8/8/2023 - tjshapiro1 wrote:

Opened a bottle that had been kept at 55 degrees since purchase….vinegar

4/10/2022 - gagz135 wrote:

This is drinking superbly right now. It is exactly what you’d want in this price point from a Chablis. Received as part of the Kermit Lynch monthly shipment and will be searching for more to enjoy during the summer! Great minerality, floral but not overly so, light and can hold up to grilled meat. A great summer quaffer.

10/1/2017 - dsgris Likes this wine:

medium ruby with a flinty nose of red berries. Dry, some flinty mineral, light fruit, medium acid and light tannins. Bright red berry with fresh fruit, red currants, balsam and pine. Fairly restrained for a warm vintage and should improve over time, but drinking well now. Night two, a little lemon zest acid is developing which balances the lightly chewy fruit, some raspberries and well integrated tannins contribute to a very good wine. This AVA becoming my favorite in the WV.

11/24/2016 - Bob H wrote:

Light translucent ruby in the glass; red berries on the relatively reticent nose (raspberry & cranberry?).

Quite tight and ungiving on opening; light-bodied with sweet & sour red fruits on the palate. We've got about 4+ hours before dinner, so we'll see if this opens up with some food/air.

11/30/2014 - skurtz wrote:

PNP: Pale pale straw colored light wine. Everything about this wine is understatement, perhaps it is too subtle for my palate. But I do expect some flavor in my wine, so this was a disappointment. I've tried many Rieslings (mostly from the U.S.) so I was expecting this to be on the sweeter side given its label, but I was hoping for more secondary flavors at this price point. I would only serve this as an aperitif or palate cleanser. Any strong flavored food will blow this away like you are drinking water. Tasty in an abstract sense at this early stage, but not flavorful enough to stand on its own.

An hour after opening, more apple notes on the nose, and on the palate tart green apple candy; also some ripe pear. Not sure if this is due to aeration or the bottle warming up from being out of the fridge for an hour.

After more time in the fridge, and 4h after opening, the green fruit and acid notes have integrated nicely. Now picking up pineapple in addition to the flavors noted before. Much better.

I'm not comfortable giving this a rating, given that it is outside of my normal tasting experience. Glad I tried it, won't buy more.

12/3/2013 - Bryan004 wrote:

Rating 90 based on potential but this was (hopefully) nowhere near ready. Everything was there just quite muted...again, hoping!

4/18/2013 - Michael Davidson wrote:

I really, really want to love Cabot wines. And I have loved the pinot, but this didn't grab me. Very reductive, never really blew off. Okay fruit and acid, but a little disjoint. Okay, but not great.

3/1/2013 - sweetstuff Likes this wine:

mid yellow-green with a touch of pink and plenty of fine carbon dioxide bubbles on first decanting and with lots of refractivity at edges. There is a thick coating on the glass surfaces but not much 'tearing. This wine has quite a bit of those fine tartrate floaters. Nose: Bakeshop with mineralic, minty-and-tannic skin tones, quite clean and cool and honied. The juicy and crisp flavors have lots of minerals and salinity with juicinss and acidity. I was hoping for a little less petrol, but it'll be ok with some airing. It also could use a little more focus and a little less warm-vintage exhuberance. The finish is has a little wandering, undisciplined aspect, but time with tell with that. More structure and focus might become apparent with time. 92/100. hopefully, there's some left to be patient with; quite a bit came into the US at release. Later the wine picks up a nice bitter skin tang and this begins to bring things together.

On the 7th day past opening, kept at room temperature: Warm rose-gold. Riedel Riesling. Wonderful fresh integrated petrol, peach, and honey; acidic silicic freshness as if sniffing a freshly cut quartz facies. Juicy but broad, accented with redcurrant, and giving off a slight cherry affect. Has come together with better focus; has actually improved a hair since having been opened even after a week's time. Gives more hope for some additional ageworthiness--let's say a plus or half a point.

3 weeks later in refrigerator: medium-rich green-gold. Has fully harmonized peach and petrol, glossed over with very tropical, quite overripe pineapple and mango, with a nose quite expressive of mineralic freshness. Can hardly believe it's been open for so many weeks. Very rich, sweet, and juicy, with very little mawkishness, and showing good skin tang underneath everything else. Plenty more room to grow and develop than first thought--give it 10 through 25 more years without raising a sweat, if you like mature Auslesen, which of course I do. Easy to misjudge this, as it is to misjudge 2003 Sauternes-Barsacs as well. 93-94/100. Buy more at the prices being quoted.