Community Tasting Note

Milliontown wrote:

Friday, February 27, 2015 - Have loved this wine for a few years now as a summer staple, but haven't been brave enough yet to age it. There is, I guess, a little acidity here, but it's not pronounced enough to need development - so I think this is a wine best drunk a year out from it's vintage. I did try a 2008 back in 2012, which had too much of the 'cat pee' thing going on, though I think the winemaking practices have changed a bit since then.

Golden colour. Aromas of pineapple syrup, celery sticks, cut grass, pea soup, vanilla pods, pulpy OJ, kinda reminds me of a time when I macerated peaches in orange juice.
A slightly flabbier palate than I remember, with a creamy texture and a slippery, creeping phenolic bitterness on the back palate.
A very unique and interesting wine, but I almost feel as though there are too many winemaking tricks thrown at it. The 1/3rd skin maceration, Italian acacia wood and higher portion of riesling is a new thing... This used to be a much simpler, more direct and refreshing, slightly textural white. Now I feel as though it's jumped the shark, and it's too disjointed. That said, it hasn't gone up in price, so I feel it's good value at $27.

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