I don't know why you appeared on my window sill this morning yet here you are. Obviously the second day open and slightly warm to boot. Going strong, feelin' good.
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Creamy oak and a soft grain note across the palate. Seeming very much like a frame for oak expession. I want my minerality. Loads of spice on the finish. Where does this diverge from domestic chadonnay. Almost a black licorice appeal on the back side, while firmly planted in the 'corn' flavor profile. Ginger spice on the palate. Starting to shed a lot of the oak in favor of a bit more mineral nuance with some brine. Getting a leg up on apple towards pear fruits.
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Floral, stone fruit, ripe apple, iodine, and toasted hazelnut nose. Rich palate of peach, pear, hibiscus, and spicy oak. Definitely a richer, oakier style of Pinot Blanc but it retains some nice acidity. Very complex and balanced. Improved with an hour or so of air. I think with 1 or 2 years in the bottle, the oak will integrate further and this'll be a fantastic wine for pairing with richer chicken or pork dishes.
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I had completely forgotten how outstanding this is. Pinot Blanc character but more walnut and rich toast and barrell showing off -- but in the best, textural way. I am not sure what the alcohol on this vintage is but I think I prefer the lower vintages. Will have to drink again.
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What a great Pinot Blanc--this must be the best version in California: soft subtle melon fruit, rich with a touch of wax in the mouth; soft sweet fruit in the finish with a slight earthy aspect; Fantastic, subtle, under-stated wine with some floral notes as well. This grows on you, revealing more as it opens up. It's easy to like, but it's not a simple fruit bore--it's complex and full of character.
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The Pinot Gris is fermented in French Oak, and tasted of honey, peaches and honeysuckle flowers with pear notes. It had a very creamy texture with low acidity and was nicely balanced, with a hint of wet river rock and minerality. I really enjoyed it and if I were to encounter is again I would certainly BUY it. Pinot Gris is becoming a go to white for me, with it’s mellow smooth flavor profile and softer approach than it’s sister Pinot Grigio; try it as your new summer sipper!
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I am starting to feel the world slow the spinning of the planet. Time is starting to stretch out and elongate. As people start to check out of their identities, and return to their true identity, people return to the ritual of cooking, and spending time with the people they love. Tonight is an example. After cooking a wonderful and fresh sole meuniere, we paired it with this little gem I found hidden in the cellar. This paired perfectly with the buttery richness of the sole. The nose of this wine is slightly buttery, but with a hint of acid. The color is straw gold. The wine is very, very well balanced. Smooth, crisp, and clean, but with a very subtle buttery oak (only a hint), with some lemon zest and meadow grass. This really was a great match and a great illustration of the wine making skills of this winery. Yum, Yum, and cheers to the Holidays, where people return to being people, and the rest fades away.
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6/18/2011 - Ben Christiansen wrote:
I don't know why you appeared on my window sill this morning yet here you are. Obviously the second day open and slightly warm to boot. Going strong, feelin' good.
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5/13/2011 - nzinkgraf wrote:
Creamy oak and a soft grain note across the palate. Seeming very much like a frame for oak expession. I want my minerality. Loads of spice on the finish. Where does this diverge from domestic chadonnay. Almost a black licorice appeal on the back side, while firmly planted in the 'corn' flavor profile. Ginger spice on the palate. Starting to shed a lot of the oak in favor of a bit more mineral nuance with some brine. Getting a leg up on apple towards pear fruits.
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4/9/2011 - cartime wrote: 91 Points
Floral, stone fruit, ripe apple, iodine, and toasted hazelnut nose. Rich palate of peach, pear, hibiscus, and spicy oak. Definitely a richer, oakier style of Pinot Blanc but it retains some nice acidity. Very complex and balanced. Improved with an hour or so of air. I think with 1 or 2 years in the bottle, the oak will integrate further and this'll be a fantastic wine for pairing with richer chicken or pork dishes.
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11/10/2010 - Ben Christiansen wrote:
I had completely forgotten how outstanding this is. Pinot Blanc character but more walnut and rich toast and barrell showing off -- but in the best, textural way. I am not sure what the alcohol on this vintage is but I think I prefer the lower vintages. Will have to drink again.
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10/17/2010 - peternelson wrote: 90 Points
What a great Pinot Blanc--this must be the best version in California: soft subtle melon fruit, rich with a touch of wax in the mouth; soft sweet fruit in the finish with a slight earthy aspect; Fantastic, subtle, under-stated wine with some floral notes as well. This grows on you, revealing more as it opens up. It's easy to like, but it's not a simple fruit bore--it's complex and full of character.
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7/15/2010 - Ben Christiansen wrote:
A bit "fishy" which is making it really good. Smells like a really good Rully, or oyster shells. Very fine at $24.
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7/10/2010 - winebratsf wrote:
The Pinot Gris is fermented in French Oak, and tasted of honey, peaches and honeysuckle flowers with pear notes. It had a very creamy texture with low acidity and was nicely balanced, with a hint of wet river rock and minerality. I really enjoyed it and if I were to encounter is again I would certainly BUY it. Pinot Gris is becoming a go to white for me, with it’s mellow smooth flavor profile and softer approach than it’s sister Pinot Grigio; try it as your new summer sipper!
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3/13/2010 - A&C wrote: 89 Points
Nothing remarkable. Nice, but not memorable tonight.
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12/18/2009 - A&C wrote: 93 Points
I am starting to feel the world slow the spinning of the planet. Time is starting to stretch out and elongate. As people start to check out of their identities, and return to their true identity, people return to the ritual of cooking, and spending time with the people they love. Tonight is an example. After cooking a wonderful and fresh sole meuniere, we paired it with this little gem I found hidden in the cellar. This paired perfectly with the buttery richness of the sole. The nose of this wine is slightly buttery, but with a hint of acid. The color is straw gold. The wine is very, very well balanced. Smooth, crisp, and clean, but with a very subtle buttery oak (only a hint), with some lemon zest and meadow grass. This really was a great match and a great illustration of the wine making skills of this winery. Yum, Yum, and cheers to the Holidays, where people return to being people, and the rest fades away.
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11/15/2009 - skaliner wrote: 90 Points
very nice light wine
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6/28/2009 - skaliner wrote: 80 Points
Not a great wine. Too minerally.
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