17’Powell & Son Roussanne Marsanne.
Callum Powell convinced his father to make this wine. Happy he did so.
This is a 70%-30% blend.
FROM THE WINERY-
“The Roussanne Marsanne shows notes of butterscotch, honeyed citrus, stone fruit, white florals and apricot kernel. The palate is shows creamy phenolic texture, though not in the slightest part oily. Flavours of stone fruit and honey abound with light lemony acid to maintain the long finish. The wine finishes with white peach and subtle savoury ham hock, with persistent phenolics driving to the end of the palate.”
FYI- They have 2 $750 dollar Shiraz. Had to take a double look.😳 — 4 months ago
On the improve perhaps? Really lovely. Acid ingrained with other phenolic and textural elements. Fine yet generous in flavour. Ripe stone fruit and the kernel. First class. 👌🏽👌🏽👌🏽 — a year ago
Although I own a few younger Kistler, and have only really TASTED Kistler with 6+ years of age on it, this was a nice contrast. I can tell why some prefer these like this and why some prefer these with some age. This wine was a bit more acidic up front than I thought it would be. Had a nice mango and melon profile with some dried nut, herb and popcorn kernel going on, and was getting a tiny bit of tropical fruit to the back, but the body of this wine was a bit on the jagged side even on the finish although the finish was a bit more velvety. I can definitely see how this jagged quality would tone down after 5 + years so for those who appreciate this with a softer quality, you've got a bit of a wait ahead of you. — a year ago
After an epic lunch from @joe leatherwood , a few of us got together for a socially-distanced evening hosted by @Keith Fisher to keep the party going.
The pic may be slightly blurry but the label is also blurry on its own!
I agree with @Eric LaMasters in that this one seems to need quite a bit of time to come around. These SQN whites are consistently mesmerizing in their complexity. Checking in at 38% roussanne, 31% petit manseng, 18% chardonnay, 9% viognier and 4% Muscat (what a blend!), it is deeply golden in the glass. Aromatically, it sports crazy dried dragon fruit, banana peel, caramel dipped grilled lemon and sea salt. Amazingly dense and rich on the palate, with a classically waxy profile. Savory popcorn kernel, almond skin, honeysuckle, and quite herbal round out a finish that has a surprising amount of acidity. Love the uniqueness. Thanks @Dan Fitzgerald . — 5 months ago
This was a special bottle, as I’ve held on to this to wait until my wife could enjoy after the birth of our daughter. Aubert is our favorite chardonnay producer and each time a bottle is opened, smiles abound! (Background is a small peek in to the amazing nursery my wife decorated).
Our favorite Chardonnay producer does it again (and again, and again, etc). I have no problem enjoying these shortly after release (aside from their Larry Hyde & Sons offering, which has too much acidity for my liking the first year or two), but when you can keep your hands off them for a few years, they can be truly magical. I think 5-7yrs post vintage is the sweet spot. Slightly golden in the glass, with Aubert’s signature lemon cream jumping from the glass alongside honeycomb, salted popcorn kernel, and custard aromatics. Powerful, yet nimble on the palate showing astounding flavor...carmelized brown sugar, roasted nuts and honeysuckle with a savory sea salt component toward the finish. The depth that these Chardonnays show is nothing short of impeccable with everything in balance. I actually think this could be at its peak in the next year, but it’s certainly making a case it’s at its best now! — a year ago
A light-medium bodied Syrah thats lovely to drink. Baked/dried raspberries and blueberries, unmistakably old world fruit with some aging dried red and purple flowers. Fresh cracked pepper reinforced by the texture of the tannins, which grip the gums in that same way a kernel of peppercorn does. — 6 months ago
Nose of permanent marker, a bit of winegum and lots of amarene cherry. Bouquet opens up to me with more amerene cherry, dark chocolate and slightly fermented prunes. Although the wine smells alcoholic, it certainly doesn’t taste so. Light tannins, a bit dry but not to my dislike. Flavors progress into some rosemary, leather and fresh tobacco. Ends with lovely cherry kernel. — a year ago
Wednesday Wine Committee hosted by Dan. 1 sparkler, 3 whites, 4 reds and 1 dessert wine. Tasted blind as usual.
I guessed the producer was Marcassin. At the end of the day, Marcassin is just so distinct when compared to other Cali chards, and it’s always magnificent (for my taste). Smoked lemon, grilled marshmallows, sea salt, popcorn kernel and almost sulfuric. Impeccable. — a year ago