Winery - Banyan
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* Expert NoteJanuary 12, 2012
Its exceptional dryness and searing acidity make this wine a natural to drink as an apéritif or with a wide range of food. It doesn’t particularly taste like Riesling, though, more like a citrusy, minerally Albariño or Pinot Grigio.
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Banyan Riesling - 2006
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* Expert NoteJanuary 12, 2012
Shows lots to like with its dry crispness and fruity flavors, and with only 12.7% alcohol, the light, delicate mouthfeel is a pleasure. Long in apricot, pineapple, guava and floral flavors, the wine finishes in a flood of cinnamon spice.
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* Expert NoteJanuary 12, 2012
With quite low alcohol (12.7%), this Gewürz has a little residual sugar, giving it a rich edge of honey. That’s the perfect counterpoint to the pineapple, peach, lychee and Indian spice flavors that are so savory and crisp. Great buy in this exotic variety.
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* Expert NoteJanuary 12, 2012
Banyan specializes in Alsatian whites at affordable prices, and they should be on your radar. This ’08 Gewurz is very rich in citrus, honeysuckle, candied ginger, vanilla and Asian spice flavors that are slightly sweet and almost off-dry. Fortunately, crisp acidity provides balance.
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* Expert NoteJanuary 12, 2012
Although this Riesling is crisply acidic and nicely dry, it’s pretty thin. The modest citrus, petrol and spice flavors are watery, leaving behind an impression of heat even though the alcohol is only 13%.
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Banyan Riesling - 2009
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March 9, 2006
Fascinating nose - smells heady like you'd expect from Viongier, but with a very distinctive fatty aroma - sort of like what you get with food like fried chicken. You know what I'm talking about - the kind of fatty food that leaves a grease mark behind. Besides this, white flowers and peach fuzz. Then, caramel, concentrated like in pot de creme, and toast and butter. Butter pat! On the palate, it's increadibly rich, with its high alcohol content coming through on the mega broad mid palate. The moderate acidity holds things together, although I wouldn't quaff this with anything but the richest foods (i.e. nothing too spicey or tangy, which requires zippy acidity). Flavors include more caramel and butter as well as tangerine, banana and baked apple, with a dash of cinnamon. Definitely a cocktail wine, practically a dessert in and of itself. Overall, given where it's from - the land o' vines that is Central California's Madera AVA - this is very respectable.
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