Wines’s from me, with Hart, Brandon, QH, GY, Jeff, Charmaine, BSG, Maisy, and KJ at Liu Fu Shi Fang Cai private dining.

This was my backup bottle. Brandon, QH, Hart and I have had the faaantastic 2013 at Ibid, and I had gotten around to trying other vintages. I’d previously served it at a dinner party, and it was oddly very forgettable. Brandon was also unenthused when I suggested bringing it. Damn you. Side note, the winemakers are featured in one of the collections in this page.

BUT AS IT TURNS OUT. I confirmed my suspicion that I had fucked up the previous bottle by serving it just chilled. Nope. This bottle needs to be served VERY cold to spring to life.

This is even better than the 2013.

On the nose: there is a rich stone fruit quality to it, with tiny bit of citrus zest, tiny bit of honey, high minerality, and some sweet flower that I can’t place.
On the palate: this is what I love about this wine – this is an mid+ acidic bright wine, that somehow has that silkiness and almost oily quality on the tongue that’s just super fucking pleasurable, almost like a silky little hug on the tongue. Don’t get me wrong – it’s still incredible crispy across the full palette, but there’s just that silkiness. This ordinarily would not be possible for a wine that’s almost fully aged in stainless steel, but almost 3.5 years of aging in the lees has conferred it, well, magic. So good.

Looks like some 2012 and 2014 are on the cards for me.