Almost clear, very pale straw. Nose honeysuckle, very light vanilla. Palate light vanilla, lemon, a honeyed note and some orange fruity flavors, a rocky stony backbone.
Overall, a very classy clarity to the flavors, still very fresh and clean, tastes like a good-quality slightly aged white burg. Per J, would be good with oysters.
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much better with age and about 3 hours of air still aromas and flavors a bit subtle minerality and flavor leaned more toward a chablis than white graves but still pretty good
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Starts out an oyster wine, austere/linear/edgy/vertical, with green stuff (tomato leaf et al) on the nose and green apple on the palate, and then just keeps dilating, expanding, and refusing to apologize for itself as the hours go on. I'd drink this with anything/everything.
[I was challenged with picking one Californian wine under $30 to demonstrate to three Italian winemakers (La Staffa, Balgera, Grifalco) that CA whites were legit and bombolicious. (Riccardo Baldi, La Staffa's maestro di Verdicchio, couldn't get over this one.)]
drank at BYOB turkish restaurant. Dull start but came on stronger later. Color is pale gold. Nose was reticent but with air got the musk I associate with semillon. There is a deep richness that matches the aroma that also comes with air. FInish is pretty clean and medium length with a metalic mineral edge at the end.
I found this really delightful but only after some air. Wait a year or give air. Seems to be able to stand on its own or with food.
This is the third white wine I have tried from Forlorn Hope's Matthew Rorick. His wines have a soft touch more than I could attribute just to malolactic conversion and they clearly need more time to come around.
be patient and you will be rewarded
If you need parker style points then: 5+13+17+7=92
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3/19/2020 - fred o. Likes this wine: 92 Points
Almost clear, very pale straw.
Nose honeysuckle, very light vanilla.
Palate light vanilla, lemon, a honeyed note and some orange fruity flavors, a rocky stony backbone.
Overall, a very classy clarity to the flavors, still very fresh and clean, tastes like a good-quality slightly aged white burg.
Per J, would be good with oysters.
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5/30/2019 - VoteferPedro Likes this wine:
much better with age and about 3 hours of air
still aromas and flavors a bit subtle
minerality and flavor leaned more toward a chablis than white graves but still pretty good
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7/26/2017 - wormfarmer Likes this wine:
Starts out an oyster wine, austere/linear/edgy/vertical, with green stuff (tomato leaf et al) on the nose and green apple on the palate, and then just keeps dilating, expanding, and refusing to apologize for itself as the hours go on. I'd drink this with anything/everything.
[I was challenged with picking one Californian wine under $30 to demonstrate to three Italian winemakers (La Staffa, Balgera, Grifalco) that CA whites were legit and bombolicious. (Riccardo Baldi, La Staffa's maestro di Verdicchio, couldn't get over this one.)]
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3/4/2017 - VoteferPedro Likes this wine: 92 Points
drank at BYOB turkish restaurant. Dull start but came on stronger later.
Color is pale gold. Nose was reticent but with air got the musk I associate with semillon. There is a deep richness that matches the aroma that also comes with air. FInish is pretty clean and medium length with a metalic mineral edge at the end.
I found this really delightful but only after some air. Wait a year or give air. Seems to be able to stand on its own or with food.
This is the third white wine I have tried from Forlorn Hope's Matthew Rorick. His wines have a soft touch more than I could attribute just to malolactic conversion and they clearly need more time to come around.
be patient and you will be rewarded
If you need parker style points then: 5+13+17+7=92
Do you find this review helpful? Yes - No / Comment