2013 Andrew Murray Enchante White

Community Tasting Notes (6) Avg Score: 89.3 points

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  8/6/2016 - wendyinwlv wrote: 90 Points

  Very good, fresh and clean, but not too dry or "citrusy"

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  9/29/2015 - wilypod Likes this wine: 90 Points

  Last bottle. Full flavored and has really developed in the bottle. Whites from AMV released in 2015 have more consistency and are a cut above earlier releases.

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  6/30/2015 - wilypod Likes this wine: 89 Points

  I tried this wine in the spring and thought it was quite good but tonight's bottle seems on a higher level. With the high citrus notes of Grenache Blanc and the full flesh of ripe Roussanne (honeysuckle, sea salt caramel, ripe mango juice and ginger), this is a succulent Rhone package, ripe and full and bracing all at the same time.
  
  If it had more minerality, I'd push it across the 89-90 divide. So it is a superb 89. Contrary to most Roussannes I suggest that this blend be served somewhat chilled for optimum balance of the ripe and the tart, 40 to 50F, not 50-60 F.

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  2/28/2015 - wilypod Likes this wine: 87 Points

  A good wine and excellent value, very clean and voluptuous. It went well with fish in a pesto sauce. If the alcohol level was a bit lower, I would have liked it more, and it would have been even better with our dinner.
  
  However, I was looking less for California bright spring flowers and tropical fruits and more in the way of Rhone restraint, honeyed-waxy unctuousness, and crisp lemon lift. In fairness the aromas and palate of Enchante do convey both Roussanne and Grenache Blanc, but the back end lacks real viscosity and alcohol intrudes so serve it well chilled to mute those effects. I thought the 2012 RGB was superior.
  
  I like what Two Shepherds is doing with these varieties from cooler sites.

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  12/26/2014 - dino_mike Likes this wine: 90 Points

  Quite fat and voluptuous at this young age. Good grenache spice and a honey richness and viscosity from the Roussanne, and it this young age is quite surprising. Stands up well on its own and was very food friendly too. No need to hold it. Andrew Murray used to call this "RGB" but changed it, though the wine make-up is the same.

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