The color was a very rich green-yellow with hints of orange on the rim. The nose was a rich, almost white Burgundy flavor, but with no butter and no melon. On the tongue it had an overall taste of fullness, density with the fruit and oak nicely balanced. This is ready NOW and should not be cellared past this year. Goes very well with BBQ shrimp or pork chops or chicken. Well liked by our group.
Pop and pour, it needed a lot of temperature to open up. Then, it's quite nice with ripe pear and quince aromas as well as a lot of orange (juice and peel), some dried herbs come through as well. On the palate, this is soft, very soft, there's hardly any noticeable acidity, but the volume and structure is impressive. Medium long finish with salty notes.
Unusual wine, but I liked it. Much better as it warmed up. Should be served at 50-60 deg F. Deeply gold/straw colored, a touch of sediment. Lightly oxidative, very dry from some light tannins. Light peach, apricot, weird smokey taste when it was first opened (smoke taint?), strong saline middle, light bitterness on the drying finish.
Stored the rest in a 1/2 bottle overnight in the fridge. It was still pretty solid the next day. Less fruit, more minerality. I definitely recommend trying this if you can find it.
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