February 15, 2022 - Opened this at home for the 15th day of the CNY. Shared this with my spouse and her sister.
Gold in colour with a fragrant, sweet nectar on the nose, coupled with honey and beewax. On the palate the roundedness, smoothess and lean texture was impressive. Long lingering finish with peach, apricot, haw, nectarine and dates.
One of the entry level wines from Robert Weil. Nothing entry level about the quality and finesse of this wine.
Wonderful.
May 31, 2020 - Really clean and expressive nose of pineapple, mango, citrus, and a stone minerality palate is elegant and generous with lots of tropical fruits, honey, just the right amount of acidity to keep the mouthfeel fresh and lingering
November 15, 2013 - Friday Asian dinner @ Skeels: I have rated this more before, but this bottle was only slow-oxed for2hrs. Far better with extended decant when complexity improves to include Hawaiian Tropic (coconut, oil), citrus and a wonderful saline feature. Here it was a mouth coating, but simple sweet juice that frankly bored me after a sip. Left for others to finish.
July 12, 2013 - Drank over 3 days, complexity definately improved. By day 3 this has notes of Hawaiian Tropic (coconut, oil), citrus and a wonderful saline feature. Far from the simple sweet juice after opening that had bored me after a glass. This will easily drink to 2020 and good value at ~$20. A good after-dinner drink, that can last for 3-5 days the fridge. With age would pair well with savory foods.
September 28, 2010 - expressive, complex, subtle sweetness with an edge of slate. tastes better at $19.99 at Wine House, LA (probably all gone now).
February 25, 2009 - Three years to develop full, and then 20 years to the end. No-botritys in this one. Totally clean. In this one they pick and destem but then they do some maceration time in stainless up to 48 hours on this wine. They are looking more texture and extract out of the grapes. They let natural yeast take it to 5% alchohol and then cool and stop fermentation. And then they use artifical yeast to carry it on. The reason that they use commercial yest is because they have allot of jucie going here and they want to be sure that it gets to where they want it to be. "To be on the safe side" is the exact quote. And then they just rack it off. And then I guess they filter heavily through three filters. Not sure what the winery is telling me exactly here as this seems to be different than what they were saying before.
More mineral, thyme and lemon zest on these bottles. Definately more striking that the Kabinett but that is the point of course. A certain savory, pleasing salineness cycles through the wine. It is delcious but $45 is a bit of a haul.
June 19, 2008 - David Bowler "Rudipalooza" - 2007 German Wines (tribecca): very good!! elegant, rich middle with red berries and apples, masculine power, concentrated. lovely!
June 17, 2008 - David Bowler Spring 2008 "Rudipalooza" Wine Tasting (New York City): Light lemon color. Nose of wild strawberries and minerals. Very good on the palate with precise flavors, medium dry with a long finish. Nice wine.