Tuesday Night Double Blind $60+ (Bin 75): Deep golden; older, Sherry, nutty, baked apple, candle wax; flat, maderized, baked apple, Sherry, some new oak, sweeter fruit, light toffee, decent acid, mineral; past peak unfortunately; others in N. Rhone but I stuck with Burg.
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Excellent. Finally, a white burg that got close to maturity and delivered. Bright golden color and an explosion of summer fruits on the nose. The palate was a little acidic initially with a hint of oxidation, both of which seemed to blow off after about 30 minutes. What was left was the best expression of summer fruit I have ever experienced. Peaches, pears, melons and more with perfect structure and balance.
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Delicious and ready to drink. Mid golden color excellent structure and balance. Tropicl fruits, mnerals, good legnth. Slightly reticent nose but full on the palate. Keep eye out for more.
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Ever since he yanked his slice out of the Sauzet empire, this has been my favorite wine here. Pristine, very Puligny nose with ample concentration of the palate and excellent length. Flowers, bright yellow fruits, and minerals all make appearances. What is most memorable about this wine is the sense of grace and completeness. While the wine certainly carries some wood, it serves to frame and nuance rather than lead. In the days of over-weighted chardonnay (even from these hallowed grounds) Boillots wines are fresh, vibrant, and full of clarity and sparkle.
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Medium yellow in the glass. Green-ish hue. Wonderful nose of toasted almonds, white flowers and caramel. Quite powerful in the mouh. Brilliant mouth-feel and a long balanced finish.
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1982 Bordeaux retrospective (Capital Grille, Buckhead): Served with a seared diver scallop and a Meyer lemon reduction. Delicious scallop, and the acidic sauce did wonders for the crisp acidity of this young Burgundy. The wine definitely needs time.
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6/30/2015 - Rezy13 wrote:
Tuesday Night Double Blind $60+ (Bin 75): Deep golden; older, Sherry, nutty, baked apple, candle wax; flat, maderized, baked apple, Sherry, some new oak, sweeter fruit, light toffee, decent acid, mineral; past peak unfortunately; others in N. Rhone but I stuck with Burg.
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5/26/2014 - AtoZ wrote: 90 Points
Fairly oxidized but enjoyable. Butterscotch and acid. Worked with a bacon slaw and salmon. Makes me wonder what old grand cru tastes like.
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8/2/2009 - vintage61 wrote: 93 Points
Excellent. Finally, a white burg that got close to maturity and delivered. Bright golden color and an explosion of summer fruits on the nose. The palate was a little acidic initially with a hint of oxidation, both of which seemed to blow off after about 30 minutes. What was left was the best expression of summer fruit I have ever experienced. Peaches, pears, melons and more with perfect structure and balance.
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6/21/2009 - vintage61 wrote: 92 Points
Delicious and ready to drink. Mid golden color excellent structure and balance. Tropicl fruits, mnerals, good legnth. Slightly reticent nose but full on the palate. Keep eye out for more.
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8/23/2008 - candyman wrote: 93 Points
bright golden yellow colr. Nose flint mineral light apricot .
elegant ballance lingering flavors .
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3/4/2007 - jsebiri wrote: 90 Points
THIS WAS IN VERY GOOD SHAPE...I WOULD SAY THAT THIS PM WAS A DELIGHT TO DRINK.HAVE HAD A FEW 1999'S THAT JUST COULD'T HOLD UP TO TIME.
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10/26/2005 - vulgar little monkey wrote:
Ever since he yanked his slice out of the Sauzet empire, this has been my favorite wine here. Pristine, very Puligny nose with ample concentration of the palate and excellent length. Flowers, bright yellow fruits, and minerals all make appearances. What is most memorable about this wine is the sense of grace and completeness. While the wine certainly carries some wood, it serves to frame and nuance rather than lead. In the days of over-weighted chardonnay (even from these hallowed grounds) Boillots wines are fresh, vibrant, and full of clarity and sparkle.
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5/10/2003 - Joe Belmaati wrote: 94 Points
Medium yellow in the glass. Green-ish hue. Wonderful nose of toasted almonds, white flowers and caramel. Quite powerful in the mouh. Brilliant mouth-feel and a long balanced finish.
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4/28/2002 - MikeATL wrote:
1982 Bordeaux retrospective (Capital Grille, Buckhead): Served with a seared diver scallop and a Meyer lemon reduction. Delicious scallop, and the acidic sauce did wonders for the crisp acidity of this young Burgundy. The wine definitely needs time.
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