* appearance: aged, burnt orange/copper * aromas: grapefruit, quince, honeysuckle * palate: grapefruit, lemon peel, mineral, chewy texture * structure: medium body, medium+ acid, 13.1% alcohol * finish: phenolic bitterness, medium+ length * winemaking: 100% Sauvignon Blanc from Lake County just north of Napa County, fermented in old oak barrels with skin contact * pairing: Chicken Piccata * cost: $27
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Wine Tasting Group - No Theme - Jan. 28, 2018 (Classic Wine Storage, Dallas, TX): Skin contact sauvignon blanc. Nice beeswax aromas with apricot, apples, hint of brown sugar and cinammon. Palate had apples, herbs, accented by grapefruit pith with mild tannins on the back end. Always lovely and still going strong. The slight bit of sweetness from brown sugar and cinammon is new and I wonder if this is an evolution as the wine ages.
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I really liked this before, but this bottle was pretty advanced. Citrus peel with an oxidative overnote, a bit of VA. Unsure if a poor performing cork, the wine, or possibly my passive storage (50-66 seasonal swings, not usually an issue). This bottle C+, but could just be the bottle.
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Patience rewards. This wine has come into its own. Or maybe I’m finally wrapping my head around it. Or maybe, I simply got lucky. No doubt, this “orange” (read: skin fermented) white wine is a different sort of critter. The color is unlike any Sauvignon Blanc what with its shade somewhere between bronze and saffron. On the nose, you won’t find boxwood, gooseberry or even white grapefruit. But what you do find is a curiosity worth a moment of your time; a moment to reflect, search and enjoy. How does a Sauvignon Blanc produce notes of strawberry? Mineral, smoke and anise, yes, we expect those, and they are delivered in clear, clean abundance. But strawberry? Yes, it’s here too. And what is that floral scent ... hibiscus? And the palate is a deeper, fuller expression of the nose. On entry, the cut is clean and pure and yet by the mid-palate it’s fencing with itself as it morphs into a creamy finish. The finish isn’t long, but if you allow it the opportunity, the wine shows layers. Is it the saffron in the dish that pulls the wine together with the meal? I’ve not a clue. But the funkiness of saffron plays well with the funkiness of the wine. They don’t just work well. They pair incredibly well; like lost soul-mates finally united. 13.1% alc. With cioppino (shrimp, cod, mussels, bay scallops) in a wonderful tomato broth; an excellent pairing. On the last day of winter with a surprise snowfall. Recommended.
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Decanted half the bottle, saving the rest for tomorrow, and began drinking immediately; best after an hour. Fresh, pungent, spicy, appetizing aroma - along the lines of hay/thyme/pine needles/flowers, drizzled with honey and lemon juice; some pear, too. Similar on the palate, but with more citrus - grapefruit, lemon. Excellent acidity. A bit of tannic grip. The citrus, honey, and light floral flavors go together wonderfully. Balanced, characterful, and just plain tasty. Good stuff!
Day 2 (stored in a half-bottle overnight): Quite aromatic, showing some stone fruit and tropical fruit along with the citrus, flowers, and herbaceous elements. Delicious.
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Last bottle. Slightly cloudy light amber. Decanted for almost 3 hr and just beginning to show its aromas. A - Shy aromas of a little bits of nuts, flowers, and cider. P- Tart orange - pink grapefruit spectrum with some nuts and flowers. Nice mild bitter note in mid-palate with slight tannins. F- Amalgam of palate but almost all in one punch. Finishes end w nice saline note. Nice weight and acidity. Really went well with fish chowder. BUT seems like its shutting down. Wish I had more to lay down. Would be really interesting to see what happens. Sauvignon blanc fermented on its skins but not oxidized. Light amber gold. Decanted for 30 min. Aromas of mild apple cider, barest hint of grass, and minerals. Combination of apples and grapefruit, a hint of nuttiness, and a nice mineral streak in the midpalate followed by a mild cider. Nice moderate Finish with apples, grapefruit and minerals. Went beautifully with dinner. Beautiful weight and texture.
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Lovely. Very refreshing and more-ish, with weight and texture from the skin contact bolstering the snappy acidity and citrus flavors. What a great food wine.
