Community Tasting Note

Remony wrote:

Monday, November 29, 2010 - Deep gold -- if it was a white burg it wouldn't be necessary even to taste it to know it was oxydised. But it isn't. It's quite unlike most wines I know, dry but honeyed, but no bite, and does not pucker the mouth, so not like a Savennieres. Lots of glycerol tears on the side of the glass. Sherry, perry, and very old sauternes spring to mind. Pronounced notes of honey and woodsmoke. Really very agreeable, probably too old, but who cares? Got better as it warmed up -- serve at cellar temperature, not from the fridge. Definitely an interesting bottle -- only two more left after this one. [Parker gave this 96 points in December 1995, WA No.102. Since he asserts that these wines are 25 year+ wines, it should be spot on in November 2010. But no way is this a 96 point wine today.]

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