Nicolas Joly Clos de la Coulee de Serrant Dinner (Summer Pavilion, Ritz Carlton, Singapore): A nice wine, but somehow not quite as compelling as either the 2006 or 2009 that we drank together. The nose was a little reductive at first, only slowly opening up to show nice notes of apples and lychee, lanolin and mineral, all these laced with a little nutty accent, and then a slightly wild brambly note that came up over time. Pretty nice. The palate was rich and nutty, almost with an almond cream lilt to it, and then typical notes of lanolin, apple and honey, shading into riper, yellow fruit territory. Good finish too, with a gentle length of spice and mineral running along behind. A nice wine by any measure, and blessedly devoid of any oxidation. Its problem was that it lacked some of the oomph and complexity of its two younger siblings on the night.
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Deep golden colour.Honeyed and botrytised nose.A rich oily textured palate shows dried apricots,orange marmalade,minerals,with good balance and excellent length,but a little bit to sweet for me.Interesting,but doesn't excite me.
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Amber's. Deep orange-y gold like Donald Trump's tan. Fascinating nose of canned apricot, raw rutabega and bitter almond pit, more of same on the palate with honey. Off dry, finish lasts forever.
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A private dinner at a friend's (London, UK): Decanted and served just below room temperature. The usual deep colour; honeyed and rich, clearly late harvested, vinous and structured, like an off-dry Sauternes, rich finish, very good length. Not very subtle, but there is tremendous power and balance here. Totally different from the fiercely acidic 2001.
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Amber colored. Some sherry and bruised apple notes on the nose. While there was an oxidative component when I last tried this a couple of years ago, it has become more prominent. It got a bit better with air, but I did not enjoy this as much as past bottles.
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Pointless adding yet another tasting note really - you won't know if you like the wines from Joly until you try them. We enjoyed this, for what it's worth. Complex, unique, idiosyncratic, odd etc. Cellared for a decade before we finally broached the case.
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Open That Bottle Night #7 (Frennifer's): Beautiful golden color. On the nose: honeysuckle, lemon custard, just a touch of melon. Lush, full palate, but medium acid that appears mostly at the end, along with a little bitter tanniny note that is quite nice. Lemon, nuts, beeswax.
I was very confused by the wine. I guessed that it was 15 years old, and mostly because of the honeysuckle, the roundness of the palate, and the slight bitter snap at the end I guessed a N. Rhone white, possibly Condrieu. I was surprised to see the Joly -- especially as much of a fanboy as I am. (Though I have not had any older vintages of the Coulee de Serrant.)
I do love this wine!
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Stunning wine, unique tho. Dark gold color, no signs of oxidation or age. Bone dry. Heady candied dried apricot hazelnut aromas -- yet dry on the palate. Amazing food wine. Like a sweet tea on mouthfeel but dry. Wow.
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Golden colour, oxidised, another weird bottle from Nicolas Joly, lacking in balance and frankly a bit of a disgrace given the great terroir from which it comes. very strange wine making and this is nothing to do with biodynamics...and certainly does not improve with air.
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Cork was soaked through, and a sour beer smell on the crusty top once the capsule was removed. But, the wine inside was just fine. Medium copper color (not so different from the last bottle I had in 2010, the flat Pilsner color.) At pop and pour, the aromas are pretty subdued. With 30 minutes in the glass, rich nectarine fruit shows up. Day 2. Honied apricot aromas. But minerality of a breeze off the tip of an iceberg. Day 4. Shortbread, cake, lemon cake, apricot, almond aromas. Aromas much more charm than the palate at this point. More interest than enjoyment in this particular bottle.
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I really like this, but would be hesitant to pop it for anybody who didn't share the same appreciation of oddness.
Deep golden in color. The nose is still a bit shy, showing notes of honey and some florals and grass. On the palate, a "sweet" flavor profile in a dry container, if that makes any sense. The initial sense is "sweet" on the front end, but the tannins and acidity of this wine serve to dry out that initial impression. It comes across the midpalate as quite focused, but really branches out on the finish. Great complexity. This wine is a head-scratcher for me, as I'm at a loss to compare it to anything else I've had. This would be magic with the right food pairing, though I struggle to think of what that would be. Alternatively, a great white to enjoy in front of a winter fire.
I agree with a prior reviewer that this should be served slightly warmer than the average white, and quite possibly with a decant.
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Honey-amber color. Honeysuckle and magnolia with almond. Sweet and complex. Mild indian spices, some honey, honeysuckle, a mild lemony citrus note that frames the wine,
The alcohol is a constant, low-level heat that does not drink hot but that does burn slowly and constantly. I was floored when I checked the alcohol and saw it listed at 14.5. The finish is eternal. A fascinating wine.
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Non sono un suo fan e nemmeno questa bottiglia mi fa cambiare idea. Il vino comunque ha un buon equilibrio tra maturità e freschezza, tra dolcezza ed acidità in una bocca potente e voluminosa. Chiude leggermente amaro.
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Dark gold in color, a very unique style that not all will like, but we found fascinating. Completely dry with notes of candied (yet dry) almonds, hazelnut, iced tea, maple and iodine.
