wrote:

90 Points

Friday, April 8, 2022 - Brought by A_M to our tasting on the deck in sunny NV. On the nose and palate, relatively subdued notes of green apple skins, lemon-lime zest, white and yellow flowers, steel and river rocks. Light gold-silver, light to medium bodied, medium legs. Lightish acidity, no heat. VG intensity, moderate complexity and persistence. A_M suggested this, and it seemed a nice contrast to our giant C. Coast syrahs, especially on a warm-ish afternoon. As readers of my TNs know, my SB tastes skew toward the taut, lithe, piercing acidity sort, epitomized by the Spottswoode, and to a somewhat lesser extent, Graywhacke Wild, Merry Edwards and Cloudy Bay. While I have an appreciation for Sancerres, as Maximum Satisfaction notes in his TN, this is coming from a texturally creamier, richer place, although interestingly, it’s paired with the fruit being fairly tight. As a refreshing alternative, it provided a good counterpoint, and while we were more munching than eating, seemed it would work well with food (think more cooked white fish and shellfish, less raw oysters and sushi). I’m interested in other TNs indicating that they think that this has the ability to age positively, as I prefer my SBs typically on the young side, say 3-6 years, and it’s not obvious to me that this will go up much, although there’s enough acidity that if the fruit comes out a bit more, it might. Ex the Rhône’s, I sometimes wonder if, with French wine, I’m like what Louis Armstrong said about jazz, that if it has to be explained, you’ll never understand it, or as my uncle once said to my sister, subtlety is lost on me, as, despite my enjoyment of this, it falls well below the above SBs, according to WS, at about a third higher price. Still, you could do far worse, from your deck (ok, you’re drinking this and not a Batard, so it’s probably a VRBO) overlooking Cap De Antibes, staring out at the impossibly azure waters of the Mediterranean and contemplating the meaning of life. Ridiculously stupid wax seal takes this down half a point. 90-91+

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2 comments have been posted

  • Comment posted by BordeauxNut:

    4/17/2022 12:16:00 PM - Hopefully you have more of this. Good vintages are best at age 10-15.

  • Comment posted by sfwinelover1:

    4/17/2022 12:26:00 PM - Thanks, appreciated. Again, this was brought over by a friend. While I’m familiar with the pleasures of aging White Burgs-at least when don’t oxidize!—I’m less certain with other varietals. Most CA whites, chards and non-chards alike, tend to lose their freshness, IMO, before more appealing secondary and tertiary characteristics come out, so holding a SB for me wouldn’t be necessarily be instinctive. But hey, that’s why we’re on CT, right?

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