Made from 100% Rousanne. Sometimes Rousanne can turn into something spectacular when it is given enough time, but that is not the case here. The oak is now fully integrated and this is on orange confit, honeyed fruit, nuts. Good complexity, a bit of salty almond, but not really hitting the high mark. Requires food. At home with Niels for a lazy Tuesday lunch. The goat cheese was excellent though.
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Interesting to taste this. Minerals, orange confit, quite spicy, certainly mature and I would not keep this to long - but very much a live. Better with the cheese than without it. #Lunch@PB
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I drank this bottle at a Friendsgiving and was REALLY impressed with how well it went with the spread of food. I had never tried a Marsanne but think it might be more of a go-to wine for large dinner parties. It had subtle oak and light MLF. Nice mild tannins with a spicy, racy, and crisp mouthfeel. I would definitely buy this again
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Saturday Afternoon at Ian's (Ian's House - Alexandria, VA): I remembered buying and drinking this bottle last year and really enjoying it. Just as good the second time. Dried pineapple, lemon oil and butterschotch on the nose. Nutty and oily on the palate, with hazelnut mousse and buttered pear. It has a nice oily character to it, but acid maintains balance throughout. It went really well with a rich and creamy seafood salad and a variety of cheeses. There's no rush on opening this wine, as I'm sure it has other things in store for the patient ones.
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New oak, Northern Rhone and I do not get along. I do not understand it. I have had Guigal bottlings with this same issue. I like when my Northern Rhone whites get some oxidative notes on the nose with age. In my mind, it superbly adds to the nuttiness of the wine and new oak generally greatly detracts from these qualities. However, this wine had an alluring, be it new oak influenced nose. Great notes of white pitted fruit, lemon and some smoke. The acidity does, also, helps cut through the oak.
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DC Wine Bloggers Tasting (Weygandt Wines - Washington, D.C.): I brought this wine hoping to win over some people who are hesitant with rhone whites. This one had more than a few fans. Hazelnut, lanolin, smoke and lemon oil aromas. The lemon oil aroma is dead on, and reminds me of growing up when my mother would clean all her antiques with a lemon-based dusting oil. The palate is full of nutty, pear and yellow apple fruit, backed up with medium acid and a mineral streak that reminds me of oyster shells. The palate has a long finish of honeycomb and hazelnut, but the acid maintains throughout.
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Will follow over a few days. Mid yellow color. Quite rich nose, orange marmelade, toffee and a mark from oak. Big on the palate as well with white fruits, honeysuckle, caramel and nuts. While the oak makes a statement it is not in the way of enjoying the wine but I would like it to integrate more which it will with age. 100% Rousanne. This could turn in to a quite good wine by 2016 on.
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Decanted two hours. Big saline, caramel, faded fruit but delicious secondaries. Nice acid, medium body. Drinking well, should continue. For what it is, deal for $34
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11/5/2019 - pbaek wrote:
Made from 100% Rousanne. Sometimes Rousanne can turn into something spectacular when it is given enough time, but that is not the case here. The oak is now fully integrated and this is on orange confit, honeyed fruit, nuts. Good complexity, a bit of salty almond, but not really hitting the high mark. Requires food. At home with Niels for a lazy Tuesday lunch. The goat cheese was excellent though.
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11/5/2019 - beatles wrote: 90 Points
Interesting to taste this. Minerals, orange confit, quite spicy, certainly mature and I would not keep this to long - but very much a live. Better with the cheese than without it.
#Lunch@PB
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11/18/2014 - alexmb1 Likes this wine: 91 Points
I drank this bottle at a Friendsgiving and was REALLY impressed with how well it went with the spread of food. I had never tried a Marsanne but think it might be more of a go-to wine for large dinner parties. It had subtle oak and light MLF. Nice mild tannins with a spicy, racy, and crisp mouthfeel. I would definitely buy this again
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4/14/2012 - isaacjamesbaker wrote: 91 Points
Saturday Afternoon at Ian's (Ian's House - Alexandria, VA): I remembered buying and drinking this bottle last year and really enjoying it. Just as good the second time. Dried pineapple, lemon oil and butterschotch on the nose. Nutty and oily on the palate, with hazelnut mousse and buttered pear. It has a nice oily character to it, but acid maintains balance throughout. It went really well with a rich and creamy seafood salad and a variety of cheeses. There's no rush on opening this wine, as I'm sure it has other things in store for the patient ones.
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2/14/2012 - joshwoodward wrote: 87 Points
Pnp. A little bland, I'd like more acid and fruit. Somewhat bitter.
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12/5/2011 - wrrntl wrote: 85 Points
New oak, Northern Rhone and I do not get along. I do not understand it. I have had Guigal bottlings with this same issue. I like when my Northern Rhone whites get some oxidative notes on the nose with age. In my mind, it superbly adds to the nuttiness of the wine and new oak generally greatly detracts from these qualities. However, this wine had an alluring, be it new oak influenced nose. Great notes of white pitted fruit, lemon and some smoke. The acidity does, also, helps cut through the oak.
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11/17/2011 - isaacjamesbaker wrote: 91 Points
DC Wine Bloggers Tasting (Weygandt Wines - Washington, D.C.): I brought this wine hoping to win over some people who are hesitant with rhone whites. This one had more than a few fans. Hazelnut, lanolin, smoke and lemon oil aromas. The lemon oil aroma is dead on, and reminds me of growing up when my mother would clean all her antiques with a lemon-based dusting oil. The palate is full of nutty, pear and yellow apple fruit, backed up with medium acid and a mineral streak that reminds me of oyster shells. The palate has a long finish of honeycomb and hazelnut, but the acid maintains throughout.
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11/17/2011 - tooch wrote:
A very vibrant northern rhone blend with lots of honeyed pears and melons on the palate. The palate had dense floral tones with sweet orchard fruit.
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5/14/2011 - pbaek wrote:
Will follow over a few days. Mid yellow color. Quite rich nose, orange marmelade, toffee and a mark from oak. Big on the palate as well with white fruits, honeysuckle, caramel and nuts. While the oak makes a statement it is not in the way of enjoying the wine but I would like it to integrate more which it will with age. 100% Rousanne. This could turn in to a quite good wine by 2016 on.
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4/15/2011 - joshwoodward wrote: 90 Points
Decanted two hours. Big saline, caramel, faded fruit but delicious secondaries. Nice acid, medium body. Drinking well, should continue. For what it is, deal for $34
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