Wine-pages Glasgow Festival of Wine Pre Offline (Cail Bruich, Glasgow): Mid gold colour. Fairly intense, nutty nose, feeling very evolved. Something a bit marsanne like on the nose. Fair palate. Bit of a spritzy zesty lemon note on the attack. This is fading and drying out. There's something very familiar about the flavour, but I can't pin it down. There's a rather odd combination of length and falling short at the same time. Possibly a hint of oxidation, but that might just be the Rkatsiteli. Really quite curious: it's definitely not dead, but it's not entirely alive either. The moral seems to be: drink your Finger Lakes Rkatsiteli before it gets to ten years old.
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Well, I had intended to keep this in the cellar for a year or two to see how, if at all, NY Rkatsiteli would develop. But, you know how it happens - the right meal doesn't present itself, then the bottle gets shoved to the back, and here we are 7 years later. So. Would you have guessed Premier Cru Chablis? Me neither, but this was the spitting image - lemon curd, apple, thyme and other herbs, bracing acidity. Maybe a little lost in the mid-palate, but c'mon - 7 year old Rkatsiteli! Worth saving? I'm not going to hold a bin in my cellar for more, but it certainly evolved in a positive way. I see you out there in cellartracker-land: 55 more bottles in cellars. You could do worse than to pull yours now. (I mean, no one has a case of this, do they?)
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6/3/2018 - cstir wrote:
Cellared wine; still has acidity; slight touch of oxidation; fruit flavor was muted; probably should have consumed several years ago.
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4/17/2018 - Berge65 Likes this wine: 92 Points
Hints of cannabis
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6/10/2016 - andrewstevenson.com wrote: 83 Points
Wine-pages Glasgow Festival of Wine Pre Offline (Cail Bruich, Glasgow): Mid gold colour. Fairly intense, nutty nose, feeling very evolved. Something a bit marsanne like on the nose.
Fair palate. Bit of a spritzy zesty lemon note on the attack. This is fading and drying out. There's something very familiar about the flavour, but I can't pin it down. There's a rather odd combination of length and falling short at the same time. Possibly a hint of oxidation, but that might just be the Rkatsiteli. Really quite curious: it's definitely not dead, but it's not entirely alive either. The moral seems to be: drink your Finger Lakes Rkatsiteli before it gets to ten years old.
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9/18/2013 - stubbie999 Likes this wine:
Well, I had intended to keep this in the cellar for a year or two to see how, if at all, NY Rkatsiteli would develop. But, you know how it happens - the right meal doesn't present itself, then the bottle gets shoved to the back, and here we are 7 years later. So. Would you have guessed Premier Cru Chablis? Me neither, but this was the spitting image - lemon curd, apple, thyme and other herbs, bracing acidity. Maybe a little lost in the mid-palate, but c'mon - 7 year old Rkatsiteli! Worth saving? I'm not going to hold a bin in my cellar for more, but it certainly evolved in a positive way. I see you out there in cellartracker-land: 55 more bottles in cellars. You could do worse than to pull yours now. (I mean, no one has a case of this, do they?)
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8/13/2013 - KSWinegeek wrote: 87 Points
Thought this would be too old, but that is not this case.
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