Oakville Fumé Blanc

Both delicious and weird. It juxtaposes figgy, leafy and slightly tropical notes with distinct oak treatment which seems at odds with the fruit expression. I've had older aged bottles at the winery with meals prepared there, which were exceptional. Maybe a shellfish with tropical fruited creamy/butter sauce?
Not sure I like it, though it is very well made.

Needs a lot of air to start strutting. Nose shows the barrel-aging, yielding smoky butterscotchy scents over ripe honeydew melon, herb-tinged fruit. Deep, ripe, and full, it’s got a long finish and decent acids. I think blind I’d probably guess this was a Chardonnay. Still, a very good wine.

Was a great pairing for seafood, but hard to say it was a great wine. I bought because it was hard to resist an opportunity to try SB from some of the worlds best terroir. I was hoping it might be a junior version of the much revered I-Block but not quite. Still a well made wine that. Brings a little more texture and depth than your typical SB, not your typical lemongrass but finishes with a little creaminess.

What I expected, but a little less smoky.

I haven’t had one of these in decades. It’s very good, but needs air. Very grassy on opening, but then settles down and shows rich, gravelly notes, subtle smoky oak, pear and gooseberry fruit. Mouthfilling and nicely balanced, it drinks like a nice, barrel-aged Pessac. Nice on its own but would shine with fish or seafood.

Love this funky nose. Papaya! Nice acidity, citrus rind on the finish. Very well done.

Nice balanced wine, peach, not picking up the oak. Great white

Gone bad😕

Camembert, lemon and lime zests, caramel

Very diff from sav blanc from elsewhere. Both NZ and Loire are more steely, and in the case of the former, citrusy. But this has more weight behind it. Med bodied- kinda chard- like in the mouth. Could stand up to some grilled pork or chicken.