Scholium Project
VLV Reserve Bokisch Vista Luna Ranch Verdelho
California, USA
Peach fuzz and pea pods, anise and blackened sesame seed. Jicama-papaya, jellied lime. On the palate, at first you don't see the pert acidity coming, but then it's wrapped in such a cozy blanket of creamy mandarin zest, excellence and cool that it quickly becomes...balance. Apricot rocking the finish, backed by Baked Alaska. Why not? Heck yes.
Peach fuzz and pea pods, anise and blackened sesame seed. Jicama-papaya, jellied lime. On the palate, at first you don't see the pert acidity coming, but then it's wrapped in such a cozy blanket of creamy mandarin zest, excellence and cool that it quickly becomes...balance. Apricot rocking the finish, backed by Baked Alaska. Why not? Heck yes.
1 person found it helpfulAug 12th, 2015
Awesome skin ferment vino...
Awesome skin ferment vino...
Aug 24th, 2015Good g-d this is great! Mangoes and river rock
Good g-d this is great! Mangoes and river rock
Dec 8th, 2017
2014. Almonds on the nose. Interesting mix of fruit flavors. Really nice.
2014. Almonds on the nose. Interesting mix of fruit flavors. Really nice.
Mar 8th, 2017
After a bad experience with a recent Wolfskill cab, I was wary of this "14.67%" Lodi Verdelho, but fears were unfounded. This retains the natural Verdelho acidity and grace, with an ample mouthfeel and some citrus and tropical fruit poking through the strong matchstick reduction. I certainly opened this too early, but strong bones and good development potential. Wish I had more to try over a few years.
After a bad experience with a recent Wolfskill cab, I was wary of this "14.67%" Lodi Verdelho, but fears were unfounded. This retains the natural Verdelho acidity and grace, with an ample mouthfeel and some citrus and tropical fruit poking through the strong matchstick reduction. I certainly opened this too early, but strong bones and good development potential. Wish I had more to try over a few years.
Aug 20th, 2016