Had this with dinner y/day, left the remainder on the restaurant table as I didn't care for this wine. I'm a bit conflicted too about it, as the wine was all over the place to me. Reminded me some of Sancerre, with salinity and lemon. There is some light oak hanging around in the texture, which accents the fruit with some traces of vanilla. What though was weird was the aromatic and color. The wine seemed a bronzy to me, and the flavor a little nutty so I was thinking oxidization? Then, what seemed to appear a few times was some nail polish likes notes, something volatile. All this explains why I left the remains behind.
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Perhaps an off bottle, or perhaps I missed its drinking window, but this bottle didn't deliver much. Don't get me wrong, it was OK, but not up to the expectations set by the critics' reviews.
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Light yellow to yellow color in the glass, clear looking throughout. Nose of talc, pineapple and lemon. Flavors of lemon, green apple and lime. Medium acidity, medium to full bodied. Drink now.
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This bottle showed really well. Almost Meursault like with rich apple fruit, some salinity and mineral and nice acidity to offset the fruit. When first opened there some creme brûlée and rice pudding on the finish but as it opened that faded some leaving wet stone/rain on pavement on a hot summer day and some cream. Ann said the wine was interesting and she liked it. Later: this wine improves as it opens and starts to show some lime citrus and some stone fruit. It loses more of the cream which is a good thing for me. Very good.
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Lemon curd and a citrus melange on a bed of limestone makes for a good Chardonnay. Showing some green/onion notes, evoking a young Chablis. Nose seemed a little subdued at the moment. Superb wine and I suspect it will improve over the next 2-4 years.
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Excellent chardonnay. Aromas of apple, pear and citrus. The wine had a great verve, very lively and long. Flavors of bartlett pear, sweet lemon (lemon curd?), and citrus pith supplemented by excellent minerality (almost limestone?) and light floral tones. The floral tones emerged later, after being open for an hour and warming slightly. I think this will be outstanding with time.
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This one had us scratching out heads. I remember the bottle six months ago being clean with saline mineral, and citrus notes. This one at first showed more baked apple and pear, with faint dusty, earthy notes. At first I thought it was slightly oxidized and/or faintly corked. It also showed some heat on the nose - that never really went away. As it opens, a little lime and peach skin started to show with the apple and pear. Also a little anise and spice. The mineral note turned less dusty and earthy to more saline and chalk. There is quite a bit of butter on the finish though, and what comes across as a nutty note that I mentioned last time. I don't know what to think. I have one more, so we'll see. Bottle #967 of 1200.
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Pear and floral notes on the nose, along with spice and apples, and a hint of butter at the end. Pear and apple on the palate, with spice and floral notes on the mid-palate, and buttered popcorn finish.
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I'm not rating this wine because I think I consumed it too soon after delivery (or just too soon). Had all the right stuff, but seemed disjointed despite the promise of each element. I'm waiting a year to try the next bottle.
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Whoa, very interesting. Tastes like a dirty martini with lime without the alcohol. Juniper, pear skin, lime, lime peel, white peach, olive, slate and petrichor on the nose. Very sharp but controlled acidity. Great structure and a very long finish. The flavors echo the nose with the dirty martini notes including juniper, olive and lime. Very interesting and enjoyable.
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I was running out of the office yesterday evening and someone said a bottle of this had just been opened for happy hour. I turned around and had a small, quick taste, as I have couple in the cellar and wanted to get an idea of what was in the bottle. Frank Murray's note does a good job describing this wine. I didn't get the melon note he mentions but I agree with his thoughts on the acid, mineral, lemon, tart green apple, spice and tonic note. The wine was perhaps a little warmer than it should have been, but there is something on the finish I get, similar to the 09 James Berry/Brosseau Chard, that comes across to me as what I think of as a malo character or oak. I don't think it is oak though as I see the wine was done in 60% concrete and 40% neutral french oak. Not sure if Malo is the right way to describe it but it was not quite marshmallow or butterscotch, but from memory yesterday, maybe cream or nut??? Anyway I look forward to spending more time with the next one.
