Mostly Loire Wines (Weygandt Wines - Washington, D.C.): What an absolutely insane wine. The only thing remotely comparable to this wine is chardonnay from the Jura, but this wine is even crazier than any Jura wine I've had. It's unfiltered for sure, showing a cloudy apricot color. Right out of the bottle this wine reeks of cheese rind, campfire, charred peanuts and wax. It smells like it was fermented in one of those ancient open-topped cement containers. On the palate, this wine is even weirder. Very tangy acid, which I like. On the palate this shows flavors of roasted nuts, english breakfast tea and onion grass. No joke, this wine tastes like a medley of bizarre food items. I tasted this blind, and knew it was some sort of crazy natural chenin blanc. Go figure, it's from Spain. It's almost like a Nicolas Joly, but with a bit less nerve. Thanks, Brett, for bringing this. It's a wine for the open-minded, experimental palate, but I can understand how a lot of people would simply pour out this wine.
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Celler Escoda Tasting @ Ceciles N Lemon rind, tea, petrol/lanolin, mineralis, and lots of dandelines. P Dandelines, white tea, petrol, minerals, lanoline. F Finish was long in length, really nice mouthfeel, and strong acidity.
90-91
Ive said it before and I will say it again I could drink this wine every night and be very happy. A little sad to hear the wine will be changing somewhat after the 2010 vintage.
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7/12/2012 - manonthemoon wrote: 90 Points
The last was as good as the first, definately needs extended decanting if opened now as this got much more enjoyable with air.
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7/12/2012 - isaacjamesbaker wrote: 88 Points
Mostly Loire Wines (Weygandt Wines - Washington, D.C.): What an absolutely insane wine. The only thing remotely comparable to this wine is chardonnay from the Jura, but this wine is even crazier than any Jura wine I've had. It's unfiltered for sure, showing a cloudy apricot color. Right out of the bottle this wine reeks of cheese rind, campfire, charred peanuts and wax. It smells like it was fermented in one of those ancient open-topped cement containers. On the palate, this wine is even weirder. Very tangy acid, which I like. On the palate this shows flavors of roasted nuts, english breakfast tea and onion grass. No joke, this wine tastes like a medley of bizarre food items. I tasted this blind, and knew it was some sort of crazy natural chenin blanc. Go figure, it's from Spain. It's almost like a Nicolas Joly, but with a bit less nerve. Thanks, Brett, for bringing this. It's a wine for the open-minded, experimental palate, but I can understand how a lot of people would simply pour out this wine.
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12/22/2011 - manonthemoon wrote: 90 Points
Really lovely bottle of complex stuff, if you like white Jura you will like this.
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8/16/2011 - manonthemoon wrote: 90 Points
See my notes from 4/6 and maybe add a little dandilion to it. Complex stuff, but not for many.
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5/12/2011 - manonthemoon wrote: 90 Points
Celler Escoda Tasting @ Ceciles
N Lemon rind, tea, petrol/lanolin, mineralis, and lots of dandelines.
P Dandelines, white tea, petrol, minerals, lanoline.
F Finish was long in length, really nice mouthfeel, and strong acidity.
90-91
Ive said it before and I will say it again I could drink this wine every night and be very happy.
A little sad to hear the wine will be changing somewhat after the 2010 vintage.
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