This was a rare opportunity to try a 1953 vintage, my birth year. Shared with friends at dinner. Opened and served immediately at cellar temperature (13C). Looking quite mature in the glass, a yellowy orange colour. Fresh and still some fruit on the nose and palate. It started bone dry and then appeared to sweeten over 20 minutes, taking on a character not dissimilar to Sauternes, although clearly the actual wine didn't get any sweeter whilst it was in the glass! A remarkable experience to watch this wine develop and change over 30 minutes. It wouldn't have lasted any longer in the glass. If you have any of these bottles, drink soon.
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Burnished gold. Burnt caramel nose, dried apricot, sultana, all truffle & tertiary not that subtle. More apricot, dried apricot, cream, salted nut, very strong mouth cleansing acidity keeping it clean and dry although there's not a bit of sugar I can detect here. Very intense and long
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Plenty of tasty treats as Dougherty hosts the Louis/Dressner winemakers- Huet, Foreau, Trimbach, Coche-Dury, Juge, Foillard and more. (Dougherty's.): Earthier and richer than the '79 Foreau Sec, the acidity is nowhere near as wild and the fruit is riper, giving the wine a much more approachable and friendly personality. There's little bit of VA and shoe polish showing with aged apricot, a hint of toasted nuts and a good sheep's worth of wool. The earthiness actually reminds me a bit of that in the '95 Huet Petillant. Quite nice, though I'd start to drink up while there's still some fruit, not that it's in any immediate danger. B+.
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7/4/2023 - Keith Cooper Likes this wine: 90 Points
This was a rare opportunity to try a 1953 vintage, my birth year. Shared with friends at dinner. Opened and served immediately at cellar temperature (13C). Looking quite mature in the glass, a yellowy orange colour. Fresh and still some fruit on the nose and palate. It started bone dry and then appeared to sweeten over 20 minutes, taking on a character not dissimilar to Sauternes, although clearly the actual wine didn't get any sweeter whilst it was in the glass! A remarkable experience to watch this wine develop and change over 30 minutes. It wouldn't have lasted any longer in the glass. If you have any of these bottles, drink soon.
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1/16/2017 - kingkanu wrote:
Burnished gold. Burnt caramel nose, dried apricot, sultana, all truffle & tertiary not that subtle. More apricot, dried apricot, cream, salted nut, very strong mouth cleansing acidity keeping it clean and dry although there's not a bit of sugar I can detect here. Very intense and long
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3/16/2013 - BradKNYC wrote:
Plenty of tasty treats as Dougherty hosts the Louis/Dressner winemakers- Huet, Foreau, Trimbach, Coche-Dury, Juge, Foillard and more. (Dougherty's.): Earthier and richer than the '79 Foreau Sec, the acidity is nowhere near as wild and the fruit is riper, giving the wine a much more approachable and friendly personality. There's little bit of VA and shoe polish showing with aged apricot, a hint of toasted nuts and a good sheep's worth of wool. The earthiness actually reminds me a bit of that in the '95 Huet Petillant. Quite nice, though I'd start to drink up while there's still some fruit, not that it's in any immediate danger. B+.
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