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Sauvignon blanc fermented on its skins but not oxidized. Light amber gold. Decanted for 30 min. Aromas of mild apple cider, barest hint of grass, and minerals. Combination of apples and grapefruit, a hint of nuttiness, and a nice mineral streak in the midpalate followed by a mild cider. Nice moderate Finish with apples, grapefruit and minerals. Went beautifully with dinner. Beautiful weight and texture.
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Color - golden yellow Nose - herbal and floral Palate - tart, earthy/herbal, and quinine Structure - high acidity and light-bodied Finish - long with tart flavors Overall - very unique wine that is not fruit driven but provides a distinct profile of herbs and minerals. Paired well with lemon asparagus cavatelli because of the acidity matched and the herbal notes complimented one another.
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Had this over two nights; "Orange Wines" may be an acquired taste, but this seems too much of an experiment for me. Short-ish finish, no Sauv Blanc characteristics whatsoever. Hard to say it was even a wine, that's how well the alcohol ishidden/masked/controlled. Tried it fridge cold and warming up to low room temp, it did not seem to improve.
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What a difference four months can make. This has certainly come around ... or perhaps I simply understand it better. An odd copper color that isn’t quite copper. It’s an oddity to say the least, but in a good way. While it shows some creaminess, it’s more angular with chalky minerality and off beat fruit and lime flavors. The odd earthy-mushroomy element is excellent with the Californian salumi “Toscano.” 13.1% alc. A wine that needs food. With assorted cheeses and Toscano salumi, an excellent pairing.
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Dinner with the Jim's (Chez Simo Bistro): Oh Isa...how I adore thee. Aromas of peach, nectarine, oranges and fresh blossoms. Gorgeous perfume...you can sniff it for days. The palate was delicious, and firm. Found this quite appealing and a bit more exciting than the bottle I tried about a year ago.
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This is one of Jim’s skin fermented wines, but it’s not at all “orange”. It’s an oddity to say the least. The flavor and nose have an odd earthy element. No lymon; no apricot; no cream corn. Some minerality. What to do with this thing. Not at all sure. 13.1% alc. With apps of cheeses (St. Andre, chevre and something crottin-like), crusty bread, sun-dried tomatoes and mozzarella. This is a wine that needs food, but this pairing was not successful. With G. Rodney Young, DDB and PMB. No one took to this wine. Withholding any recommendation just now.
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Had this wine at our favorite Japanese restaurant. We ate a variety of dishes with many flavors. The wine evolved over the evening to compliment each dish. A great wine that matched up beautifully with all our dishes. With only six bottles left from my original request, I've ordered another case. I definitely need more of this.
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Again I followed the winemaker's advice, serving it at cellar temperature after giving it a good decant. It still has that herbal quality to it that I find so fascinating, but now also an orange peel character to the aromatics. This time, we had it on its own without food and it still showed well, even to my two NZ SB-loving guests.
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After a corked bottle (that the winery replaced w/o question), this is what I remember tasting and being excited to drink. A skin contact fermented SB, this has zero gooseberry on the nose or palate. Somewhat orange/yellow in the glass, I love the acidity and clean flavors and minerality. Delicious.
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I loved this skin-fermented Sauvignon Blanc when I tried it at Falltacular last month. Either I was over-exuberant or there is a problem with this bottle. Seems mildly corked, but I'm going to give it another chance tomorrow.
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Taste: Medium bodied with medium+ acidity. The feel is very smooth with good depth and complexity with tones of white florals, peaches, white fruits, and some spiced pears.
Overall: While this didn't see that long of skin contact, the skin contact on it definitely added some complexity. This is really good stuff and I'd love to try this again.
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USA White Wines (Weygandt Wines - Washington, D.C.): This wine shows a pretty apricot color. The aromas are really fun and wild: apricot, pineapple, white flowers and an aroma that reminds me of a good bourbon. The palate is dense and creamy, but the acid keeps it fresh and lip-smacking. Flavors of quince, honey, wax and peanut shell. This wine reminds me of some wines from the Jura region of France, with its high acid, nutty and slightly oxidized aspect. Fun stuff. It gets serious points for creativity.
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Just a fantastic wine, with a kaleidoscopic nose of grapefruit, tropical fruits and an herbal element worlds away from the typical SB grassiness. Vividly acidic with a full mouthfeel, this fully qualifies as a "baby orange" wine. Great winemaking job, Jim!
