October 9, 2022 - A lovely Bourgogne that managed to endure for 5 days with only about a third left.
April 1, 2021 - Creamy and rich Chardonnay with very complex Secondary flavors
February 4, 2021 - WSET Level 3, student-run tasting session: white wines from Germany, Alsace, Burgundy, and the Loire Valley (Brisbane, Queensland, Australia): Appearance: clear medium lemon
Nose: Unclean (faulty), medium(+) intensity aromas, developing, tertiary aromas. Oak: cedar, vanilla. Lemon, peach. Honey. Musty, dusty, dried herbs, wet cardboard — slightly corked, but much of the original aromas/flavours are visible under the cork taint.
Palate: oak: cedar, vanilla. Lemon, peach. Honey. Slightly corked: musty, dusty, dried herbs, wet cardboard. Honey. Burnt/brown butter. Nuts. Apricot. Raw mushroom. Dry, medium acidity, medium alcohol, medium(+) bodied, medium flavour intensity, tertiary flavours, short finish (corked!)
Assessment of quality: Faulty — but likely good or very good if not corked
Level of readiness for drinking: Drink now, not suitable for further ageing
December 3, 2020 - Fet, smør og nøtter. Begynner å miste litt frukt.
August 8, 2020 - Typical Chardonnay, good but nothing phenomenal. Nothing disappointing but nothing to be super excited about either.
March 27, 2015 - Better than most Bourgogne Blanc but this 2011 vintage lacks some acidity and body.
February 21, 2015 - The nose was filled with floral accents; the burgundy was great on the palate. There was lots of citrus with nice acidity with a hint of saline. The mouthfeel was at the edge of lush. A very nice wine for the price.
January 14, 2014 - Nutty buttery flavor. Balanced acidity on the palate. Medium concentration and length. A nice entry level bourgogne blanc.
50+5+11+14+7
January 6, 2014 - Nutty pineapple nose. Rhubarb and buttery nuts on the palate. Characteristic and good. A nice effort with splendid depth and complexity.
50+5+10+16+8 (89p)
November 30, 2013 - No formal note as I'm a little under the weather. Good "everyday" Burg. Clean, unremarkable