Holiday Burgundy Lunch: Served blind. The aroma somewhat muted here, but the texture is incredible. So dense, an almost cheese like nuance, the mouthfeel is quite incredible. With air (and after warming up, it was served too cold), the aroma became a bit more expressive but never matched up to the fireworks of the first white in the flight (14 Ramonet Chevalier).
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Saturday lunch with Eddie (Masseria, DC): Another remarkably youthful nose displaying decadent yellow fruit, lemon curd, honey, ginger, spicy spices, vanilla, cedar/oak, smoke and a hint of flint. Beautifully integrated harmonious palate, nicely layered decadent yellow fruit, rich and oily yet pure and precise, medium acidity, good mineral expression and a long sweet yellow fruit and vanilla driven finish with a hint of oak/cedar at the end. For my palate, the Chevalier is even richer. Excellent showing.
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Mostly French dinner at Ripple - Champ, Burg, Bordeaux and etc. (Ripple Restaurant in DC): The expression is closer to the January bottle than the March bottle. Decadent yellow fruit dominates, peach, lemon curd, butter scotch, honey, oyster shell and ginger. Quite dense, deeply toned as it is not as fresh as the March bottle, rich and oily, medium acidity, good mineral presence and a medium to long finish with butter scotch at the end. Nice mature Batard but slightly missing the freshness and precision to be truly great like the March bottle. No great wines, just great bottles!
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Mostly DRC lazy Sunday lunch (Eddie V's - Tysons Corner, VA): Clearly fresher than the last bottle. The concentrated lemon oil nose and palate reminds me the 88 Krug. Perfectly mature GC white Burgundy nose, quite coiled and singular, telltale signs of Batard. Expressive youthful energetic nose displaying intense yellow fruit, lemon curd, lemon oil, yellow peach, a hint of butter scotch, sesame/toasted oak, honey and sweet spices. Exceptional concentration, beautifully layered sweet citrus fruit driven palate impression, dense and oily yet beautifully balanced and precise, bright acidity, excellent mineral expression and an incredible long sweet yellow fruit and mineral driven finish. Very rich and decadent yet precise and perfectly balanced Batard. This has the fruit concentration to last but no need to wait.
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Two friends sharing three bottles of wine (Da Domenico Ristorante, Mclean, VA): Intense ripe yellow fruit driven nose, RJ mentions guava, peach, lemon curd, sesame, butter scotch, oyster shell, a hint of lanoline and flowers. Excellent concentration, dense ripe yellow fruit driven palate impression, quite rich yet precise palate, perfect amount of acidity, strong presence of mineral and a lovely long finish. This is a perfectly mature Batard, ie dense and masculine. Excellent showing.
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Drank at Sablet Summer 2016. Better than my earlier bottle, this is showing beautiful secondary development, still framed by lovely orchard fruits. No hurry for the rest.
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Very correct but lacking the fireworks of say Leflaive's 1993s. Still showing quite young, so probably leave the rest for a few years. Some pleasant secondary development after 2 hours from opening, so potential could be there
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Fairly dark golden color. Lovely nose of tart lemonsand limestone minerals. Pretty tight and lean with nice lemon chiffon and chalky mineral flavors. A white Burg with a backbone as it still possesses bracing acidity. Finishes spicy and complex with good palate-staining intensity but the acidity keeps this wine a little out of balance.
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Complex nose of guava, bananas, white peach and limestone. Needed an hour to start to open up and show itself. Good crisp acidity keeps the wine fresh while the flavors are fairly mature and quite complex with notes of caramel, ripe white peach, clove and limestone minerals. The texture is slightly oily with good intensity but this wine is made on the long, spicy, finely concentrated and complex finish. Amazingly, this wine needed every bit of 2-3 hours to begin to show its true colors. There is a bit of a metallic note on the finish that's slightly off-putting.
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2/28/2024 - Burgundy Al wrote: 94 Points
Acker "Paulee" Burgundy Dinner (Capital Seafood - Beverly Hills CA): Paulee style dinner. Rich, layered with mature orchard fruit, honeysuckle, and dried herbs. Powerful, expanding finish. A great success.
