G*$ D@#$&%!!!!! I just typed my entire report and then lost it. Anyway, as I was saying...
First of all, allow me to apologize. I was supposed to rat for the sake, but didn't get the package until today due to confusion (on my parents' part) as to what the FedEx guy tried to deliver. They thought it was their wine club shipment. It wasn't. I hate absent rats and I became one. Please forgive me.
Second of all, due to the heat we've had in So Cal this past week (except now it's raining), this wine is cooked. My report isn't going to be worth much because of that. I can get nothing from the bouquet besides cooked, bad smell, and the palate is more of the same. However, I can tell you that this wine has two things that I can discern even though it's cooked. The first is that the mouthfeel is fantastic! Creamy and rich, maybe even slightly viscous. The other is that this wine has a strong, acidic backbone. Oysters, white fish, scallops, ankimo, I want them all with a bottle of this and I'm set. Again, I have no perception on the wine's actual flavor profile, but the acidity along with the creamy rich mouthfeel leads me to come to the following conclusion:
If you're dropping $25-$50 and up on White Burgundy (I have been), this is easy @ $21/bottle, IMHO. Other rats whom I trust (Polar Bear) say this has minerality. If they say so, I believe it. Add that to the mouthfeel and the acidity that I can perceive, this is an EASY buy at $21. Yes, I know it's $21. But look at Burg prices.... did you look? Good. EASY. This is some serious juice. And if I can tell that without any flavors, I'm impressed.
For reference, I have no problem blasting a wine that I am given to rat (I've done it before). I tend towards bigger wines. I like more fruit than earth, but want both. Favorite varietal is PS. Favorite white is Roussanne. Favorite region is the Rhone. Favorite color is orange. Oh, that's not necessary. Sorry. In m whites I like big mouthfeel, acid, and these days in my Chards, some butter, vanilla, etc.
I don't know how much help I'll be able to be with my cooked bottle, but I'm around all the time (the experts call me "addicted") so if you want any clarifications, just post.
Thanks WD, as always. Sorry I screwed up with the Sake, but I think we're even since my bottle is cooked.
"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke
"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen