Medium yellow-to-gold in the glass. Wild array of aromas, from quince and honeydew melon to mango, beeswax, and lemon verbena. Medium body, med-low acidity on the palate, with a silky viscosity and a medium finish. Decent complexity. The flavors are a bit muted relative to the strong nose - wonder if that might be a product of a rough vintage - but still an excellent wine. My partner’s first introduction to Graillot, and a big win.
Great pairing for blackened, cedar plank-grilled salmon.
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A bit harsh on the nose, with a strong ethanol / menthol aroma, and surprising tannins on the palate given the cinsault predominance and lack of oak. Fine, but so far removed from the excellence of their main cuvee as to be barely worth it. A novelty. Meh pairing with kofta in a tahini sauce, but worked surprisingly well with an extremely tart eggplant and tamarind dish - clearly a “fight fire with fire” situation.
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2019 Ottella Lugana Riserva Molceo
5/16/2024 - Mwc33 Does not like this wine: 75 Points
Harsh and grapefruit-y; basically undrinkable. And I like acid bombs, including other Lugana turbianas. No thanks.
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2021 Alain Graillot Crozes-Hermitage Blanc
5/15/2024 - Mwc33 Likes this wine: 91 Points
Medium yellow-to-gold in the glass. Wild array of aromas, from quince and honeydew melon to mango, beeswax, and lemon verbena. Medium body, med-low acidity on the palate, with a silky viscosity and a medium finish. Decent complexity. The flavors are a bit muted relative to the strong nose - wonder if that might be a product of a rough vintage - but still an excellent wine. My partner’s first introduction to Graillot, and a big win.
Great pairing for blackened, cedar plank-grilled salmon.
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2019 Chateau Musar Musar Jeune Red
5/15/2024 - Mwc33 wrote: 86 Points
A bit harsh on the nose, with a strong ethanol / menthol aroma, and surprising tannins on the palate given the cinsault predominance and lack of oak. Fine, but so far removed from the excellence of their main cuvee as to be barely worth it. A novelty. Meh pairing with kofta in a tahini sauce, but worked surprisingly well with an extremely tart eggplant and tamarind dish - clearly a “fight fire with fire” situation.
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