Deg. Jan 22 — 14 days ago
This wine makes me re-think what I know as Chenin Blanc.
It opens with a lot of lees/yeast. And wet rock minerality. Give it a few minutes for the fruits and florals to develop. Give it more minutes and it actually starts to smell like a Vouvray or savenniere - wax, wool and aged cheese.
Soaring acidity! (Ever bite into a Ranguapur lime?) But also body-oddy-oddy thanks to that yeast contact.
Not only enjoyable but also one that you want to pour many more glasses of t discover all the nuanced smells and flavors.
Don't chill it too much! You'll lose a lot of the subtleties. — 5 months ago
Straw gold color. Blend of Malvasia (45%), Rhein Riesling (40%) and Friulano (15%). Intensely floral on the nose with a hints of apricot, honey and a touch of petrol. Green apple, pear and minerals fill the pallet. Spicy and citrusy finish. Clean and rich. Intense acidity. Outstanding food wine. — 2 years ago
Beautiful pairing with goat cheese. This onechad lovely hints of apricot and settle spices, fun! — 3 months ago
This is a dark wine. It looks dark, smells dark and tastes dark. The nose brings blackberry, plum, coffee and black tea. There is very little oak in the aroma package, if any. The palate shows dark fruit as well, with a clean and healthy tannic structure. The finish is not terribly long, but it is juicy and flavorful. — 9 months ago
Initial impression was not good. Maybe because it came across as a Sauvignon Blanc in the way of hay and slight lemon on the nose. The palate could also remind you of a SB. The acid is med + and leans more towards a Loire V wine. Not enough experience to tell if there is any significant difference between a SB and friulano. — 5 months ago
Quite oaked, with good minerality. Halfway between Burgundy and California — 8 months ago
Great with Chinese take out….it’s a blend that sits dead in the center of 2 varietals — 9 months ago