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Palate Press Wine of the Week: 2005 Miguel Torres Santa Digna Sauvignon Blanc “Selection”

Found this 2005 forgotten in the basement and brought it up for dinner tonight. What a great surprise! It was a bit warm but I twisted open the screwcap and sweet grass and herbs wafted out. The aromas persisted upon pouring: more sweet meadow herbs, a bit of limestone. On the palate, plenty of body, great balance, but the finish was a bit on the short side. Reminiscent of a very good white Bordeaux, with an appealing strain of chalkiness running through it. Highly recommended.
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2005 Miguel Torres Santa Digna Sauvignon Blanc “Selection”

Found this 2005 forgotten in the basement and brought it up for dinner tonight. What a great surprise! It was a bit warm but I twisted open the screwcap and sweet grass and herbs wafted out. The aromas persisted upon pouring: more sweet meadow herbs, a bit of limestone. On the palate, plenty of body, great balance, but the finish was a bit on the short side. Reminiscent of a very good white Bordeaux, with an appealing strain of chalkiness running through it. Highly recommended.
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2008 Grochau Cellars Sauvignon Blanc

Vinified in stainless steel (80%) and neutral oak (20%). Clear, bright, medium-light gold color. Clean nose with medium intensity aromatics of dry grass, ripe tropical fruit, stone, and white flowers. Dry on the palate with medium-high acidity, medium-full body, and flavors of grapefruit, lime zest, tart stone fruit, and herbs. Long finish. Clean, well balanced, has beautiful acidity, and would pair well with chèvre or white asparagus. Highly recommended.
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Open That Bottle Night: 1983 Château Filhot

The capsule was intact, fill level good, firm cork, and there was no trouble opening the bottle. The cork initially smelled like ancient, wet wood, then dried out to echo the wine’s aromas. The wine poured like honey, caramel gold in the glass. At first it really had no aroma. It tasted of dates and prunes, with plenty of acidity. It was typically developed for a Sauterne, even a touch woody, almost maderized. An hour later, aromas were more prevalent and the wine was still rich, finishing with dried apricot flavors. With food—haricots verts with shallots—it matches like an older Riesling. It tasted sweeter against a fairly plain, sautéed shrimp dish. Still later, as flavors lightened toward the front palate, the finish lengthened. The next morning, I tasted the bit I preserved in the bottom of a glass, and the wine remained just as vibrant. Unfortunately (sigh!) a small swallow is all that’s left. Enough for breakfast, I guess.
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2007 Château La Caussade

Interesting, and a terrific bargain. Lemon curd leads in the attack, followed by honeyed oak and white flowers. Leafy spices appear on the finish, marjoram and a touch of sage. The finish is more tart than the palate, the acids giving it a solid backbone. His would be very nice with scallops, and even better with a salty ham. Recommended for taste and value.