Community Tasting Note

ephemeral8 wrote:

Wednesday, April 6, 2011 - Amazing nose--could smell it out of the bottle from about 2 feet away. Ripe, ripe mango and papaya, especially the skins, possibly when they get slimy. Hints of herbs, easy to see why some think this is related to SB, hay, bright field grasses, maybe some sweet celery leaf? I'm bad with herbs. Mild honey and canteloupe. This thing just smells creamy in texture--not sure how, maybe it's the papaya aromas making me think of that texture? Not buttery or malo tho. Some tangerine or madarin orange oil, some sweet peppers too, going along with that SB thing. A bright edge of citrus lifts all that ripe fruit, and underneath it all a big pungent waft of salty, funky minerality. Mildly flinty, mostly saline, a little burnt hair.

Mouth: a nice brightness from the decently high acidity, much less ripe than the nose. After the upfront brightness, full, viscous, almost oily/lanolin texture. Really nice movement and transition through the palate from bright -->full/creamy/round-->good lingering minerality/salinity with tartness making you salivate.

Bad with smoked salmon, definitely played up the fishiness/metal tones.
Good with baba ghanouj, nice interplay with the vegetal char.
Great with buttered sweet wheat toast.

Palate didn't quite deliver on what the nose promised, but still, a great wine and a good value.

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