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Honey and stinky cheese, with some Sherry notes on the nose. Ripe tropical fruits and oily in texture. Huge disconnect between nose and palate- I'd dump this based on its bizarre aromas. A classic weird white.
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Deep golden color. I have had this a few times now, and am always impressed with the uniqueness and fun of this rich, full Chenin Blanc. Given its weight, oiliness and texture, it went very nicely with fried clam bellies - where I had this at Legal Seafood in Boston! Decant if possible, and serve slightly warmer than most of your white gems - you will pick up some subtle secondary flavors.
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This was an interesting wine, and maybe a bit more of an "intellectual" wine than a pleaser. The colour was golden / amber. The nose was very interesting: roast coffee, hazelnuts, honey and botrytis, and a hint of oxidation. The oxidative note was not at all off putting, and i do remember that the wine already had an oxidative note when it was released back in 05. The palate was dark and strong, heavy, earthy but with good minerality and nice mellow fruit, quince actually! I would suggest drinking the wine soon.
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Relatively deep gold in color. Powerfully aromatic on the nose, with notes of green and oakmoss that evoke an impression of several colognes. On memory, this reminds me of most Creed Green Valley, or perhaps a fresher version of Kouros. But there's also a woody peach note that adds further depth. On the palate, initially sharper and less rich than the nose would suggest with a noticeable astringency. Fortunately, these rough edges largely round off with time in the glass and coming more in line with room temperature. Pairing this with pesto pasta was unsuccessful, as the greenish character of the wine (and its residual astringency) fought with some of the same elements in the dish. I think this would be better pitted against an meat entree with some fat. Pork tenderloin in a mild preparation comes to mind. Or cheeses.
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PnP (which could have benefited from 1-hr decant). Consistent notes and still showing quite well, but I believe it will begin its (slow) decline any moment. Large-scaled effort that screams honeycomb, acacia, freshly cut apples, spice and orange marmalade. Full and viscous on the mouth, this (somehow) enough acidity to to remain engaging, clean and balanced throughout. Very long finish, with serious depth to the fruit. Obviously late-harvested fruit, but fermented bone dry. A gem. Recommended, drink thru 2018, 14,5% abv.
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Much better than when I tasted it a few years ago. Now it was lighter in colour and much more fresh! Very complex and full of minerals. Chalky notes too. Really interesting!
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I think SteveG, nailed it. Aerated one hour in decanter, really wasn't prepared for the deep, nearly golden color, even though I've had this wine 5 or 6 times so far. Lovely, mouth-filling and a lesson in fresh acidity. My only complaint is the abv, would love to have seen this at 14% or lower. Nearly a meal in itself, but it begs too much for food that it should (could?) be ignored. Drink thru 2018, 14,5% abv.
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Cannot rate, as this wine escapes my reference point on Chenin. There is a heat, for sure, and that's my qualm; but a fascinating green/herbaceous quality resides on the nose and palate that I can only liken to celery seeds and a touch of Alsatian Band-Aids.
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Koyu altın renkli bu şarapta,öndeki akasya gibi floral tonları, bal,elma,narenciye ,narenciye çiçeği,limon,kuru meyve,baharat ve kireç izliyor.Arkadan acıbadem,topraksılık,arada liçi gibi tropikal dokunuşlar ve soğan gibi oxidatif bukeler çıkıyor.Damakta yumuşak,hafif yağlımsı,orta üstü gövdeli, diri asitli ve burundaki gibi belirgin bir tazeliğe sahip.Özellikle çam balı,kuru meyvemsi hoş nüanslar alınıyor .Konsantre ve tüm bunlar, kendi içinde dengeli.Oksidatif tonların belirginleştiği bitişinde alışılmadık şekilde ortaya çıkan tannik yapı,hissedilen asitle birlikte uzun olan bitimi azda olsa serleştirirken,yine hafifçe algılanan alkole rağmen genel dengeyi olumsuz etkilemiyor
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Koyu altın renkli bu şarapta,öndeki akasya gibi floral tonları, bal,elma,narenciye ,narenciye çiçeği,limon,kuru meyve,baharat ve kireç izliyor.Arkadan acıbadem,topraksılık,arada liçi gibi tropikal dokunuşlar ve soğan gibi oxidatif bukeler çıkıyor.Damakta yumuşak,hafif yağlımsı,orta üstü gövdeli, diri asitli ve burundaki gibi belirgin bir tazeliğe sahip.Özellikle çam balı,kuru meyvemsi hoş nüanslar alınıyor .Konsantre ve tüm bunlar, kendi içinde dengeli.Oksidatif tonların belirginleştiği bitişinde alışılmadık şekilde ortaya çıkan tannik yapı,hissedilen asitle birlikte uzun olan bitimi azda olsa serleştirirken,yine hafifçe algılanan alkole rağmen genel dengeyi olumsuz etkilemiyor.
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Popped and poured. Dark cider color nose of apple juice and whiskey (as noted by tasters below) no oxidation notes whatsoever, but a bit of heat. The palate exchoes the apple cider notes along with a mineral streak and some honey. Interesting wine.
