Drank through dinner last night. Paired with traditional Sopa Azteca and then with Ahi Tartare on a bed of diced avocado. Fairly consistent with my last note from October 2011, although this is my 6th bottle and I will say this one really showed the best of all. This isn't to say I didn't like the previous bottles but I am intending to convey that the further age of the wine is adding to the experience, making it even better. Lime, mandarin orange, orange oil, anise, honey in the texture and lively acidity. Ageworthy? I'd say yes, given the acidity, so drink now through I would offer 2016.
Popped and poured. Medium-light yellow gold hue. Immediately upon pouring, complex aromas simply leap out of the glass and show as notes of orange blossom, lemon zest, peach slices, fresh vanilla bean, anise, and subtle spice with perhaps just a touch of heat. Lifted florals and mineral notes develop with further aeration. Medium-light body with nice concentration. On the palate, the upfront fruit flavors are almost wickedly intense and cover the gamut of stone fruits along with more than just foray into tropical territory, all of which is complimented by a note of grain (wheat, perhaps) and an impression of minerals. The acidity is pronounced and almost biting, no doubt...but with a variety like Viognier, it works in congruence with bold fruit and lush mouthfeel to heighten the overall impression. All-in all, just singing at present. Open one up if you have 'em!
106º today and needed something cold, light, crisp, and cold, but wanted something special. "Special" and "white" don't normally intersect in my cellar, but recalling a great tasting with Jim Mack and Russel Bevan last spring, I grabbed one of these from my cellar and put it on ice.
Pale straw color. Nose of honeysuckle, white peach, and flowers. The floral aspects carry onto the palate, with apricot and lychee, followed by lemon curd through the mid-palate, giving this a crispness with good balance of acidity. Just a kiss of French oak seems evident on the finish, with a vanilla beak creme brulee - this could use more time to integrate - but just when you think it's done a 2nd wave of flowers come through and carries a very long finish. This last aspect gives the overall impression of nice complexity, probably the best CA Viognier I've had and the only one that rivals a good Condrieu.
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