Second time I've enjoyed this wine in the past several months...
Yes, just yes. All Sylvaner aged under flor... almost an orange-ish tasting wine... once it opens up, it's just delightful. Paired with pan roasted scallops on a bed of rock shrimp risotto that is perfectly executed by Chef Johnny Cox and team.
Importer notes...
"...100% Sylvaner that spent 30 months fermenting, with subtle development of voile (flor), and an additional 30 months in bottle before release. The level of oxidation is certainly subtle, with more presence on the nose than on the palate, but it contributes a complexity to the wine, already interesting enough for being a long-aged Sylvaner. It doesn't seem like this wine was 100% intentional, but Philippe became enamored with the wine as it aged and is very happy to release it. This recent drop shows fantastic depth while still seeming as fresh as ever, with a mineral and acid backbone that should carry it long into the future..."
Importer notes...
"...100% Sylvaner that spent 30 months fermenting, with subtle development of voile (flor), and an additional 30 months in bottle before release. The level of oxidation is certainly subtle, with more presence on the nose than on the palate, but it contributes a complexity to the wine, already interesting enough for being a long-aged Sylvaner. It doesn't seem like this wine was 100% intentional, but Philippe became enamored with the wine as it aged and is very happy to release it. This recent drop shows fantastic depth while still seeming as fresh as ever, with a mineral and acid backbone that should carry it long into the future..."
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