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DAY 1. along side spicy curry zucchini/kohlrabi pancakes with jalfrezzi curry veg. apple sauce in the nose. palate shows lots of different styled floral notes. lilac, potpourri. in the mouth, i'm starting to understand previous whisky comments. there is a lingering spice that contributes to that. palate also is a chameleon of minerality. a shape shifter on the palate, where as, so far the nose is rather consistent over the first two hours. after blowing off an initial funk. DAY 2. color of golden going to almost orange. (almost like a flat pilsner) vs. the 2005, the 2004 has a substantially more evolved color. today the dry fermented botrytis note is starting to show in the nose. it would seem to me that this contributes to the 'whisky' palate references. reminds me of the sparkling mead that my brother made and then gifted at the holidays. there is a dry honey on the palate. whispers of incense.
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Took to a Loire tasting at Urbana. Nose of apple juice, lanolin, toast, a little spice/heat/whiskey thing going on that was overall very nice. Palate was apple cider, quince, walnut, and a hint of whiskey on the tail end. The mouthfeel was nice and the finish was long. Seemed "hotter" than the other 2 bottles I have tasted, maybe its in a wierd place right now. 91-92
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Loire Tasting (Urbana, Washington, DC): Big nose of sherry, apple juice, nail polish and watered down whiskey. Overall, the nose was disappointing and fairly awkward. The texture of the wine was quite nice and had stewed honey, great florals, pears, apricots, and toasted almonds throughout. Nice and long finish too. If the nose wasn't so disjointed this would have moved into the 90 point territory.
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Loire Valley tasting at Urbana (Urbana Restaurant, Washington, DC): The entire table agreed this had aromas like whiskey watered down with some apple juice. In the mouth, tea and faint vanilla, some pear, but quite subdued compared with notes below, I think - maybe this had too much air by the time I tried it. At a Loire tasting, average score was 90.4, 4th out of 10 wines.
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I agree with vino-devine, poster child of a geek wine. While a crazy oxidized color, the structure is there and it's actually young. We drank this first with an eggplant appetizer and that seemed to work with the savory/oily dish of the dish playing with the deeper notes of the wine. Drank my other bottle a year ago, thinking that was a better showing but the environs were different. Would be interesting to see this one again in 5 years.
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Slightly oxidized , slightly botrytized, deep overripe pommes fruits flavors. Like another bottle a few years ago, evolved throughout the evening, ending with a very long and dry finish. So intense it overpowered our dinner of halibut cheeks, including the vinegar/pancetta sauce. Delicious but idiosyncratic, a meal in a bottle.
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Geek wine to the Max! I don't know if I get it or not ( which means I don't), but damn I like it! Minerally aromas of pine tar, green tea, melon, and baking spice. Golden colored in the glass and flavors show some development. Palate is fresher than the golden hue would indicate. Flavors of melon, green tea, and spice with mature tones of honey and toffee. Impressive length and doesn't lose focus. Probably not going to improve much, exposure to air really made it fall apart ( unless, like Jean Marie Guffens said to a friend of mine, "it will pull out of it", referring to oxidized Burgs which did not pull out of it)
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Gorgeous color of golden straw. Thick syrupy texture mildly sweet with perfect acidic balance. Mildly metallic in a good way. Sweet citrus confit. A bit of apple. Excellent
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UWS: Has the color of a very old wine. Nice and fresh bouquet. Just a little sparkling in the start. Yellow tropical fruits. Bitterness in the finish. A bit alcoholic. Something special.
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Mid-Fall Wine Tasting (Down's Lake): Three bottles of this, and a common observation - very alluring immediately after opening with nicely balanced fruit and crisp minerality. After some time open, the fruit shuts down, minerality dominates, and this becomes a bit harsh and odd. Unfortunately, I had this one open for about 4 hours prior to company arriving. By that time, it was showing rather poorly. Score based on initial impressions.
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Took this to a tasting, had been opened for 4 1/2 before pouring and I tasted initially and then waited for 3 hours to finish as I wanted to see it evolve throughout the night. Dark gold/light orange color. This had the best nose of all the wines IMO, apricot, honey, marzipan, toast, chalk. On the palate there was honey, quince, and a hint of persimmon, with chalk, and acidity toward the back. The finish was long. Very complex bottle of wine. This is a lovely wine, but I can see why some people don't get it and thats just means more for me. Hold.
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"Gem" Tasting in Alexandria (Planet Wine - Alexandria, VA): wonderful bright golden color in the glass. really viscous as well. the nose explodes with apricots, pear butter, brioche, honey, quince, paint lacker and minerals. the nose on this stuff is ridiculously complex and totally unique. on the palate, this is explosive with apricot jam, honeycomb, caramel, graham cracker and minerals. profound wine. only the second time trying one of these and it has to be one of the most unique white wines on the planet. a total joy to drink.
