Community Tasting Note

David Paris (dbp) wrote:

Saturday, May 25, 2013 - Willamette Valley for Memorial day weekend and a peak at 2012; 5/25/2013-5/26/2013: I'm never a fan of Pinot Blanc from Oregon. Checking my CT notes, this is the best one I've had, by a long shot. This was aged for 7-10 months on the lees, and barrel fermented with no malolactic fermentation. The aromas are very softly fruited. The palate is quite lean and has a slight chunky texture I often associate with Pinot Blanc. It also has a pretty good bit of aggressive minerals that keep it interesting. Tons of acid on the finish, sweet minerals, and pretty gritty and cutting. This tastes like eating a metal saw blade. Really crazy and interesting.

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