Minerals and grapefruit in both the nose and palate becoming even more evident (especially in the taller glass) since the last bottle, with the peach diminished. Becoming almost like a dry late harvest riesling. For my tastes, this is a worthwhile trade-off, so worth aging this and will be interested to see what happens with the remaining bottles. What a fantastic buy!
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PNP on a cold winter night....lovely bright crisp flavors with aromatic fruit, mineral and acidity which is gently rounded out as the wine breathes and warms slightly...very pretty
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Medium to full body, deep gold yellow color, aromatic, white garden fruits aroma, apples, peach, and minerals on the palate, some nice bitterness and minerality on finish, medium long finish, oily, nice acidity, balanced, complex, food friendly. Well associated with fowl, sardines and sharp cheeses. Serve 10º - 22º. Past a peak. Drink up.
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3/10/2015 - juffer Likes this wine: 91 Points
Minerals and grapefruit in both the nose and palate becoming even more evident (especially in the taller glass) since the last bottle, with the peach diminished. Becoming almost like a dry late harvest riesling. For my tastes, this is a worthwhile trade-off, so worth aging this and will be interested to see what happens with the remaining bottles. What a fantastic buy!
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10/27/2014 - juffer Likes this wine: 90 Points
Still drinking really well. Peachy floral nose, excellent acidity on the finish.
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4/12/2014 - dmitchell4 Likes this wine: 90 Points
Mary Lee dinner, nice acidity, medium dry.
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2/13/2014 - Mr T wrote:
PNP on a cold winter night....lovely bright crisp flavors with aromatic fruit, mineral and acidity which is gently rounded out as the wine breathes and warms slightly...very pretty
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2/12/2014 - vlzat wrote: 85 Points
Medium to full body, deep gold yellow color, aromatic, white garden fruits aroma, apples, peach, and minerals on the palate, some nice bitterness and minerality on finish, medium long finish, oily, nice acidity, balanced, complex, food friendly. Well associated with fowl, sardines and sharp cheeses. Serve 10º - 22º. Past a peak. Drink up.
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