Medium acidity coupled with the richness of the fruit and structure from the tannins makes for a very nice mouthfeel that is medium to full bodied. The palate is off-dry with very rich cooked fruit as mentioned, dried nuts and very integrated tannins. The nose gives me dried nuts, stewed plum, prunes, cooked rhubarb, raisins and a dusty wood component.
In the glass this fortified wine is pale tawny (LOL) in color, the 19.5% ABV evident by the thick legs running down the inside of the glass. I’m hoping it makes for a rich and silky gravy when I am finished. I bought three different bottles but selected this $15 Tawny for the job. I am preparing Lamb Shanks- which will braise in a new recipe that calls for Port wine. Note- I discovered post-tasting that it does have some residual sugar, 4 gr/Ltr, which technically makes it Dry, yet there was a hint of sweetness as was noted! I would go 91 points for this $15 effort making it a 5 star wine that you need to try. Overall this semi-aromatic grape was enjoyed by all I believe and will feature well at a pool or lake this summer- chilled and enjoyed with a cool, crisp salad with steamed prawns. The wine felt creamier in the mouthfeel for some and crisper and lighter bodied for others- talk about a see-saw of opinions! The palate had more pronounced flavors that consisted of grapefruit, almonds and more florality- there was a sense of sweetness to some….
Honeysuckle, almonds, grapefruit and raw honey featured on the somewhat tart nose. Tasted at room temperature the wine had much more floral aromas. Medium bodied it had a relatively short finish.
It was crisp and refreshing with flavors of honeydew, orange, lemon, pink grapefruit and nutty almonds. The palate was dry (also debated back and fro) with medium (+) acidity. The wine is pale gold (which was debated back and forth btw) and has pronounced aromas of melon, orange blossom, apricot, almond, peach and had a crispy effervescent hint to boot. Keep in mind that the tasting notes you read are from a dozen voices! We first tasted it chilled and then at room temperature. We kicked off the next series in our Virtual Wine Tasting Company with a varietal I had never tried before- Moschofilero.
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