Even better than I remembered. Seems to have more complexity than the previous bottle. Very aromatic nose with a lot of spice, ginger and nutmeg along white peach. Superb balance, med body, matching the nose. Long and intense finish.
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Char Bor Wines Lunch at Lucas (Klapsons Hotel, Singapore): Very nice. Served to cold at first, it opened up into a lovely Viognier by the end of lunch. Golden yellow colour. Lovely nose, with cream of mushroom, perfumed dried flowers, musky yellow fruits, honeysuckle and a lovely, subtle minerality. With times, some pronounced almond notes wafted along. On the palate, rich yellow fruits with a tropical edge, some kumquats, beeswax and flowers. Not to much acidity, and this had a weighty concentration and oily texture to it, but was somehow never leaden. Finish was dry and length with another touch of minerality. With time, lots more typical notes of almond nuts started opening up. Lots of interest and complexity here. 91+
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Beautiful textbook Condrieu. Pale gold color with transparent rim, plenty of peach, apricot and hint of minerality on the nose. Full body, juicy, some oak but nicely used, again plenty of peach and apricot. Long, luscious finish.
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Light yellow in colour. Gorgeous floral nose here that only gets better as the wine warms up - this has aromas of honeysuckle, pineapple, tropical fruits and some perfume. Full bodied and slightly viscous on the palate with more bright honeysuckle and tropical fruit flavours over minerals, decent acidity and a long finish. Really outclassed the 06.
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On the nose minerality, a hint of honeysuckle. In the mouth a richness & concentration, a hint of honey, almost unctious, green fruits and minerality, fantastic lenght. Eaten with sweet and sour pork - not a good match. Probably best drunk by itself. Flavours became more pronouned after opening or as wine warmed up in glass?
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7/5/2010 - french16 wrote:
Even better than I remembered. Seems to have more complexity than the previous bottle. Very aromatic nose with a lot of spice, ginger and nutmeg along white peach. Superb balance, med body, matching the nose. Long and intense finish.
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10/29/2009 - Paul S wrote: 92 Points
Char Bor Wines Lunch at Lucas (Klapsons Hotel, Singapore): Very nice. Served to cold at first, it opened up into a lovely Viognier by the end of lunch. Golden yellow colour. Lovely nose, with cream of mushroom, perfumed dried flowers, musky yellow fruits, honeysuckle and a lovely, subtle minerality. With times, some pronounced almond notes wafted along. On the palate, rich yellow fruits with a tropical edge, some kumquats, beeswax and flowers. Not to much acidity, and this had a weighty concentration and oily texture to it, but was somehow never leaden. Finish was dry and length with another touch of minerality. With time, lots more typical notes of almond nuts started opening up. Lots of interest and complexity here. 91+
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7/21/2008 - french16 wrote: 92 Points
Beautiful textbook Condrieu. Pale gold color with transparent rim, plenty of peach, apricot and hint of minerality on the nose. Full body, juicy, some oak but nicely used, again plenty of peach and apricot. Long, luscious finish.
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5/10/2008 - Rupert wrote: 92 Points
At Frederick's: More delicate than most of the condrieus we've had recently, light, floral, no sign of spice or oiliness
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4/19/2008 - dastephens wrote: 89 Points
Slow to open up. Once open, though, beautiful notes of honeysuckle and lychee.
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3/28/2008 - salil wrote: 93 Points
Light yellow in colour. Gorgeous floral nose here that only gets better as the wine warms up - this has aromas of honeysuckle, pineapple, tropical fruits and some perfume. Full bodied and slightly viscous on the palate with more bright honeysuckle and tropical fruit flavours over minerals, decent acidity and a long finish. Really outclassed the 06.
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9/16/2007 - Markdo wrote: 91 Points
On the nose minerality, a hint of honeysuckle. In the mouth a richness & concentration, a hint of honey, almost unctious, green fruits and minerality, fantastic lenght. Eaten with sweet and sour pork - not a good match. Probably best drunk by itself. Flavours became more pronouned after opening or as wine warmed up in glass?
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