Rich concentration of stone fruit, honey & hints of tropical fruit. At this stage (still with racy acidity and masses of primary fruit) it is showing some dried fruit and hints of butter that makes me think of aged Chablis.
Great style, length and freshness - this is a wine that shows best with food and I will happily wait another five years before opening my next bottle.
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Very fruity, peach, melon, pear, honey. Mineral, wet stones, slightly salty. Dry, full rounded body, high acid , med alcohol , medium plus intensity, long finish,
Can drink now but can keep for some more years
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Beeswax on nose. Strong lime, gooseberry, lime pith, honeysuckle, tarragon over racy acidity. Moderate finish. Pairs ok with Thai and we’ll with preserved lemon and green olive tagine.
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4/11/2024 - Green Isaac Likes this wine: 90 Points
Rich concentration of stone fruit, honey & hints of tropical fruit.
At this stage (still with racy acidity and masses of primary fruit) it is showing some dried fruit and hints of butter that makes me think of aged Chablis.
Great style, length and freshness - this is a wine that shows best with food and I will happily wait another five years before opening my next bottle.
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3/15/2024 - slabslovin wrote: 91 Points
Sour apple jolly rancher leaping out of the glass and on initial taste. Eventually turning into slightly tangy, a bit unbalanced on the finish.
Day #2 much better. Upping rating. Balanced and more elegant after 1 day open.
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9/3/2023 - Patrik Mellstrom Likes this wine: 88 Points
Very fruity, peach, melon, pear, honey. Mineral, wet stones, slightly salty. Dry, full rounded body, high acid , med alcohol , medium plus intensity, long finish,
Can drink now but can keep for some more years
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8/4/2022 - Ben Christiansen wrote:
Has the funk the Furmint. Les notes better on day two. Its its own thing, and its crisp. That's really zippy. But ina good way.
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6/2/2022 - JNebs wrote: 87 Points
Beeswax on nose. Strong lime, gooseberry, lime pith, honeysuckle, tarragon over racy acidity. Moderate finish. Pairs ok with Thai and we’ll with preserved lemon and green olive tagine.
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