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Chicago Disorderly Afternoon (Phil's House): An interesting wine that was intensely perfumed aromas of peach, mango and pineapple. Really showed well around cellar temperature with sizzling acidity and lush, vibrant tropical fruit. Pretty cool stuff.
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Decanted off small amount of fine yeast sediment. Medium gold color. Aromas of melon, pear, green fig, quince, and aloe. Flavors are similar to the first bottle consumed with a broad array of flavors that seem to be a blend of citrus, apple, pear, grass, chervil, wax, and quince. Note that my previous note had almost none of these specific descriptors in it, but it was a similar showing and these are the words that come to mind now despite the memory match on the overall whole. Call it a flaw in my language skills. Worked pretty well with a broccoli, asparagus, red pepper, mushroom, and cheddar quiche. Pairs well with many things, but maybe a challenge to find synergy in a flavor pairing. Drink or hold.
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As with many skin-fermented whites, serving temperature is all. On the cold side it's a bit brittle and full of grapefruit and little else. Warmed to (warm) room temperature, it's soft and disjointed, with fruits pushing firmly in the tropical direction. At just above cellar temp, this wine is a dynamic thing of beauty. Figs, lemon custard, stone fruit (mostly peach), lime, and herbs (thyme) move in and out, depending on the moment of tasting. For a brief minute, this smells like the best loaf of rye bread you've ever gotten from a deli. I particularly enjoy the weight and body of this wine, not necessarily heavy, but present, and the slight tannic grip on the finish rounds out he whole experience. Built for food, with simple roast chicken and saffron rice both the wine and the meal elevate. Not as 'orange' a wine as some (Radikon, Gravner, et. al.) but it uses the skin contact to it's advantage. Bravo, Jim!
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Yellow, not ompletely clear. Exotic stone fruit nose. Some sweetness or maybe it's richness. Some nice pineapple and peach flavours and a dry long finish.
I wish I could say something bad about this wine ( or Florida Jim) but in the end I fall short.
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Medium green-gold color with a hint of haze. Citrus and floral notes on the nose. The palate is slightly bitter and certainly influenced by the skin contact since it shares similarities with other skin-fermented sauvignon blanc I've had and doesn't seem to be like anything else I've had. Flavors are tart with lemon, grapefruit, kiwi, citrus pith, and a sort of stoniness that carries into a medium finish. It will be interesting to see what time in the bottle does for this. Intriguing now, albeit an idiosyncratic wine. Drink or hold.
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Falltacular 2012 (FMIII in the OC): Nose was respectible citrus fruit. Palate: First thing I noticed was the weight of the wine, not something I've noticed with other SB which I like. The fruit profile was driven by grapefruit and a bitter "twang" on the finish. Imagine chewing on green grape skins without the juice.
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Bill's Monthly Lunch - January 2012 (Vancouver, BC): Tasted blind - light to medium yellow with a copper hue. This was slightly cloudy/frosted. Nose is quite pronounced with notes of sweet citrus and orchard fruits. The nose was exotic, but not tropical. In the mouth it’s crisp and dry which was not expected after the nose with medium acidity and some richness coming through on the palate as well. This was different and quite interesting. Very good.
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I pulled the cork on this Thanksgiving eve and let it breathe overnight. I thought it showed okay for Thanksgiving dinner. Again, I got more tropical fruits. I told Glenn I didn't get any grapefruit. He replied he definitely got grapefruit. It had nice acidity and some heft from the tannins. Good finish. I thought it went well with the food. I left it with Glenn and Lisa and Glenn said he left it out overnight again with the cork out and felt it showed much better the day after Thanksgiving. So maybe the answer is to age it or decant it and let it sit overnight in the decanter.
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Disclaimer - I don't like Sauvignon Blanc. But this doesn't really taste like Sauvignon Blanc. I'm actually not sure what it taste like. There's some tropical fruit there, and this very drying impression that's more than tannic. It stings touch on the back of the throat, especially when it's a bit too cold. Works well with a spinach & basil pizza though. I'm glad to have tried it, not sure I really want more though.
