A dessert style wine from Bordeaux that is golden yellow in the glass. On the nose, apricots and golden apples that move onto the palate with some honey and a touch of acidic bite. Generally decent wine, but the tinge in the mid-palate was worrisome. The wine was not overly sweet, but had a balanced residual sugar content. Dessert wines are generally pricier due to the methods involved, yet I cannot remember how much I paid for this bottle. 85 points and if it was under $20, 3 stars.
If you have just read my previous post about this winery’s Phileo, you will know that it rocked my world. Having the Malvaxia right after that one was like winning the World Series followed by the Superbowl, in one evening. Talk about perfection, here it is, in two lithe little bottles.
At $32 for a skinny little 375 ml bottle, this one is not cheap. The grapes are made in the Passito style, where they are air dried for a while to concentrate the juice and produce this elixir. Oak barrel aged for an eternity, the wine is deep in color and has an almost honeyed look and consistency. A huge nose of creme caramel and apricot just seemed to melt its way onto the palate. Layers of aromatics came forth from the Muscat and Vidal blend transcending into an almost syrupy compote of ripe pineapple meets apricots and almonds. Very complex without being cloying, the weight of this wine is perfectly balanced by the acidity. A huge finish that seems to carry on forever. We drank this one after the lighter Phileo, by itself. It doesn’t need accompaniment, in fact it would take center stage if you tried to add any desserts to this stunning wine. My only mistake was to chill it in the fridge for a while. Unbeknownst to me, it shows far better at room temperature and I was able to enjoy the second part of it as such. I am grateful to have been able to visit the Barboursville Winery where I first tasted this wine, now I know where I can stock up on it! Technically speaking a 96 point wine, a huge score. I have to be honest and say this wine deserves 5 stars, even at such a steep price. The process and time involved in making this wine must be monumental, kudos to the winemaker.
NV- Non-vintage. Phileo- Greek for ‘Love for special things’.
I’m not Greek, but I love this wine. It is a blend of Moscato and Gewurztraminer that is made in a low alcohol, dessert style whilst keeping its acidity and defying the cloying trait associated with most ‘stickies’. I served this one right out of the fridge on a warm evening. Absolutely perfect. The Gewurz brings that delicious apricot and honey to the nose and palate, while the Moscat has its own additions of peach and rose. The nose went forever and followed smoothly onto the palate. A razor sharp acidity cuts in right at the end, perfectly timed. A long finish had me reeling for more. When I first tasted this wine at Barboursville, I loved it and bought two bottles. Now that I have had it at home, in the right surroundings and in the right frame of mind- I wish I had more. At about $16 per bottle, this wine absolutely, 100% rocked my wine world. Albeit a ‘dessert’ wine, I would easily drink this as a pre-dinner aperitif, with starters of foie gras and definitely with dessert/cheese plates. We sorted out some brownies with ours. I am convinced that this wine is a 94 pointer and if I could give it 6 stars I would. Bravo….
To cap off Thanksgiving dinner, I dove deep into the cellar and came up with this absolute beauty. Rated a lowly 84 by a group of amateurs, I disagree- 4 stars and 90 points are more realistic. 2005 was an incredible year in Bordeaux, the appellation of Sauternes was no exception. Made predominantly from the Semillon grape that has been inflicted with Botrytis Cinerea, otherwise known as Noble Rot, the grapes get concentrated and the resulting wine is sweet, unctuous, and mouth-watering. I noticed definite Pineapple flavor, plus the more traditional apricot meets honey tones. The wine was golden in color, and appeared almost syrupy in the glass. Also known as “Stickies”, these wines are great with dessert but surprisingly, are the sommelier’s choice to pair with Foie Gras. Normally bottled in 375 ml, this particular one was the full blown 750, necessitating a party to warrant opening it. I can’t say how much I love sweet whites, and continually try to get my friends to give them a chance- most come around. I think and hope that I have at least one more left in the tomb for another glorious feast.