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August 2009 Too Much Wine (Lake Elmo): Similar to the bottle a couple of days ago, only better. Similar apricot/pear notes on the nose. Better on the palate, with more obvious fruit and a bit less minerality (however still obviously present), which on the last bottle translated into some harshness after some time open. Seemingly a bit tannic on the finish. If this bottle is representative, I'm looking forward to watching this age over the next ??? years. I've gotta believe that the good bottles of this one will last at least 10 years.
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Points based on tasting immediately after opened. On the nose, apricot/peach with a ton of minerality/chalk. A bit like a Sauterne, subtract the sweet, add minerals. The strong dose of minerality/chalk on the palate that falls away to a long, long finish. An intellectual wine, in that it's not like anything I've had, but beyond "unique", it's really good. Sort of like that attractive lady, not quite a supermodel in an appearance, but with a personality that carries the day and in the end makes life all the more interesting. Update: gets a bit overwhelming, and seemingly a bit oxidized after some time open. The cork was fairly saturated upon opening, so maybe at the end of the day, this one was slightly flawed. Glad I opened it now, because the first 60 minutes was awesome. Not sure this bottle would've been worth much 5 years down the road.
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Dark yellow, almost orange out of the bottle, yet no signs of oxidation. Nose is all wet stone. Flavors of lychee, apricot and chalk. Nice, longish finish. Probably the most interesting different wine I've had all year. Scores point for originality.
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Bonny Doon and Yorkville Cellars with Organic Friends (Chex Pascel): Haven't had enough of these to understand them, but does that ever happen with these wines? Impossible to get a feel at a tasting. Lots of nuts. Lots of weird stuff. Slightly oxidized. Almonds... Long finish. Very strange.
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Decanted chilled. Cork was black on the top, but the rest looked good. Smelled a little "corked". Wine tasted certainly flawed. Astringent, bitter, unpleasant. 45 Euros in the trash. Bought at the winery and stored in my electric cave.
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Decanted briely. Golden oxidized hue but clear rim. Heaviness with honey and white flowers (?jasmine) on the nose. Mouth coating and fat almond paste, curd, and mineral on the palate with very ong finish 30 sec's.
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LILA Tasting: Minerals--wet sock(!) in a good way; honey, nuts, grapefruit (that same bitterness). I like to say “like glass” or teflon it’s so splippery and silky. “aquired taste”--most people did not get it or like it much.
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4/13/2024 - shugmo Likes this wine:
Drinking beautifully.
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7/5/2023 - yorkch wrote:
24 hour decant. Some apple and apricot. Hot finish (15%ABV). Not my cup of tea. Maybe 2-3 days later things would have improved
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11/2/2022 - S1 Likes this wine:
Charleston Offlineorama VII; 11/2/2022-11/6/2022 (Various locations): In a great spot. Just the right amount of Joly oxidation, but with zingy green fruit and nicely integrated acidity. Dynamite with FIG’s Porgy Crudo.
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11/2/2022 - MC2 Wines Likes this wine:
Charleston VII; 11/2/2022-11/6/2022 (Charleston, SC (various locations)): Drinking well as always. This is a bit of a different style of wine always but I find it quite enjoyable. A touch purposefully oxidized I think.
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12/4/2020 - Ben Christiansen wrote:
Beautiful red apple fruit. Very viscous but still with lots of energy.
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12/14/2019 - RayOB wrote: 92 Points
Drank in HK
The bottle decanted two weeks before the bottle opened on the say showed better. He is correct give them one or two weeks decanting
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10/13/2018 - Paul S wrote: 91 Points
Nicolas Joly Clos de la Coulee de Serrant Dinner (Summer Pavilion, Ritz Carlton, Singapore): A nice wine, but somehow not quite as compelling as either the 2006 or 2009 that we drank together. The nose was a little reductive at first, only slowly opening up to show nice notes of apples and lychee, lanolin and mineral, all these laced with a little nutty accent, and then a slightly wild brambly note that came up over time. Pretty nice. The palate was rich and nutty, almost with an almond cream lilt to it, and then typical notes of lanolin, apple and honey, shading into riper, yellow fruit territory. Good finish too, with a gentle length of spice and mineral running along behind. A nice wine by any measure, and blessedly devoid of any oxidation. Its problem was that it lacked some of the oomph and complexity of its two younger siblings on the night.
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4/7/2018 - vintage_whine wrote:
dry, powerful acid and alcohol, gives impression of skin contact, honey and acacia flower, peach blossom and hint of tannin
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3/3/2018 - valedeniro wrote: 90 Points
Deep golden colour.Honeyed and botrytised nose.A rich oily textured palate shows dried apricots,orange marmalade,minerals,with good balance and excellent length,but a little bit to sweet for me.Interesting,but doesn't excite me.
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2/10/2018 - vindictive wrote:
light gold, seems very young, not a hint of oxidation. Honey, beeswax, over-ripe apple, something herbal - lovely wine and years to go
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11/25/2017 - Neecies Likes this wine:
Amber's. Deep orange-y gold like Donald Trump's tan. Fascinating nose of canned apricot, raw rutabega and bitter almond pit, more of same on the palate with honey. Off dry, finish lasts forever.
