Community Tasting Note

R2-D2 wrote:

Sunday, November 17, 2019 - WSET Level 3; 11/3/2019-2/3/2020 (San Diego, CA): Second time having this wine, served double blind. Correctly identified.

Pale lemon; Med+ intensity, developing secondary aromas of oak (smoke, light toast) and yeast (bread, brioche), green fruit (apple, pear), citrus (lemon, lemon peel) and minerals (flint, chalk). Dry, med+ acidity, med body, med alcohol, med+ intensity and long finish. Palate is dominated by sour green fruit (apple, quince) and sour citrus fruit (lemon, lemon zest). But there is also secondary yeast notes (sourdough, brioche, curd) and oak notes (smoke, resinous, cloves), herbs (tarragon, lemongrass, ginger) and stone fruit hints (peach, apricots). Very good, possibly outstanding if it wasn't so sour at the moment. Drink now, suitable for aging.

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