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95

2008 T.G.E. Thomas George


(Tasted Dec 25, 2011)
80

2008 T.G.E. Thomas George
Very smooth with the chicken dish


(Tasted Dec 17, 2010)
92

2008 T.G.E. Thomas George


(Tasted Dec 13, 2010)

2008 T.G.E. Thomas George
A fully functional and classically structured, bare fisted, stand up Viognier. Balanced and physically chiseled, it is produced in a straight ahead style with loads of confidence and honesty rarely found in new world Viogniers. Flavors of brown pear, yellow apple, pineapple, cantaloupe, tangerine, honey, bees wax, white pepper, sage, kiwi, saffron, yellow flowers and apricot; it has a medium weight texture, is medium dry, balanced with a slightly upward acid, no Malolactic and or oak. Serving: Best served straight from the bottle or decanted for 15 minutes for more aromatics. Cellaring it isn't necessary but it has enough acid to store until 2015. Best served in a medium sized Bordeaux glass at around 60F°. Food recommendations: Saffron Lobster, Crab Louie, Oysters Rockefeller, Oyster Bienville, Escargot, Baked Artichoke and Butternut Squash Ravioli. Classic comparison: Muscular Coindreau, northern Rhone. -Robe


(Tasted Dec 13, 2010)

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