Please give some air and consider serving temp (pop and pour at 95F-outside passive cellar temp was a bit gross; a little more chilled and decanted was excellent).
Also, I don't get the oak flavors mentioned by many.
With air, there is a light oxidative note that is perfectly integrated into the wine. There is also a mild acetic flavor, like a shrub!
The nose is mainly white-wine secondary. The palate also features, along with the oxidative and acetic flavors, touches of ripe yellow fruit, almonds, salinity, and a rich mushroom broth on the finish.
From memory. Light 14k gold to almost clear rim. Medium nose of ripe lemon, mild apple, and a hint of smoke. The palate is riper and surprisingly soft at warmer temperature, savory citrus and white pommes. The finish is long and repeats the palate, with a distinct pucker. Enjoyed with shrimp and grits
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