There are very few age-worthy white wines made in California. This is one of them. But it tasted like crap, and I am more than a little irritated. This was our New Year’s Eve white, and I was expecting a mature, complex, creamy, buttery wine with some nice fruit and a bit of acid backbone. At least that’s what I hoped for when I spent $80 on this bottle. But those hopes were dashed, and we have yet to recover. The wine was clearly over the hill, with a strong madeirized component, and a powerful chemical flavor and smell on the finish. Maybe I’m just picky, but I like my methyl-ethyl-ketone in the lab, not in the glass. I hoped that these were flavors that would blow off after a few minutes, but they didn’t, and even tasting this wine the next day was a disappointment. I never expect much on the second day, and we got even less. The nasty flavors were still there, but it also had lost whatever fruit was there in the beginning.
This wine was purchased from a reputable dealer, and was stored in my temperature controlled cellar until it was consumed, so there are no excuses. I wrote the winery, and they claimed that their examples were wonderful, so it must have been damaged during storage at the wine shop. Maybe, but it is also possible that the wine just died, and they aren’t willing to admit it.