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10/21/2017 - Xavier Auerbach wrote: 93 Points
A private dinner at a friend's (London, UK): Decanted and served just below room temperature. The usual deep colour; honeyed and rich, clearly late harvested, vinous and structured, like an off-dry Sauternes, rich finish, very good length. Not very subtle, but there is tremendous power and balance here. Totally different from the fiercely acidic 2001.
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9/17/2017 - Montana Likes this wine: 90 Points
This was still remarkably nice and smooth despite its age. I love this very unique very rich wine
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5/21/2017 - mjf@ulkner wrote: 84 Points
Amber colored. Some sherry and bruised apple notes on the nose. While there was an oxidative component when I last tried this a couple of years ago, it has become more prominent. It got a bit better with air, but I did not enjoy this as much as past bottles.
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12/24/2015 - shugmo Likes this wine:
Pointless adding yet another tasting note really - you won't know if you like the wines from Joly until you try them. We enjoyed this, for what it's worth. Complex, unique, idiosyncratic, odd etc. Cellared for a decade before we finally broached the case.
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11/22/2015 - alpha_ori Likes this wine: 95 Points
Open That Bottle Night #7 (Frennifer's): Beautiful golden color. On the nose: honeysuckle, lemon custard, just a touch of melon. Lush, full palate, but medium acid that appears mostly at the end, along with a little bitter tanniny note that is quite nice. Lemon, nuts, beeswax.
I was very confused by the wine. I guessed that it was 15 years old, and mostly because of the honeysuckle, the roundness of the palate, and the slight bitter snap at the end I guessed a N. Rhone white, possibly Condrieu. I was surprised to see the Joly -- especially as much of a fanboy as I am. (Though I have not had any older vintages of the Coulee de Serrant.)
I do love this wine!
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10/21/2015 - danstrings Likes this wine: 93 Points
Stunning wine, unique tho. Dark gold color, no signs of oxidation or age. Bone dry. Heady candied dried apricot hazelnut aromas -- yet dry on the palate. Amazing food wine. Like a sweet tea on mouthfeel but dry. Wow.
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8/6/2015 - comfycat wrote:
tasted it bit by bit for 3 days.
very mineral with high acidity,
complex, balance with long finish.
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6/21/2015 - latimer Does not like this wine: 88 Points
Golden colour, oxidised, another weird bottle from Nicolas Joly, lacking in balance and frankly a bit of a disgrace given the great terroir from which it comes. very strange wine making and this is nothing to do with biodynamics...and certainly does not improve with air.
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4/28/2015 - Ludi Likes this wine: 90 Points
Ramato. Naso ossidativo, con frutta secca e noce, mandorla tostata, acciuga sotto sale, nespola, pepe, note sulfuree. Bocca piena, completa, leggermente segnata dall’alcol
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1/9/2015 - nzinkgraf wrote:
Cork was soaked through, and a sour beer smell on the crusty top once the capsule was removed. But, the wine inside was just fine.
Medium copper color (not so different from the last bottle I had in 2010, the flat Pilsner color.) At pop and pour, the aromas are pretty subdued. With 30 minutes in the glass, rich nectarine fruit shows up.
Day 2. Honied apricot aromas. But minerality of a breeze off the tip of an iceberg.
Day 4. Shortbread, cake, lemon cake, apricot, almond aromas. Aromas much more charm than the palate at this point. More interest than enjoyment in this particular bottle.
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2/10/2014 - vanpe003 wrote:
Full soaked / spongy cork. Impressions in line with my 11/2013 note.
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11/22/2013 - vanpe003 wrote: 93 Points
I really like this, but would be hesitant to pop it for anybody who didn't share the same appreciation of oddness.
Deep golden in color. The nose is still a bit shy, showing notes of honey and some florals and grass. On the palate, a "sweet" flavor profile in a dry container, if that makes any sense. The initial sense is "sweet" on the front end, but the tannins and acidity of this wine serve to dry out that initial impression. It comes across the midpalate as quite focused, but really branches out on the finish. Great complexity. This wine is a head-scratcher for me, as I'm at a loss to compare it to anything else I've had. This would be magic with the right food pairing, though I struggle to think of what that would be. Alternatively, a great white to enjoy in front of a winter fire.
I agree with a prior reviewer that this should be served slightly warmer than the average white, and quite possibly with a decant.
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11/17/2013 - TexasBob Likes this wine: 94 Points
Honey-amber color. Honeysuckle and magnolia with almond. Sweet and complex. Mild indian spices, some honey, honeysuckle, a mild lemony citrus note that frames the wine,
The alcohol is a constant, low-level heat that does not drink hot but that does burn slowly and constantly. I was floored when I checked the alcohol and saw it listed at 14.5. The finish is eternal. A fascinating wine.
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11/8/2013 - Venexian wrote: 88 Points
Non sono un suo fan e nemmeno questa bottiglia mi fa cambiare idea. Il vino comunque ha un buon equilibrio tra maturità e freschezza, tra dolcezza ed acidità in una bocca potente e voluminosa. Chiude leggermente amaro.
