Sommelier Appreciation Dinner 2020 (The Brown Residence): From 3L. Golden color which is typical. Strong orange rind, clementine, oyster shell, burnt sugar, beeswax and almond cookie. Perhaps slightly closed but I doubt it will regain energy and freshness.
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Needs an hour of air for the initial sherry notes to dissipate. Once that happens, you are left with a very elegant wine of great length. Apple and wet stone.
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CT Wisconsin Offline 2; 10/5/2012-10/6/2012 (Madison, WI): Light hay color. Muted nose. Great balance on the palate, with acidity that could use 3-6 years to smooth, although this drinks fine right now. Great class and elegance.
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My expectations were more for a heavy, carnival ride. This was so focused, elegant and clean. It was BY FAR the longest finish any at the table could recall in a white. Superb, subtle terrior concentration. A touch of liqueur on the mid-palate and a faint hint of the medicinal tone of a Laphroiag single malt on in the finish. Really nice.
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always an interesting and most unusal wine regardless of the vintage. i actually do like this, even if i can't in any way, shape, or fashion extrapolate it out to a tanzer 95. i know all the usual junk about it, i.e. drink it young (we did!), or let it ride for 20 years, blah, blah, blah. you have to be a wine junkie to even try this beyond 10 minutes in the glass. almost thick enough to be a VT with intense marmalade. i kept 3 ounces gassed in the fridge overnight, and the wine barely budged. i'm not gonna officially rate it, but i would give it an 89 for it's asperger's personality. there's something in there, but it doesn't always manifest correctly.
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Full bodied and viscous with a slightly oily texture, combining ripe peach and apricot fruits with honeycomb, candle wax and slightly nutty flavours - certainly tasty, but there's a sense of heaviness without much acidity here, and it's hard to drink more than a glass or two.
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N.B. on opening was totally dumb and short, after 4hrs in decanter an extra-ordinary transformation. Intense nose of apricots, butter, gunsmoke and huge long palette reminiscent of the best grand cru white burgundy.
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Uncorked DK does Northern Rhône - Guigal, Chave, Chapoutier and more (Premisse, Copenhagen): Dark yellow. Compared to the previous still exotic, but more dry and serious in its impression - dried apricot, buttery acid and english licorice. There is good balance, intensity and a nice grapefruity acid. Unfortunately it burns too much in the aftertaste to leave a really excellent impression. (U:91,6)
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2/9/2020 - dcwino wrote: 90 Points
Sommelier Appreciation Dinner 2020 (The Brown Residence): From 3L. Golden color which is typical. Strong orange rind, clementine, oyster shell, burnt sugar, beeswax and almond cookie. Perhaps slightly closed but I doubt it will regain energy and freshness.
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9/2/2017 - ledwards wrote: 95 Points
Needs an hour of air for the initial sherry notes to dissipate. Once that happens, you are left with a very elegant wine of great length. Apple and wet stone.
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3/31/2016 - ledwards wrote: 95 Points
Classic white hermitage notes. Best with 1-2 hour decant. Less bold and more subdued than last bottle. It appears an ideal time to drink.
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10/6/2012 - IWineAlot wrote: 91 Points
CT Offline WI Take 2: Judgement of Madison(Paris) Tasting & BYOB Dinner (Madison, WI): Lemon curd, petrol/plastic note along with apple core on the nose.
On the palate I got a spritz of lemon juice with other similar notes as on the nose.
Nice balance and mouthfeel with a medium plus finish.
SS 91+pts.
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10/6/2012 - petitblanc wrote: 93 Points
CT Wisconsin Offline 2; 10/5/2012-10/6/2012 (Madison, WI): Light hay color. Muted nose. Great balance on the palate, with acidity that could use 3-6 years to smooth, although this drinks fine right now. Great class and elegance.
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4/21/2012 - ledwards wrote: 96 Points
My expectations were more for a heavy, carnival ride. This was so focused, elegant and clean. It was BY FAR the longest finish any at the table could recall in a white. Superb, subtle terrior concentration. A touch of liqueur on the mid-palate and a faint hint of the medicinal tone of a Laphroiag single malt on in the finish. Really nice.
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5/19/2011 - kstoddard Likes this wine: 92 Points
Dark golden color. Caramelized tropical fruit nose. Full bodied. Complex mid palate with a long rich finish. 14% alcohol. Brought by Dave.
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5/19/2011 - jeff nowak wrote:
always an interesting and most unusal wine regardless of the vintage. i actually do like this, even if i can't in any way, shape, or fashion extrapolate it out to a tanzer 95. i know all the usual junk about it, i.e. drink it young (we did!), or let it ride for 20 years, blah, blah, blah. you have to be a wine junkie to even try this beyond 10 minutes in the glass. almost thick enough to be a VT with intense marmalade. i kept 3 ounces gassed in the fridge overnight, and the wine barely budged. i'm not gonna officially rate it, but i would give it an 89 for it's asperger's personality. there's something in there, but it doesn't always manifest correctly.
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5/14/2011 - salil wrote: 88 Points
Full bodied and viscous with a slightly oily texture, combining ripe peach and apricot fruits with honeycomb, candle wax and slightly nutty flavours - certainly tasty, but there's a sense of heaviness without much acidity here, and it's hard to drink more than a glass or two.
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7/28/2010 - portobellovines wrote: 94 Points
so much more immediately open than the previous bottle - gained weight with food - not in the same league of linear power though.....
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1/2/2010 - portobellovines wrote: 95 Points
N.B. on opening was totally dumb and short, after 4hrs in decanter an extra-ordinary transformation. Intense nose of apricots, butter, gunsmoke and huge long palette reminiscent of the best grand cru white burgundy.
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1/9/2009 - gorm wrote: 91 Points
Uncorked DK does Northern Rhône - Guigal, Chave, Chapoutier and more (Premisse, Copenhagen): Dark yellow. Compared to the previous still exotic, but more dry and serious in its impression - dried apricot, buttery acid and english licorice. There is good balance, intensity and a nice grapefruity acid. Unfortunately it burns too much in the aftertaste to leave a really excellent impression.
(U:91,6)
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