I needed a full bodied white with buttery, acidic, and citrusy notes to pair with the lemon garlic prawn pasta tonight. A wonderful pairing in that the wine texture matched the shellfish and pasta, while the lemon garlic butter sauce complimented the buttery, butterscotch, and lemon notes of the wine, along with the wine minerality meshing with the slight saltiness of the food. Acidity cuts through the butter, and supports a long finish. Nothing new here, but it only reinforces a classic pairing of wine and food, complimenting each other where the sum is far more than the individual components.
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Made in the “bigger”, more demonstrative CA style; a style many like, while others may find it abhorrent. Clear, medium gold color indicating it’s most likely seen some oak. Pronounced aromas and flavors show this has definitely seen a fair amount of oak regimen during the pre-bottling aging process. Developing. Profile reflects oak spice, juicy tropical fruit, lemon curd, apple cobbler, crunchy melon, poached pear, creamy butter, and crushed white rock. There’s plenty of acidity to balance the fruits; however, the oak isn’t completely integrated yet, and definitely lingers into the finish. Has potential for further cellaring, but food recommended for the next year or so. Drink through 2025+
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Enjoyable for sure. Day one it had a nutty characteristic that played well. Bright and fun with a balanced feel a d taste. You can already tell that the oak is fading. Day 2 it became more sweet and creamy with lots of tropical notes. Enjoyable and would definitely be a crowd pleaser fort a Cali Chard style crowd, which I am right there with you!
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8/26/2022 - wmccone54 Likes this wine: 92 Points
I needed a full bodied white with buttery, acidic, and citrusy notes to pair with the lemon garlic prawn pasta tonight. A wonderful pairing in that the wine texture matched the shellfish and pasta, while the lemon garlic butter sauce complimented the buttery, butterscotch, and lemon notes of the wine, along with the wine minerality meshing with the slight saltiness of the food. Acidity cuts through the butter, and supports a long finish. Nothing new here, but it only reinforces a classic pairing of wine and food, complimenting each other where the sum is far more than the individual components.
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6/4/2021 - wmccone54 wrote: 91 Points
Made in the “bigger”, more demonstrative CA style; a style many like, while others may find it abhorrent. Clear, medium gold color indicating it’s most likely seen some oak. Pronounced aromas and flavors show this has definitely seen a fair amount of oak regimen during the pre-bottling aging process. Developing. Profile reflects oak spice, juicy tropical fruit, lemon curd, apple cobbler, crunchy melon, poached pear, creamy butter, and crushed white rock. There’s plenty of acidity to balance the fruits; however, the oak isn’t completely integrated yet, and definitely lingers into the finish. Has potential for further cellaring, but food recommended for the next year or so. Drink through 2025+
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5/28/2021 - Thebigbaby Likes this wine: 87 Points
Enjoyable for sure. Day one it had a nutty characteristic that played well. Bright and fun with a balanced feel a d taste. You can already tell that the oak is fading. Day 2 it became more sweet and creamy with lots of tropical notes. Enjoyable and would definitely be a crowd pleaser fort a Cali Chard style crowd, which I am right there with you!
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4/5/2021 - TX wino wrote: flawed
No real idea. This is the second bottle and both were corked.
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1/6/2021 - Ralphie1 Likes this wine: 92 Points
Wonderful! Will continue to be great for the next few years.
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