Deep gold. Tropical fruits, quince, banana cream hit the olfactories. Smooth and mouth-filling body with typical lowish acidity. Very nice with poultry or fish in cream sauce. Not a long-termer. Not meant to be. Enjoy it now.
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Good aromatics. I pick up pineapple, honeysuckle and jack fruit. Maybe a little butterscotch.
On the palate, it is a tad hot; but at 14.5%, that is pretty much unavoidable [note, on second glass, I had it a bit more chilled, under 50 degrees, and the heat was much less pronounced than when wine was closer to mid 50s]. The pineapple comes out nicely, along with lychee and some granny smith apple. I don't taste much of the jack fruit from the nose. There is butterscotch or caramel on the finish (but not nearly as present as a Cali chardonnay oak monster) . Toasted hazelnuts too, maybe. Agree with previous posts about some minerality that lingers, which I like.
Quite good, and fun (read: dangerous) to drink. We had an excellent viognier recently in same price range (I think Sobon Estate); and, while this one not quite as balanced, the fact that it was close says a lot about the value.
We did not try with food but I could see scallops being perfect, along with butterfish, halibut, sea bass, etc. Maybe even a juicy pork chop with some sort of apple or mango relish. Yum.
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Previous notes hold. Lush and plush and full and of course highly aromatic. Complexity of flavor and lowish acidity make it easy to drink, so be careful. Alcohol is high, but well-integrated.
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11/11/2013 - iByron wrote: 88 Points
Deep gold. Tropical fruits, quince, banana cream hit the olfactories. Smooth and mouth-filling body with typical lowish acidity. Very nice with poultry or fish in cream sauce. Not a long-termer. Not meant to be. Enjoy it now.
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4/4/2013 - Apark101 wrote: 87 Points
Good aromatics. I pick up pineapple, honeysuckle and jack fruit. Maybe a little butterscotch.
On the palate, it is a tad hot; but at 14.5%, that is pretty much unavoidable [note, on second glass, I had it a bit more chilled, under 50 degrees, and the heat was much less pronounced than when wine was closer to mid 50s]. The pineapple comes out nicely, along with lychee and some granny smith apple. I don't taste much of the jack fruit from the nose. There is butterscotch or caramel on the finish (but not nearly as present as a Cali chardonnay oak monster) . Toasted hazelnuts too, maybe. Agree with previous posts about some minerality that lingers, which I like.
Quite good, and fun (read: dangerous) to drink. We had an excellent viognier recently in same price range (I think Sobon Estate); and, while this one not quite as balanced, the fact that it was close says a lot about the value.
We did not try with food but I could see scallops being perfect, along with butterfish, halibut, sea bass, etc. Maybe even a juicy pork chop with some sort of apple or mango relish. Yum.
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12/23/2012 - iByron wrote: 88 Points
Previous notes hold. Lush and plush and full and of course highly aromatic. Complexity of flavor and lowish acidity make it easy to drink, so be careful. Alcohol is high, but well-integrated.
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12/18/2012 - rbergy Likes this wine: 88 Points
fleshy fruit, hard mineral character, sumac, tough wine to match with food
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12/8/2012 - bbcc66 Likes this wine: 90 Points
Consistent with previous note. A mineral taste as it finished.
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