Gourmetklubbens fyrtiosjunde middag (A+N, Sundbyberg): (Disgorged in May 2014, 100% Chardonnay, dosage 5 gr/l) Showing some maturity with notes of minerals, apple sauce and chocolate with a very nice intensity of candied fruit. Drinking very well right now, but should keep for years to come. (Best 2019-2029)
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Disgorged 12/4/12 and dosed at 5g/L. Typical Mesnil butter cracker and cracking acidity. A bit of development starting in at the corners. No sense of heaviness or sweetness. Reminiscent of a Pierre Peters Chetillons although not (yet?) at the same level. A hint of 2004 greenness. Not my favorite Doquet, but I enjoyed it and would like to try more of his wines.
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Weekly tasting group RWP #254: Special wines (@ DJ): In the bouquet some brioche, apricots, nuts and slightly reductive. On the palate the same impressions. Ripe fruits, minerals, a firm amount of good citrus acidity. 90 – 91
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(Mostly white Burgundy) Dinner at Nico Osteria (Chicago, IL): Disgorged Dec. 10, 2014, 5 g/L dosage. This is a very funky, somewhat old-school style of champagne, with a very mushroomy and umami flavour profile. The fruit here shows just a little towards the bruised side, thanks to the somewhat more oxidative style. There's a huge yeasty note on the palate as well. What I found most interesting was that little touch of fennel and anise that really spiced things up.
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At the moment, seems very closed. No real nose to speak of, very foursquare and clumsy, dominated by oak. Some minor hints of maybe a little minerality on the finish, but basically dull in flavour.
Not sure if this was a bad bottle or its closed, but extremely disappointing at the price point.
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Gourmetklubbens tjugosjunde middag hos A+N (Italienskt) (Sundbyberg): Light yellow colour. Very stellar nose showing minerals and oxidative notes. Typical minerality on the palate mixed with an odd herbal tone and with a long acidic finish. Already very available, but probably evolves for some more years to come.
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fullbodied, creamy, citrus, comparable to a good Mosel Riesling, exotic fruits as passionfruit and mango, long finish, a baby, this bottle was with malo+, the others are always without malolactic fermentation, 50% old oak
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10/10/2020 - thewiz Likes this wine: 93 Points
Gourmetklubbens fyrtiosjunde middag (A+N, Sundbyberg): (Disgorged in May 2014, 100% Chardonnay, dosage 5 gr/l)
Showing some maturity with notes of minerals, apple sauce and chocolate with a very nice intensity of candied fruit. Drinking very well right now, but should keep for years to come.
(Best 2019-2029)
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8/5/2019 - EducatedDrunk wrote: 87 Points
Gone from disjointed to old since the last note in 2016. Oxidative notes, lacquer, sherry overtones, dark color. Lost freshness. Drink up.
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5/5/2018 - Charlie Carnes wrote: flawed
Very disappointing to have 2 for 2 bad bottled. Severly oxidized.
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3/13/2018 - vinelouse wrote: 91 Points
Nice showing with its bright golden colour. Lightly roasted nuts and backed apples. Still got legs to go further. Very pretty.
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9/12/2017 - 5laton wrote:
Disgorged 12/4/12 and dosed at 5g/L.
Typical Mesnil butter cracker and cracking acidity. A bit of development starting in at the corners. No sense of heaviness or sweetness. Reminiscent of a Pierre Peters Chetillons although not (yet?) at the same level. A hint of 2004 greenness. Not my favorite Doquet, but I enjoyed it and would like to try more of his wines.
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4/24/2017 - Zweder wrote: 91 Points
Weekly tasting group RWP #254: Special wines (@ DJ): In the bouquet some brioche, apricots, nuts and slightly reductive. On the palate the same impressions. Ripe fruits, minerals, a firm amount of good citrus acidity. 90 – 91
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2/8/2017 - acyso wrote: 90 Points
(Mostly white Burgundy) Dinner at Nico Osteria (Chicago, IL): Disgorged Dec. 10, 2014, 5 g/L dosage. This is a very funky, somewhat old-school style of champagne, with a very mushroomy and umami flavour profile. The fruit here shows just a little towards the bruised side, thanks to the somewhat more oxidative style. There's a huge yeasty note on the palate as well. What I found most interesting was that little touch of fennel and anise that really spiced things up.
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11/26/2016 - Charlie Carnes wrote:
This was really oxidized.
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7/4/2016 - EducatedDrunk wrote: 86 Points
At the moment, seems very closed. No real nose to speak of, very foursquare and clumsy, dominated by oak. Some minor hints of maybe a little minerality on the finish, but basically dull in flavour.
Not sure if this was a bad bottle or its closed, but extremely disappointing at the price point.
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5/8/2016 - aquacongas Likes this wine: 90 Points
A little bit too wild, missing the clear Le Mesnil citrus and chalk, maybe not balanced yet, had it better last year from Pascal's cellar
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9/19/2015 - thewiz Likes this wine: 89 Points
Gourmetklubbens tjugosjunde middag hos A+N (Italienskt) (Sundbyberg): Light yellow colour. Very stellar nose showing minerals and oxidative notes. Typical minerality on the palate mixed with an odd herbal tone and with a long acidic finish. Already very available, but probably evolves for some more years to come.
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6/12/2015 - aquacongas Likes this wine: 93 Points
fullbodied, creamy, citrus, comparable to a good Mosel Riesling, exotic fruits as passionfruit and mango, long finish, a baby, this bottle was with malo+, the others are always without malolactic fermentation, 50% old oak
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