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Took to dinner tonight. No decant but did have at the proper temp. I didn't realize when I tried this a few weeks back at Falltac how much acid was in this bugger. Listed alc of 14.1%, which seems to help set off the texture to some extent. Lots of lemon and spice in the finish, as well as mineral, tonic water note. Medium weight with green apple and lemon. Got about one glass left for tomorrow to see how it evolves and close this note......a day later, drinking this without any food to get a pure sense of what the wine is about, there is a mix of a melon note, not something I would put in a chardonnay TN necessarily but this is what it rings for me. Also, the acid comes through as lemon within a glossier texture, joining the green apple and the tonic-like note. The aromatic has a chablis-like sea air note, too. Reminds me a little of the 2010 Louis Michel Sechet chablis I had this past weekend. Tasted blind, this may fool me for a Michel cuvee chablis. Enough acid to carry the wine, can go another several years but it drinks fine now, like a young 1er chablis.
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11/14/2020 - rama Likes this wine:
Rock candy nose, lemon curd fullness with brightness to keep in check. 10 years old and delicious.
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10/13/2016 - Frank Murray III Does not like this wine:
Had this with dinner y/day, left the remainder on the restaurant table as I didn't care for this wine. I'm a bit conflicted too about it, as the wine was all over the place to me. Reminded me some of Sancerre, with salinity and lemon. There is some light oak hanging around in the texture, which accents the fruit with some traces of vanilla. What though was weird was the aromatic and color. The wine seemed a bronzy to me, and the flavor a little nutty so I was thinking oxidization? Then, what seemed to appear a few times was some nail polish likes notes, something volatile. All this explains why I left the remains behind.
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2/28/2016 - Italiana wrote:
Perhaps an off bottle, or perhaps I missed its drinking window, but this bottle didn't deliver much. Don't get me wrong, it was OK, but not up to the expectations set by the critics' reviews.
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7/3/2015 - 560 B&W Likes this wine: 92 Points
PnP. Great balance of power and acidity. More proof that his whites are his best work. 14.1%
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3/23/2015 - rplumbo Likes this wine: 88 Points
Some oxidized notes on this, which clouded the palette. Still nice fruit and a good balance with acid, but I think I should have drank this sooner.
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11/2/2014 - Minnesota wrote: 88 Points
Last bottle, very similar in taste and color to priors.
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10/21/2014 - kcp Likes this wine: 91 Points
Retains brisk acidity, in concert with a balanced and cohesive fruit chorus.
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9/14/2014 - wineismylife wrote: 88 Points
WIML88
Tasted non blind.
Light yellow to yellow color in the glass, clear looking throughout. Nose of talc, pineapple and lemon. Flavors of lemon, green apple and lime. Medium acidity, medium to full bodied. Drink now.
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6/12/2014 - Scott Butler Likes this wine:
A nicely balanced wine, with apple and mineral, tropical fruits, and just a hint of oak. Very nice!
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2/5/2014 - Outplaying wrote:
This bottle showed really well. Almost Meursault like with rich apple fruit, some salinity and mineral and nice acidity to offset the fruit. When first opened there some creme brûlée and rice pudding on the finish but as it opened that faded some leaving wet stone/rain on pavement on a hot summer day and some cream. Ann said the wine was interesting and she liked it. Later: this wine improves as it opens and starts to show some lime citrus and some stone fruit. It loses more of the cream which is a good thing for me. Very good.
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10/13/2013 - silton Likes this wine: 92 Points
Lemon curd and a citrus melange on a bed of limestone makes for a good Chardonnay. Showing some green/onion notes, evoking a young Chablis. Nose seemed a little subdued at the moment. Superb wine and I suspect it will improve over the next 2-4 years.
