Medium amber color. Aromas of cooked muesli, coconut meat, pineapple, yeast, roasted nuts, caramel, hint of rubber tire. Main thought: eyes-closed, this is an old Pol Roger BdB champagne. On arrival, silky with good fat. Intensely grain flavored, with oats, white raisins, creme caramel and almonds. When our friends put this on the dinner table, I silently shuddered at the thought of suffering a dead bottle, but this was enjoyable.
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When I first tasted this I thought I'd struggle to finish the bottle. Pretty much nothing on the nose except a faint oxidized note which was not unexpected for it's age. I must confess I didn't expect much either ( but it is meursault perrieres I should have known!). the transformation should not be so surprising as the amount of times a wine doesn't really reveal itself until you've moved into the second half of the bottle is not unprecedented. Like meeting new people this wine took a while to feel familiar. It took a while to show it's true personality. The edges that were apparent at first seemed to melt away with air and time in the glass. The oxidized note turned into a positive character. The highlight though is the palate. Even at the end the wine doesn't really leap out at you with it's beguiling aroma but the length and concentration of this wine is bordering on the spectacular. Excellent
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This one is nice, still too young but sound. Not a whole lot of personality and, in the context of Perrières, a let down. But it's identifiable as a white Burgundy from a high rent district and, who knows, still has some upside.
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Of course, I understand that this bottle was [slightly] oxidized but... Why couldn't we think that we are drinking very good dry Amontillado/Oloroso? It was perfect with pork fillet (from black pig, ecologically grown by my wife's grandmother and slaughtered by my father-in-law) in sour cream sauce. I was impressed with deep, amber yellow color too. This was my first more than 10 years old white Burgundian, thus I did not know what to expect.
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8/11/2019 - Dr.Chris wrote:
Corked
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1/15/2015 - Hodby wrote: 90 Points
Medium amber color. Aromas of cooked muesli, coconut meat, pineapple, yeast, roasted nuts, caramel, hint of rubber tire. Main thought: eyes-closed, this is an old Pol Roger BdB champagne. On arrival, silky with good fat. Intensely grain flavored, with oats, white raisins, creme caramel and almonds. When our friends put this on the dinner table, I silently shuddered at the thought of suffering a dead bottle, but this was enjoyable.
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6/16/2012 - AJ72 wrote: 94 Points
When I first tasted this I thought I'd struggle to finish the bottle. Pretty much nothing on the nose except a faint oxidized note which was not unexpected for it's age. I must confess I didn't expect much either ( but it is meursault perrieres I should have known!). the transformation should not be so surprising as the amount of times a wine doesn't really reveal itself until you've moved into the second half of the bottle is not unprecedented. Like meeting new people this wine took a while to feel familiar. It took a while to show it's true personality. The edges that were apparent at first seemed to melt away with air and time in the glass. The oxidized note turned into a positive character. The highlight though is the palate. Even at the end the wine doesn't really leap out at you with it's beguiling aroma but the length and concentration of this wine is bordering on the spectacular. Excellent
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4/17/2009 - winefool wrote: 86 Points
Copper yellow color. Forward slight oxidized note of butterscotch and yellow fruit.
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10/24/2008 - 14frimaire wrote:
This one is nice, still too young but sound. Not a whole lot of personality and, in the context of Perrières, a let down. But it's identifiable as a white Burgundy from a high rent district and, who knows, still has some upside.
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9/15/2008 - 14frimaire wrote:
Yuck, what's the deal? Doesn't taste oxidized, but something's definitely wrong: sweet, candied, butterscotch, just nasty.
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1/6/2008 - G.O. wrote:
Of course, I understand that this bottle was [slightly] oxidized but... Why couldn't we think that we are drinking very good dry Amontillado/Oloroso? It was perfect with pork fillet (from black pig, ecologically grown by my wife's grandmother and slaughtered by my father-in-law) in sour cream sauce. I was impressed with deep, amber yellow color too. This was my first more than 10 years old white Burgundian, thus I did not know what to expect.
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