Cowan Cellars Bel

Drank this a long time ago. Can't remember details but remember enjoying this a fair amount.

Perfect pairing with Paella

Unique. Can taste what was skin fermented which adds light tannins. Lots of minerals up front. Pear, a bit of stone fruit, some citrus and some grass. Medium finish, lots of structure. A fair amount of complexity, it just doesn't seamlessly integrate.

A translucent yellow that appeared slightly cloudy in the bottle. Nose is tropical fruit/pineapple and lemon. The palate is predominantly lemon and minerals. There's a good amount of acidity in the wine and some floral notes as well. The mouthfeel is noteworthy, medium bodies with a distinct oily quality and a slightly short finish on which a distinct note of Asian pear appears. This wine is an interesting blend of 75% Sauvigon Blanc and 25% skin-fermented Ribolla Gialla. I don't …

A Special Dinner (Park 75, Four Seasons Hotel, Atlanta) : Funky, mixing tropical fruit, ripe pear, Ribolla oiliness, and a little lemon and minerals, with a good acidic backbone.

Tasty and well-balanced. Ripe fruits with some exotic notes. Not terribly complex but really satisfying.

Slightly cloudy pale yellow. Opened for 2 h. Initially tart citrus aromas and flavors with the texture of skin contact wine. Now, nice aromas of tart apples, citrus, pears, mint, eucalyptus and minerals. P - gala apples, unripe pears, minerals, a hint of mint and eucalyptus, minerals. Nice acidity with skin contact depth and mild tannins in mid-palate. Finishes with pink grapefruit, apples, w a kick of tannin. Nice lingering finish. Nicely done. Complex but still really fresh. More harmonious …

From memory. Had this with Thanksgiving. Really nice and interesting. The sauvignon blanc and ribolla are completely distinct at this stage. SB hits first followed by a second wave of deeper skin contact ribolla. Wait another year before the next bottle to see if harmonizes?