We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Wow, this was a surprise. The oak is definitely a huge factor here, not much in the color, maybe just a touch in the consistency, but the flavor really surprises. Medium bodied, yellow-green color with a very acidic, sharp nose if underripe green and yellow fruits, with some lemon rind, lime juice, and even some vegetal, celery like notes in there, with pretty prominent salt. Palate is much more rounded, with some acidic tingle but mostly mineral in its spine, wrapped in the baking, brûlée like notes. Flavor lasts for a real look time, and it’s def something that’s meant to flex with food, like fried white fish or something with some savor. — 5 days ago
Brad Jensen
Wow, this was a surprise. The oak is definitely a huge factor here, not much in the color, maybe just a touch in the consistency, but the flavor really surprises. Medium bodied, yellow-green color with a very acidic, sharp nose if underripe green and yellow fruits, with some lemon rind, lime juice, and even some vegetal, celery like notes in there, with pretty prominent salt. Palate is much more rounded, with some acidic tingle but mostly mineral in its spine, wrapped in the baking, brûlée like notes. Flavor lasts for a real look time, and it’s def something that’s meant to flex with food, like fried white fish or something with some savor. — 5 days ago