This Sauvignon is tinted a very light gold, almost clear. The nose gives aromas more common to New World Sauvignon Blancs - grass, herbs, salinity. The grassiness is not, however, on par with, say, a New Zealand SB. It’s a little more restrained than that. On the palate, citrus minerality is the rule, with an extremely fresh acidity. The lemon-lime flavor comes back on the lengthy finish. Fish is a great pairing for this wine, something along the lines of a tuna salad or nicoise would be ideal.
— a day ago
This yellow-gold wine has a complex nose which starts with a floral note and continues with lemon, apricot and a touch of lanolin. On the palate, salinity is the calling card and Meyer lemon joins in with an almond aspect. The mouthfeel is quite creamy and acidity is somewhat reserved. This will pair nicely with any sort of salad or white meat, including fish. — 2 days ago
🍇2019 Ronco del Gnemiz Friulano San Juan
Enchanting and thrilling with a lovely texture. Somehow it reminds me of a mix of a white Burgundy and high quality Sancerre. A wine that is right up my alley. Serve it at 12 degrees in a generous Burgundy glass. Serve it with something tasty.
Good concentration on the nose that opens up with some green apples, grape fruit and elder flower that is soon overtaken by richer characters of juicy peaches, orange and honey. Toasted nuts and a pronounced crushed fruit mineralogy brings further complexity.
Full bodied and a generous entry with a balancing fresh acidity. Pronounced fruit concentration and strong mid palate yet with a slime waste and lovely salty texture that brings nerve and tension through a very solid finish. Well Done! — 3 days ago
This lovely golden wine smells of candied apricots, with lemon curd and flowers in the background. There is an earthy aroma that envelops all the other fragrances. Beautiful. The apricots come forward first on the palate, with lemon zest and a racy acidity that screams for seafood, maybe oysters on the half shell. There is a wonderful salinity and a nutty flavor that comes in on the finish. — 3 days ago
Stunning dark amber, not orange, from significant skin contact. The nearby tables couldn’t stop staring at its appearance and our incessant swirling and sniffing. I wish we could have left some aerating overnight, because the complexity was deepening exponentially over the 2.5 hours of decanting at the restaurant. — 10 days ago