pale coor, tight nose not much fruit, tight flavors more rounded and balanced than some other Diatom I have had but still not quite plesant, too stoney and mineraly but with a back end bight not smooth like the Chablis I assume it was shadowing
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Wow! What a super white wine... This just walks the tightrope of density, aromatics, and finesse with a boatload of alcohol thrown in. Actually, the 16.5% is really not noticeable until you've had a couple of glasses. Crystal clear light lemon in the glass with a piercing nose of citrus, mint and pear with a hint of bread dough thrown in. Stunning intensity in the mouth with everything in balance.
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Chablis, Melville Clonal Blending and The Round 3 Let 'Er Rip (My House In The South OC): So I pulled this bottle for comparison, having just tasted the 2006 Clos Pepe Estate chard right before it, which was preceded by about 15 various bottles of Chablis. I wanted to see how the Diatom would contrast. It was glycerine-like, heavy and seemed too much given what was around it. Pineapple, too. Listed alcohol of 16.5% and while this wine was done in only stainless, the ripeness and texture seems a bit much for me. In looking back at my note on this same wine from just over a year ago, it's curious how my focus for texture and expression in wine is changing. Having some some additional reference for Chardonnay now through the lens of Chablis over the past few months, this Diatom just seems too much now. I wonder what this wine would offer if say Greg made it more in the style of Wes, say at 13 percent and change?
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5/20/2012 - Blcmdpa@gmail.com wrote: 90 Points
sofening and mellowing a bit more this year. Still pretty tight and acidic, but much more pleasant.
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11/19/2011 - Blcmdpa@gmail.com wrote: 89 Points
pale coor, tight nose not much fruit, tight flavors more rounded and balanced than some other Diatom I have had but still not quite plesant, too stoney and mineraly but with a back end bight not smooth like the Chablis I assume it was shadowing
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5/8/2011 - doctoroflaws wrote: 91 Points
Clean; very, very clean. Almost too clean.
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1/22/2011 - locovino wrote: 93 Points
Wow! What a super white wine... This just walks the tightrope of density, aromatics, and finesse with a boatload of alcohol thrown in. Actually, the 16.5% is really not noticeable until you've had a couple of glasses. Crystal clear light lemon in the glass with a piercing nose of citrus, mint and pear with a hint of bread dough thrown in. Stunning intensity in the mouth with everything in balance.
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7/24/2010 - Frank Murray III wrote:
Chablis, Melville Clonal Blending and The Round 3 Let 'Er Rip (My House In The South OC): So I pulled this bottle for comparison, having just tasted the 2006 Clos Pepe Estate chard right before it, which was preceded by about 15 various bottles of Chablis. I wanted to see how the Diatom would contrast. It was glycerine-like, heavy and seemed too much given what was around it. Pineapple, too. Listed alcohol of 16.5% and while this wine was done in only stainless, the ripeness and texture seems a bit much for me. In looking back at my note on this same wine from just over a year ago, it's curious how my focus for texture and expression in wine is changing. Having some some additional reference for Chardonnay now through the lens of Chablis over the past few months, this Diatom just seems too much now. I wonder what this wine would offer if say Greg made it more in the style of Wes, say at 13 percent and change?
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