Worried that I had forgotten about this for too long, but the strength of the vintage and the producer were immediately apparent. Classic seashell and salt water with lemon zest accents, this showed a richness/depth that made the wine almost majestic in a carved statue way. I would be inclined to drink my remaining bottle in the near term, not because I fear a decline, but because the wine is so delicious right now.
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My last bottle, which I believe was past its prime. It had some oxidative notes, which reminded me of some Jura whites. Still interesting with strong lemon and mineral notes, but not representative of what this wine should be. This was probably just a bad bottle, others will likely have better experiences.
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Don't think the color has changed in 10 years. Nose of light citrus, shy florals, and raw pizza dough in a faintly pleasant way, kind of yeasty. Distinctly saline flavors combine lemon and rock. Lingering finish, hews to the initial impressions -- there's no kaleidoscopic blossoming, not that I expected one. If I had raw shellfish handy that's what this would complement best. Aging didn't hurt this but it doesn't seem to have changed it all that much. Maybe it'll go on for 10 more years, but I wouldn't bet on any improvements, it has pretty much peaked or passed that point by a couple of years.
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Really in the zone now. Yellow fruit on the nose with citrus and sea breeze. Lovely on the palate. Laser focus but with textural roundness that widens the presence across the palate. It’s like sucking on white stones that have been drowned in yellow citrus juices and sprinkled with sea water. But despite that acidity, it retains an inviting softness. Wonderful QPR.
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8/26/2023 - Rieslingfan wrote:
Worried that I had forgotten about this for too long, but the strength of the vintage and the producer were immediately apparent. Classic seashell and salt water with lemon zest accents, this showed a richness/depth that made the wine almost majestic in a carved statue way. I would be inclined to drink my remaining bottle in the near term, not because I fear a decline, but because the wine is so delicious right now.
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2/20/2023 - Saxman1984 wrote:
My last bottle, which I believe was past its prime. It had some oxidative notes, which reminded me of some Jura whites. Still interesting with strong lemon and mineral notes, but not representative of what this wine should be. This was probably just a bad bottle, others will likely have better experiences.
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12/5/2022 - slanum wrote:
Don't think the color has changed in 10 years. Nose of light citrus, shy florals, and raw pizza dough in a faintly pleasant way, kind of yeasty. Distinctly saline flavors combine lemon and rock. Lingering finish, hews to the initial impressions -- there's no kaleidoscopic blossoming, not that I expected one. If I had raw shellfish handy that's what this would complement best. Aging didn't hurt this but it doesn't seem to have changed it all that much. Maybe it'll go on for 10 more years, but I wouldn't bet on any improvements, it has pretty much peaked or passed that point by a couple of years.
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8/4/2022 - JonathanP wrote: 90 Points
Really in the zone now. Yellow fruit on the nose with citrus and sea breeze. Lovely on the palate. Laser focus but with textural roundness that widens the presence across the palate. It’s like sucking on white stones that have been drowned in yellow citrus juices and sprinkled with sea water. But despite that acidity, it retains an inviting softness. Wonderful QPR.
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2/15/2022 - CADomer Likes this wine: 91 Points
Initially loaded with seashells and iodine, but fruit emerged with air and became quite lovely.
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