a poor offering by an otherwise excellent vineyard. the semillon and the sur lie aging are an odd combination and result in a well rounded but not good taste. the nose is very light with notes of grass and citrus. the flavor is overwhelmingly acidic with some dashes of citrus thrown in. frankly, i think that the higher alcohol content works against the wind.
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This straw-colored wine flaunts aromas and flavors of honeydew, lemongrass and citrus. Light-bodied, freshly acidic and with well-integrated alcohol (listed as 14.5%), it stays solid on the mid-palate, finishes with medium length and adds wisp of oak. Serve this with light fare such as grilled chicken or fish. Drink now-2018.
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Our experience with this SB harkens back to a couple of decades ago when these were vanilla oak monsters. Not sure I like today's version any better. Starts off with a plastic cork, never my idea of a great closure. Faint legs and a light straw hue. One dimensional on the palate, with wisps of melon, pale lemon and grass. Abrupt and slightly bitter finish. (= Pass)
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Pleasant sip - much rounder than NZ, but with plenty of citrus and aromatics. Medium plus acid, with a slight and subtle smoothness. Palate is fruit dominant. Would buy again.
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The Semillon influence is obvious in the ripe pineapple, citrus, and lemon powder aromas. Its pretty ripe considering how young this is. In the mouth this is lemony and bright, lifted and tactile, with good weight and resonance. Picks up honeydew on the minerally finish. Tasty.
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The wine makers favorite wines. Rich and lemon. Served slightly warm but still has cut and drive and energy.
They are looking for the acid break. When the acid dips on the vine that when they pull it. Combo old oak and stainless. And they sir Lee age to fill in the acid peaks. This particular sb is 100 barrel ferment. This also has the highest % of semmillon. And it's co-pressed and fermented together.
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7/12/2019 - AlanAtlanta Likes this wine:
Still drinkable 7/2019, but just barely. The 2014 I found in the cellar was not drinkable.
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2/19/2018 - Cwakley Likes this wine: 100 Points
Light acidity, well balanced, pear or stone fruit
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8/28/2017 - wally248 wrote: 85 Points
a poor offering by an otherwise excellent vineyard. the semillon and the sur lie aging are an odd combination and result in a well rounded but not good taste. the nose is very light with notes of grass and citrus. the flavor is overwhelmingly acidic with some dashes of citrus thrown in. frankly, i think that the higher alcohol content works against the wind.
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4/19/2017 - La Cave d'Argent Likes this wine: 90 Points
This straw-colored wine flaunts aromas and flavors of honeydew, lemongrass and citrus. Light-bodied, freshly acidic and with well-integrated alcohol (listed as 14.5%), it stays solid on the mid-palate, finishes with medium length and adds wisp of oak. Serve this with light fare such as grilled chicken or fish. Drink now-2018.
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3/24/2017 - jonahfactor Does not like this wine:
Our experience with this SB harkens back to a couple of decades ago when these were vanilla oak monsters. Not sure I like today's version any better. Starts off with a plastic cork, never my idea of a great closure. Faint legs and a light straw hue. One dimensional on the palate, with wisps of melon, pale lemon and grass. Abrupt and slightly bitter finish. (= Pass)
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2/20/2017 - Bozekt wrote: 91 Points
Pleasant sip - much rounder than NZ, but with plenty of citrus and aromatics. Medium plus acid, with a slight and subtle smoothness. Palate is fruit dominant. Would buy again.
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1/26/2017 - Baron Slick wrote: 89 Points
The Semillon influence is obvious in the ripe pineapple, citrus, and lemon powder aromas. Its pretty ripe considering how young this is. In the mouth this is lemony and bright, lifted and tactile, with good weight and resonance. Picks up honeydew on the minerally finish. Tasty.
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12/27/2016 - Margaux Bro Likes this wine: 91 Points
good acidity, fairly robust flavor profile for a sauv blanc. definitely could hold up to food as well as drinking casually.
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9/15/2016 - Ben Christiansen wrote:
Kinda fatter for this vintage. SO the first time in Groth's history they have a wine maker in charge of fruit as well. So not a shift, but a big deal.
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8/10/2016 - milwaukeewino wrote:
The wine makers favorite wines. Rich and lemon. Served slightly warm but still has cut and drive and energy.
They are looking for the acid break. When the acid dips on the vine that when they pull it. Combo old oak and stainless. And they sir Lee age to fill in the acid peaks. This particular sb is 100 barrel ferment. This also has the highest % of semmillon. And it's co-pressed and fermented together.
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