term aging.

2006 San Filippo, Le Lucere, Brunello di Montalcino, Italy
This wine is 100% Sangiovese Rosso which was fermented in stainless steel, underwent malolactic fermentation in cement vats, stainless steel, and wood then aged for 24 months in barrels and barriques.  This had an inky, black fruited, perfumed nose. In the mouth there were good flavors of purple fruit and wood box in this mouthfilling, well-done wine. The tannins were ultra-fine.

Oasis Wines

Shane brought me over to Steve Ward’s table where I camped out at one end so that I could taste through the selections on his table.   Steve patiently walked me through all of the wines, which is fortunate because so many were tasty.  If I had to highlight a few: Bibbiano, Montornello, the Piaggia, Riserva, the Steltzner, Claret, the Vina von Siebenthal, Carmenere, and the Sean Thackery, Orion.

Steve Ward, Oasis Wines

2009 Bibbiano, Chianti Classico, Italy
This fruit is fermented in cement tanks then aged from 7-10 months in Slavonian oak.  The nose revealed interesting berries, raspberry and blue notes. In the mouth the flavors were earthy with more acidic red fruit, along with fine+ tannins in the aftertaste.

2009 Bibbiano, Montornello, Chianti Classico, Italy
This wine is 100% Sangiovese sourced from the Montornello parcel which was aged for 10-12 months in Slavonian oak casks.  The nose was more lifted with red fruit and a touch of floral aromas. With riper flavors in the mouth came dried spices and herbs, more drying tannins, and a bit of a racy character. Quite nice and definitely a lovely single parcel.

2008 Piaggia, Riserva, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.  The nose revealed red cherry and ripe fruits. In the mouth there were neat racy flavors, a great aged component, wood box, and all around a great Italian wine.

2008 Piaggia, Il Sasso, Carmignano, Italy
This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Merlot.  The wine underwent malolactic fermentation and aging for 18 months in French oak barriques.The nose was lifted and floral with ripe red fruit and tobacco. In the mouth the dark red fruit was more approachable, with perfume, lipstick, and a touch of earth.

2009 Steltzner Vineyards, Claret, Napa Valley
This wine is a blend of 64% Cabernet Sauvignon, 23% Cabernet Franc, and 13% Merlot which was aged for 22 months in French oak..  The nose was perfumed with licorice, blue fruits, and flowers. In the mouth the ripe black and blue fruit mixed with an old-perfume component before the fruit turned redder. The aftertaste carried perfumed tart red fruit, some sweetness, and fine tannins.

NV Sean Thackery, Pleiades XXII Old Vines, California
The nose showed bright, fruity-tooty aromas along with flowers. In the mouth there was a floral-soap component (for lack of a better description) with the perfume following the nose. The flavors become lifted and redder before taking on old perfume notes. Unique.

2009 Vina von Siebenthal, Carmenere, Valle de Aconcagua, Chile
This wine is a blend of approximately 90% Carmenere and 10% Cabernet Sauvignon which was fermented in stainless steel then aged for four months in French oak..  The aromatic and lovely nose had some good hints of barnyard stink. In the mout the flavors were red, with lipstick raciness, a little chewy then it expanded effortlessly in the mouth with a hint of minerals and a strong finish. Tasty.

2008 Vina von Siebenthal, Carabantes, Syrah, Valle de Aconcagua, Chile 
This wine is an approximate blend of 85% Syrah, 10% Cabernet Sauvignon, and 5% Petit Verdot which was fermented in stainless steel tanks then aged for 14 months in new barrels.  There was a more restrained nose of red candy. In the mouth cooler red fruit made was to young, inky flavors, and lots of fine drying tannins.

2009 Sean Thackery, Orion, Rossi Vineyard, St. Helena
There was a dark nose with aromas of lavender. In the mouth the low-lying dark fruit had power, seemed soft, but there was support along with perfume and acidity. With old school aromas and flavors this wrapped up with nice, sweet spices in the aftertaste. Needs age.

