A meduim gold color. Toasty oak, vanilla, and tropical fruits on the nose. Very smooth and creamy on the palate; just enough acidity to hold it together. I allowed it to warm in the glass - which I now do with nearly all whites that I drink - and it developed a nice lemon custard note on the finish. Paired nicely with king crab legs (w/drawn butter).
The winemaker notes indicate that this wine was made in more of the Burgundian style with "tropical flavors and a slight mineral edge". The tropical aromas (mostly pineapple) are there as is decent acidity - but I could not detect any mineral characteristics. Toast, vanilla and butter dominated - which I was not expecting based on the label description. A good but not great wine - I recommend enjoying with food rather than as a stand-alone quaffer.
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