Community Tasting Note

prism wrote:

Sunday, June 10, 2012 - Day One: Rich yellow-gold. Very Bordeaux-like in profile. The predominant notes are sherry, roasted almonds, and toasted coconut with grilled pineapple. A full-bodied white that stands up well to food, but at this point I would say drink up. 91+
Day Two (after vacu-vining & refrigeration): Holds up very well--improved, actually--, and in revisiting this a second, time, it is very like a high-quality white Bordeaux with some age on it. SB comes in a few different iterations (NZ, Loire, light Cali, and so on) but I prefer this to all others. It would be interesting to try this in a flight with say, Haut-Brion Blanc and Pavillon Blanc: I think it would perform well. 94, with a point or so added for the great QPR this represents.

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