Dark straw, with an amber glow. Closed in at first. Nothing exudes from it. 53*F Slowly undresses to velvety ripe banana–a cardboard velvet varnished: bristles stiff, a bristly velvet, but no heat even at red-wine temperature. Plush and round, at once delicate and with power lurking on a psychological level.
If this doesn’t make sense, I am sorry–it really is like no other white I have had before. I didn’t say it was good, in fact: it troubled greatly upon reception with its completely shut down complexion. But slowly it transformed itself into something I can completely see the appeal behind.
In the mouth, a buttery texture initials the apple pie and slight bite against fairly vapid velvet. Yes, more velvet. This thing has a European texture to it quite unlike anything in recent memory from California. Leather and chocolate but not as aromas or flavors as in a red, but rather as texture on an ethereal level. Slight cellar-floor and an obvious absence of bright fruit or acid–but yet, even at almost 55 degrees, no alcohol to speak of, even though I am guessing at LEAST 15-0.
Quite an interesting white. What’s weird about it is the ability to carry such loads of honey and rich texture without ever getting bogged down. A zitrusy spritz actually lightens the load a little in the finish–where I expected alcohol to burn, acid shows up. No clue of fruit source or blend. Am guessing maybe Marsanne and Chard? Roussanne and Chard? Maybe even something lighter. Oak? Well, again I am torn between my PERCEPTION of this producer and what I am tasting. Knowing the label and the price, one would surmise at least 50% new French Oak. But nowhere in the bouquet or palate does oak punch you in the face.
Quite an impressive white blend, and am happy say I predicted something quite ponderous and suffocating–and was completely wrong.
2013 SINE QUA NON Resiste White Wine Central Coast