5/22/2015 - remy2014 Likes this wine:

Uoon opening, nothing but sour apple jolly rancher, however, after a decant, a rebottle, an hour in the fridge, another decant (4 hours fro open, to actual first glass) found sea salt carmel apple, still on the stick. All aspects. The cool crisp apple, the warm carmel topping, and the earthy wet balsam wood. Amazing with gruyere cheese, black truffle tapanade, and a green bell pepper, ginger, cilantro grilled halibut. At one point got orange marmalade on a freshly buttered toast. Just to keep it honest, threw a few fresh strawberries and dark cherries at it, which turned it into a tin cup. Thankfully, some freshly cut gryere slices brought it back. Also paired nicely with some lightly sauteed button mushrooms and asparagus tossed in some white truffle sea salt and truffle oil. Could have easily lasted another couple of years. Not an afteroon sipper by any means, but aging gracefully, albeit approaching the end of its rope. Do not drink colder than about 50 degrees. Like all Dumol white wines, they shine at around 54-60 degrees.

8/30/2014 - remy2014 wrote:

lovely strawberry color and maintained its firm acidity throughout. Drank with a white salmon and a chili cabbage slaw. Lots of soft fruit tones, more like fruit vines. Can be classified as a "pretty wine" and can be great without or without food

8/30/2014 - remy2014 Likes this wine:

was perfect with the food, but otherwise a bit too much honey. Did show nice notes of the tropical fruits. One of those chards that probably needs to be served cooler. As it warmed, the oak and honey tended to overwhelm. Must note, I did decant for about an hour.

8/30/2014 - remy2014 Likes this wine:

incredible dark fruits, brambly and jammy. Opened and decanted for about 2 hours. Wine actually got darker, thicker, and more voluptuous. Drank with grilled rabbit and wild mushroom and feta ragout, followed by a few slices of Manchego cheese to clear the bottle. Would never believe this was a 2004.