Fresher than the other bottle I've had - a strong butterscotch note in the nose but in a positive, mature, way, and the wine still fully integrated. Delicious, rich, old-school white burgundy. Oxidation did kick in after awhile - don't leave it too long, either to open a bottle or to drink it once it is open.
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French Wine at Lunch, and with the World Cup final: Concentrated, powerful, wine slightly showing its age: not oxidized but getting a little fat and the acidity sticking out a tiny bit too. A proper wine still, but time to drink up.
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Not sure this is slowing down anytime soon. Bright, fresh, pure fruit. Zippy acidity. Beautiful minerality that expresses on the finish. Still quite a bit of oak. This has all the vibrancy of youth but with the seamless integration that comes with some age.
For those still holding bottles, I left a glass in the bottle overnight. If that's a predictor for age-ability, this one can keep going. Still beautiful on the second day, a small fade to the fruit (somewhere between slight and imperceptible on the scale).
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This is drinking very nicely. Citrus, pineapple and subtle creamy oak on the nose. Plenty of fruit balanced by excellent acidity. Not sure if this will improve but it should keep for several more years.
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Sydney 1st Growth Bordeaux/Grand Cru Burgundy Dinner (Marque Restaurant): This was the best of the white wines in my opinion. Showing aromas of grapefruit, honey and some spicy oak on the nose. The palate is lean and tight but with much better balance and length than the Chablis. This wine shows excellent potential.
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7/20/2021 - Collector1855 wrote: 93 Points
20 years old and fully mature. Lovely nutty, tertiary aromas with yellow fruit, lemon oil. Medium+ bodied, still good freshness its age.
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4/13/2021 - bubucap wrote: flawed
Kork....what a pitty...absolutly alive
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12/2/2018 - abh wrote:
Fresher than the other bottle I've had - a strong butterscotch note in the nose but in a positive, mature, way, and the wine still fully integrated. Delicious, rich, old-school white burgundy. Oxidation did kick in after awhile - don't leave it too long, either to open a bottle or to drink it once it is open.
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7/16/2018 - abh wrote:
French Wine at Lunch, and with the World Cup final: Concentrated, powerful, wine slightly showing its age: not oxidized but getting a little fat and the acidity sticking out a tiny bit too. A proper wine still, but time to drink up.
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7/29/2009 - RationalDenial wrote: 90 Points
Not sure this is slowing down anytime soon. Bright, fresh, pure fruit. Zippy acidity. Beautiful minerality that expresses on the finish. Still quite a bit of oak. This has all the vibrancy of youth but with the seamless integration that comes with some age.
For those still holding bottles, I left a glass in the bottle overnight. If that's a predictor for age-ability, this one can keep going. Still beautiful on the second day, a small fade to the fruit (somewhere between slight and imperceptible on the scale).
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11/28/2008 - 60ouvrees wrote:
Less impressive than the bottle we had earlier in the year. Time to drink up, I guess.
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4/5/2008 - 60ouvrees wrote:
This is drinking very nicely. Citrus, pineapple and subtle creamy oak on the nose. Plenty of fruit balanced by excellent acidity. Not sure if this will improve but it should keep for several more years.
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3/30/2007 - Xavier Auerbach wrote: 90 Points
A business lunch (Restaurant Oud Sluis ***, Sluis, Netherlands): Very chalky, young, limited weight and concentration, finesse and beautifully integrated oak but light. Pleasant but not great.
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3/14/2006 - CamWheeler wrote: 91 Points
Sydney 1st Growth Bordeaux/Grand Cru Burgundy Dinner (Marque Restaurant): This was the best of the white wines in my opinion. Showing aromas of grapefruit, honey and some spicy oak on the nose. The palate is lean and tight but with much better balance and length than the Chablis. This wine shows excellent potential.
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11/5/2005 - rooview wrote:
Restrained, understated but full of finesse. Will leave the others for at least a year.
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