Shafer Winery

My Shafer Winery experience is limited to a few vintages of Chardonnay, Red Shoulder Ranch, Firebreak, and Relentless. Though the Hillside Select is sold out Shafer kindly sent over a few bottles so everyone could taste it.  What an absolute treat, it seemed boundless in its depth of flavors continually revealing more as I worked it in my mouth.  Fortunately the One Point Five is a very good selection instead and highly recommended.  Strong wines all around.

Dave Schroeder, Bacchus Importers pouring Shafer

2010 Shafer Winery, Chardonnay, Red Shoulder Ranch, Carneros
This wine is 100% Chardonnay sourced from Red Shoulder Ranch.  The fruit was whole cluster pressed and fermented with indigenous yeats in barrel.  There was no malolactic fermentation and it was aged for 14 months with 74% new French oak barrels and 25% stainless steel barrels.  The nose was very fruity with a touch of citrus before turning tropical in aroma. In the mouth there was ample acidity before turning creamy in the mouth with underlying floral flavors and lots of baking spices.

2009 Shafer Winery, Merlot, Napa Valley
This wine is a blend of 98% Merlot, 7% Cabernet Sauvignon, and 1% Malbec which was aged for 20 months in 60-gallon French oak barrels of wich 75% were new. The medium strength nose had a hint of butter at first then tight, mdark red and blue fruit. In the mouth there was a lot of brambly blue fruit with a racy aspect, underlying vanilla notes, lifted middle, and spicy finish. Well integrated tannins.

2009 Shafer Winery, Cabernet Sauvignon, One Point Five, Stags Leap District
This wine is a blend of 98% Cabernet Sauvignon and 2% Petite Verdot which was aged for 20 months in 100% new French oak barrels.  The nose revealed purple and black fruit with a lifted core. In the mouth the tarter red fruit morphed into blue fruit with a lovely floral/licorice middle. There were drying tannins on the lips and a lipstick quality. Though young this is really quite nice.

2007 Shafer Winery, Cabernet Sauvignon, Hillside Select, Stags Leap District
This wine is 100% Cabernet Sauvignon that was aged for 32 months in 100% new 60-gallon French oak barrels.  There was a calm, dark fruited, floral nose. In the mouth this calm, brooding wine slowly builds in the mouth. Though there are fine, drying tannins this wine has great depth, revealing more and more as you move it through your mouth. This is a long-lived, expansive aftertaste with that racy liptstick quality. Tremendous stuff.

2008 Shafer Winery, Relentless (Syrah), Napa Valley
This wine is a blend of 75% Syrah and 25% Petite Sirah which was aged for 30 monthsn in 100% new 60-gallon French oak barrels.  The tight nose was low-lying with dark fruit. In the mouth the ripe black fruit was fine, textured, and drying. There were spicy tannins and chewy fruit in this nice wine. Should last for some time.

Terlato Wines

I never would have guess the Ernies Els, The Big Easy was from South Africa and I suspect many others would not as well.  The Ca’Marcanda, Promis did taste Italian and was quite attractive.

Edward Melia, Terlato Wines

2010 Ernie Els, The Big Easy, Stellenbosch, South Africa
This wine is a blend of Shiraz, Cabernet Sauvignon, Mourvere, Cinsault, Viognier, and Grenache.  The tight nose contained red fruits, good wet fur, and flowers. In the mouth there were flavors of tart red fruit, some ripness, and a floral vein that made way to a black fruited finish. There were fine, drying tannins. I would never have guessed this to be South African.

2009 Ca’Marcanda (Gaja), Promis, Toscana IGT, Italy
This wine is a blend of Merlot, Syrah, and Sangiovese.  The nose was complex with dark red fruit. In the mouth there were leaner, delicate red fruit flavors, perfume, aged wood box, along with drying yet sweet fine tannins. Quite nice.

2010 Two Hands, Gnarly Dudes Shiraz, Barossa Valley, Australia
This wine is 100% Syrah that did not make it into Bella’s Garden.  It underwent malolactic fermentation then was aged for 12 months in hogsheads, 11% nrew French oak, and used oak.  There were ripe cherry flavors, big fruit, and sour red notes.

Shane Verburg and the Author

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  1. September 13, 2012 at 8:51 am

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