Decidedly pink-orange in the glass. The nose confirmed this was (unsurprisingly) bit oxidized, without much given up in the way of flavor, but very much alive on the palate, with complex flavors of marzipan, saline and muted honey. Tremendous acidity, demanding food.
Dark golden-orange in color, some wooly chenin on the nose but pretty low-key. On the palate is where this takes off - almonds, blood orange, amazing acidity which balances the weight the wine has acquired with age. I've never had the sec with this much age on it and I feel pretty sorry for killing those bottles before they could transform into this. As the earlier review noted, this is probably too powerful for seafood but seems like a natural match with quail, duck, guinea or any other dark fowl with an affinity for oranges.
Very dry chenin blanc. Appealing nose with dry rocks and light honey. Dry and thin in the mouth. Did not complement the salinity of caviar or the depth of flavor of uni particularly well. Would have likely benefited from a different food pairing.
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