Oxidized, nutty as usual - with a beautiful floral undertone. Acid to hold it up. Love these wines — 3 months ago
At first it reminded me of a Normandy craft cider. Then I poured some in my glass and the colour struck me. It's orangey and clearly turbid. Not your casual chardonnay Sunday evening pour. The nose is verrrryyy complex, pear, apple, honey, elderflower, white pepper, some slight apricot touch and some yeasty notes too (?). The palate is great too, good acid drive, pear and apple, honey, good width, soft mouthfeel that turns into a tannic wall in the rear that caresses the tongue before powering a multi-layered finish with honey, apricot, apple, pear, a savoury, salty touch. Wow this is wild. It's absolutely not the same wine nor the same tastes and varietals but this reminds to some extent of Joly's wines from la Coulée de Serrant. Extremist in the approach somehow. These guys will die on that hill with their ideas. — 19 days ago
40% tocai friulano 50% trebbiano 10% ribolla gialla — a month ago
Nearly 25 yr old white. Highly oxidative on open but mellowed out and perfectly accompanied halibut with beurre blanc dish at Chez Panisse — 3 months ago
Just an absolutely ridiculous wine. As oerfectly integrated and velvety as a good Merlot can be. Weighty yet supple and voluptuous. Spice/tobacco on the back end — perfectly delicious. High alcohol but acidity balances it. — 2 months ago
Loving it 🤷🏻♀️ — 3 months ago
Jay Kline
Popped and poured and enjoyed over lunch so no formal notes. I thought this was a wonderfully delicious Friulano with lovely floral notes and orange candies. Acid was great and it worked so well with marinated octopus salad with anchovies. — 9 days ago