Community Tasting Notes (5) Avg Score: 90.8 points

  • Light gold color with no brown tint. Inviting aromas of honeysuckle, lemon, and butter. The sip features an immediate shot of firm and juicy acidity along with some lemon skin zest. Moving the wine around the mouth shows a texture in the middle between mouth scrubbing and caressing. The swallow rolls together delicious lemon flavors, vivacious acidity, and soothing mouth feel. Very bright and tasty now but still not at its peak, heading toward a lusher richness with additional bottle age. The best wine of 7 tasted with salmon.

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  • Faint gold color, with aromas of honeysuckle and lemon. The sip is very brightly acidic, which is one of the primary differences between French Burgundy and American Chardonnay. The mouth feel is a richer texture, and the primary fruit flavor is a lemon/lime citrus. Overall, very tasty and mouth watering, with a persistent aftertaste.

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  • Gleaming clear gold. Honeysuckle nose that also shows some pear and saline. Very focused in the mouth, with well balanced floral elements with green pear, mineral and lemons. Clean finish.

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  • Great minerality, Drank at Henri Restaurant in Chicago. Sommelier Shebnem Ince's recommendation was spot on.

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  • butterscotch candy and floral scents, feminine perfume, a bit racy on the palate with balanced acid, lemon zest and a core of mineral undertones, a touch of oak, complex, focused on the clean stone nuances that grip to the tongue, another nice match with a baked opah and dill sauce, structured to last in the cellar

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