Community Tasting Note

Frank Murray III wrote:

Tuesday, May 17, 2016 - Either my fragile palate is changing more or Rhys has dialed back the new oak, or both. Probably doesn't matter, as when this is drank at the temp I like for chard (chilled but not cold), this is terrific. Slate, tons of lemon, shades of apple and some vanilla that comes through as it warms. Even some saline in the finish too when that temp is just right. Paired this with a sea bass ceviche, that was dressed in lime, light cilantro, a touch of soy and it just made for a smashing match. A day later, sitting here on a warm afternoon enjoying the rest of this, paired with just a handful of lightly salted almonds. This is pretty delicious, shaped by some new oak that I didn't taste like I do today. Together, they create a lemon tart kind of experience. But, what puts that quality in check is the lemon peel acidity, which is still taut and lively. Where this wine will shine is with a broad diversity of palates--the savory saline and lemon, yet the moderate sexy tones of the oak and fruit doing their thing. One of these days, I'd like to see the Rhys team do something with old oak and see what we get, as I for one would line up to try that and see what they crafted. In the end, this is terrific Alpine for a wide array of tastes.

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