Pale lemon. The nose is lemon sweetart, and as noted by JVG reminds of aged flat Champagne. The palate is tart peach and citrus, a bit stoney with no noticeable oak. The finish is tart, fresh and mineral. Overall the feel is similar to Chablis, but the flavor is on the fringe. I like this sort of wine on its own, but it is better with savory food. Enjoyed with turkey meatloaf and fresh salmon cakes.
Nose: Baked, spiced apple and mango fruit wish fresh-cut white flowers, underlaid by a chalky minerality. This smells like Champagne. In fact, if I smelled it blind, I would swear it was flat Champagne. There's also a nice dusty cellar/old barrel earthy character to it, like a toned down version of what you get in fino sherry. Not a tremendously complex nose, but an elegant and charming one.
Mouthfeel: Medium bodied. Bright and energetic, but creamy in texture at the same time.
Palate: Much higher acid than expected from the nose, with cuttingly bright lemon and granny smith apple fruit on the attack. Then it settles down with some brown sugar and nutmeg spice alongside the chalky mineral note, and finishes with a beautiful balance of sappy fruit and that savory, just slightly bitter sherry character, which lasts.
Smashing stuff. Interesting and expressive on the nose, balanced yet intense on the palate, and layered in texture. The unusual flavor profile is also a nice change of pace, and the high acid makes it great with food. One of the better whites I've had in a while, and great value.
This wine was perfect for a warm clear San Diego night. A bit of a tropical papaya floral nose, touch of oak and serious acidity on the palate. Like a lemon peel party bursting in my mouth. Not for the faint of heart. creamy acidic finish. This would be kinda sexy and a whole lotta fun as bubbles. Want more for sure......
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