2014 Scholium Project The Prince In His Caves Farina

Community Tasting Notes (6) Avg Score: 90.1 points

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  5/18/2022 - studleytrey Likes this wine: 91 Points

  This is a super interesting wine that I've had and loved in previous vintages, but I think I maybe sat on this bottle too long, unfortunately. Still drinkable and interesting, just not quite as pleasurable.
  
  Slightly cloudy orange/deep golden pushing copper hue, looking like an extended skin contact orange wine. Smells like dried apricots, orange, honey, oxidative calvados like notes, sourdough, and a bit of grass and herbs. Medium body, high acid, long finish, and flavors of lemon, apple, orange, tangerine, grapefruit, and a bit of honey. Yeah, it's still pretty interesting in its long in the tooth oxidative stage actually.

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  10/21/2018 - quaffnov Likes this wine: 89 Points

  A very different expression of sauv blanc, with a nose and palate that is a far away from your standard sauv blanc as you could be. Very cloudy, with a lot of sediment, this is somewhat dense and very savory.

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  2/5/2016 - Collector1855 wrote: 92 Points

  Tasted at the Sampler, London. Light yellow with an orange hue. Expressive nose of citrus, pink grapefruit, no grassy notes of Sauvignon Blanc for once. On the palate this is quite unctuous for a SauvBlanc, good stuffing and freshness. This has been vinified with whole clusters on its lees, you can feel the sappy bitter extract. Different to any SauvBlanc I have tasted. Very intriguing, really liked it.

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  1/12/2016 - doctornoah wrote: 87 Points

  Rajiv's review is as precise as One could be. I will just say that I didn't dig it as much as he did. Bitter, overripe for my tastes but certainly interesting.

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  8/21/2015 - RajivAyyangar Likes this wine: 91 Points

  @Black Sands Brewery with DGH and EH
  
  100% Sauvignon Blanc.
  
  Cloudy straw-gold in the glass. Muscular presence of grapefruit and pith (thiols), with complex and continually shifting undertones of sweet cucumber, custard apple, guava, passionfruit (more thiols) and other tropical fruit. High alcohol (I'd guess 14-14.5%), with notable phenolic bitterness and slight impression of tannins from skin contact. Acidity is elevated, but it's really the tannins and bitterness that structure the wine.
  
  The grapes must have been fairly ripe, due to the high alcohol and near-absence of pyrazines. I understand the decision to allow some phenolic bitterness and tannins to balance out the structure. An a-typical wine done with intention and thoughtfulness. I'm digging this.
  
  Score: Around 9.
  
  Winemaker's notes:
  -100% destemmed.
  -skin-fermented for ~1 month in a large wooden tank, with daily pumpovers (no punch-downs).
  -aged for 9 months in neutral barrels.

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View all 6 Community Tasting Notes

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