The nose is the highlight. It's special. A beautiful burgundian nose with toasty spiced oak gallantly lifting up the citrus (lime curd), fruit (stone fruit and some apple), and flowers - all well integrated. I think the nose will continue to develop beautifully.
What follows is very good. It's lighter in the mouth, there is good acidity, salinity, and weight. The stone fruit and citrus continue their dance, but I think apples win the fruit fight.
Finish is medium, maybe medium +.
A little more development on the palate would easily take this into the 90s for me. Try again
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Tasted at Maplewood in Dallas, TX during an Oregon tasting sponsored by Pogo’s. I found it interesting enough to buy a bottle to pair with Spaghetti allo Scoglio with fresh seafood from Eataly.
The nose is definitely the most intriguing part of the wine - smoky notes, seashell, green apples, and oak - all with powerful intensity. The palate shows bright acidity and freshness, with Granny Smith apples dominating over creamy and slightly buttery notes. Well-poised but still young, has some spicy notes and a touch of alcohol in the medium ending, which shows a tad of vanilla as well.
Overall, I like this wine. Very different from a Napa or Sonoma Chardonnay, yet different from Burgundy as well. The smokyness was interesting, the creaminess balanced and not overpowering, and the fruit flavors definitely skewed towards acidity.
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Nose: Salted butter, green apple skin, crushed seashell, orange merangue, a bit of petrol.
Mouth: Fleshy, vivid white peach leads off, tinged with green apple and orange blossom that swells on a creamy edge. A spark of lemon acid announced the finish, which cleans up nicely on a note of crushed seashell as the creme pushes through. Finish is a bit shorter than you'd like to see, but certain elements linger for good measure anyway.
Overall: Sculpted and well formed, this takes a Burgundian ethos and adds a bit of fun to it while ensuring elegance throughout. There's a push-pull to the palate action, as the acid and creme notes jostle against each other. In all, really lovely, and worth the price of admission. Drink now.
94.
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That smells a bit smokier than the Sandhi. And maybe a touch more rustic as well. And palate is balanced and fresh as well. With a good tug of acidity. Its good and well made, but at $60 its way the heck over. Someone is smoking something.
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12/4/2023 - Floral Likes this wine: 89 Points
This is Very Very Good.
The nose is the highlight. It's special. A beautiful burgundian nose with toasty spiced oak gallantly lifting up the citrus (lime curd), fruit (stone fruit and some apple), and flowers - all well integrated. I think the nose will continue to develop beautifully.
What follows is very good. It's lighter in the mouth, there is good acidity, salinity, and weight. The stone fruit and citrus continue their dance, but I think apples win the fruit fight.
Finish is medium, maybe medium +.
A little more development on the palate would easily take this into the 90s for me. Try again
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5/21/2022 - Condrieu82 Likes this wine: 90 Points
Tasted at Maplewood in Dallas, TX during an Oregon tasting sponsored by Pogo’s. I found it interesting enough to buy a bottle to pair with Spaghetti allo Scoglio with fresh seafood from Eataly.
The nose is definitely the most intriguing part of the wine - smoky notes, seashell, green apples, and oak - all with powerful intensity. The palate shows bright acidity and freshness, with Granny Smith apples dominating over creamy and slightly buttery notes. Well-poised but still young, has some spicy notes and a touch of alcohol in the medium ending, which shows a tad of vanilla as well.
Overall, I like this wine. Very different from a Napa or Sonoma Chardonnay, yet different from Burgundy as well. The smokyness was interesting, the creaminess balanced and not overpowering, and the fruit flavors definitely skewed towards acidity.
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4/2/2022 - RoyaltyCoins wrote: 94 Points
Pale gold
Nose: Salted butter, green apple skin, crushed seashell, orange merangue, a bit of petrol.
Mouth: Fleshy, vivid white peach leads off, tinged with green apple and orange blossom that swells on a creamy edge. A spark of lemon acid announced the finish, which cleans up nicely on a note of crushed seashell as the creme pushes through. Finish is a bit shorter than you'd like to see, but certain elements linger for good measure anyway.
Overall: Sculpted and well formed, this takes a Burgundian ethos and adds a bit of fun to it while ensuring elegance throughout. There's a push-pull to the palate action, as the acid and creme notes jostle against each other. In all, really lovely, and worth the price of admission. Drink now.
94.
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8/19/2021 - Ben Christiansen wrote:
That smells a bit smokier than the Sandhi. And maybe a touch more rustic as well. And palate is balanced and fresh as well. With a good tug of acidity. Its good and well made, but at $60 its way the heck over. Someone is smoking something.
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