I think white wines can be particularly affected by just a few degrees of temperature difference. Served cold, this wine is unforgiving. As it warms to -just- cool... it presents like good premier cru Chablis.... merciless acidity, profound salinity & chalky limestone minerality, yet with substantial ripe seed tannins. These don't seem to be the tannins of lingified stems... these are much more strict. The fruit here seems predominantly a smart lemon-lime curd, barely negotiated by unripe white peach. This suspect this will be fine with steamed lobster tails in drawn butter, or good shrimp scampi. It's been quite good with aged gruyere so far....
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The elegant, medium+ intensity nose is rich with lemon citrus and ripe stone fruits mingling with earthy volcanic minerals, plus hints of tropical fruit. It is impressively textured on the medium+ bodied palate with lovely, complex flavours of citrus and minerals with hints of mealy, honey, and a kiss of vanilla. Vibrant acidity lifts the slightly spicy mid-palate. Somewhat tight on the long, textured finish with mineral flavours joined by touches of apple and butter. Best enjoyed with only a light chill. Score: 91+ pts
The first thing to be said about this wine is that it must not be served too cold. In fact within a few degrees of room temperature would be best. When cold, even cool, it is closed, ungenerous and bitter, but when "warmed up" it opens and presents a pleasant limey, butterscotch nose and a fairly rich palate of shortbread, spicy custard, lime and a tad of banana. A long finish marred only by a slight astringency which tastes like skins or stems.
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2/13/2023 - oldcorke Likes this wine: 93 Points
I think white wines can be particularly affected by just a few degrees of temperature difference. Served cold, this wine is unforgiving. As it warms to -just- cool... it presents like good premier cru Chablis.... merciless acidity, profound salinity & chalky limestone minerality, yet with substantial ripe seed tannins. These don't seem to be the tannins of lingified stems... these are much more strict.
The fruit here seems predominantly a smart lemon-lime curd, barely negotiated by unripe white peach.
This suspect this will be fine with steamed lobster tails in drawn butter, or good shrimp scampi. It's been quite good with aged gruyere so far....
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7/20/2022 - maxima wrote: 88 Points
Intense ample et beurré.
Citrons et melons avec des amandes.
Long et presque gras en finale.
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12/22/2021 - smcoren wrote: 93 Points
lovely melon flavors, balanced
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7/20/2021 - cono_sur Likes this wine: 91 Points
The elegant, medium+ intensity nose is rich with lemon citrus and ripe stone fruits mingling with earthy volcanic minerals, plus hints of tropical fruit. It is impressively textured on the medium+ bodied palate with lovely, complex flavours of citrus and minerals with hints of mealy, honey, and a kiss of vanilla. Vibrant acidity lifts the slightly spicy mid-palate. Somewhat tight on the long, textured finish with mineral flavours joined by touches of apple and butter. Best enjoyed with only a light chill. Score: 91+ pts
Full report: https://vintagewinepicks.blogspot.com/2021/07/sokol-blosser-dundee-hills-estate-chardonnay-2018-oregon-wine-review.html
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4/22/2021 - Jemby Likes this wine: 87 Points
The first thing to be said about this wine is that it must not be served too cold. In fact within a few degrees of room temperature would be best. When cold, even cool, it is closed, ungenerous and bitter, but when "warmed up" it opens and presents a pleasant limey, butterscotch nose and a fairly rich palate of shortbread, spicy custard, lime and a tad of banana. A long finish marred only by a slight astringency which tastes like skins or stems.
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