This tasted a bit oxidized but it blew off a bit after opening for a few minutes. Still, behind the pears and honey, there was a bit of a heaviness and lack of acidity.
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Hmmm...tasted much sharper and more acidic when we tasted it at the winery. I think the serving temp was to blame (fridge cold, at first). If you really want the "lip-stinger" effect, serve at or just below cellar temp. All that said, it still went nicely with middle eastern chicken, hummus, tabouli etc.
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6/25/2008 - dino_mike wrote: 90 Points
Best Picpoul yet. Spicy and richer.
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11/12/2007 - rmodak wrote: 90 Points
Much better bottle than the last with more freshness. Peaches and lemon, rich, waxy mouthfeel with firm acid on the finish.
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9/20/2007 - rmodak wrote: 85 Points
This tasted a bit oxidized but it blew off a bit after opening for a few minutes. Still, behind the pears and honey, there was a bit of a heaviness and lack of acidity.
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2/27/2007 - kmforster wrote:
Hmmm...tasted much sharper and more acidic when we tasted it at the winery. I think the serving temp was to blame (fridge cold, at first). If you really want the "lip-stinger" effect, serve at or just below cellar temp. All that said, it still went nicely with middle eastern chicken, hummus, tabouli etc.
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