This was a revelation last night. Longest I've ever aged a bottle of D&R and this one goes back to their roots. I think Matt gave me this bottle in the nascent days of the mailing list. I have no expectation for Semillon, I've only drank a handful of D&R versions, so I can't rate this on some Semillon scale. That being said...it pours a vibrant, but cloudy yellow. Outside, the sun hits it and it seems fluorescent. It's tight at first, green apple, hints of mango, a tad grassy. It slowly opens to a melange of flavors and takes on a lanolin and waxy like palate texture. There's a saffron and herbacious note. The wine seems to be hitting its stride at the two hour point with popcorn and butterscotch notes along with the underlying herbal notes. Really Interesting stuff and the best showing yet. I almost wish I had decanted and now I wish I had more than this lone '11 bottle hanging around. Also worked really well with spicy chicken schwarm outside on a nice March afternoon. A+ experience.
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Very cloudy color. Like I left some rusty nails in water for a few days then urinated in the glass. I mean the color, at least. The smell, on the other hand, is very mineral driven, with some zesty green pepper and grilled zucchini skins as well. Something about it seems a little volatile as well, though. Palate entry is fairly subdued, with a slightly creamy, yet rocky frothy texture... it feels like drinking cloudy water from the bottom of a rock quarry. Tastes very minerally as well. Really no fruit to speak of, just dusty rocks with maybe a hint of lemon on top. This transitions to the finish, but here you also get some lemon and cantaloupe rind as well as heavy salt water, tons of minerals, and a wall of acid. If I read this note I'd think I'd love this wine, but for me there's still something a bit lacking. It's interesting for sure, but I wish there were more fruit to balance that awesome minerality. It's a bit too one-trick for me.
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A bit cloudy in appearance. Juicy, bright wine with interesting lemon, lime and tangerine flavors. Lively and interesting, but at what I paid for it ($45), a bit over-priced.
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(12.5%) Cloudy (with a chance of rain) in the bottle. Full bodied goodness with depth and a tart, tight, spiced finish. Great texture. A whole lot happening here that I won’t even try to capture but will instead just enjoy. Seems this one will only get better with time (which I did not give it)…
Wine Geek Notes: Skin and concrete egg fermented, ~5 barrels (250 cases) made
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Fleshy and rich, but with adequate acidity to balance out the chewiness. As enjoyable as this is, it could also be a fine argument against orange wine. Here is a wine made as transparently as could be, and yet it's difficult to see the place against all the technique.
edit: and then on day 3 it comes alive. All herbs, spice, orange zest and jalapeno. Savory as hell and just totally interesting and sui generis. GIVE THIS TIME.
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i really like this unusual funky wine. beautiful, cloudy gold color. an interesting nose of white pepper and herbs. a little briny and mineral-y, rich mouthfeel. crisp finish. i want more.
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Cloudy yellow-gold color. Compact aromas of dried flowers, white pepper, earth, creme fraiche and tangerine. Richly flavored and accented by fresh mineral and eucalyptus. It glides through the palate with nice weight and feel before finishing with fine tannin and notes of spice. This is still a pup- tightly wound. Should really blossom as it unwinds, but very enjoyable now.
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USA White Wines (Weygandt Wines - Washington, D.C.): What a funky white wine. Fermented on the skins, this wine shows a cloudy yellow color in the glass. This wine demonstrates its aromatic style without shame: grapefruit, smoked nuts, bitter lemon, chives and a hint of funk. On the palate, pear fruit leads the way to salted nuts, white pepper and incense. There's an herbal kick that transitions to the finish. Zesty acid keeps this balanced and easy to sip. I doubt I would've guessed California if I tasted this totally blind. Really bizarre and thought-provoking, and that gets serious points in my book.
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3/11/2019 - decaturwinedude wrote: 93 Points
This was a revelation last night. Longest I've ever aged a bottle of D&R and this one goes back to their roots. I think Matt gave me this bottle in the nascent days of the mailing list. I have no expectation for Semillon, I've only drank a handful of D&R versions, so I can't rate this on some Semillon scale. That being said...it pours a vibrant, but cloudy yellow. Outside, the sun hits it and it seems fluorescent. It's tight at first, green apple, hints of mango, a tad grassy. It slowly opens to a melange of flavors and takes on a lanolin and waxy like palate texture. There's a saffron and herbacious note. The wine seems to be hitting its stride at the two hour point with popcorn and butterscotch notes along with the underlying herbal notes. Really Interesting stuff and the best showing yet. I almost wish I had decanted and now I wish I had more than this lone '11 bottle hanging around. Also worked really well with spicy chicken schwarm outside on a nice March afternoon. A+ experience.
