Karen Goetz
Karen Goetz
Original vintage purchase from importer.
Color is deep, bright gold.
Bouquet: Lemons, ripe quince and stoniness; underlain with a honeyed, mature chenin blanc quality that is not old but is like a bee stinging a ripe pear on the ass (on the tree); one has to be careful to not attribute "tiredness" to this aged quality because chenin blanc from the Loire tends to brighten up and freshen up after the bottle has been opened after cellarage. The nose has a lazy quality to it that suggests age and maturity; l don't pretend to predict where it is going from here.
Taste: Lovely warm yet stony yellow citrus fruits, smooth entry into my mouth; then a bit of acidity that provides structure and pleasure; it has a lissome quality that keeps it alive in my mouth; nice round acidity on the finish that brings it all together in a fresh way; some rhubarb notes afterwards; bit of chenin blanc brassiness that rings like a tiny bell in my mouth.
OK with gently barbecued sockeye salmon a la fresco; would be better with a cream based clash..
Note: I removed this bottle four days ago from wine cellar and it's been in refrigerator; standard practice for me.
Color is deep, bright gold.
Bouquet: Lemons, ripe quince and stoniness; underlain with a honeyed, mature chenin blanc quality that is not old but is like a bee stinging a ripe pear on the ass (on the tree); one has to be careful to not attribute "tiredness" to this aged quality because chenin blanc from the Loire tends to brighten up and freshen up after the bottle has been opened after cellarage. The nose has a lazy quality to it that suggests age and maturity; l don't pretend to predict where it is going from here.
Taste: Lovely warm yet stony yellow citrus fruits, smooth entry into my mouth; then a bit of acidity that provides structure and pleasure; it has a lissome quality that keeps it alive in my mouth; nice round acidity on the finish that brings it all together in a fresh way; some rhubarb notes afterwards; bit of chenin blanc brassiness that rings like a tiny bell in my mouth.
OK with gently barbecued sockeye salmon a la fresco; would be better with a cream based clash..
Note: I removed this bottle four days ago from wine cellar and it's been in refrigerator; standard practice for me.