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This showed quite well. The first hint it's not an ordinary wine is the pinkish copper color. Although it's skin fermented it did not really turn out to be an orange wine. There are also some tannins, but not much. The texture really stands out.I don't like oily, because it's not like say Hermitage. But it's viscous. No grapefruit common in other sauvignon blanc. More of tropical fruit flavors. Good finish. Built for food. No one seemed to like more than Linda, who sought it out among the three white wines open the next day.
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Fall Fest Wines (Larry's): I was excited to try this. I believe this is Sauvignon Blanc fermented on its skins. Slightly golden in color (I was expecting darker) and pretty. I really liked the nose. Some tropical fruits (kiwi?), pineapple, no grassiness, and a nice mineral base. Slightly oily texture which I liked. The palate was more of a grapefruit rind quality. It had a bitterness which was a bit distracting. I wonder if that will go away with some bottle age? Very interesting wine.
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5/22/2018 - ashikoh Likes this wine: 88 Points
* appearance: aged, burnt orange/copper
* aromas: grapefruit, quince, honeysuckle
* palate: grapefruit, lemon peel, mineral, chewy texture
* structure: medium body, medium+ acid, 13.1% alcohol
* finish: phenolic bitterness, medium+ length
* winemaking: 100% Sauvignon Blanc from Lake County just north of Napa County, fermented in old oak barrels with skin contact
* pairing: Chicken Piccata
* cost: $27
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1/28/2018 - James Kim Likes this wine: 91 Points
Wine Tasting Group - No Theme - Jan. 28, 2018 (Classic Wine Storage, Dallas, TX): Skin contact sauvignon blanc. Nice beeswax aromas with apricot, apples, hint of brown sugar and cinammon. Palate had apples, herbs, accented by grapefruit pith with mild tannins on the back end. Always lovely and still going strong. The slight bit of sweetness from brown sugar and cinammon is new and I wonder if this is an evolution as the wine ages.
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12/14/2017 - Meerlust wrote:
Sadly, I let this bottle go to long. It was dead.
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8/12/2016 - DaleW wrote:
I really liked this before, but this bottle was pretty advanced. Citrus peel with an oxidative overnote, a bit of VA. Unsure if a poor performing cork, the wine, or possibly my passive storage (50-66 seasonal swings, not usually an issue). This bottle C+, but could just be the bottle.
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3/19/2016 - timewithwine wrote:
Patience rewards. This wine has come into its own. Or maybe I’m finally wrapping my head around it. Or maybe, I simply got lucky. No doubt, this “orange” (read: skin fermented) white wine is a different sort of critter. The color is unlike any Sauvignon Blanc what with its shade somewhere between bronze and saffron. On the nose, you won’t find boxwood, gooseberry or even white grapefruit. But what you do find is a curiosity worth a moment of your time; a moment to reflect, search and enjoy. How does a Sauvignon Blanc produce notes of strawberry? Mineral, smoke and anise, yes, we expect those, and they are delivered in clear, clean abundance. But strawberry? Yes, it’s here too. And what is that floral scent ... hibiscus? And the palate is a deeper, fuller expression of the nose. On entry, the cut is clean and pure and yet by the mid-palate it’s fencing with itself as it morphs into a creamy finish. The finish isn’t long, but if you allow it the opportunity, the wine shows layers. Is it the saffron in the dish that pulls the wine together with the meal? I’ve not a clue. But the funkiness of saffron plays well with the funkiness of the wine. They don’t just work well. They pair incredibly well; like lost soul-mates finally united. 13.1% alc. With cioppino (shrimp, cod, mussels, bay scallops) in a wonderful tomato broth; an excellent pairing. On the last day of winter with a surprise snowfall. Recommended.
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6/11/2015 - Beerzebub Likes this wine:
Decanted half the bottle, saving the rest for tomorrow, and began drinking immediately; best after an hour. Fresh, pungent, spicy, appetizing aroma - along the lines of hay/thyme/pine needles/flowers, drizzled with honey and lemon juice; some pear, too. Similar on the palate, but with more citrus - grapefruit, lemon. Excellent acidity. A bit of tannic grip. The citrus, honey, and light floral flavors go together wonderfully. Balanced, characterful, and just plain tasty. Good stuff!
