Still alive and well, this has a medium body, nice acidity and still some fruit. The secondary flavors are rounding in nicely, as well as just a hint of oxidation from its age. Really pretty delicious, use in place of a bigger chard.
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I was very interested in how this wine would be, given the two sides in the tasting notes "Way past its prime" vs. "Not at all past its prime". I think both are right. Its drastically different than the young white coats. From what I understand, this is a feature of the Rousanne grape. Good in youth, then shuts down, then different but good with age.
It has a strong yellow color. I remarked that it looked like caramel or gold. My wife thought it looked like pee. Strong melons with caramel on the palate. Tasty, but also pretty flabby. I liked it, but not as much as in its youth. My wife really didn't care for it. Withholding a score, since its a confusing bottle, but if I had to give it a score based on this showing, I'd say 88.
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Delicious! Surprisingly so, as I've been opening some really disappointing bottles of other White Coat vintages. It had a nice bit of butter, and good fruit: pineapple, banana, and lychee, the sort of thing that I like in this wine. It was deficient in acidity, but otherwise quite pleasant. I didn't notice the 14.6% alcohol. I served this one much colder than usual, and I wonder if that helped somehow.
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Based on the notes of others, we expected this to be well passed its peak. It still had much to offer. The "coat" showed lots of fruit, a well balanced integration of oak and much less butter than others have noted. We are looking forward to our last of this vintage.
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Dinner at Roberta & David Errenreich's. David w the Zucchini and Dill soup which was excellent. Very enjoyable rousanne marsanne blend which has picked up a slight pink note with age.
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With 14.6% alc/vol, this wine was always going to be a bit on the hot side, but it was still quite nice when tasted at the winery a couple of years ago. Definitely waited too long to drink this one. If mouthwash came in a brown apple flavor, and you mixed it half and half with water, this is what you'd get. Definitely over the hill. Drink whatever you have immediately and cross your fingers that your bottle aged better than mine.
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I think this wine is a bit better when chilled below 55 degrees. Pulled from the cooler, I was overwhelmed by buttered popcorn and "big"-ness. Once it cooled a few degrees, there were some nice hints of melon and maybe grapefruit. Last bottle - definitely not something that would probably be getting better so if you have them, drink up!
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No doubt the winery in this case. Big, exotic and tasty. Pretty simple wine, but a treat none the less. Paired perfectly with marlin done in a tequilla butter sauce.
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A slightly petroly nose with popcorn predominating, lacking the floral quality of the varietals (viognier, roussane, and marsanne). Fairly good acid on the palate, but little fruit, very mouth-filling, impressions of glycerin and alcohol. Finish is bitter. Basically yucky. (One of my contributions to the Chowhound "Feldmanfest" Dinner @ China Village)
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Electric yellow color. Forward white burg aromas of white fruit and sweet peach. Rich honeyed white fruit. Very forward. Group favorite, my second. 7/04
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A very educational tasting in the sense that I did not recall that I had tasted the wine 4/21/03 when I again tasted it 5/20/04 at the winery. My note at this point is nearly identical to that of 4/21/03, with the exception that the color is now medium yellow and my suspicion is that this wine will be enjoyable (if not better) over the next 5+ years.
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($38) Paso Robles, Pre HDR: 60% Roussanne, 30% Viognier, 10% Marsanne. Sweet nose of light apricots and breakfast cereal. The Palate is more mineral and oily lemon driven. A bit too lean and ultimately just okay.
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I liked this much better than the 2000. This wine was much smoother. It had some spice, pear and clove notes to it and was a very nice match with the cheese, bacon and onion dip made by Blue Oval. No heat despite the high alcohol. 89-90 points.
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Tasted at the winery. This blend of 60% Roussanne, 30% Viognier and 10% Marsanne shows a pale straw color with a clear rim. The nose is very intense, showing floral, citrus peel, mineral and light oak aromas. Medium to full-bodied on the palate, with similar flavors as for the nose. The alcohol (14.6%) is very well-integrated. Long, smooth finish.
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Tasted at the Turley tasting room in Paso Robles on 4/21/03.
A Rhone style blend of Rousanne, Viognier and Marsanne. $38 from the tasting room.
Starts off with a nose of primarily melons. Structured taste, with stone, citrus fruits and honey. Smooth mouthfeel, finishing with a short finish composed primaily of grapefruit.
This was a strange wine to me. Too young too taste, this one needs some time to come together and for the pieces to integrate. Wait six months to a year before trying.
I did not purchase any of this wine, I liked the Tablas Creek version more.
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Seattle Tasting Group does Southern Rhône (Seattle, WA, USA): This was big, buttery and golden with a hint of buttered popcorn. On the palate this shows a bit of acidity but loads of wood. The finish is moderate but I detected a slight bitter note. Despite all this, I enjoyed the wine even though it was not really to my personal taste.
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3/19/2012 - BradboBaggins Likes this wine: 91 Points
Still alive and well, this has a medium body, nice acidity and still some fruit. The secondary flavors are rounding in nicely, as well as just a hint of oxidation from its age. Really pretty delicious, use in place of a bigger chard.
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2/4/2010 - tourette wrote:
I was very interested in how this wine would be, given the two sides in the tasting notes "Way past its prime" vs. "Not at all past its prime". I think both are right. Its drastically different than the young white coats. From what I understand, this is a feature of the Rousanne grape. Good in youth, then shuts down, then different but good with age.
It has a strong yellow color. I remarked that it looked like caramel or gold. My wife thought it looked like pee. Strong melons with caramel on the palate. Tasty, but also pretty flabby. I liked it, but not as much as in its youth. My wife really didn't care for it. Withholding a score, since its a confusing bottle, but if I had to give it a score based on this showing, I'd say 88.
