Gave this bottle 30 minutes of slo-ox, and it could have used more. Definitely a better showing than the bottle we had exactly 2 years ago. The color was a clear medium yellow. There was a good dose of lemon and minerality on the nose. The medium to plus bodied palate showed the lemon as both juice and crème, along with the minerality, nicely balancing acidity, and just a touch of honey on the finish. Could hold for several more years.
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Wine color medium gold. Lemon, honey, butter / creme, oak, wet stone and a hint of tropical fruit on the nose. A lot of minerality here. Buttery texture, lemon creme plus well-integrated acidity on the palate of this rich wine. It came close to the envelope as being too rich for me, but just never crossed the line...bravo! Made for an enjoyable night of drinking (paired with salmon marinated in a dijon marinade, and alone as an aperitif). Minerality and consistent acidity through the front and mid-palate w/ a slight acid pop at the very end. Minerality and acid is what ties everything together here and prevents the wine from being too overbearing. Small critique: slightly heavy for my taste on the mid-palate. I did not get hit with oxidative issues another poster experienced.
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Thanksgiving: Slo-oxed for 15 minutes. A pleasant medium bodied wine that showed lemon crème, green apple, minerality, and a light touch of honey. The acid was nicely balanced. A solid effort that had not (yet) oxidized. Should probably drink up soon.
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Fine Wines SG - Meursault vs the World BYOB (Fine Wines SG): Nose of lemon candy and greenish algae funk. On the palate it has lemon tart, some cream, bit of hay, candied towards on back. Unfortunately kind of short. Oxidises very quickly while breathing where the algae funk turns into a full blown nutty, varnish feel, with an unpleasant alcohol burn. Think it was not kept at best conditions
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11/28/2021 - VlgJeff wrote: 91 Points
Gave this bottle 30 minutes of slo-ox, and it could have used more. Definitely a better showing than the bottle we had exactly 2 years ago. The color was a clear medium yellow. There was a good dose of lemon and minerality on the nose. The medium to plus bodied palate showed the lemon as both juice and crème, along with the minerality, nicely balancing acidity, and just a touch of honey on the finish. Could hold for several more years.
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5/27/2020 - AAF2012 Likes this wine: 94 Points
Wine color medium gold. Lemon, honey, butter / creme, oak, wet stone and a hint of tropical fruit on the nose. A lot of minerality here. Buttery texture, lemon creme plus well-integrated acidity on the palate of this rich wine. It came close to the envelope as being too rich for me, but just never crossed the line...bravo! Made for an enjoyable night of drinking (paired with salmon marinated in a dijon marinade, and alone as an aperitif). Minerality and consistent acidity through the front and mid-palate w/ a slight acid pop at the very end. Minerality and acid is what ties everything together here and prevents the wine from being too overbearing. Small critique: slightly heavy for my taste on the mid-palate. I did not get hit with oxidative issues another poster experienced.
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11/28/2019 - VlgJeff wrote: 89 Points
Thanksgiving: Slo-oxed for 15 minutes. A pleasant medium bodied wine that showed lemon crème, green apple, minerality, and a light touch of honey. The acid was nicely balanced. A solid effort that had not (yet) oxidized. Should probably drink up soon.
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9/25/2019 - vinhonotte wrote: flawed
Fine Wines SG - Meursault vs the World BYOB (Fine Wines SG): Nose of lemon candy and greenish algae funk. On the palate it has lemon tart, some cream, bit of hay, candied towards on back. Unfortunately kind of short. Oxidises very quickly while breathing where the algae funk turns into a full blown nutty, varnish feel, with an unpleasant alcohol burn. Think it was not kept at best conditions
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