Sea breeze, lemon verbena, green melon, mineral (hint of flunky) and an almond/vanilla note.
Greek salad was one of the first foods I learned to “cook” for myself, and it’s still a go to for me: salty, crisp, simple, refreshing, much like this delightful Greek wine. And most of the time, that’s more than enough. Made from the much maligned Savatiano grape (for its unfortunate association with retsina). It reminds me more of a Gavi, (lower acid) Chablis, or Soave than Assyrtiko.
Also, the bird on the label is wearing a bowler hat which is fun. — 2 months ago
貝の肝と。 — 2 years ago
Tart lemon and herbs on the nose, not too much tar. Mostly lemon on the palate, notes of ripe apple. — 2 years ago
Lager colored, flaxen, stained mattressish brown gold edge that fades a saturated white-yellow center. Smells of ice wine and wet metal. Birch beer-hippie toothpaste-herbal essence flavors. Orange bitters. A hint of retsina. Tart citrusy end notes. A bookish, attic wine, for dusty interiors. — 2 years ago
An incredibly interesting wine. 100% Savatiano, the main grape in Retsina. The ten days of skin contact and ten months on the lees with battonage is on full display with its fuller bodied, oily texture. Quince, guava, pineapple, nectarine, and stones. More white than orange. Reads Riesling/Chenin. An incredible value if you’re looking for a wine to wrap your head around. — 4 months ago
When I get retsina, I want it to have loads of pine punch. This one was a little closer to a pinot gris than a really strong retsina. — 2 years ago
Love the pine resin undertones — 2 years ago
Thanksgiving wine 4? — 3 years ago