A certain sense of nuttiness to it and red fruit. Certainly very interesting, but doesn't really taste like Batard to me nor bring me a thrill.
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Rich and rounded, powerful, massive huge depth. Tasting kinda almond, something like a burnished pineapple thing to it. Roasted pineapple.
Well, it’s not fully premoxed like the first bottle, but not a good showing. Flat and lifeless; likely partially oxidized. Half a bottle left that no one wanted; a bit shocking for a 14 Batard.
Clear premox. Sigh.
I was pulling so hard for this wine but everyone else said "nope, its pre-moxed." There it is.
The most shy, reticent Batard I have ever had. Maybe if I had Neal Rosenthal's experience I would know where this was headed? To lay down methinks.
Do limestone and thick on the palate. Low fruited but lots of density and complexity. As long as it doesn’t premox I would hold for a long time.
Well that kinda has everything - bitter almond, stone, savory edge. No oak showing to me. Definately on the savory side. For the long haul
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11/8/2023 - Ben Christiansen wrote:
A certain sense of nuttiness to it and red fruit. Certainly very interesting, but doesn't really taste like Batard to me nor bring me a thrill.
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10/20/2022 - Ben Christiansen wrote:
Rich and rounded, powerful, massive huge depth. Tasting kinda almond, something like a burnished pineapple thing to it. Roasted pineapple.
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10/22/2020 - Nicephoras wrote:
Well, it’s not fully premoxed like the first bottle, but not a good showing. Flat and lifeless; likely partially oxidized. Half a bottle left that no one wanted; a bit shocking for a 14 Batard.
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10/22/2020 - Nicephoras wrote:
Clear premox. Sigh.
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6/22/2020 - Ben Christiansen wrote:
I was pulling so hard for this wine but everyone else said "nope, its pre-moxed." There it is.
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12/31/2019 - Ben Christiansen wrote:
The most shy, reticent Batard I have ever had. Maybe if I had Neal Rosenthal's experience I would know where this was headed? To lay down methinks.
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1/13/2019 - Ben Christiansen wrote:
Do limestone and thick on the palate. Low fruited but lots of density and complexity. As long as it doesn’t premox I would hold for a long time.
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6/29/2017 - Ben Christiansen wrote:
Well that kinda has everything - bitter almond, stone, savory edge. No oak showing to me. Definately on the savory side. For the long haul
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