Community Tasting Note

• Nosey Nose wrote: 86 points

  June 2, 2012 - I have to admit up front that I don't love this wine. I get that it is weird and different but it is a bit too oxidative and sweetly fruited: a combination that reminds me of rotten fruit rather than really interesting dry sherry. Oysters, asian pear, clove, and aldehydic pit fruits (these are what make it seem sweet). The palate comes across fat and a little sweet...and appears hot on the finish, which I think is due to the volatility of the wine. This is likely a very interesting wine with food and could be fun to pair with grilled pork.

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