Apricot, “bitter mountain”, a wine good for cream, fruit, and meat dishes. — a month ago
Yummy...I think it's creamy beacuse of the cheese I've paired it with. Crisp and not overly sweet. — a month ago
Showing really well, perfect lunchtime wine. Super aromatic, pungent, heady, very floral. White flower with a honeyed edge and a kiss of volatility. Flowers, quince, white raspberry and slate on the palate with a bruised apple finish. Lingers with a cidery impression. Love the balance of palate richness and nervy acids. Complex and delicious. Love! — 2 months ago
Tart Granny Smith apples.
Minerality, fruit, and acidic elements mix in harmonizing clarity.
Slight effervescence. Nice to cap off date night. Mr Chow — highly overrated, but glad we tried it so we know not to return. I prefer better value, more authenticity, and less uppity. If you’re going to “elevate” Chinese food and up charge — you’ve got to nail it (see Budakkan) — a month ago
Cremant aroma. Bubbles acidity perfect with foods. Green Apple cherry almond stone fruit — a month ago
Baked pear with a subtle touch of cinnamon, frangipane but also some more earthy notes of cheese rind, wet stone along with galia melon rind on the nose and some smoky honey.
Palate has good poise and balance with a fine line of acidity keeping the quite weighty orchard fruit lifted, even edges into some light and very refreshing tangerine citrus character.
Nice amount of age but should continue to develops for some years, represents excellent value for money.
(Jacquère planted on limestone) — a month ago
Love love love this. Another treat from Campus Fine Wines in Providence. Light, dry, with a little mineral, citrus & honey. I’d like to serve it with sole or crab, sweet carrots, baby lettuce. Would be a lovely summer lunch wine — a month ago
Lovley, Light, plesantly perfumred. Nice and balanced minerals. Slight bread, hint of lees just as open. Plesant and well made. — a month ago