gorgeous. has developed some richness, smoky notes, favors elusive- oaky but balanced with roasted fruit, mineral hints. intriguing. delicious. wish there was more. think I have one bottle left. Hoping/waiting for Greg Brewer new project...
gorgeous. has developed some richness, smoky notes, favors elusive- oaky but balanced with roasted fruit, mineral hints. intriguing. delicious. wish there was more. think I have one bottle left. Hoping/waiting for Greg Brewer new project...
Sep 21st, 2015
Not the best Diatom I’ve ever tried, but still pretty damn good. On the nose there are hints of white flowers, lemon rind, and wet slate. The palate has a bracing acidity, no doubt a consequence of the fact that this wine does not undergo malolactic fermentation and never sees any oak. It’s not for everyone, but I think these wines are among the most interesting chards you can try anywhere in the world. I think Parker describes these as a “chablis on steroids”. Although this one is nowhere near Greg Brewer’s best effort, it’s a description I largely agree with (and approve!).
Not the best Diatom I’ve ever tried, but still pretty damn good. On the nose there are hints of white flowers, lemon rind, and wet slate. The palate has a bracing acidity, no doubt a consequence of the fact that this wine does not undergo malolactic fermentation and never sees any oak. It’s not for everyone, but I think these wines are among the most interesting chards you can try anywhere in the world. I think Parker describes these as a “chablis on steroids”. Although this one is nowhere near Greg Brewer’s best effort, it’s a description I largely agree with (and approve!).
Nov 27th, 2017
Sta. Rita Hills, Central Coast, California, USA
