It's always strange when a single bottle magically appears in the mail. It's also strange that we ALL start these rattage messages with a couple cutesy, unrelated sentences, so let's all take it as assumed I've done that and dive right in:
I really didn't like this wine.
I hate saying that, especially as I think the whole "sending test bottles to customers" thing is an outstanding practice, and I always applaud wineries for participating in Woot deals, but it really just wasn't very good. Usual "grain of salt" warnings, and the fact that I am mostly a red, occasionally rose and orange, rarely white guy, but I've drank enough whites (and had a friend try it with me who likes whites, and we both came to similar conclusions) to at least gauge good-decent-bad, and this fell into the bad category for me.
The nose was decent, and promising, a bit soft but some nice green apple and even a touch of spice. This was the best part for me, and even softened the taste by taking it in right after taking a drink.
The mouth was just really not good. I tried to look for flavors but it was a mish mash behind a wall of bitter. Maybe I got a bad bottle, and I did succeed in finding a bit of tartness that I liked. My friend was not as forgiving and refused to keep drinking. I let it sit for a while, but half an hour and warming to room temperature didn't help much at all.
Two days in the fridge brought a little bit more fruit forward and killed some of the bitter, so maybe this is a wine that should be cellared? In my experience that's in the less common camp for whites so I couldn't say.
Again, maybe the bottle was bad; we were in a minor heatwave when it arrived (90s, which for Portland is pretty high), so maybe it was tainted. I don't really know. All I know is neither of us liked this enough to keep drinking it, which (at least for me) is saying something.
Edit to add: I just remembered it was still in the fridge, so I just took a slug of it (we opened it on Wednesday, so this is now four days later)--it has improved, a lot of the bitterness is gone. It's dry and there is still that tart, which is nice, with a bit of sweet melon, on the palate. It might do well as a replacement for Vermouth in a martini, actually, as it is rather dry at this point. So maybe cellar for a while, then certainly decant, and if you are a fan of dryer whites, maybe this is your thing?