(a winter's eve slow roast with Mich&Bo and Newan) Dark golden honey amber in the glass, with a rich oily nose with impressions of dried apricot and a hint of kerosene and even vanilla. The taste is clean, crisp and bright, with lively acidity, lemon zest, and controlled citrus. Olive oil impressions, creamy eggy custard, even lightly toasted almond nuttiness and tinge of brioche betray its age. Beautifully developed, and drinking very well now, leading to a short but clean minerally (flinty) finish which is both focused and coherent - so much better balanced and younger than my last bottle. Paired with JM's spurious otah-otah.
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(brunner at Justina's) Opened because bottle was showing signs of seepage (dark drop of syrup accumulating outside cork). Amber coloured. Lovely nose of toasts, stewed lemon peel, marmalade. On the taste, well structured citruses, mainly lemon and limes - elegantly poised, some intensity with bright acidity. At the same time, honey, creamy, nutty and slightly bready (buttered toast) with an impression of vanilla (but it's unoaked!). Soft minerality, almost flinty, and a pleasant but short-ish finish. Took some time in the glass to open up. Oddly enough, went well with Adel's tandoori chicken.
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Bouchard Père et Fils Meursault Perrières 1er Cru dinner (Friends@Jelita, Singapore): Another rather disappointing bottle. Good, as would be expected, but nowhere near as profound and complex as the last bottle that I had. Beautiful, deep gold colour. Nose seemed a little closed, with petroleum notes at the fore, very German Riesling like. After that came the usual rich nut and lemon custard tones - rather less developed than the last bottle, which had shown really complex, creamy nuances. The palate was very young tasting, certainly evolved to take on some weight and layering, but still very lemony and bright, with rather bracing acid being the chief feature. Finish was okay, with a shot of slightly bitter mineral.
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Beautiful yellow gold reminding me of a good sauternes. Lovely nose of mushrooms and damp tropical rainforest floor. Some orange peel rounding it off with wet stones, margarine and almonds. Focused beam of freshly-squeezed extract of lemons mixed into perrier mineral water. Faultless purity and cleanliness. Finishes with a tingling zing on the tongue reminiscent of popping candy.
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Dinner at Le Bistrot (Indoor Stadium, Singapore): Excellent, one of a pair of old bottles from my cellar. Paired with French Onion Soup, roasted vegetables and pork terrine. Beautful, deep yellow-gold colour, almost like mature Sauternes. Wet forest floor, roasted almonds, butter and lemon zest on the nose, with a touch of chalky mineral. Very attractive indeed, and quite a dead ringer for old Bord and Burg. Palate was clearly Semillion though - still very, very fresh, with round acid -very bright with lots of zip, almost felt young save for fact that the acid had mellowed and rounded off from the sharp young Hunter Semillion style. Flavours showed a spectrum of lemon custard, green apple and citrusy grapefruit on the mid-palate. Good weight and some sweetness as it took in air, rather rich and creamy, but it was almost feminine in its balance, poise and shape. Nice round finish with medium to long length with an intriguing linger of honeydew. Maybe missing a little complexity and punch, but very complete, balanced, focused and pure.
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Auswine Christmas offline (Barmuda, Newtown): Gold in colour, with a lovely honey nose. There’s a little acid left on the front palate, but the richly developed aged semillon characters are dominant. I found it just a little oily perhaps, but otherwise very satisfactory, with medium body, and at least moderate length. Less fresh than the Vat 1, but perfectly good. Probably not going to improve, though.
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8/26/2023 - Rupert wrote: 90 Points
A line-up of 1993s (The Briars): Deep gold, superbly toasty, and still fresh. A lovely bottle, but it was overpowered by the Prum alongside
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2/6/2016 - TheManFromIronbark Likes this wine: 91 Points
Wonderful aged Australian Semillon. Fruit quite subdued now, but some good acid and loads of complexity.
