Stupid at under $40. Buy all you can.
Green & Golden apple, banana, lemon & lime candy, cream, super soft chalkiness, vanillin, fruit blossoms, spring flowers, jasmine caramel notes, honeysuckle to understated honey, with yellow florals, spring flowers with mixed greens. If you are an acid head (like me) it’s perfect. Excellent long finish that is well balanced, elegant, polished and sings persistently for minutes ending in mid white spice.
Photos of; one of their Grand Cru vineyards, likely 40-50 year plus rootstock, Pierre-Yves Colin and library cellar. — 19 days ago
Wow what a nose. Super citrus, green herbals, sage, some lemongrass, so complex, floral as well. Melon, green and honeydew. A great blind SB as no grass, piss or gooseberry. So complex. So unique. Palate is insanely fresh, complex and has terrific structure and depth. Wow. This is major and a very serious SB that calls Graves and also Germany. It’s rich, complex and super nimble. Palate is super focused and so precise. Fruit is blend of various citrus, hint of vineyard stone fruits and loads of minerals on the finish. Long ass finish as well. Gets to every nook and cranny. Some crannies have fruit and some nooks have minerals.
After air the fruit starts to come out aromatically. Stone fruits, citrus and even confectionary aromas. Concentrated and earthy. Terrific finish. Almost 9.4. — a day ago
When the producer’s name is Marsanne and the wine is 100% Marsanne, it seems like the pressure goes up a bit. Decanted this as it was pretty grumpy at first. It has opened into stunning & pure mango with some citrus zest. Lots of power, but a perfect weight on the palate. The spicy/floral aromatics need that air to fully emerge, and they really become hypnotic once they do. Beautiful. — 3 days ago
Aromas of lemon, some apple, beeswax and some wet stone. The acidity is there along with a nice richness, medium-full bodied and wide along with very good persistence, delicious. 91-92 almost
Arômes de citron, pommes, roche mouillée et cire d’abeille. Une bouche pleine et large, tension et richesse se côtoient avec une longue finale persistante. Délicieux. 91-92 — 4 days ago
Pale lemon in color.
Fruity nose of lemons, citrus, melons, apples and white pepper.
Medium bodied with medium acidity, crisp and refreshing.
Dry on the palate with citrus, limes, green apples, grapefruits, bitter herbs and spices.
Spicy finish with almonds.
This is a nice Sauvignon Blanc from California. Easy drinking with a nice mouthfeel. Nicely balanced, and neither sweet nor bitter.
A very nice pool wine that everyone would enjoy. Good for parties.
I had it by the pool with a cheese plate.
100% Sauvignon Blanc grapes were aged in stainless steel.
13.8% alcohol by volume.
$16. — 3 days ago
It is Friday night, let the weekend begin. I have opened the 2019 Huia Sauvignon Blanc from Marlborough, New Zealand. A Biodynamic, organically grown grapes from Clair & Mike Allan.
This nose is full of citrus notes, lime, grapefruit, tangerine, melon, white flowers, herbs and minerality.
On the palate there is plenty of lime, grapefruit, guava, white peach, melon, nectarine and good minerality.
This wine is medium bodied with a smooth silky mouthfeel and medium + acidity that moves seamlessly into a long crisp fresh citrus finish. Have a great weekend, please be safe and stay healthy. Nostrovia! 🥂🥂🥂🥂 — 6 days ago
Reddish tawny, brighter than the Roumier sibling next to it. Odd nose which had some people guessing Italian. Turns out all this needed (like the 93 Roumier BM next to it) was a lot of air. Notes of bright red fruit, sandalwood and Asian spice came on later in the evening. Has a long life in front of it, but great to compare/contrast this and the Roumier side by side tonight. (Bday 8 of 13) — 4 days ago
Vintage 2015 | off dry Chenin Blanc with excellent balance and a smell that reveals new impressions every time you take the glass to your nose: honey and minerals are prominent | often a wine really expresses itself in combination with food. This Clos Habert is perfect with the peppery rilettes of local star butcher Jean Maurice Lejeune. Second day, with ham in aspic — 5 days ago