June 23, 2017 - Worryingly Gold.
Ripe pears, stone fruit, seashell, and buttery vanillin oak on the nose.
Pear, vanilla, buttery brioche, ripe almost honeyed but dry and almost saline palate, thread of salinity and chalk, drinking but the palate tension hasnt disappeared. Ends with toasty buttery oak. Almost american but with lots of class
Very nice qpr for those who like a ripe buttery oaked burg.
April 4, 2015 - Sashimi Wine Pairing night (Novelty Bizcentre): Tasted blind. Pop and poured. Drank over 2 hours.
Appearance is clear, pale intensity, lemon colour. Legs.
Nose is clean, medium+ intensity, with aromas of toasted buttery oak, saline and stony minerality, and nectarine. Developed.
On the palate, dry, high acidity, medium alcohol, medium body. Medium flavour intensity, with flavours of buttery toasted oak, lemon, nectarine, and a good vein of saline and stony minerality. Long finish.
Very good quality. Balanced with nice minerality and nice touch of oak which has almost integrated samlessly in. Drinking well, and will do so for another 3 years.
April 11, 2012 - 2012 - Sipping great Fuisse with Mr.Philip Tuinder: Alcohol :: 13.5%
Deepest and ripest on the nose in today line up, highly expressive and attractive which displays lemony fruits, nectarine, buttery scents, spices and mineral. There was a hint of sweet honey in the core too. Medium - Full bodied, good concentration of salted, roasted nut, vanilla and saline minerality. Lovely structure and balance here, the 100% new oak has fully absorbs by the amazing level of ripe yellow fruits. Amazing power and length yet remains pure and vibrant. Lovely! 90-91+
February 13, 2012 - Frederick Wildman Burgundy Tasting (Hotel Monaco -- S.F.): Prominent toasty oak, good acid, pears, nice finish. I liked this, but would hope the oak will integrate.
February 13, 2012 - Frederick Wildman Burgundy Portfolio Tasting (Hotel Monaco, San Francisco): Sulfury. Light, lean, simple fruit, high acid, not great feel.
February 13, 2012 - 2010 Burgundies - Frederick Wildman Portfolio (Hotel Monaco, San Francisco, California): Light yellow color; pear, white flower nose; ripe pear, ripe apple, mineral palate; medium-plus finish 90+ points