Day 2 (stored in a half-bottle overnight): Quite aromatic, showing some stone fruit and tropical fruit along with the citrus, flowers, and herbaceous elements. Delicious.
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5/3/2015 - James Kim wrote: 90 Points
Last bottle. Slightly cloudy light amber. Decanted for almost 3 hr and just beginning to show its aromas. A - Shy aromas of a little bits of nuts, flowers, and cider. P- Tart orange - pink grapefruit spectrum with some nuts and flowers. Nice mild bitter note in mid-palate with slight tannins. F- Amalgam of palate but almost all in one punch. Finishes end w nice saline note. Nice weight and acidity. Really went well with fish chowder. BUT seems like its shutting down. Wish I had more to lay down. Would be really interesting to see what happens. Sauvignon blanc fermented on its skins but not oxidized. Light amber gold. Decanted for 30 min. Aromas of mild apple cider, barest hint of grass, and minerals. Combination of apples and grapefruit, a hint of nuttiness, and a nice mineral streak in the midpalate followed by a mild cider. Nice moderate Finish with apples, grapefruit and minerals. Went beautifully with dinner. Beautiful weight and texture.
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12/26/2014 - stubbie999 Likes this wine:
Lovely. Very refreshing and more-ish, with weight and texture from the skin contact bolstering the snappy acidity and citrus flavors. What a great food wine.
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5/7/2014 - James Kim wrote: 91 Points
Sauvignon blanc fermented on its skins but not oxidized. Light amber gold. Decanted for 30 min. Aromas of mild apple cider, barest hint of grass, and minerals. Combination of apples and grapefruit, a hint of nuttiness, and a nice mineral streak in the midpalate followed by a mild cider. Nice moderate Finish with apples, grapefruit and minerals. Went beautifully with dinner. Beautiful weight and texture.
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5/3/2014 - Meerlust wrote: 88 Points
Color - golden yellow
Nose - herbal and floral
Palate - tart, earthy/herbal, and quinine
Structure - high acidity and light-bodied
Finish - long with tart flavors
Overall - very unique wine that is not fruit driven but provides a distinct profile of herbs and minerals. Paired well with lemon asparagus cavatelli because of the acidity matched and the herbal notes complimented one another.
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11/19/2013 - stufis wrote: 85 Points
Had this over two nights; "Orange Wines" may be an acquired taste, but this seems too much of an experiment for me. Short-ish finish, no Sauv Blanc characteristics whatsoever. Hard to say it was even a wine, that's how well the alcohol ishidden/masked/controlled. Tried it fridge cold and warming up to low room temp, it did not seem to improve.
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10/4/2013 - timewithwine wrote:
What a difference four months can make. This has certainly come around ... or perhaps I simply understand it better. An odd copper color that isn’t quite copper. It’s an oddity to say the least, but in a good way. While it shows some creaminess, it’s more angular with chalky minerality and off beat fruit and lime flavors. The odd earthy-mushroomy element is excellent with the Californian salumi “Toscano.” 13.1% alc. A wine that needs food. With assorted cheeses and Toscano salumi, an excellent pairing.
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9/8/2013 - tooch wrote: 90 Points
Dinner with the Jim's (Chez Simo Bistro): Oh Isa...how I adore thee. Aromas of peach, nectarine, oranges and fresh blossoms. Gorgeous perfume...you can sniff it for days. The palate was delicious, and firm. Found this quite appealing and a bit more exciting than the bottle I tried about a year ago.
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6/14/2013 - timewithwine wrote:
This is one of Jim’s skin fermented wines, but it’s not at all “orange”. It’s an oddity to say the least. The flavor and nose have an odd earthy element. No lymon; no apricot; no cream corn. Some minerality. What to do with this thing. Not at all sure. 13.1% alc. With apps of cheeses (St. Andre, chevre and something crottin-like), crusty bread, sun-dried tomatoes and mozzarella. This is a wine that needs food, but this pairing was not successful. With G. Rodney Young, DDB and PMB. No one took to this wine. Withholding any recommendation just now.
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5/20/2013 - senna22 Likes this wine:
Had this wine at our favorite Japanese restaurant. We ate a variety of dishes with many flavors. The wine evolved over the evening to compliment each dish. A great wine that matched up beautifully with all our dishes. With only six bottles left from my original request, I've ordered another case. I definitely need more of this.
