North Willamette Vintner's Wine Trail Weekend; 4/9/2011-4/10/2011: Oaky spice on the nose, and something I can only describe as fermented nuts. It's definitely overall very nutty and slightly oxidized. The palate is light on anything interesting, with mild acid, light funk, and more oxidized taste. Now we're onto fermenting meat on the finish. Mild acid, and more oxidized note. My score is higher than expected reading the note... I guess these flavors weren't all that off putting.
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4/9/2011 - David Paris (dbp) wrote: 84 Points
North Willamette Vintner's Wine Trail Weekend; 4/9/2011-4/10/2011: Oaky spice on the nose, and something I can only describe as fermented nuts. It's definitely overall very nutty and slightly oxidized. The palate is light on anything interesting, with mild acid, light funk, and more oxidized taste. Now we're onto fermenting meat on the finish. Mild acid, and more oxidized note. My score is higher than expected reading the note... I guess these flavors weren't all that off putting.
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8/29/2010 - sctarrant wrote: flawed
Corked
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