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.
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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
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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.
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2006 DuMOL Chardonnay Isobel
5/22/2015 - remy2014 Likes this wine: 93 Points
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.
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2013 Lea (Tensley) Syrah Rosé Tierra Alta Vineyard
8/30/2014 - remy2014 wrote: 90 Points
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
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2010 Oriel Chardonnay Dylan
8/30/2014 - remy2014 Likes this wine: 88 Points
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.
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