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7/18/2014 - David Paris (dbp) wrote: 88 Points
Very cloudy color. Like I left some rusty nails in water for a few days then urinated in the glass. I mean the color, at least. The smell, on the other hand, is very mineral driven, with some zesty green pepper and grilled zucchini skins as well. Something about it seems a little volatile as well, though. Palate entry is fairly subdued, with a slightly creamy, yet rocky frothy texture... it feels like drinking cloudy water from the bottom of a rock quarry. Tastes very minerally as well. Really no fruit to speak of, just dusty rocks with maybe a hint of lemon on top. This transitions to the finish, but here you also get some lemon and cantaloupe rind as well as heavy salt water, tons of minerals, and a wall of acid. If I read this note I'd think I'd love this wine, but for me there's still something a bit lacking. It's interesting for sure, but I wish there were more fruit to balance that awesome minerality. It's a bit too one-trick for me.
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11/16/2013 - mdefreitas wrote: 89 Points
A bit cloudy in appearance. Juicy, bright wine with interesting lemon, lime and tangerine flavors. Lively and interesting, but at what I paid for it ($45), a bit over-priced.
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9/20/2013 - trawets01 wrote: 91 Points
Dinner at Public in New York. Great food wine with appreciative 12.5% alcohol. Kudos.
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12/26/2012 - decaturwinedude Likes this wine: 90 Points
Cloudy. Funky. Bright yellow fruit with some twang. Vibrant energy. A tad sweet with orange juice flavors. Herbal, too. Interesting wine.
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11/25/2012 - Jason Rzutkiewicz Likes this wine:
(12.5%) Cloudy (with a chance of rain) in the bottle. Full bodied goodness with depth and a tart, tight, spiced finish. Great texture. A whole lot happening here that I won’t even try to capture but will instead just enjoy. Seems this one will only get better with time (which I did not give it)…
Wine Geek Notes: Skin and concrete egg fermented, ~5 barrels (250 cases) made
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11/23/2012 - Michael K. wrote: 91 Points
Fleshy and rich, but with adequate acidity to balance out the chewiness. As enjoyable as this is, it could also be a fine argument against orange wine. Here is a wine made as transparently as could be, and yet it's difficult to see the place against all the technique.
edit: and then on day 3 it comes alive. All herbs, spice, orange zest and jalapeno. Savory as hell and just totally interesting and sui generis. GIVE THIS TIME.
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11/12/2012 - Poliosis Likes this wine: 92 Points
i really like this unusual funky wine. beautiful, cloudy gold color. an interesting nose of white pepper and herbs. a little briny and mineral-y, rich mouthfeel. crisp finish. i want more.
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9/26/2012 - SonomaWilliam wrote: 91 Points
A f'ing brilliant white wine.
Skin fermented, concrete egg vinified, Sémillon, from Napa Valley.
One of the few cloudy whites you see (kudos for being ballsy), the color is pale, cloudy.
The nose has overtones of green jalapeno, dried herbs, dried pineapple.
The wine changes quite a bit with some aeration, recommend trying it at various stages.
In the mouth, spicey notes, again green jalapeno, bell pepper, white pepper, saline.
Great texture, and a wonderful lingering finish.
Must. Buy. More.
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9/13/2012 - MattMauldin wrote: 91 Points
Cloudy yellow-gold color. Compact aromas of dried flowers, white pepper, earth, creme fraiche and tangerine. Richly flavored and accented by fresh mineral and eucalyptus. It glides through the palate with nice weight and feel before finishing with fine tannin and notes of spice. This is still a pup- tightly wound. Should really blossom as it unwinds, but very enjoyable now.
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9/11/2012 - manonthemoon wrote: 90 Points
N funk, smoke, spicey
P funk, lemon, spicy, smokey
F average finish, good acidity
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9/11/2012 - isaacjamesbaker wrote: 88 Points
USA White Wines (Weygandt Wines - Washington, D.C.): What a funky white wine. Fermented on the skins, this wine shows a cloudy yellow color in the glass. This wine demonstrates its aromatic style without shame: grapefruit, smoked nuts, bitter lemon, chives and a hint of funk. On the palate, pear fruit leads the way to salted nuts, white pepper and incense. There's an herbal kick that transitions to the finish. Zesty acid keeps this balanced and easy to sip. I doubt I would've guessed California if I tasted this totally blind. Really bizarre and thought-provoking, and that gets serious points in my book.
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