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1/14/2010 - RMundell wrote: 87 Points
Waited too long on this, past it's prime.
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10/4/2008 - mhurd13 wrote:
Past its peak.
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8/4/2008 - markellen.foodies@gmail.com wrote:
French Bakery BYO ABC Dinner; 8/4/2008-8/7/2008 (The French Bakery, 1023 Kane Concourse, Bay Harbor Islands, Florida): 8/7 David's wine
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7/14/2008 - RiedelBeagle wrote: 92 Points
Delicious! Surprisingly so, as I've been opening some really disappointing bottles of other White Coat vintages. It had a nice bit of butter, and good fruit: pineapple, banana, and lychee, the sort of thing that I like in this wine. It was deficient in acidity, but otherwise quite pleasant. I didn't notice the 14.6% alcohol. I served this one much colder than usual, and I wonder if that helped somehow.
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8/26/2007 - ColoradoRick wrote: 90 Points
Based on the notes of others, we expected this to be well passed its peak. It still had much to offer. The "coat" showed lots of fruit, a well balanced integration of oak and much less butter than others have noted. We are looking forward to our last of this vintage.
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7/14/2007 - markellen.foodies@gmail.com wrote: 88 Points
Dinner at Roberta & David Errenreich's. David w the Zucchini and Dill soup which was excellent. Very enjoyable rousanne marsanne blend which has picked up a slight pink note with age.
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2/16/2006 - VegasTony wrote:
With 14.6% alc/vol, this wine was always going to be a bit on the hot side, but it was still quite nice when tasted at the winery a couple of years ago. Definitely waited too long to drink this one. If mouthwash came in a brown apple flavor, and you mixed it half and half with water, this is what you'd get. Definitely over the hill. Drink whatever you have immediately and cross your fingers that your bottle aged better than mine.
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11/5/2005 - buckeye76 wrote: 91 Points
LEMON AND BUTTERSCOTCH IN THE NOSE WITH CITRUS IN THE FLAVOR. MEDIUM LENGTH FINISH.
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7/22/2005 - MarkC wrote: 88 Points
I think this wine is a bit better when chilled below 55 degrees. Pulled from the cooler, I was overwhelmed by buttered popcorn and "big"-ness. Once it cooled a few degrees, there were some nice hints of melon and maybe grapefruit. Last bottle - definitely not something that would probably be getting better so if you have them, drink up!
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4/24/2005 - Bardamu wrote: 91 Points
No doubt the winery in this case. Big, exotic and tasty. Pretty simple wine, but a treat none the less. Paired perfectly with marlin done in a tequilla butter sauce.
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9/3/2004 - PaulH wrote: 84 Points
A slightly petroly nose with popcorn predominating, lacking the floral quality of the varietals (viognier, roussane, and marsanne). Fairly good acid on the palate, but little fruit, very mouth-filling, impressions of glycerin and alcohol. Finish is bitter. Basically yucky. (One of my contributions to the Chowhound "Feldmanfest" Dinner @ China Village)
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7/1/2004 - winefool wrote: 92 Points
Electric yellow color. Forward white burg aromas of white fruit and sweet peach. Rich honeyed white fruit. Very forward. Group favorite, my second. 7/04
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5/20/2004 - La Cave d'Argent wrote: 91 Points
A very educational tasting in the sense that I did not recall that I had tasted the wine 4/21/03 when I again tasted it 5/20/04 at the winery. My note at this point is nearly identical to that of 4/21/03, with the exception that the color is now medium yellow and my suspicion is that this wine will be enjoyable (if not better) over the next 5+ years.
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5/4/2004 - OneLastSyrah wrote:
($38) Paso Robles, Pre HDR: 60% Roussanne, 30% Viognier, 10% Marsanne. Sweet nose of light apricots and breakfast cereal. The Palate is more mineral and oily lemon driven. A bit too lean and ultimately just okay.
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12/25/2003 - dbg wrote:
good
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7/11/2003 - Jock wrote: 88 Points
Had last night at SAWF. Complex and well structured but viognier seemed dominant. Very nice but top white Ch du Pape not in any immediate danger.
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7/5/2003 - Vino Me wrote: 89 Points
I liked this much better than the 2000. This wine was much smoother. It had some spice, pear and clove notes to it and was a very nice match with the cheese, bacon and onion dip made by Blue Oval. No heat despite the high alcohol. 89-90 points.
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4/21/2003 - La Cave d'Argent wrote: 92 Points
Tasted at the winery. This blend of 60% Roussanne, 30% Viognier and 10% Marsanne shows a pale straw color with a clear rim. The nose is very intense, showing floral, citrus peel, mineral and light oak aromas. Medium to full-bodied on the palate, with similar flavors as for the nose. The alcohol (14.6%) is very well-integrated. Long, smooth finish.
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4/21/2003 - SacredCow wrote: 85 Points
Tasted at the Turley tasting room in Paso Robles on 4/21/03.
A Rhone style blend of Rousanne, Viognier and Marsanne. $38 from the tasting room.
Starts off with a nose of primarily melons. Structured taste, with stone, citrus fruits and honey. Smooth mouthfeel, finishing with a short finish composed primaily of grapefruit.
This was a strange wine to me. Too young too taste, this one needs some time to come together and for the pieces to integrate. Wait six months to a year before trying.
I did not purchase any of this wine, I liked the Tablas Creek version more.
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4/19/2003 - Eric wrote: 86 Points
Seattle Tasting Group does Southern Rhône (Seattle, WA, USA): This was big, buttery and golden with a hint of buttered popcorn. On the palate this shows a bit of acidity but loads of wood. The finish is moderate but I detected a slight bitter note. Despite all this, I enjoyed the wine even though it was not really to my personal taste.
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