When I had this in 2013 it was terrific but showing very fragile. i didn't realize I had another bottle. This was pretty oxidized. Still had some interesting elements of white fruits but way past its prime.
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This wine is creamy with a bit of new oak on the nose. Its seductive. lemony and deliciously playfully acidic but being Oregonian, its also balanced and slightly funky, and for a white.. like an unexpected night of fun that you just keep enjoying over and over. I getl a bit of something Germanic and minerally in this wine, and of course i like it. mmm done happy.
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Really in a sweet spot but probably time to drink up as there is some oxidization that is working perfectly right now but could become distracting if it increases. The fruit is still fresh with a lemony quality mixed with some cream. As per Mark Vlossak’s suggestion we have with grilled asparagus. Along with the asparagus we grilled zucchini and green onions, then topped with some pepitas and a miso/butter/ginger/chili sauce.
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1/31/2017 - jasonh wrote:
When I had this in 2013 it was terrific but showing very fragile. i didn't realize I had another bottle. This was pretty oxidized. Still had some interesting elements of white fruits but way past its prime.
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1/22/2017 - Colima74 wrote: flawed
Corked
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11/18/2013 - Weston3220 Likes this wine:
Golden in color, smells of bruised apples mixed with with mineral and savoriness bright acidity good frshneas of avidity with aging fruit notes
Conc: good ,enjoyable refreshing and complex
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10/26/2013 - KravChick Likes this wine:
This wine is creamy with a bit of new oak on the nose. Its seductive. lemony and deliciously playfully acidic but being Oregonian, its also balanced and slightly funky, and for a white.. like an unexpected night of fun that you just keep enjoying over and over. I getl a bit of something Germanic and minerally in this wine, and of course i like it. mmm done happy.
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7/21/2013 - jasonh Likes this wine:
Really in a sweet spot but probably time to drink up as there is some oxidization that is working perfectly right now but could become distracting if it increases. The fruit is still fresh with a lemony quality mixed with some cream. As per Mark Vlossak’s suggestion we have with grilled asparagus. Along with the asparagus we grilled zucchini and green onions, then topped with some pepitas and a miso/butter/ginger/chili sauce.
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