Brought this to share with my close friends who are the primary reason for my visit here. First taste is, of course, painfully young and almost searingly precise. Slow-oxed for 4 hours and then followed in the glass for another 90 minutes. This is quite fine—lemoncurd, a slash of saline, some subtle minerality, bits of nutmeats and a real freshwater feel. We had it with hotpot, an interesting match. The wine held up. I did miss a level of thrust and depth, and it would have been better just slightly more chilled, but overall thumbs up here.
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