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9/25/2013 - jnanz Likes this wine:
Excellent chardonnay. Aromas of apple, pear and citrus. The wine had a great verve, very lively and long. Flavors of bartlett pear, sweet lemon (lemon curd?), and citrus pith supplemented by excellent minerality (almost limestone?) and light floral tones. The floral tones emerged later, after being open for an hour and warming slightly. I think this will be outstanding with time.
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8/29/2013 - Outplaying wrote:
This one had us scratching out heads. I remember the bottle six months ago being clean with saline mineral, and citrus notes. This one at first showed more baked apple and pear, with faint dusty, earthy notes. At first I thought it was slightly oxidized and/or faintly corked. It also showed some heat on the nose - that never really went away. As it opens, a little lime and peach skin started to show with the apple and pear. Also a little anise and spice. The mineral note turned less dusty and earthy to more saline and chalk. There is quite a bit of butter on the finish though, and what comes across as a nutty note that I mentioned last time. I don't know what to think. I have one more, so we'll see. Bottle #967 of 1200.
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7/16/2013 - mmurry Likes this wine: 92 Points
Pear and floral notes on the nose, along with spice and apples, and a hint of butter at the end. Pear and apple on the palate, with spice and floral notes on the mid-palate, and buttered popcorn finish.
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6/9/2013 - rplumbo wrote: 94 Points
Stunning. A more acidic Chardonnay, but with wonderful balance. Nice level of oak, nice fruit, just amazing!
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5/26/2013 - Italiana wrote:
I'm not rating this wine because I think I consumed it too soon after delivery (or just too soon). Had all the right stuff, but seemed disjointed despite the promise of each element. I'm waiting a year to try the next bottle.
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5/1/2013 - Wrmcbratney wrote:
Whoa, very interesting. Tastes like a dirty martini with lime without the alcohol. Juniper, pear skin, lime, lime peel, white peach, olive, slate and petrichor on the nose. Very sharp but controlled acidity. Great structure and a very long finish. The flavors echo the nose with the dirty martini notes including juniper, olive and lime. Very interesting and enjoyable.
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3/13/2013 - Outplaying Likes this wine:
I was running out of the office yesterday evening and someone said a bottle of this had just been opened for happy hour. I turned around and had a small, quick taste, as I have couple in the cellar and wanted to get an idea of what was in the bottle. Frank Murray's note does a good job describing this wine. I didn't get the melon note he mentions but I agree with his thoughts on the acid, mineral, lemon, tart green apple, spice and tonic note. The wine was perhaps a little warmer than it should have been, but there is something on the finish I get, similar to the 09 James Berry/Brosseau Chard, that comes across to me as what I think of as a malo character or oak. I don't think it is oak though as I see the wine was done in 60% concrete and 40% neutral french oak. Not sure if Malo is the right way to describe it but it was not quite marshmallow or butterscotch, but from memory yesterday, maybe cream or nut??? Anyway I look forward to spending more time with the next one.
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2/27/2013 - Frank Murray III wrote:
Took to dinner tonight. No decant but did have at the proper temp. I didn't realize when I tried this a few weeks back at Falltac how much acid was in this bugger. Listed alc of 14.1%, which seems to help set off the texture to some extent. Lots of lemon and spice in the finish, as well as mineral, tonic water note. Medium weight with green apple and lemon. Got about one glass left for tomorrow to see how it evolves and close this note......a day later, drinking this without any food to get a pure sense of what the wine is about, there is a mix of a melon note, not something I would put in a chardonnay TN necessarily but this is what it rings for me. Also, the acid comes through as lemon within a glossier texture, joining the green apple and the tonic-like note. The aromatic has a chablis-like sea air note, too. Reminds me a little of the 2010 Louis Michel Sechet chablis I had this past weekend. Tasted blind, this may fool me for a Michel cuvee chablis. Enough acid to carry the wine, can go another several years but it drinks fine now, like a young 1er chablis.
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2/6/2013 - 560 B&W wrote: 92 Points
Full bodied without being oaky at all
Retasted May 2014 with similar views, tho might be losing some acidity.
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