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12/10/2021 - Alex G. Likes this wine:
Holiday Burgundy Lunch: Served blind. The aroma somewhat muted here, but the texture is incredible. So dense, an almost cheese like nuance, the mouthfeel is quite incredible. With air (and after warming up, it was served too cold), the aroma became a bit more expressive but never matched up to the fireworks of the first white in the flight (14 Ramonet Chevalier).
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12/9/2017 - dcwino wrote: 96 Points
Saturday lunch with Eddie (Masseria, DC): Another remarkably youthful nose displaying decadent yellow fruit, lemon curd, honey, ginger, spicy spices, vanilla, cedar/oak, smoke and a hint of flint. Beautifully integrated harmonious palate, nicely layered decadent yellow fruit, rich and oily yet pure and precise, medium acidity, good mineral expression and a long sweet yellow fruit and vanilla driven finish with a hint of oak/cedar at the end. For my palate, the Chevalier is even richer. Excellent showing.
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6/1/2017 - dcwino wrote: 94 Points
Mostly French dinner at Ripple - Champ, Burg, Bordeaux and etc. (Ripple Restaurant in DC): The expression is closer to the January bottle than the March bottle. Decadent yellow fruit dominates, peach, lemon curd, butter scotch, honey, oyster shell and ginger. Quite dense, deeply toned as it is not as fresh as the March bottle, rich and oily, medium acidity, good mineral presence and a medium to long finish with butter scotch at the end. Nice mature Batard but slightly missing the freshness and precision to be truly great like the March bottle. No great wines, just great bottles!
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3/19/2017 - dcwino wrote: 98 Points
Mostly DRC lazy Sunday lunch (Eddie V's - Tysons Corner, VA): Clearly fresher than the last bottle. The concentrated lemon oil nose and palate reminds me the 88 Krug. Perfectly mature GC white Burgundy nose, quite coiled and singular, telltale signs of Batard. Expressive youthful energetic nose displaying intense yellow fruit, lemon curd, lemon oil, yellow peach, a hint of butter scotch, sesame/toasted oak, honey and sweet spices. Exceptional concentration, beautifully layered sweet citrus fruit driven palate impression, dense and oily yet beautifully balanced and precise, bright acidity, excellent mineral expression and an incredible long sweet yellow fruit and mineral driven finish. Very rich and decadent yet precise and perfectly balanced Batard. This has the fruit concentration to last but no need to wait.
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1/16/2017 - dcwino wrote: 95 Points
Two friends sharing three bottles of wine (Da Domenico Ristorante, Mclean, VA): Intense ripe yellow fruit driven nose, RJ mentions guava, peach, lemon curd, sesame, butter scotch, oyster shell, a hint of lanoline and flowers. Excellent concentration, dense ripe yellow fruit driven palate impression, quite rich yet precise palate, perfect amount of acidity, strong presence of mineral and a lovely long finish. This is a perfectly mature Batard, ie dense and masculine. Excellent showing.
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7/20/2016 - sjwshiraz wrote:
Drank at Sablet Summer 2016. Better than my earlier bottle, this is showing beautiful secondary development, still framed by lovely orchard fruits. No hurry for the rest.
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10/17/2010 - sjwshiraz wrote:
Very correct but lacking the fireworks of say Leflaive's 1993s. Still showing quite young, so probably leave the rest for a few years. Some pleasant secondary development after 2 hours from opening, so potential could be there
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10/3/2008 - dream wrote: 90 Points
Fairly dark golden color. Lovely nose of tart lemonsand limestone minerals. Pretty tight and lean with nice lemon chiffon and chalky mineral flavors. A white Burg with a backbone as it still possesses bracing acidity. Finishes spicy and complex with good palate-staining intensity but the acidity keeps this wine a little out of balance.
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1/21/2008 - dream wrote: 91 Points
Complex nose of guava, bananas, white peach and limestone. Needed an hour to start to open up and show itself. Good crisp acidity keeps the wine fresh while the flavors are fairly mature and quite complex with notes of caramel, ripe white peach, clove and limestone minerals. The texture is slightly oily with good intensity but this wine is made on the long, spicy, finely concentrated and complex finish. Amazingly, this wine needed every bit of 2-3 hours to begin to show its true colors. There is a bit of a metallic note on the finish that's slightly off-putting.
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