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Friday, December 28, 2012 - It appears that this was basically a one-off endeavor by Big Basin, which is too bad. It's really quite good and better than so many Chards out there on the market. Not bone-dry like most Alsace or dry German Rieslings. Closer to the Austrian style of dry or near-dry with a lot of fruit. Nice acidity and very clean. Would make a great restaurant wine, if more distributors and restaurants (and diners) knew what they were doing.

Update: Enjoying this a lot. When trying to map this to a Mosel style Riesling, the difference between actual sugar and ripeness comes into play. This is a quite ripe wine and at least gives the impression of sweetness. As ripe as a Spatlese or Auslese, but closer to a Kabinett (or less) in terms of actual RS. That means you don't get the magical weight of a good Mosel Riesling, but it is still very tasty. Looking forward to trying other efforts at good CA Riesling.

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