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9/22/2013 - danstrings Likes this wine: 89 Points
Dark gold in color, a very unique style that not all will like, but we found fascinating. Completely dry with notes of candied (yet dry) almonds, hazelnut, iced tea, maple and iodine.
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7/6/2013 - mjf@ulkner wrote: 90 Points
Honey and stinky cheese, with some Sherry notes on the nose. Ripe tropical fruits and oily in texture. Huge disconnect between nose and palate- I'd dump this based on its bizarre aromas. A classic weird white.
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6/19/2013 - nortonnose Likes this wine: 92 Points
Deep golden color. I have had this a few times now, and am always impressed with the uniqueness and fun of this rich, full Chenin Blanc. Given its weight, oiliness and texture, it went very nicely with fried clam bellies - where I had this at Legal Seafood in Boston! Decant if possible, and serve slightly warmer than most of your white gems - you will pick up some subtle secondary flavors.
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12/28/2012 - Montana Likes this wine: 92 Points
This is a very interesting Chenin Blanc.
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12/16/2012 - MayValley wrote: 91 Points
This was an interesting wine, and maybe a bit more of an "intellectual" wine than a pleaser.
The colour was golden / amber.
The nose was very interesting: roast coffee, hazelnuts, honey and botrytis, and a hint of oxidation. The oxidative note was not at all off putting, and i do remember that the wine already had an oxidative note when it was released back in 05.
The palate was dark and strong, heavy, earthy but with good minerality and nice mellow fruit, quince actually! I would suggest drinking the wine soon.
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10/10/2012 - Wink wrote: flawed
Oxidized. Disappointed.
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10/7/2012 - vanpe003 wrote: 91 Points
Relatively deep gold in color. Powerfully aromatic on the nose, with notes of green and oakmoss that evoke an impression of several colognes. On memory, this reminds me of most Creed Green Valley, or perhaps a fresher version of Kouros. But there's also a woody peach note that adds further depth. On the palate, initially sharper and less rich than the nose would suggest with a noticeable astringency. Fortunately, these rough edges largely round off with time in the glass and coming more in line with room temperature. Pairing this with pesto pasta was unsuccessful, as the greenish character of the wine (and its residual astringency) fought with some of the same elements in the dish. I think this would be better pitted against an meat entree with some fat. Pork tenderloin in a mild preparation comes to mind. Or cheeses.
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9/28/2011 - dallons wrote:
Bad bottle
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9/9/2011 - SteveG wrote: 92 Points
Lightly golden. Similar taste as before, best not too cool, and better 2nd day than first, will not make it to the 3rd.
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8/26/2011 - Tim Heaton Likes this wine:
PnP (which could have benefited from 1-hr decant). Consistent notes and still showing quite well, but I believe it will begin its (slow) decline any moment. Large-scaled effort that screams honeycomb, acacia, freshly cut apples, spice and orange marmalade. Full and viscous on the mouth, this (somehow) enough acidity to to remain engaging, clean and balanced throughout. Very long finish, with serious depth to the fruit. Obviously late-harvested fruit, but fermented bone dry. A gem. Recommended, drink thru 2018, 14,5% abv.
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8/8/2011 - Lord Rodney wrote: 90 Points
Much better than when I tasted it a few years ago. Now it was lighter in colour and much more fresh! Very complex and full of minerals. Chalky notes too. Really interesting!
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7/5/2011 - Tim Heaton Likes this wine:
I think SteveG, nailed it. Aerated one hour in decanter, really wasn't prepared for the deep, nearly golden color, even though I've had this wine 5 or 6 times so far. Lovely, mouth-filling and a lesson in fresh acidity. My only complaint is the abv, would love to have seen this at 14% or lower. Nearly a meal in itself, but it begs too much for food that it should (could?) be ignored. Drink thru 2018, 14,5% abv.
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2/10/2011 - Gargantua wrote:
Cannot rate, as this wine escapes my reference point on Chenin. There is a heat, for sure, and that's my qualm; but a fascinating green/herbaceous quality resides on the nose and palate that I can only liken to celery seeds and a touch of Alsatian Band-Aids.
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1/30/2011 - TKendrickIV wrote: 93 Points
golden color, fantastic and have never tasted anything quite like it. touch of heat. Nobody had any idea what it was but loved it.
