Trying the Massican for the second consecutive vintage, because I didn’t hate the 2019. I don’t hate this either. It’s actually quite interesting, and food friendly. Good acidity, citrus and an intriguing finishing note that I cannot quite put my finger on. I keep going back for another sip, because I want to know what it is. Melon? No. Cat pee from a feline that has been eating pineapple? No. I finally stepped outside to our garden, and it’s lemon sage! It’s an exact match. Fascinating. Good stuff here. I might have to track down another bottle.
Posted from CellarTracker
Next thing we know you’ll be posting notes on your favorite chenin Blanc 
Favorite Chenin Blanc is easy. Huet 1er Trie.
Can’t argue with any Huet! But I could have sworn you hated the grape, no?
I do. Make it sweet enough and throw in some botrytis, and it can be anything.
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p.s. I hate Sauvignon Blanc a lot more than Chenin, but throw in some botrytis and make it really sweet, and you have Sauternes, which I really like.
I’ll save one of my 1989 Moelleux for whenever we meet up.
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What have you done to the David Bueker we know and love ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink")
Tom
This always happens during CSA season. I try anything to work with all the veggies.
I will go back to Grüner Veltliner soon.
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I just opened a bottle of 2013 that I had forgotten I still had. Some older notes, like sherry, but for sure grapefruit, melon on the nose. Acidity is very strong, in a good way. It’s insanely deep. Very rich texture. Grapefruit, apple pie spices, anise. It tastes young.
Really shows how well-made SB can easily age.
(Full disclosure - Dan is a friend, but I wouldn’t have posted this if the wine sucked)