Brandlin Estate Mount Veeder Sauvignon Blanc 2023, Napa Valley
Pale lemon in color.
Nose of citrus, yellow apples, pineapples, Indian spices and herbs.
Medium plus in body with medium plus acidity.
Dry on the palate with limes, green apples, light grapefruits, bitter herbs, earth and light tropical fruits.
Medium plus on the finish with limes and marzipan.
This is a very tasty Sauvignon Blanc from Napa Valley. Easy drinking, crisp and refreshing. Spicy and entertaining.
Good right out of the bottle, and better when not too cold. Nicely balanced and tangy.
I had the previous vintage, and this one is drinking better. Showing better balance and feels very much like a New World Sauvignon Blanc.
Would be interesting to try it again in 3 years.
Good by itself as a sipping wine or with food. Would pair nicely with fresh seafood dishes. I paired it with a Brie cheese from Wisconsin.
100% Sauvignon Blanc grapes were aged in (50% new) French Oak barrels for 11 months. A small production of only 18 barrels.
14.2% alcohol by volume.
91 points.
$50.
olive1974
Sounds great, but 50 bucks is steep. I love the examples from Peter Michael, Araujo, and Merry Edwards, but can’t justify the cost.
chefduparty84
Thorough note but I gotta take issue with “Indian spices” as an aromatic. Suuuuuper vague, like are we talking cumin? Cinnamon? Fenugreek? Does it smell like chana masala? It’s probably going to make your average consumer think “curry” which is misleading at best because it covers such a huge spectrum of dishes.
Maybe this is pedantic and I know that tasting notes are always evocative and metaphorical but this one in particular seems counterproductive to me.
I will accept pushback and I’m open to debate, but the point is that basically every spice comes from somewhere in the Indian subcontinent so I would like to hear the rationale behind this one.
Or else you could just say something like ‘clove and maybe even a hint of toasted coriander seed’ and I would be on board
3 Comments
Brandlin Estate Mount Veeder Sauvignon Blanc 2023, Napa Valley
Pale lemon in color.
Nose of citrus, yellow apples, pineapples, Indian spices and herbs.
Medium plus in body with medium plus acidity.
Dry on the palate with limes, green apples, light grapefruits, bitter herbs, earth and light tropical fruits.
Medium plus on the finish with limes and marzipan.
This is a very tasty Sauvignon Blanc from Napa Valley. Easy drinking, crisp and refreshing. Spicy and entertaining.
Good right out of the bottle, and better when not too cold. Nicely balanced and tangy.
I had the previous vintage, and this one is drinking better. Showing better balance and feels very much like a New World Sauvignon Blanc.
Would be interesting to try it again in 3 years.
Good by itself as a sipping wine or with food. Would pair nicely with fresh seafood dishes. I paired it with a Brie cheese from Wisconsin.
100% Sauvignon Blanc grapes were aged in (50% new) French Oak barrels for 11 months. A small production of only 18 barrels.
14.2% alcohol by volume.
91 points.
$50.
Sounds great, but 50 bucks is steep. I love the examples from Peter Michael, Araujo, and Merry Edwards, but can’t justify the cost.
Thorough note but I gotta take issue with “Indian spices” as an aromatic. Suuuuuper vague, like are we talking cumin? Cinnamon? Fenugreek? Does it smell like chana masala? It’s probably going to make your average consumer think “curry” which is misleading at best because it covers such a huge spectrum of dishes.
Maybe this is pedantic and I know that tasting notes are always evocative and metaphorical but this one in particular seems counterproductive to me.
I will accept pushback and I’m open to debate, but the point is that basically every spice comes from somewhere in the Indian subcontinent so I would like to hear the rationale behind this one.
Or else you could just say something like ‘clove and maybe even a hint of toasted coriander seed’ and I would be on board