Community Tasting Notes (2) Avg Score: 91 points

  • 2/10. Served at 67° F. It's remarkable what can happen in the time between a wine's bulk shipment and after three months left in cool darkness! No longer is it leading with its syrup and glycerin—though it is still scented of sun-roasted yellow fruit. Instead, there is a severe frontal seizure of quarried stone, which leads directly to hoarse, pale-sap flavored acidity. Oyster, strawberry bitterness plays midway and through the finish. Very dry. I'm encouraged to keep a few bottles for drinking 2026-2031.
    24 HOURS later (I thought saving a glass might reveal something) after left resealed in the fridge: 55° F is ideal for this big flavored, ripe cuvée. Dilution of coastal showers in open pools of lemon tea. A little leafiness joins the action here. Chalk grip as ever. Does Kool-aid come in rose-lime flavor?

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  • 1/10. monumental, freight train fresh acidity caroling over very ripe, sun-jammed body. facially linear marine vegetable and oyster serves the chalky acid hyper action. Fat! Broiled sand marmalade. Satsuma leaf oil. Sweet as hell, and directed toward coastal Oaxacan leafiness. Intensely acidic from the roots. Foodish.
    TIME: tasted again 48 hours later, and now finishing the last 2-3 oz. after three days open. Drinking very well. I like how the saccharide seems to have attenuated, leaving a stripped rendering of blanched stone architecture. In this condition, herb and sour spice are also liberated to demonstrate drama and contrast. Super good.

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