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1/5/2016 - Rupert wrote: 90 Points
Deep orange, but still fresh, lots of bite, no fruit, bracing and austere and rather wonderful
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5/22/2015 - Rupert wrote: 90 Points
Fresh, spare, waxy, and powerful - again struck by how like riesling it is
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3/17/2015 - Rupert wrote: 89 Points
For all its alarming deep gold colour, this was fresh, lean, not unlike a dry riesling - excellent
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3/5/2015 - Rupert wrote: 90 Points
A deep gold, but on the palate still very youthful, waxy, fresh and intriguing
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5/26/2012 - JerM wrote: 92 Points
(a winter's eve slow roast with Mich&Bo and Newan) Dark golden honey amber in the glass, with a rich oily nose with impressions of dried apricot and a hint of kerosene and even vanilla. The taste is clean, crisp and bright, with lively acidity, lemon zest, and controlled citrus. Olive oil impressions, creamy eggy custard, even lightly toasted almond nuttiness and tinge of brioche betray its age. Beautifully developed, and drinking very well now, leading to a short but clean minerally (flinty) finish which is both focused and coherent - so much better balanced and younger than my last bottle. Paired with JM's spurious otah-otah.
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8/4/2011 - JerM wrote: 90 Points
(brunner at Justina's) Opened because bottle was showing signs of seepage (dark drop of syrup accumulating outside cork). Amber coloured. Lovely nose of toasts, stewed lemon peel, marmalade. On the taste, well structured citruses, mainly lemon and limes - elegantly poised, some intensity with bright acidity. At the same time, honey, creamy, nutty and slightly bready (buttered toast) with an impression of vanilla (but it's unoaked!). Soft minerality, almost flinty, and a pleasant but short-ish finish. Took some time in the glass to open up. Oddly enough, went well with Adel's tandoori chicken.
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9/2/2008 - Paul S wrote: 90 Points
Bouchard Père et Fils Meursault Perrières 1er Cru dinner (Friends@Jelita, Singapore): Another rather disappointing bottle. Good, as would be expected, but nowhere near as profound and complex as the last bottle that I had. Beautiful, deep gold colour. Nose seemed a little closed, with petroleum notes at the fore, very German Riesling like. After that came the usual rich nut and lemon custard tones - rather less developed than the last bottle, which had shown really complex, creamy nuances. The palate was very young tasting, certainly evolved to take on some weight and layering, but still very lemony and bright, with rather bracing acid being the chief feature. Finish was okay, with a shot of slightly bitter mineral.
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8/26/2008 - Alex H wrote: 89 Points
Beautiful yellow gold reminding me of a good sauternes. Lovely nose of mushrooms and damp tropical rainforest floor. Some orange peel rounding it off with wet stones, margarine and almonds. Focused beam of freshly-squeezed extract of lemons mixed into perrier mineral water. Faultless purity and cleanliness. Finishes with a tingling zing on the tongue reminiscent of popping candy.
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8/23/2008 - Paul S wrote: 93 Points
Dinner at Le Bistrot (Indoor Stadium, Singapore): Excellent, one of a pair of old bottles from my cellar. Paired with French Onion Soup, roasted vegetables and pork terrine. Beautful, deep yellow-gold colour, almost like mature Sauternes. Wet forest floor, roasted almonds, butter and lemon zest on the nose, with a touch of chalky mineral. Very attractive indeed, and quite a dead ringer for old Bord and Burg. Palate was clearly Semillion though - still very, very fresh, with round acid -very bright with lots of zip, almost felt young save for fact that the acid had mellowed and rounded off from the sharp young Hunter Semillion style. Flavours showed a spectrum of lemon custard, green apple and citrusy grapefruit on the mid-palate. Good weight and some sweetness as it took in air, rather rich and creamy, but it was almost feminine in its balance, poise and shape. Nice round finish with medium to long length with an intriguing linger of honeydew. Maybe missing a little complexity and punch, but very complete, balanced, focused and pure.
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3/29/2008 - CamWheeler wrote: 91 Points
Honeyed and complex nose. Palate is developed but still has some fresh acidity. This bottle drinking great right now.
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4/20/2006 - CamWheeler wrote: 89 Points
Fully mature - honeysuckle and wax characters on the nose. Palate is well balanced but finishes a touch watery and short.
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12/6/2002 - graemeg wrote:
Auswine Christmas offline (Barmuda, Newtown): Gold in colour, with a lovely honey nose. There’s a little acid left on the front palate, but the richly developed aged semillon characters are dominant. I found it just a little oily perhaps, but otherwise very satisfactory, with medium body, and at least moderate length. Less fresh than the Vat 1, but perfectly good. Probably not going to improve, though.
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