• Burgundy Al wrote:

    April 4, 2017 - Opened, tasted, and re-tasted over 6 hours. Very oxidative to start, seemingly completely like sherry, even with good acidity and concentration. Freshened up slightly with more air, retaining the density and energy. Still never exactly my style of wine.

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  • Enfantterrible wrote: 90 points

    August 20, 2015 - ... And now for something completely different! Nose of sherry and pickle juice. Very saline in the mouth on first taste, really fills out nicely with air, adding almond, mineral and oil notes. Excellent with an assortment of starters, especially a salted sardine dish. Consumed over 1.5 hours, no volatility that some have mentioned

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  • ccn wrote: 88 points

    July 23, 2015 - Strongly oxiditive character, much like a less complicated vin jaune. Those who like dry sherry will enjoy this wine, but the taste may be an acquired one for others. Fairly acidic. Better with food -- would be perfect in the same setting a dry amontillado would be -- with almonds, olives, etc.

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  • KCBrian wrote: 89 points

    March 1, 2015 - As others have mentioned below this was very sherry like and minerally. I was turned off at first and most everyone at the table switched to another wine. After an hour it switched course and was actually a good match with the next course (cauliflower soup with scallop). So the experience ended on a positive note.

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  • Keith Levenberg Likes this wine:

    November 7, 2014 - Can't keep my hands off this wine. I think this is the fourth bottle I've opened. Every one is great. It has that deeper tone and sherried nose but the way it freshens up as it breathes is amazing. By the end it's a big, brassy, chalk-spackled, and seashell-laced study in minerality like a great white Burgundy in a somewhat deeper pitch.

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  • caeleric Does not like this wine:

    September 30, 2014 - slow ox in bottle for 30 minutes, consumed 3 glasses over 4 hours, and dumped the rest out.

    interesting? yes. unique? absolutely. enjoyable? not for me. the nose was all over the place. sometimes apple juice, sometimes banana, sometimes acetone, sometimes apricot preserve, sometimes honey, but most of the time a very sherry-like quality. the nose sets an expectation for something sweet, but this ain't sweet. there is a strong acidity and minerality to this wine, with slate and pebble and sea salt brine flavors, and some stone fruit flavors i could not place.

    i kept wanting to convince myself that i was enjoying the wine, but ultimately i did not. i can't really score this in comparison to other savagnin because i have no frame of reference. but if i'm scoring on how much i liked the wine, i'd say 68-70.

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  • isaacjamesbaker wrote: 94 points

    August 4, 2014 - Dinner at Ripple (Ripple - Cleveland Park - Washington, DC): A crazy interesting wine. Aromas of hazelnut, sea salt, oregano, dried honey and lamp oil. Medium-bodied with bright acidity, the oxidative winemaking is obvious and intriguing, but I love the way it weaves into the other elements instead of dominating the entire wine. Flavors of green apple and apricot, laced with sea brine, jetty rocks, crushed peanut shells, oil and brie rind. Long, complex, deep, this maintains freshness and vibrancy throughout. I need to pick up some more and bury it for a decade because I'm interested to see what comes out.

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  • Bill Bucklew wrote: 91 points

    July 24, 2014 - Third bottle and the more I drink it, the more I like it. Consistent with the last two bottles, oxidative nose intermixed with lemon oil and almonds. Great depth of bright lemon on the palate, blood orange, grapefruit and lime zest. Incredible confluence of flavors...

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  • Keith Levenberg Likes this wine: 94 points

    July 7, 2014 - Like a Puligny-Montrachet and a Manzanilla sherry had a kid together. I love this because you get those crisp, saline flavors from the oxidative process with a more nimble and fresh presence owing to the fact that this has the alcohol level of a regular wine rather than a fortified one. My first bottle of this a few months ago was practically riesling-esque in its brightness; this one is starting to take on deeper tones though not yet in the territory of anything nutty. This is a really attractive wine that I think could also appeal to those who haven't quite acquired the taste for oxidative stuff, because there is still so much freshness and energy here.

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  • Bill Bucklew wrote: 90 points

    May 15, 2014 - Consistent with the last bottle, inter fused notes of lemon and almonds throughout the nose and palate.

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