Smells of melon with mango and cream (maybe an orange creamsicle). I could smell this all day. Some faint hints of lemon follows at the end. Hit with a sweet fruit taste initially quickly followed by a lemon sourness that lingers along with a cloying cream-like taste. Really nice acid. Had with salmon which went perfectly. — 5 days ago
This is my last bottle of the the 2016 Chenin Blanc “California” designation. We consumed this alongside the 2016 Huet Vouvray “Le Mont” Sec, you know, for fun! This wine pours a bright golden color with medium viscosity. The nose is mostly honeyed with white flowers. On the palate, quince, a touch of lime and a whole sheared sheep full of lanolin; more than any Chenin I can readily recall. Mouthfeel is creamy. Medium acid? I dunno, it’s kinda sneaky and might be closer to Medium+ but it doesn’t seem to have the acid that more recent vintages of Sandlands Chenin. Still, very tasty and seemed pretty young FWIW. — 5 days ago
Definitely one of the better Chenin Blancs I've had. Balanced, not tart, or grassy, or overly fruity. Solid. One of my favorite whites in a long time! Z really liked it too. Took to Etts for Thanksgiving.
Got at Vendome. Not a cheap white at $26+ (can't remember exact $), but you get what you pay for. — 6 days ago
What a wine! It’s been a long and slow delight we sipped slowly over our quiet evening.
It paired especially well with the cuisine from Dawa, the beef momos and even the pork chili (that was slightly less hot as usual 😮💨). The mild tones of the Himalayan spice were perfect companion to this wine, holding everything high in the mouth and soul.
The wine is rich, complex, round, ripe, with a lactic touch. Buttermilk? And then the usual flavors and aromas of
chenin, honey, pear, peach, bit of exotic lush all conducted with maestria with a backbone that holds things all along never making it heavy or annoying — 9 days ago