Pale gold in color. On the nose, I could already tell this is something different than the usual that I drink. I can smell a vaguely honeyed scent, which my brain tags as akin to a desert wine or perhaps a late harvest Riesling, but it doesn't match that exactly. There are also no other strong fruit notes, so it's actually quite different than those, so I chalked it up to my brain trying desperately to categorize. There's some dried floral, and after I've sat with it a bit and let it open up there's a cooked Granny Smith apple element. The palette completely dispels the image of sweetness my head was desperately attempting to conjure. It's fairly full bodied, almost waxy in the mouth, a little smokey, with an earthy (chalk/chalkboard/concrete/ocean air) taste I would name as mineral. Acid is present, but it doesn't rush in and smack you over the head, just drifts along with the rest of it. All in all, it was very interesting to try a wine that defied easy categorization (at least for me) and would probably be great fun to pair with food. While I've been trying to focus on international grape varieties as I learn (and there's so much to learn), it's great fun to try something off the beaten path every so often.
submitted by Spielzeug_
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from Worlds Great Wines http://ift.tt/16jDLwI
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