May 3, 2017 - Appearance is clearly of an old white.
The nose is exotic and unique to other wines. Such an amazingly refreshing nose after too much cheaper Grand Cruller Chablis and New World Chardonnay. Amazing complexity that makes me want to hang out sussing out the various components of the nose. Some honey still in the comb -- not overly sweet, but clearly . Floral that seems to be attractive to bees and aromas on a warm humid day on the gold coast of California. It is almost as though it signals a Paso area terrior. Citrus is muted and as if it were fresh squeezed into a mixed drink. Fruit is background nose at this point -- lightly fermented pineapple for my nose memory. Also a hint of vanilla and a pasture covered with dew just barely brown with hints of green. Morning wet horse feed (*not* hay, but the right mix of the richest of horse feed with nice alfalfa and other tasty grasses mixed in).
Mouthfeel is also wonderful, low acid, drinkable, pleasant and easy to leave on the tongue with pleasure.
Taste is fantastically complex, finish is long and transitional with a tour of different wonderful tastes. The flavors are utterly amazing in their complexity. Underlying the foundation is a hint of honey.
Finish has hints of nuts, vanilla and something delightful I cannot identify but I want to find again in other wines!
Straight up, I'd prefer this without a doubt to my Ceritas Porter-Bass Chard (which I very much enjoy).
n.b. Cork wet all the way to the top for about 1/16" of the diameter of the top of the cork.
Good luck finding any with decent provenance, but this is *Highly* recommended to drink now. Cannot imagine it could get better. I am on the hunt and if you have some, contact me. I *adore* this wine! I'm even more interested now in the Tercero Verbiage Blanc and it's Roussanne based blend.
November 27, 2016 - Excellent wine. Popped and poured. Still has a little acid
March 11, 2016 - No contemporaneous note. This held up extremely well and took on depth and a meaty character with all rough edges removed.
August 4, 2013 - Copain Dinner; 8/4/2013-8/6/2013 (FMIII in the OC): This is the first vintage of this wine for Copain. Yellow pear color. Aromas of bees wax, jasmine, and clover honey. Palate shows honeysuckle right at the attack followed by strong lemon rind. Very complex wine, it's medium weight body with substantial acid resulting in a long finish. This saw light oak. The group really liked this wine.
August 3, 2013 - Copain Dinner @ The House With Wells Guthrie: Listed at 14.0%, seems richer than the 2006 at 14.6% which we tasted side by side. Wells said the 04 had some new oak on it, yet the 06 saw none--shows what oak does for texture and impact to a wine. Showed a honey and some texture, yet had plenty of acid in the wine's core. Banana, mint with a nice, long spicy finish driven by anise seed. The juxta of richness and acid makes this very good and it doesn't show any signs to me of oxidizing or aging. Continue to age if you have some but just know there is richness here versus the leaner 2006.
June 20, 2011 - Tasted at winery out of a 5L. Surprisingly fresh with hazelnut notes in the background. Not sure how well this would've aged in a 750, but seems to be holding its own in the larger format.
June 8, 2010 - Dark straw/yellow color. Wow this has really come on. Notes of minerals, crushed rock, marzipan, almonds, lemon oil and waxy orchard fruit. Gorgeous aromatic profile. Nicely balanced with a rich, heavy Rhonish texture. Flavors of citrus and apple, with waxy, lanolin nuances. Still displays a good bit of acidity too. Has a nice lingering finish.
May 20, 2010 - Has aged well, but beginning to lack vibrancy. Delicious and drink soon unless you like the heavily oxidized style of old roussanne.
February 14, 2010 - This was definately not as good as I remember. It was past its prime in my opinion.
August 1, 2009 - Muted floral notes but otherwise not a lot there.