Medium garnet color, cherry, raspberry nose with hints of stone fruit. Medium-full bodied mouth feel; low acidity, soft dusty tannins, raspberry, smoke and hints of stone on the palate with a moderate length charred cedar finish.
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I really enjoyed this wine, and yet I can only imagine how wonderfully the floral and spice of the viognier might have 'popped' had I drank it a couple of years earlier.
Clear, medium lemon green color. Clean, crisp bright nose of pear and light floral essence. Medium bodied with a buttery mouthful. The high acidity is balanced nicely by the strong, juicy, floral tinged pear flavors, which give way to vegetal, river stone qualities and a zippy, spicy ginger finish.
I'm not sure what I'd pair this with, perhaps something with ginger to compliment the finish? Although, I did once add viognier to a split pea soup recipe, and now I won't make split pea soup without some viognier handy :). (usually Yalumba).
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2009 Vinos Sin-Ley Garnacha Vinos de Madrid Puerta Bonita G5
6/28/2014 - dannar wrote: 86 Points
Moderate ruby color, cherry, floral, ocean breeze on the nose, light bodied, low acid, firm tannins with cherry on the palate.
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2009 Becker Vineyards Claret les trois dames
6/28/2014 - dannar wrote: 88 Points
Medium garnet color, cherry, raspberry nose with hints of stone fruit. Medium-full bodied mouth feel; low acidity, soft dusty tannins, raspberry, smoke and hints of stone on the palate with a moderate length charred cedar finish.
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2009 Sanford Fleur du Domaine
6/24/2014 - dannar Likes this wine: 89 Points
I really enjoyed this wine, and yet I can only imagine how wonderfully the floral and spice of the viognier might have 'popped' had I drank it a couple of years earlier.
Clear, medium lemon green color. Clean, crisp bright nose of pear and light floral essence. Medium bodied with a buttery mouthful. The high acidity is balanced nicely by the strong, juicy, floral tinged pear flavors, which give way to vegetal, river stone qualities and a zippy, spicy ginger finish.
I'm not sure what I'd pair this with, perhaps something with ginger to compliment the finish? Although, I did once add viognier to a split pea soup recipe, and now I won't make split pea soup without some viognier handy :). (usually Yalumba).
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