lovely lovely Austrian Riesling.
stainless-steel fermentation and ageing obviously.
bursting high acidity.
out of the fridge it's mostly green apple and peach. getting warmer grapefruit pith and peel, some lime, blossom and sea salt with a few rocks and yogurt joined the party.
and that's a party I'd love to attend frequently.
long long 🎯 with bitterness rounding things even more.
paired badly with pasta al forno made from leftovers.
a Chianti or barbera would be a better idea with this great simple dish.
sometimes the food and wine speaks different languages. but both of them knew their way with words. — 22 days ago
Stabil producent, levererar alltid. Den här är klockren, superelegant fruktdrycker Pinot. Värd varenda krona. — a month ago
Simple Austrian table wine — 5 days ago
Dang! Chablis-like flint on the nose, lots of beautiful, perfectly ripe green apple and vibrant acidity. So much great fruit that it almost feels like rs though there’s probably none. ￼would be awesome to taste this in 15-20 years — 7 days ago
I would never called it correctly blind. Extremely Burgundian in winemaking. Reductive notes and new oak. ￼very silky texture with more stone fruit then orchard￼￼￼. Cool — 7 days ago
Quite nice - balance + expression = food friendliness :) Ripe pineapple, candied apricot, golden raisin drive this now 5yr old build. The acid has waned but still stands up strong to picnic-style burrito bowls with a refreshing elegance! Only aspect keeping this from a higher evaluation is the lack of varietal acidic verve. Nevertheless, well made! — 12 days ago
Nose is cherry lipstick. A hint of smoke. Amazing.
Palate is so juicy and delicious. Interesting. Almost like elements of sweet chili pepper. God you you going this whole bottle. So good. Fresh cherry. Cherry lipstick. So fresh. Off the charts freshness.
So salivatory. Should be called cuvee Pavlov.
Terrific texture. So silky.
This is a village wine. One of the best Village pinots I’ve ever had. — 14 days ago
Absolutely loved it. Quintessential GG with minerality that lasts forever. I almost thought of Sichuan peppercorn in terms of the tingly, electric sensation from the acidity￼ — 7 days ago
I would’ve liked it much more if I didn’t taste it right next to the 2019 — 7 days ago