Nose: Very compelling nose. Minerality, stems, orchard fruit, Ceylon cinnamon, spice cabinet, white flowers, jasmine tea.
Palate: Very delicate. Low acid. Fleshy fruits; peach, apricot. More minerals, stems, cinnamon, spice, and tea. Beeswax. Medium bodied with some creamy texture in the back palate.
Finish: Short. Light umami. Fruit, black tea, pale melon.
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pale straw colour and light body. fresh tangerine and ripe apple in the nose with floral whiffs. silky and a bit reticent in mouth, with time it gains in the mid palate with white-fleshed melon, lime and accents of honeycomb and fresh herbs. bright acidity that is proportional and very good length round up the experience.
this is certainly drinkable now, but i prefer my Ribollas with some five years in bottle to fill out some more and display more layers… upside potential there.
12% AbV; whole-cluster pressed with no skin contact and fermented in stainless; ten months' ageing in neutral French oak.
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4/21/2024 - Janda_42 wrote: 90 Points
Eye: Pale straw
Nose: Very compelling nose. Minerality, stems, orchard fruit, Ceylon cinnamon, spice cabinet, white flowers, jasmine tea.
Palate: Very delicate. Low acid. Fleshy fruits; peach, apricot. More minerals, stems, cinnamon, spice, and tea. Beeswax. Medium bodied with some creamy texture in the back palate.
Finish: Short. Light umami. Fruit, black tea, pale melon.
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4/13/2024 - WindFlyer Likes this wine: 91 Points
Arnot-Roberts Spring 2024 open house: the source of the fruit is the same vineyard (now called Bengier, formerly known as Vare) as it has been.
pale straw colour and light body. fresh tangerine and ripe apple in the nose with floral whiffs. silky and a bit reticent in mouth, with time it gains in the mid palate with white-fleshed melon, lime and accents of honeycomb and fresh herbs. bright acidity that is proportional and very good length round up the experience.
this is certainly drinkable now, but i prefer my Ribollas with some five years in bottle to fill out some more and display more layers… upside potential there.
12% AbV; whole-cluster pressed with no skin contact and fermented in stainless; ten months' ageing in neutral French oak.
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