Pale yellow, moderately expressive nose with some earthiness, palate is vibrant with pronounced sweet/tart flavor of mandarin orange and lime blossoms, crisp acidity and minerality leads to a long clean finish.
We got this bottle from TC’s wine club in September, 2013. The bouquet is slightly floral, along with stony and white fruit elements. It almost smells like a Riesling. This is a fabulously clean, lean, steely white, exhibiting crisp fruit characteristics, like apples and pears. There are herbal secondary flavor elements, along with a prominent minerally/stony essence. All of those flavor and bouquet characteristics are backed-up by fantastic acidity and tannins; this wine is gorgeously well-structured. If you like Rieslings, you’ll LOVE this wine as well. I paired this wine with a pan-seared salmon steak spiced with sea salt, freshly-cracked black pepper, and Herbs de Provence; it was a match made in heaven!!!! The acidity, tannins, and stony/steely elements were a perfect counterbalance to the salmon’s rich, fatty texture. Since this wine is texturally/structurally almost identical to Riesling, this wine would also pair well with just about any seafood dish, though it’s a PERFECT match with salmon. I’m assuming this wine did not touch an ounce of oak during its transition from the vineyard to the bottle. If you like clean, crisp, stony, minerally, lean, well-structured whites that have a laser-like precision/essence, this one’s a Winner Winner Chicken Dinner!!!!
Nice, tart Paso vermentino. A hint of fresh cut lemon and some floral notes on the nose. On the palate, nice lemon/lime citrus with some wet stone and vibrant acidity. There's a touch of fresh apricot and bees wax on the finish.
I'm going to do two reviews here for the same bottle of wine. The first is PnP and the second is the second night.
PnP: A disappointment. I'd had a couple of bottles a year or so ago and did not write public tasting notes, but the wine was really nice (probably "upper 80s" maybe 90 in points). Now it's quite grape-y, simple, and too tart, though it does hang on to some floral notes and minerality.
2nd Night: The remaining ~half bottle was suctioned and refrigerated. After allowing the temperature to come up this remainder was consumed. It was a different wine from the first night. The acid and tartness were pleasant. The orchard fruit - lemon, apple - and flower blossom notes opened up and it showed a pronounced minerality. Really enjoyable.
For whatever reason - perhaps it's a fragile wine and my decent, but not ideal storage conditions gave it problems - the wine on PnP was not worthy of the winery nor price point. The overwhelming acid may have been partially addressed by suctioning. Interestingly, a Tablas Creek blog post recently warned against suctioning wine, because it can draw out CO2, increasing pH and causing the wine to taste flat. Well, in this case that may have been what the doctor ordered. (http://tablascreek.typepad.com/tablas/2014/11/worried-about-preserving-an-opened-bottle-just-stay-cool.html)
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