Comes off as different than any of the recent Goodfellow chards, which are racy and mineral driven. This is showing a lot of butterscotch and some pineapple. Medium low acidity. Not really oxidative with bruised apple or pear or anything, just a bit flat relative to what I was expecting. Leaning more toward WA styled chard than Oregon. I’d drink up.
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2/1/2019 - Ron Felthoven wrote:
Comes off as different than any of the recent Goodfellow chards, which are racy and mineral driven. This is showing a lot of butterscotch and some pineapple. Medium low acidity. Not really oxidative with bruised apple or pear or anything, just a bit flat relative to what I was expecting. Leaning more toward WA styled chard than Oregon. I’d drink up.
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