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12/20/2010 - ŞarapTutkunları wrote: 91 Points
Koyu altın renkli bu şarapta,öndeki akasya gibi floral tonları, bal,elma,narenciye ,narenciye çiçeği,limon,kuru meyve,baharat ve kireç izliyor.Arkadan acıbadem,topraksılık,arada liçi gibi tropikal dokunuşlar ve soğan gibi oxidatif bukeler çıkıyor.Damakta yumuşak,hafif yağlımsı,orta üstü gövdeli, diri asitli ve burundaki gibi belirgin bir tazeliğe sahip.Özellikle çam balı,kuru meyvemsi hoş nüanslar alınıyor .Konsantre ve tüm bunlar, kendi içinde dengeli.Oksidatif tonların belirginleştiği bitişinde alışılmadık şekilde ortaya çıkan tannik yapı,hissedilen asitle birlikte uzun olan bitimi azda olsa serleştirirken,yine hafifçe algılanan alkole rağmen genel dengeyi olumsuz etkilemiyor
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12/20/2010 - Ilker Ozdemir wrote: 91 Points
Koyu altın renkli bu şarapta,öndeki akasya gibi floral tonları, bal,elma,narenciye ,narenciye çiçeği,limon,kuru meyve,baharat ve kireç izliyor.Arkadan acıbadem,topraksılık,arada liçi gibi tropikal dokunuşlar ve soğan gibi oxidatif bukeler çıkıyor.Damakta yumuşak,hafif yağlımsı,orta üstü gövdeli, diri asitli ve burundaki gibi belirgin bir tazeliğe sahip.Özellikle çam balı,kuru meyvemsi hoş nüanslar alınıyor .Konsantre ve tüm bunlar, kendi içinde dengeli.Oksidatif tonların belirginleştiği bitişinde alışılmadık şekilde ortaya çıkan tannik yapı,hissedilen asitle birlikte uzun olan bitimi azda olsa serleştirirken,yine hafifçe algılanan alkole rağmen genel dengeyi olumsuz etkilemiyor.
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11/1/2010 - ebrown35 wrote:
Popped and poured. Dark cider color nose of apple juice and whiskey (as noted by tasters below) no oxidation notes whatsoever, but a bit of heat. The palate exchoes the apple cider notes along with a mineral streak and some honey. Interesting wine.
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7/31/2010 - nzinkgraf wrote:
DAY 1. along side spicy curry zucchini/kohlrabi pancakes with jalfrezzi curry veg. apple sauce in the nose. palate shows lots of different styled floral notes. lilac, potpourri. in the mouth, i'm starting to understand previous whisky comments. there is a lingering spice that contributes to that. palate also is a chameleon of minerality. a shape shifter on the palate, where as, so far the nose is rather consistent over the first two hours. after blowing off an initial funk.
DAY 2. color of golden going to almost orange. (almost like a flat pilsner) vs. the 2005, the 2004 has a substantially more evolved color. today the dry fermented botrytis note is starting to show in the nose. it would seem to me that this contributes to the 'whisky' palate references. reminds me of the sparkling mead that my brother made and then gifted at the holidays. there is a dry honey on the palate. whispers of incense.
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7/27/2010 - manonthemoon wrote: 92 Points
Took to a Loire tasting at Urbana. Nose of apple juice, lanolin, toast, a little spice/heat/whiskey thing going on that was overall very nice. Palate was apple cider, quince, walnut, and a hint of whiskey on the tail end. The mouthfeel was nice and the finish was long. Seemed "hotter" than the other 2 bottles I have tasted, maybe its in a wierd place right now. 91-92
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7/26/2010 - tooch wrote: 89 Points
Loire Tasting (Urbana, Washington, DC): Big nose of sherry, apple juice, nail polish and watered down whiskey. Overall, the nose was disappointing and fairly awkward. The texture of the wine was quite nice and had stewed honey, great florals, pears, apricots, and toasted almonds throughout. Nice and long finish too. If the nose wasn't so disjointed this would have moved into the 90 point territory.
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7/26/2010 - ianinvirginia wrote: 89 Points
Loire Valley tasting at Urbana (Urbana Restaurant, Washington, DC): The entire table agreed this had aromas like whiskey watered down with some apple juice. In the mouth, tea and faint vanilla, some pear, but quite subdued compared with notes below, I think - maybe this had too much air by the time I tried it. At a Loire tasting, average score was 90.4, 4th out of 10 wines.
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7/21/2010 - btock wrote: 90 Points
I agree with vino-devine, poster child of a geek wine. While a crazy oxidized color, the structure is there and it's actually young. We drank this first with an eggplant appetizer and that seemed to work with the savory/oily dish of the dish playing with the deeper notes of the wine. Drank my other bottle a year ago, thinking that was a better showing but the environs were different. Would be interesting to see this one again in 5 years.
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5/1/2010 - SteveG wrote: 92 Points
Slightly oxidized , slightly botrytized, deep overripe pommes fruits flavors. Like another bottle a few years ago, evolved throughout the evening, ending with a very long and dry finish. So intense it overpowered our dinner of halibut cheeks, including the vinegar/pancetta sauce. Delicious but idiosyncratic, a meal in a bottle.
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3/1/2010 - Vino_Divine wrote: 93 Points
Geek wine to the Max! I don't know if I get it or not ( which means I don't), but damn I like it! Minerally aromas of pine tar, green tea, melon, and baking spice. Golden colored in the glass and flavors show some development. Palate is fresher than the golden hue would indicate. Flavors of melon, green tea, and spice with mature tones of honey and toffee. Impressive length and doesn't lose focus. Probably not going to improve much, exposure to air really made it fall apart ( unless, like Jean Marie Guffens said to a friend of mine, "it will pull out of it", referring to oxidized Burgs which did not pull out of it)
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1/6/2010 - TexasBob wrote: 94 Points
Gorgeous color of golden straw. Thick syrupy texture mildly sweet with perfect acidic balance. Mildly metallic in a good way. Sweet citrus confit. A bit of apple. Excellent
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12/10/2009 - Zweder wrote:
UWS: Has the color of a very old wine. Nice and fresh bouquet. Just a little sparkling in the start. Yellow tropical fruits. Bitterness in the finish. A bit alcoholic. Something special.
