Interested to know what the Residual Sugar is on both the Muscat Blanc and the LH Semillon. If I wasn’t on a very recent NC&CWBM (New Car & Cooler) I would be very interested in both.
I know - I’m struggling with the same thing. I have some 2007 Sauternes that cost 3 times as much. I’m thinking I can’t pass this up. And it would be an interesting comparison.
To be honest, we made WAY to much the first two vintages. We thought we would be able to sell it to distributors…and unfortunately, the market doesn’t really get this style of wine from California outside of high end wine dinners. It sells realy well out of the Tasting Room, but there is only so much we can move annually based on the number of vistors we get. I had a bottle this weekend with some cannolis and it was tasty.
As Kyle requested, any recent notes would be awesome. Given this style, I’m guessing that if properly cellar-ed this stuff will late for a long time? Also, what is the consistency of it, is it syrupy at all?
I’ve decided I’m in on the Nectar. I’m just going to wait and see if something on wine.woot (or any other site) pops up so I can get the $5 all-day shipping. I’m hoping, since the winery said they way over-produced, that this should stick around for the long haul.