Really good. A lot of youthful energy but didn't feel tight at all, perhaps because this was BTG and that often seems to help Champagne show well. Cloudy apple juice, Chablisesque gunflint, and hints of mushroom and vanilla. Classy and refined without trying too hard.
Was unsure about how this would show today given it's still quite young, but it felt completely ready after only around 30 minutes from popping the cork (no decanting). No sign of the vintage's high acidity - if anything this opulent wine was pushing on the boundaries of ripeness and sweetness. Very tropical on the nose, with crystalline aromas of pineapple, mango and burned sugar, then a little stricter on the palate with a return to the lush side of things towards the finish. Extremely delicious and drinkable.
Australia, Western Australia, South West Australia, Margaret River
Smashing wine. Not at all shouty, but everything in its place - an 'S class' Chardonnay. Nice balance between reduction, fruit, acidity and oak, like a well-seasoned meal that demands to be scoffed. Plenty of time in hand.
France, Burgundy, Côte de Nuits, Gevrey-Chambertin
Excellent Burgundy, extremely pure and with that wonderful balance between weightlessness and concentration - a real overperformer and another good experience with a 2016 red. All about the fruit at the moment but I'm sure this will develop nicely - I can imagine the game and sous bois already.
Ohgodyeah. Pomerol à point - game, truffle, BBQ meat, cassis, smoke, espresso. Concentrated, still with a fair amount of tannin, but inoffensive, and overall the wine was surprisingly ready given the vintage's reputation. I haven't really 'got' Conseillante before, but I do now - the wine genuinely brought a tear to my eye!
A very mature example - I wouldn't want to let this develop any further. Extremely aromatic, with well-hung grouse, spiced tea and juicy black fruit. Acidity is high and quite volatile. Really long. An emotional wine, but almost OTT - maybe better with food rather than as a digestif!
First Bouchard that hasn't been an unalloyed success, although still a cut above most Champagne. Quite bright and spicy, with honey and flecks of ginger and lime zest, but I couldn't help recalling the vivacious Ulysse Collin I'd had earlier in the day and I think perhaps the richness of the 2012 fruit made this wine feel a bit stolid by comparison.
NV Ulysse Collin Champagne Blanc de Blancs Extra Brut (2015) Les Pierrières 93 Points
France, Champagne
Really good. A lot of youthful energy but didn't feel tight at all, perhaps because this was BTG and that often seems to help Champagne show well. Cloudy apple juice, Chablisesque gunflint, and hints of mushroom and vanilla. Classy and refined without trying too hard.
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2015 Peter Lauer Schönfels Riesling Faß 11 Großes Gewächs 93 Points
Germany, Mosel Saar Ruwer
Was unsure about how this would show today given it's still quite young, but it felt completely ready after only around 30 minutes from popping the cork (no decanting). No sign of the vintage's high acidity - if anything this opulent wine was pushing on the boundaries of ripeness and sweetness. Very tropical on the nose, with crystalline aromas of pineapple, mango and burned sugar, then a little stricter on the palate with a return to the lush side of things towards the finish. Extremely delicious and drinkable.
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2012 Cullen Wines Chardonnay Kevin John 93 Points
Australia, Western Australia, South West Australia, Margaret River
Smashing wine. Not at all shouty, but everything in its place - an 'S class' Chardonnay. Nice balance between reduction, fruit, acidity and oak, like a well-seasoned meal that demands to be scoffed. Plenty of time in hand.
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2016 Domaine Trapet Gevrey-Chambertin 92 Points
France, Burgundy, Côte de Nuits, Gevrey-Chambertin
Excellent Burgundy, extremely pure and with that wonderful balance between weightlessness and concentration - a real overperformer and another good experience with a 2016 red. All about the fruit at the moment but I'm sure this will develop nicely - I can imagine the game and sous bois already.
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