well made — 5 years ago
The slightest bit of reduction that quickly blew off to reveal a beautiful nose of florals, peach and honey. On the palate it makes its presence known but tiptoeing not stomping. Wonderful concentration that reveals layers of fruit and herbs. At this stage I would call it a precocious child. — 7 years ago
Nose: Smokey in a sexy wild child way. Almost savory. As this opens this gorgeous freshly pulverized sweet minerals. Wow.
Palate. Rich. Great yellow apple fruit. Popping acidity. Terrific. Sweet minerals.
The COVID vintage. More time spent in the vineyards than ever. Nothing else to do.
Fass selections — a year ago
Light, rich caramel, creamy. — 5 years ago
been open a month and still good — 6 years ago
A delicious example of an old vine Pinot Blanc from Alsace. Bursting with fresh apricots and searing minerality, the intense nutmeg and baking spices dance across freshly baked apples. A savory note peeks out like a shy child from grilled peaches, while white flowers are throughout. An excellent example of aromatic whites from the region. |sample
— 7 years ago
Sampled twice already and finished for Margaret L visit. Terrific. Bit heavier build than Monday’s Child but for 2021 equally enticing. — 2 years ago
Will take exception to Antonio’s suggestion that this is the shy middle child - this opened up beautifully on day two into the same cherry, pomegranate, rose petal, and mint nose that Antonio got from Ama, with zest and mouthwatering acidity but no sharpness. Tannins are soft and the palate adds a touch of barley sugar. This will definitely come out of its shell, if given time. — 7 years ago
Naoki Kondo
This is No 9 bought around 10years ago and the bottle says best before June 2021..
I tasted a bit just after buying it and it tasted too sour for me. So I decided to recap and wait till it be matured well. .. and I forgot this one years.. today I reopen it. Not feeling the too strong taste I sensed last time. A little bubbling like traditional ale but strong enough to enjoy with Japanese pickled things such as kirikomi, Hokkaido-style fermented salty mackerel and Itsumi, salted sea-urchine — 4 months ago