Greet Adira and small BYO at our place (Clinton Hill, Brooklyn): I figured it was time to check in on this again, and with Hothouse spicy fried chicken - hell yes. Burly nose - yeast, mint, orange perfume, almost creamsicle, stones - powdered stones. Big and yeasty on the palate - light citrus, stones, orange mist, more stones. I didn't get detailed scores on the components, but this was in 16-17/20 territory, easily.
Really powerful nose of ginger, lemon, lime, salted nuts, apple and mineral. The palate is fresh but also quite layered and dense.....spice, ginger, toasted hazelnut, biscuit and dough dominate. Finish is long, layered and pretty. Lovely champagne that is going nowhere.
Light gold colour in the glass, with a fine, persistent bead. On the nose, lemon zest, crushed rock, grated ginger, apple, toast, tangerine and spice. On the palate, lovely balance; medium acidity and dosage just right. Finishes long with tastes of lemon peel, mineral, apple, ginger and tangerine. This has showed consistently well and punches above its weight.
The Wine Nerds do Christmas Dinner (Dave' Place - Kitchener, ON Canada): This showed fresher than expected. Still perhaps just a tad young for my tastes. Nose is showing moderately rich notes of tangerine, fresh ginger, red apple, lemon drop, light toast and some mixed brown spices. Palate has a good bit of roundness with moderate acid and sugar. Finish is medium plus in length. Very good showing. If served blind I might have guessed blanc de blancs as this was quite fresh and linear. I have one bottle left and if it's like this one I'm going to try to hold it for another few years.
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