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Who Likes This Wine(6)

  1. GARDEN

    GARDEN

    2,740 Tasting Notes

  2. Montesquieu

    Montesquieu

    1,305 Tasting Notes

  3. Brian Glas

    Brian Glas

    3,895 Tasting Notes

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Community Tasting Notes (5) Avg Score: 92.1 points

  • Tasted on day 2. Much more open for business. Gives this a long decant. Still needs time. Zippy acidity. Stone white fruit. There is some sweet round fruit here but it is masked by the high acidity. Crushed stones on the finish. Quite a bit going on here. Complex.

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  • One of the better Santorinis I've enjoyed. Would rate the nose a 97. I adore the smell of this wine in the glass. Wish I could be drinking it atop the Santorini caldera overlooking the Mediterranean. I owe my wife that experience, too. The island was magical even in my cheapskate backpacker travels 23 years ago.

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  • Tasted on day 2. Tangy acidity. This has plenty of body to give a good mouth feel. Grapefruit/citrus notes. A hint of wax and some saline. A slight nuttiness on the finish. Very nice.

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  • Truly outstanding. And for the price, my goodness. Incredible combo of fresh minerality, seashells, salinity, and citrus. Laser like acidity and plenty of structure. Should age just fine but I'll have drunk my stash before too long. Anyone who loves grand cru chablis should try this.

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  • Oh this is very nice.

    Picked up 4 of these guys on a whim based off of a friend's suggestion. I popped the first one and drank it within a few hours, and didn't feel too impressed with the wine. A few months later, I popped this bottle in the early evening and really didn't get a chance to have it until the following day.

    Aromas of citrus peel, green apple, wet limestone, and sea air, the wine looks pale in the glass, I can tell that this is going to be a pretty intense wine. In the mouth, the wine is acid forward and mouth watering. Flavors of citrus, mineral, chalk, and grass- the wine is very linear with laser focus. Had with soft cheeses and fruit. Great stuff, great price. Much better on day two, than day one, I suggest decanting.

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