This is for acid lovers only. Tart almost to the point of sourness, it is saved by its sharply etched green apple crispness. Definitely a Sauvignon Blanc in the style of a piercing Quincy, with that sort of acidity, but not the minerality.
— P.G.
(9/1/2011)
Young and yeasty, this is a style best consumed early. It refreshes like a light beer, quick and clean, with bracing acidity, but not much in the way of fruit.
— P.G.
(4/1/2011)
Traces of kerosene and candle wax are threaded into the strongly herbaceous Sauvignon Blanc scents. In the mouth this is austere and grassy, on the green side of just ripe. There is a hint of sweetness in the finish.
— P.G.
(12/1/2007)
Barely ripe fruit is swamped by flavors of earth, herb and leaf. Tannins are also unripe to the point of stemmy. Nonetheless, this could work if set against a grilled steak.
— P.G.
(9/1/2011)
A bit weedy in the nose, with notes of pepper and salsa. The flavor profile runs sour, with rhubarb and pie cherries sticking out. The mouthfeel is where the wine suffers most; it’s hard and aggressive, with piercing tannins and acids that combine forces to starch out your palate and cheeks.
— M.S.
(8/1/2003)
This is a bit stinky right out of the bottle, with some sour, rotten egg aromas. Ultimately they blow off, but there’s still a palate impression of sulfur and burnt match. The net effect is to put a damper on the fruit, which pokes through the sulfurous fog tasting rather soapy and limpid.
— P.G.
(12/1/2007)
This starts out well, with some varietal fruit and pepper in the nose. But the aggressive vanilla and coffee flavors suggest that the oak treatments were not well integrated, and the tannins have a bitterly harsh edge to them.
— P.G.
(9/1/2011)
This is Claar’s Bordeaux blend. Despite the extra bottle age, the wine is still stiff and tannic. The fruit verges on the vegetal, and there is a bitter, medicinal flavor that dominates the midpalate and extends right through the finish.
— P.G.
(12/31/2007)