Pale straw color with inviting baked pip fruit, quince paste, melon, pineapple, mixed citrus marmalade aromas. On the palate, this structured and delicious wine approaches full-bodied, with a very appealing creamy texture and lively acidity that keeps it fresh. Ample ripe pear, baked yellow apple, pineapple, melon, mandarin orange, vanilla and baking spice flavors give way to some captivating savory notes with some time in the glass. Long mineral kissed finish. 13.6% abv|SRP - $50|365 case produced|#Sample
Fruit for this wine sourced from Groth's sustainably farmed Oakville estate in Napa Valley. It's a blend of 79% Sauvignon Blanc, 21% Semillon. The wine making is fascinating. The grapes were whole cluster pressed and fermented in second fill Acacia and neutral French oak barrels, stainless steel tank and concrete eggs.Malolactic fermentation was suppressed. All lots were maintained separately and aged sur-lie for 3 months. The lots were then blended together and aged an additional 3 months.
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12/4/2021 - Vinofitz wrote: 89 Points
Single noted, without the vibrancy and acid one would want from this combination of grapes. little melon or stone...disappointed.
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10/15/2020 - Martin Redmond Likes this wine: 92 Points
Pale straw color with inviting baked pip fruit, quince paste, melon, pineapple, mixed citrus marmalade aromas. On the palate, this structured and delicious wine approaches full-bodied, with a very appealing creamy texture and lively acidity that keeps it fresh. Ample ripe pear, baked yellow apple, pineapple, melon, mandarin orange, vanilla and baking spice flavors give way to some captivating savory notes with some time in the glass. Long mineral kissed finish. 13.6% abv|SRP - $50|365 case produced|#Sample
Fruit for this wine sourced from Groth's sustainably farmed Oakville estate in Napa Valley. It's a blend of 79% Sauvignon Blanc, 21% Semillon. The wine making is fascinating. The grapes were whole cluster pressed and fermented in second fill Acacia and neutral French oak barrels, stainless steel tank and concrete eggs.Malolactic fermentation was suppressed. All lots were maintained separately and aged sur-lie for 3 months. The lots were then blended together and aged an additional 3 months.
1 person found this helpful, do you? Yes - No / Comment