Aromas of bittersweet dark cocoa croissant with raspberry filling leap from the glass. It would be a shame if it did not taste the same. But, hurray, it does! Dark chocolate and red fruit Danish marry with a hint of vanilla, toasted cinnamon stick, dark juicy cherries and blackberry syrup.
How did they get this Sauv Blanc to smell so vividly of raspberry? But not just raspberry. There’s bitter rose petal, caramel, honey and paraffin aromas. On the palate, raspberry again, sweet and bright, on the first sip. Cola syrup, roasted nuts and honey butter enrich the flavors and glide across a velvety texture. Sweet without question, yet balanced and quite complex.
Yes, hazelnut lovers, this wine smells and tastes like Oregon’s favorite tree nut. But, wine lovers, don’t despair. The nuance of a well-made dessert wine is not lost, just given a little twist. Black raspberry mingles with roasted coffee beans and toasted nuts on an inviting nose. Sweetness is balanced with the taste of roasted hazelnut layered with black raspberry.
A spectrum of traditional sparkling aromas includes earthy porcini mushroom, yeasty bread and peachy stone fruit. Fruitier on the palate with definite flavors of blood orange throughout and a bit of pleasant petrol. Delicate but with a full-bodied mousse and a longer finish than we often find with this style.
Similar to young Champagne, this wine is mineral-driven, crisp and clean. On the nose, expect yeasty, crusty baguette aromas. On the palate, dry, light and tart with Granny Smith apple, lemon zest, lots of fine bubbles and a “fresh rain on slate rocks” finish — petrichor, for the wordsmith.
Enchantingly fruity on the nose and a surprising yet delightfully dry palate. Tart ruby red grapefruit shines through on every sniff and sip. Peaches and lemon meringue join on a totally tropical nose. Tangerine and white strawberry add to a palate so wonderfully tart, you thirst for another sip.