Bu en succ. Fait de Chenin blanc 85 %, Viognier 15 %. Sur les fruit exotiques, peu d'acidité et assez court en finale. Lui manque un peu de colonne. Pour 26$ environ, je m'attendais à un peu plus.
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On the list at Hoya Hotel in Tampa at $50, grossly overpriced, but I hadnt had it, and server assured me it was on the “dry side” and should work well with my chiiled tapas of “aguachile” bay scallops, and roasted garlicky octopus with baby yellow golds in a garlic aioli. Indeed it did, a clean, stony, and acidic chenin with the 15% viognier adding round if not rich texture and a hint of white florality. At $30, Id have been a happy camper, but at $50, it seemed a foolish indulgence. A nice warm climate quaffer with any shellfish, not intended for aging.
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2/14/2024 - maxima wrote: 87 Points
Bu en succ.
Fait de Chenin blanc 85 %, Viognier 15 %.
Sur les fruit exotiques, peu d'acidité et
assez court en finale.
Lui manque un peu de colonne.
Pour 26$ environ, je m'attendais à un peu plus.
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11/11/2023 - OenoEd Likes this wine: 87 Points
On the list at Hoya Hotel in Tampa at $50, grossly overpriced, but I hadnt had it, and server assured me it was on the “dry side” and should work well with my chiiled tapas of “aguachile” bay scallops, and roasted garlicky octopus with baby yellow golds in a garlic aioli. Indeed it did, a clean, stony, and acidic chenin with the 15% viognier adding round if not rich texture and a hint of white florality. At $30, Id have been a happy camper, but at $50, it seemed a foolish indulgence. A nice warm climate quaffer with any shellfish, not intended for aging.
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