Drank this at Chef Teo's with 2 friends from the University days.
Dull gold in colour with floral notes coupled with apricot, peach and a touch of cream. This wine went very well with the tofu with sesame sauce, cod liver, oyster and sashimi and sushi which we had.
On the palate the wine is beautifully balanced as the acidity cut through the fats from the seafood which we had. A touch of tanginess in the long finish. Wow!
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3/6/2020 - stayhappy21 wrote: 88 Points
Drank this at Chef Teo's with 2 friends from the University days.
Dull gold in colour with floral notes coupled with apricot, peach and a touch of cream. This wine went very well with the tofu with sesame sauce, cod liver, oyster and sashimi and sushi which we had.
On the palate the wine is beautifully balanced as the acidity cut through the fats from the seafood which we had. A touch of tanginess in the long finish. Wow!
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