Chilled a bit too much at first, but once it warmed up to something just above cellar temperature the fruit came out and it got smoother. Wonderful rich gold color, and a nice "fall" taste of pear. Had with spicy moroccan chicken dish, and was a perfect match
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At dinner for Amy's birthday at Atwater's in the Herrington Inn in Geneva. Purchased off the winelist for $55. Served just above cellar temperature. Clear light gold color. Notes of pear, wet stone and toasty oak. A faint buttery note emerged toward the end. Very nice acidity, rich fruit flavors persist over a long finish. Very nice on its own, paired well with Amy's crab cake appetizer, but not as well with my french white bean & vidalia onion soup, which brought out a tinny flavor on the finish.
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11/16/2006 - BeachMBA wrote: 90 Points
Chilled a bit too much at first, but once it warmed up to something just above cellar temperature the fruit came out and it got smoother. Wonderful rich gold color, and a nice "fall" taste of pear. Had with spicy moroccan chicken dish, and was a perfect match
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5/24/2006 - AllRed wrote: 92 Points
At dinner for Amy's birthday at Atwater's in the Herrington Inn in Geneva. Purchased off the winelist for $55. Served just above cellar temperature. Clear light gold color. Notes of pear, wet stone and toasty oak. A faint buttery note emerged toward the end. Very nice acidity, rich fruit flavors persist over a long finish. Very nice on its own, paired well with Amy's crab cake appetizer, but not as well with my french white bean & vidalia onion soup, which brought out a tinny flavor on the finish.
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11/15/2002 - peternelson wrote: 91 Points
Red Carpet: light gold; light butter-oak, w/crisp citrus acids; viscous body. I liked this lighter, fresh, but oaked chard.
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