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10/11/2009 - vanpe003 wrote: 92 Points
Mid-Fall Wine Tasting (Down's Lake): Three bottles of this, and a common observation - very alluring immediately after opening with nicely balanced fruit and crisp minerality. After some time open, the fruit shuts down, minerality dominates, and this becomes a bit harsh and odd. Unfortunately, I had this one open for about 4 hours prior to company arriving. By that time, it was showing rather poorly. Score based on initial impressions.
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9/14/2009 - manonthemoon wrote: 93 Points
Took this to a tasting, had been opened for 4 1/2 before pouring and I tasted initially and then waited for 3 hours to finish as I wanted to see it evolve throughout the night. Dark gold/light orange color. This had the best nose of all the wines IMO, apricot, honey, marzipan, toast, chalk. On the palate there was honey, quince, and a hint of persimmon, with chalk, and acidity toward the back. The finish was long. Very complex bottle of wine. This is a lovely wine, but I can see why some people don't get it and thats just means more for me. Hold.
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9/12/2009 - isaacjamesbaker wrote:
"Gem" Tasting in Alexandria (Planet Wine - Alexandria, VA): wonderful bright golden color in the glass. really viscous as well. the nose explodes with apricots, pear butter, brioche, honey, quince, paint lacker and minerals. the nose on this stuff is ridiculously complex and totally unique. on the palate, this is explosive with apricot jam, honeycomb, caramel, graham cracker and minerals. profound wine. only the second time trying one of these and it has to be one of the most unique white wines on the planet. a total joy to drink.
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8/25/2009 - vanpe003 wrote: 93 Points
August 2009 Too Much Wine (Lake Elmo): Similar to the bottle a couple of days ago, only better. Similar apricot/pear notes on the nose. Better on the palate, with more obvious fruit and a bit less minerality (however still obviously present), which on the last bottle translated into some harshness after some time open. Seemingly a bit tannic on the finish. If this bottle is representative, I'm looking forward to watching this age over the next ??? years. I've gotta believe that the good bottles of this one will last at least 10 years.
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8/21/2009 - vanpe003 wrote: 92 Points
Points based on tasting immediately after opened. On the nose, apricot/peach with a ton of minerality/chalk. A bit like a Sauterne, subtract the sweet, add minerals. The strong dose of minerality/chalk on the palate that falls away to a long, long finish. An intellectual wine, in that it's not like anything I've had, but beyond "unique", it's really good. Sort of like that attractive lady, not quite a supermodel in an appearance, but with a personality that carries the day and in the end makes life all the more interesting. Update: gets a bit overwhelming, and seemingly a bit oxidized after some time open. The cork was fairly saturated upon opening, so maybe at the end of the day, this one was slightly flawed. Glad I opened it now, because the first 60 minutes was awesome. Not sure this bottle would've been worth much 5 years down the road.
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7/3/2009 - borneman wrote: 93 Points
Dark yellow, almost orange out of the bottle, yet no signs of oxidation. Nose is all wet stone. Flavors of lychee, apricot and chalk. Nice, longish finish. Probably the most interesting different wine I've had all year. Scores point for originality.
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1/22/2009 - hutch wrote:
Bonny Doon and Yorkville Cellars with Organic Friends (Chex Pascel): Haven't had enough of these to understand them, but does that ever happen with these wines? Impossible to get a feel at a tasting. Lots of nuts. Lots of weird stuff. Slightly oxidized. Almonds... Long finish. Very strange.
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9/2/2008 - LoireFan wrote: 93 Points
A rocking bottle and so worth the $85 at Murray Circle. Buy!
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1/20/2008 - Jojox wrote: flawed
Decanted chilled. Cork was black on the top, but the rest looked good. Smelled a little "corked". Wine tasted certainly flawed. Astringent, bitter, unpleasant. 45 Euros in the trash. Bought at the winery and stored in my electric cave.
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9/16/2007 - VoteferPedro wrote: 92 Points
Decanted briely. Golden oxidized hue but clear rim. Heaviness with honey and white flowers (?jasmine) on the nose. Mouth coating and fat almond paste, curd, and mineral on the palate with very ong finish 30 sec's.
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6/10/2006 - peternelson wrote: 91 Points
LILA Tasting: Minerals--wet sock(!) in a good way; honey, nuts, grapefruit (that same bitterness). I like to say “like glass” or teflon it’s so splippery and silky. “aquired taste”--most people did not get it or like it much.
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4/27/2006 - peternelson wrote: 90 Points
Winery: green reflets, gold color; Lite rich frt, “gras” nez; silky elegance in mth; minerally, grpfrt juice.
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4/27/2006 - peternelson wrote: 92 Points
Winery: Delicate frt nose, lite hint honey, but closed a bit; rich, velvety; focussed razor-sharp/pure; long long fin!
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