The color was a very rich green-yellow with hints of orange on the rim. The nose was a rich, almost white Burgundy flavor, but with no butter and no melon. On the tongue it had an overall taste of fullness, density with the fruit and oak nicely balanced. This is ready NOW and should not be cellared past this year. Goes very well with BBQ shrimp or pork chops or chicken. Well liked by our group.
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Pop and pour, it needed a lot of temperature to open up. Then, it's quite nice with ripe pear and quince aromas as well as a lot of orange (juice and peel), some dried herbs come through as well. On the palate, this is soft, very soft, there's hardly any noticeable acidity, but the volume and structure is impressive. Medium long finish with salty notes.
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Unusual wine, but I liked it. Much better as it warmed up. Should be served at 50-60 deg F. Deeply gold/straw colored, a touch of sediment. Lightly oxidative, very dry from some light tannins. Light peach, apricot, weird smokey taste when it was first opened (smoke taint?), strong saline middle, light bitterness on the drying finish.
Stored the rest in a 1/2 bottle overnight in the fridge. It was still pretty solid the next day. Less fruit, more minerality. I definitely recommend trying this if you can find it.
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I don't know if this is supposed to belong in the "orange wine" genre although the color is closer to orange than to yellow or white. Doesn't really have the same sense of muscle and heft or the slightly tannic matte relief that you get from the Gravner/Radikon/Cornelissen/etc. oranges, though, just a somewhat deeper and more honeyed and orange-citrusy fruit complexion than an ordinary white wine, with a lot of sheen to the fruit.
I guess if you had told me this was mead I would have believed it.
It's probably fair to say this is a well-made example of whatever it's supposed to be but I can't say it was any fun to drink and I can't imagine when I'd be in the mood for something like it.
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I've had other bottles of the Rami and found this one to be a little unsettled. There was a faint touch of residual effervescence, just the smallest smidge, but there never the less. This wine is an earthy, fully bodied, straw colored, nice mouth thick mouth feel, balanced, flavorful, without much acid present. We have had this with Thai and Thai fusion before with good results. This bottle tasted a bit like a flat craft lager after all was said and done but I attribute that to the "unsettled-ness" noted earlier.
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Light golden colour, dried fruits and flowers on the nose, medium long taste is delicious and clean with hints of minerality. Medium lenght and low acidity.
Little bit closed right after openning. The more interesting on the second day so I recommend decanting.
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4/22/2014 - dkroc wrote:
Opened this up and it was definitely gone... Hopefully someone with his vintage fares better. Wish I had drank it a year earlier.
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5/25/2013 - SMagowan Likes this wine: 91 Points
The color was a very rich green-yellow with hints of orange on the rim. The nose was a rich, almost white Burgundy flavor, but with no butter and no melon. On the tongue it had an overall taste of fullness, density with the fruit and oak nicely balanced. This is ready NOW and should not be cellared past this year. Goes very well with BBQ shrimp or pork chops or chicken. Well liked by our group.
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4/12/2013 - octopussy wrote: 88 Points
Pop and pour, it needed a lot of temperature to open up. Then, it's quite nice with ripe pear and quince aromas as well as a lot of orange (juice and peel), some dried herbs come through as well. On the palate, this is soft, very soft, there's hardly any noticeable acidity, but the volume and structure is impressive. Medium long finish with salty notes.
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2/3/2013 - ericindc Likes this wine: 86 Points
Unusual wine, but I liked it. Much better as it warmed up. Should be served at 50-60 deg F. Deeply gold/straw colored, a touch of sediment. Lightly oxidative, very dry from some light tannins. Light peach, apricot, weird smokey taste when it was first opened (smoke taint?), strong saline middle, light bitterness on the drying finish.
Stored the rest in a 1/2 bottle overnight in the fridge. It was still pretty solid the next day. Less fruit, more minerality. I definitely recommend trying this if you can find it.
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1/7/2013 - Ctbulldog wrote: 84 Points
This was different. A very heavy white, very dark in color with a heavy tropical fruit (maybe apricot) presence
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7/24/2012 - Keith Levenberg wrote: 81 Points
It's... uh... interesting... yeah, that's it.
I don't know if this is supposed to belong in the "orange wine" genre although the color is closer to orange than to yellow or white. Doesn't really have the same sense of muscle and heft or the slightly tannic matte relief that you get from the Gravner/Radikon/Cornelissen/etc. oranges, though, just a somewhat deeper and more honeyed and orange-citrusy fruit complexion than an ordinary white wine, with a lot of sheen to the fruit.
I guess if you had told me this was mead I would have believed it.
It's probably fair to say this is a well-made example of whatever it's supposed to be but I can't say it was any fun to drink and I can't imagine when I'd be in the mood for something like it.
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3/17/2012 - A&s wrote: 76 Points
Light wine, but many in our group did not like it.
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12/18/2011 - UpfromtheCellar wrote: flawed
I've had other bottles of the Rami and found this one to be a little unsettled. There was a faint touch of residual effervescence, just the smallest smidge, but there never the less. This wine is an earthy, fully bodied, straw colored, nice mouth thick mouth feel, balanced, flavorful, without much acid present. We have had this with Thai and Thai fusion before with good results. This bottle tasted a bit like a flat craft lager after all was said and done but I attribute that to the "unsettled-ness" noted earlier.
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10/3/2011 - Gooka wrote: 87 Points
Light golden colour, dried fruits and flowers on the nose, medium long taste is delicious and clean with hints of minerality. Medium lenght and low acidity.
Little bit closed right after openning. The more interesting on the second day so I recommend decanting.
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