Dinner with a friend, brief notes this evening.
Prior notes still apply:
Nose has warmed Granny Smith apple with butter.
Palate had serious zingy acidity to start, but since subsided, now a combo of yellow/green apple, water chestnut and a minerally honey.
Last bottle, amazing, still has many years ahead!
48 Hour Update:
Nose has fried green apples, brown butter, toasted honey, caramel candy, dried apricots, cold green herbs and white flowers.
Palate has tart yellow apple, caramel sauce, saturated oak board, honey, water chestnuts, tart peach jam, Jasmine flowers, with medium acidity and intense finish, lightly drying, very powerful.
We should have opened all the prior bottles two days in advance, this is just approaching the pinnacle of its enjoyment, wow. Enjoy now or the next 2-4 years, from proper storage. Updating from 92 to 94 points.
Dinner with a friend, brief notes this evening.
Prior notes still apply:
Nose has warmed Granny Smith apple with butter.
Palate had serious zingy acidity to start, but since subsided, now a combo of yellow/green apple, water chestnut and a minerally honey.
Last bottle, amazing, still has many years ahead!
48 Hour Update:
Nose has fried green apples, brown butter, toasted honey, caramel candy, dried apricots, cold green herbs and white flowers.
Palate has tart yellow apple, caramel sauce, saturated oak board, honey, water chestnuts, tart peach jam, Jasmine flowers, with medium acidity and intense finish, lightly drying, very powerful.
We should have opened all the prior bottles two days in advance, this is just approaching the pinnacle of its enjoyment, wow. Enjoy now or the next 2-4 years, from proper storage. Updating from 92 to 94 points.
Jul 10th, 2020It's been about 17 mo. since our last bottle, and we're seeing some improvement.
Nose has warmed Granny Smith apple with butter.
Palate had serious zingy acidity to start, but since subsided, now a combo of yellow/green apple, water chestnut and a minerally honey.
We're seeing continued improvement as the decant time continues.
It's been about 17 mo. since our last bottle, and we're seeing some improvement.
Nose has warmed Granny Smith apple with butter.
Palate had serious zingy acidity to start, but since subsided, now a combo of yellow/green apple, water chestnut and a minerally honey.
We're seeing continued improvement as the decant time continues.
Dec 28th, 2018It's Friday night, time to drink like a Viking, this is a step in the right direction. Nice (dry) Chenin from Loire, plundered this bottle for $17. Northern location in Vouvray, silex soils and partial time in Chestnut barrels. Those notes come through in the glass, high acid, liquid version of Granny Smith Apple.
It's Friday night, time to drink like a Viking, this is a step in the right direction. Nice (dry) Chenin from Loire, plundered this bottle for $17. Northern location in Vouvray, silex soils and partial time in Chestnut barrels. Those notes come through in the glass, high acid, liquid version of Granny Smith Apple.
Jun 17th, 2017
Earthy apple cider, beeswax, honeycomb, baked spiced apple. Super funky.
Earthy apple cider, beeswax, honeycomb, baked spiced apple. Super funky.
Mar 12th, 2016
Nicely paired with roasted beet salad—the key ingredient in the salad was the blue cheese, nicely offset by the apple taste of this wine.
Nicely paired with roasted beet salad—the key ingredient in the salad was the blue cheese, nicely offset by the apple taste of this wine.
Jan 1st, 2018
Vouvray, Touraine, Loire Valley, France