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4/30/2013 - DaleW wrote:
, quite nice, very full, good crispness, tropical fruit with citrus peel and mineral. Nice length. Pretty sure I wouldn’t guess SB blind. B+
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4/23/2013 - MLipton wrote:
Again I followed the winemaker's advice, serving it at cellar temperature after giving it a good decant. It still has that herbal quality to it that I find so fascinating, but now also an orange peel character to the aromatics. This time, we had it on its own without food and it still showed well, even to my two NZ SB-loving guests.
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3/31/2013 - Colima74 wrote: 92 Points
After a corked bottle (that the winery replaced w/o question), this is what I remember tasting and being excited to drink. A skin contact fermented SB, this has zero gooseberry on the nose or palate. Somewhat orange/yellow in the glass, I love the acidity and clean flavors and minerality. Delicious.
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3/17/2013 - Colima74 wrote: flawed
I loved this skin-fermented Sauvignon Blanc when I tried it at Falltacular last month. Either I was over-exuberant or there is a problem with this bottle. Seems mildly corked, but I'm going to give it another chance tomorrow.
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2/15/2013 - KeithAkers wrote: 91 Points
A few Veleta wines with Nola and Juan Palomar (Emilio's Tapas Sol y Nieve, Chicago, IL): Nose: There is very good complexity to the aromas of white florals, peaches, spiced pears, white fruits, and some slight buttery tones as well. There is very good depth to this with a bit of layering.
Taste: Medium bodied with medium+ acidity. The feel is very smooth with good depth and complexity with tones of white florals, peaches, white fruits, and some spiced pears.
Overall: While this didn't see that long of skin contact, the skin contact on it definitely added some complexity. This is really good stuff and I'd love to try this again.
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9/11/2012 - manonthemoon wrote: 88 Points
N floral, herb
P floral, lemon peel, little pepper skin
F full bodied, okay acidity
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9/11/2012 - isaacjamesbaker wrote: 89 Points
USA White Wines (Weygandt Wines - Washington, D.C.): This wine shows a pretty apricot color. The aromas are really fun and wild: apricot, pineapple, white flowers and an aroma that reminds me of a good bourbon. The palate is dense and creamy, but the acid keeps it fresh and lip-smacking. Flavors of quince, honey, wax and peanut shell. This wine reminds me of some wines from the Jura region of France, with its high acid, nutty and slightly oxidized aspect. Fun stuff. It gets serious points for creativity.
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6/4/2012 - 14frimaire wrote:
Very nice, clean, no funk; just interesting stuff. Double-decanted, it was open for business a couple of hours later and doing just fine the next day.
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5/14/2012 - MLipton wrote:
Just a fantastic wine, with a kaleidoscopic nose of grapefruit, tropical fruits and an herbal element worlds away from the typical SB grassiness. Vividly acidic with a full mouthfeel, this fully qualifies as a "baby orange" wine. Great winemaking job, Jim!
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5/12/2012 - tooch wrote: 89 Points
Chicago Disorderly Afternoon (Phil's House): An interesting wine that was intensely perfumed aromas of peach, mango and pineapple. Really showed well around cellar temperature with sizzling acidity and lush, vibrant tropical fruit. Pretty cool stuff.
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4/2/2012 - fredb Likes this wine:
Decanted off small amount of fine yeast sediment. Medium gold color. Aromas of melon, pear, green fig, quince, and aloe. Flavors are similar to the first bottle consumed with a broad array of flavors that seem to be a blend of citrus, apple, pear, grass, chervil, wax, and quince. Note that my previous note had almost none of these specific descriptors in it, but it was a similar showing and these are the words that come to mind now despite the memory match on the overall whole. Call it a flaw in my language skills. Worked pretty well with a broccoli, asparagus, red pepper, mushroom, and cheddar quiche. Pairs well with many things, but maybe a challenge to find synergy in a flavor pairing. Drink or hold.
