Star bright yellow gold. Inviting nose of yellow apples and hay. Dry honey added on the medium-full palate. Medium plus acidity. Long, sweet hay finish. A rustic yet polished white that’s a natural with foods of all types. More complex than Spier’s entry level Signature series, and a classic example of the SA style. — 2 days ago
This wine’s nose bears the New Zealand standard for Sauvignon Blanc - grassy, herbal, grapefruity and a lanolin note thrown in to the mix. The grapefruit comes on strong on the palate and brings the herbal stuff in through the back door. Acidity is great and the finish is long and full of citrus.
— 6 days ago
Our wine tonight to pair with my Spicy Asian Lettuce Wraps. Just enough sweetness (not overpowering at all) that handled the mid spiciness of our wraps.
The nose reveals, ripe; golden & some green apple, pear, more pineapple juice than flesh, white citrus, blend, orange/tangerine & stone fruit. Honeysuckle, beeswax, ginger notes, white, slightly sweet, spice, somewhat elegant minerals, wet river stones, saline, gun powder/flintiness, not quite petrol with yellow flowers/lilies & some mixed greens.
The palate is full, round, thick and slightly gluey-waxy. Delicious & easy to sip. Ripe; golden & some green apple, pear, more pineapple juice than flesh, white citrus blend, orange/tangerine, green melon, white & yellow peach and apricots. Honeysuckle, beeswax, ginger notes, white, slightly sweet, spice, somewhat elegant minerals, wet river stones, saline, gun powder/flintiness, not quite petrol notes with yellow flowers/lilies & some mixed greens. If you like cool climate acidity, you’ll love this Pinot Blanc. It’s like a rushing, clean, mountain stream. The finish is; ripe, rich, well balanced and refreshingly delicious.
Quite a nice wine & QPR.
Photos of; Anne & Jean Trimbach, their ancient large oak vats lined with tartaric crystals and Trimbach. The whole area is a blend of German & French architecture.
Additional notes; Alsace changed hands twice (French & Germany) over two World Wars. Alsace has also had two rebuild their vineyards twice after German tanks crushed their vineyards during both World Wars. Further ransacked & drank their wine cellars. If you know anything about how long it takes to replant and mature vines to get usable fruit (7 years minimum), it is a tremendous financial burden, if not disaster for wine producers. — 17 days ago
Whenever I have Thibaud’s wines I’m immediately struck by their electricity—tension, vibrancy, reverberating acidity. a Francios(e) delivered@all of this and more: delicate white flowers, wet limestone and lemon on the nose. Lees contact gives this wine some real nice heft and traction on the palate. — 10 hours ago
2013 and it’s still alive and kicking. As it opens up it begins to express all of its tropical fruit aromas like mango, papaya and passion fruit. It has a creamy aroma and creamy texture from its fermentation and ageing in oak. It’s like a light coconut and white chocolate powder dashed on top. Lovely texture, tight and crunchy, with an orange peel and cream. Long finish. #sauvignonblanc #fuméblanc #mondavi #californiawine #napavalley — 11 days ago
Big day tasting in Constantia so minimal notes; pale lemon; pronounced intensity aromas of musky ripe peach, nectarine, apricot, apricot skin, citrus blossom, mineral; dry, medium plus acid, medium alcohol, medium body, pronounced intensity flavors consistent with aromas; long finish, outstanding — 11 hours ago
‘15 still tasting great, Cal Nicholson spent his youth in So. CA & after a long successful marketing career he hung up his spurs to follow his 2 real interests in life – surfing and wine making. Jones is the maiden name of Cal’s wife Pam. A wonderful wine. Pale lemon, aromas of citrus, stone fruits with honey notes. On the palate peach, crisp apple and melon flavors with citrus zest wrapped in lively acidity. Long finish ending with mineral citrus finish. Nice! Small production. — 9 days ago
The three I tried from Le Grange Tiphaine really put me in a chair. This though, is one of the best Loire expressions of Chenin I’ve ever come across. It’s rich, steely, textured, with smokey flinty, fresh (not baked) small stone fruits. Apricots, quince, pear. Wow. — 6 days ago