Love these Oregon Chards that really get it. 1/2 Stainless, 1/2 once used oak treatment. The mineral and lovely stone fruit are always apparent in this wine. Excellent acidity/ fruit balance. Went well with a meal that included pork rillet, codfish, and lamb. This will have a nice life.
Pineapple, white flower nose. A little more lemon curd at lower temp, but with air it tended much more tropical and new world with a certain pineapple-upside-down cake with brown butter, saline, a lemon twist with a bit of toast. Sappy, tangy with a super acid drive with a mineral finish that lasts. This medium plus bodied wine has a density and slight reduction to it and the minerality and acid for tension and levity, though it's far from elegant. A truly muscular effort. For such a savory and bright wine the common adage would be new meets old world, but really probably too heavy handed for a proper chablis, but it surely has the acid. Another example why Oregon Chards are an undervalue proposition and at <40 this out performs any acid-hounds expectations and I much prefer the Ayoub chard to the pinots.
Lovely, lovely,lovely! A beautiful chard! Opens with a spectacular nose dominated by white peach. At cooler temps it's minearlity is emphasized and it is more Chablis0 like. As it warms the light oak and lactic fermentation show and it grows rounder and fuller. Lovely in eery regards,,, Reminiscent of a 1er cru white Burg.
Good but slightly disappointing. For me a bit too middle of the road at this time. On the under ripe side with nice acidity. Long complex finish. Seems to need time to integrate more and developed some secondary flavors. I expected to be more blown away and thst didn't happen. Very good though and has potential
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