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3/26/2012 - stubbie999 wrote:
As with many skin-fermented whites, serving temperature is all. On the cold side it's a bit brittle and full of grapefruit and little else. Warmed to (warm) room temperature, it's soft and disjointed, with fruits pushing firmly in the tropical direction. At just above cellar temp, this wine is a dynamic thing of beauty. Figs, lemon custard, stone fruit (mostly peach), lime, and herbs (thyme) move in and out, depending on the moment of tasting. For a brief minute, this smells like the best loaf of rye bread you've ever gotten from a deli. I particularly enjoy the weight and body of this wine, not necessarily heavy, but present, and the slight tannic grip on the finish rounds out he whole experience. Built for food, with simple roast chicken and saffron rice both the wine and the meal elevate. Not as 'orange' a wine as some (Radikon, Gravner, et. al.) but it uses the skin contact to it's advantage. Bravo, Jim!
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1/19/2012 - David J Cooper wrote: 91 Points
Yellow, not ompletely clear. Exotic stone fruit nose. Some sweetness or maybe it's richness. Some nice pineapple and peach flavours and a dry long finish.
I wish I could say something bad about this wine ( or Florida Jim) but in the end I fall short.
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1/16/2012 - fredb wrote:
Medium green-gold color with a hint of haze. Citrus and floral notes on the nose. The palate is slightly bitter and certainly influenced by the skin contact since it shares similarities with other skin-fermented sauvignon blanc I've had and doesn't seem to be like anything else I've had. Flavors are tart with lemon, grapefruit, kiwi, citrus pith, and a sort of stoniness that carries into a medium finish. It will be interesting to see what time in the bottle does for this. Intriguing now, albeit an idiosyncratic wine. Drink or hold.
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1/15/2012 - brigcampbell wrote:
Falltacular 2012 (FMIII in the OC): Nose was respectible citrus fruit. Palate: First thing I noticed was the weight of the wine, not something I've noticed with other SB which I like. The fruit profile was driven by grapefruit and a bitter "twang" on the finish. Imagine chewing on green grape skins without the juice.
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1/13/2012 - godx wrote: 87 Points
Bill's Monthly Lunch - January 2012 (Vancouver, BC): Tasted blind - light to medium yellow with a copper hue. This was slightly cloudy/frosted. Nose is quite pronounced with notes of sweet citrus and orchard fruits. The nose was exotic, but not tropical. In the mouth it’s crisp and dry which was not expected after the nose with medium acidity and some richness coming through on the palate as well. This was different and quite interesting. Very good.
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11/24/2011 - stevetimko wrote:
I pulled the cork on this Thanksgiving eve and let it breathe overnight. I thought it showed okay for Thanksgiving dinner. Again, I got more tropical fruits. I told Glenn I didn't get any grapefruit. He replied he definitely got grapefruit. It had nice acidity and some heft from the tannins. Good finish. I thought it went well with the food. I left it with Glenn and Lisa and Glenn said he left it out overnight again with the cork out and felt it showed much better the day after Thanksgiving. So maybe the answer is to age it or decant it and let it sit overnight in the decanter.
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11/23/2011 - Rieslingfan wrote:
Disclaimer - I don't like Sauvignon Blanc. But this doesn't really taste like Sauvignon Blanc. I'm actually not sure what it taste like. There's some tropical fruit there, and this very drying impression that's more than tannic. It stings touch on the back of the throat, especially when it's a bit too cold. Works well with a spinach & basil pizza though. I'm glad to have tried it, not sure I really want more though.
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10/27/2011 - stevetimko wrote:
This showed quite well. The first hint it's not an ordinary wine is the pinkish copper color. Although it's skin fermented it did not really turn out to be an orange wine. There are also some tannins, but not much. The texture really stands out.I don't like oily, because it's not like say Hermitage. But it's viscous. No grapefruit common in other sauvignon blanc. More of tropical fruit flavors. Good finish. Built for food. No one seemed to like more than Linda, who sought it out among the three white wines open the next day.
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10/22/2011 - Loren Sonkin wrote:
Fall Fest Wines (Larry's): I was excited to try this. I believe this is Sauvignon Blanc fermented on its skins. Slightly golden in color (I was expecting darker) and pretty. I really liked the nose. Some tropical fruits (kiwi?), pineapple, no grassiness, and a nice mineral base. Slightly oily texture which I liked. The palate was more of a grapefruit rind quality. It had a bitterness which was a bit distracting. I wonder if that will go away with some bottle age? Very interesting wine.
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