Tasted Friday, December 16, 2005 by AndrewSGHall with 1,034 views
Funky nose with ratafia and brick dust elements. Dried leaves and dried berries. Another wine which requires you to come to it. Loads going on here. Serious acids take some getting past, but great earth and cherry pits and brick dust. Definite hard edges here, but elegance and persistence as well. Really warms and struts it stuff with the lamb and risotto.
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Mocha notes on the top nose, but an underlying pinched character. A bit malty, plum on the palate, but under-ripe and green across the middle. Sandy tannins as well. Good velvety on the finish and pulled out some charm and character, especially in the company of dinner. Coarser than Conseillante should be though.
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Cheap kirsch on the nose, touch of yeastiness. Blossomed with some time into rich and roasty fruit. Very blowsy across the palate. Low acid, strong fruit, heat. Some aromatics and minty notes. Lack of precision downgrades this for me.
Next evening, very disjointed and messy. Nose has picked up some earth and funk though which bodes well. We'll see what happens.
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Intense nose with biting cherry juice and some smoky peat. Good power, but austere and shy. Some meaty elements, good weight on the start, but finishes hollow. Less accessible than any other 2000 Grand Crus I've had.
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Caramel, seville orange and nut nose. Dark colour. Definite rancio character with citrus peel elements. Nice sweetness, good acidics and pretty elements like apple tobacco. Finish is short and marred with stale coffee notes. Well done with dates and nuts though. An interesting mix of aged rum, Maderia and TBA elements, though not totally in sync. A joy and a treat regardless, which is what really counts.
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Marmalade, botrytis, orchid on the nose. Very thick. Honey-like with an agressive though not strong acidity. Intense and syrupy, but not complex or compelling. Medicinal elements as well. Interesting, but not enjoyable. Might be delish in a champagne cocktail.
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2003 Didier Dagueneau Silex
France, Loire Valley, Upper Loire, Pouilly-Fumé
Light nose with some fruit and a raw cotton-y element. Suprisingly giving on the palate with a sense of fatness. Grapefruit, some mineral, moderate acids. Very good in an aperitif role.
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2001 Domaine Ramonet Chassagne-Montrachet 1er Cru Les Chaumées
France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru
Nice nose, very soft and slightly balsam. Lemon curd and some delicate mineral, but not giving much at all. Harmonious and good elements, maybe ill-served by the Silex before it.
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1984 Château-Grillet (Neyret-Gachet) Château-Grillet
France, Rhône, Northern Rhône, Château-Grillet
Sunken cork had to be carefully worked out. Light and clear colour. Musty nose to start which cleared. Some aromatic acids, not really acetic, but defintely from the lab. Good bright elements and a resin-y finish which developed into something pleasant rather quickly. Very pure and unwavering. Minerality and thyme elements. No floral or fat Viognier stuff going on. Certainly sophisticated and a wine that required you to come to it rather than it giving to you. Still kept true hours (and other wines) later. A pleasure and rewarding.
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2003 Rene Rostaing Condrieu La Bonnette
France, Rhône, Northern Rhône, Condrieu
One fracked-up wine. Nice floral nose, muted. Like Badoit on the palate - effervescent on the tongue, though not visible to the eye. Bitter mineral elements as well and the same level of power and intensity - none. Never went anywhere after that.
The next evening, I opened the re-corked bottle. It popped like a champagne and there were wisps of curly smoke coming from the bottle and in the bottle. A small taste revealed pretty much the same elements, but a faint hint of Viognier aromatics and Condrieu herb floral on the finish.
No idea what to make of this. Very disappointing.
Update : According to the importer (Rare Wine Co), this vintage was bottled with an excess of CO2 to preserve the freshness. The wine should be drunk young and decanted to dissipate the CO2. Would have been nice to know this before ...
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