Slow ox’ed for 2 hours. Color is typical dark Souternes. Nose shows caramel, toffee, very intense. Medium acidity, minerally, the palate shows mouth coating butterscotch notes, spice, orange peel - this is very intense and concentrated. The ending is medium long and lush - with more dried fruit notes that give it further body. Very good overall and incredibly thight still - I would wait a few more years to fully enjoy it.
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Second disappointing wine of the night. In the fridge for 2 days, opened and on ice for two hours then warmed for 30 minutes before serving. Golden honey color; no tartrate crystals. Upon pouring, a strong petrol aroma was obvious so we decanted it through an aerating funnel. While that helped, it did not resolve the problem. In the mouth: wonderful weight, balance and deep sweetness was there but the petrol remained, both on the nose and in the wine. With a wedge of blue cheese and some roasted almonds for dessert, the wine was enjoyable; but just so. Rarely does my cellar cough up two furballs for the same event, but it happened tonight.
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Orange, copper in color the wine merges sweet, honeyed tropical fruits with creme brulee, custard, butterscotch, and caramel. On the border between sweet and racy, with the acidity starting to edge the fruit out, this is probably slightly past its peak drinking window. Still, it was easy to finish the glass for all its honeyed, orange tropical fruits and caramel. If you are sitting on any, do not hesitate to drink this now before more of the sweet fruit slowly fades.
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Happy find in corner of cellar from way back - bright gold, not too dark given age or unctuous; apricots, peaches and marmalade, volatile component; medium/full, long, complex, VA a problem, making flavours not quite in balance and with annoying prickle on tongue, entirely clean bottles would merit better than F (17.5)…….I recall similar problem in other bottles which is a great shame in this top vintage, and way off the pace and grace of the 80, a much less celebrated vintage!
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Profound Sauternes. Focused more on smoky, custardy, peachy, and waxy flavors than high-pitched citrus and minerals. But there is plenty of orange marmalade and dried apricot for balance. Sauternes is amazingly good. This wine is wonderful.
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From and excellent looking bottle, this wine had a deep gold/tank center and yellow/clear rims. The high- intensity nose showed vanilla, botrytis, lemons, and brown sugar.
In the mouth, this wine was rich and ripe but still managed to feel medium bodied due to the solid acidity. The attractive favors hung in my mouths for 60 seconds+.
This wine is excellent now and will easily last 10+ years. Don't forget to give it a couple hours in the decanter before serving.
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A very nice aged Sauternes with some decent acidity. Smooth mouth feel with honey, almonds, orange and apricot on the palate. A bit of sweet herbal tea on the finish. I wish I had more.
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Another very good showing for this 83 which continues to develop at a snail's pace. Color is medium and light for it's age. The only indication of age is the reduced apparent sweetness, though this has definitely not reached a dry state. The has an orange peel and delicate botrytis spice as well as notes of cream brulee. Medium to light body with a very smooth texture with a very well balanced counter point acidity which makes it easy to drink and a crowd pleasing wine. Does not posses the complexity or sense of lightness to put it in the very top tier but an outstanding bottle nontheless which should continue it's long life. I will happily drink this again.
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Tea-like appearance, beautiful nose of creme brûlée, yellow fruits and a little marzipan. Medium sweet with pleasing viscosity and enough structure to carry the layers of fruit. Long smooth finish.
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Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): This was a half bottle I brought and was not the best performance I have encountered from this estate in 1983. It was rich and spicy - with fine botrytis derived notes. But it lacked the energy I have encountered from other bottles enjoyed in the past. Still, a very good example of aged Sauternes from an underrated estate whose wines today are very competitively priced.
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Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): Once again, I love the idea of halves for Sauternes but perhaps not for long term cellaring. Served from a half bottle, mostly tertiary, some red fruits, dry apricot, candied orange peel, burnt sugar, oyster shell and ginger. Good concentration but not delicate and decadent like Climen. Quite enjoyable.
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Christmas Eve desert wine, the problem was we were serving ten so the 750ml didn't go far. Too bad because the wine yummy. Not at all sweet, but complex exotic fruits.
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Magnum Wedding Celebration (Nopa, San Francisco): Magnum. Gorgeous amber orange. High toned secondary/tertiary perfume of botrytis and flowers. Medium bodied, not super sweet, more citrus than tropical fruit. Excellent and elegant.
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Fine older sauternes still drinking well. No flaws or oxidation. Somewhat on the dry side but with excellent fruit and botrytis flavors. Drinking well now and probably next few years.
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1992 Etienne Sauzet Puligny Premier Crus (San Francisco): Drank from magnum. Aromas of honey, peaches, apricot and botrytis spice. Med-full bodied with good acidity so that it nearly finishes dry. Reasonable depth and concentration, but without much complexity. Good length.
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Medium golden hue, nose filled with brûlée, apricots. Less sweet than most Sauternes, layers of apricot, peach, citrus. Good balance and elegant texture, lingering finish.
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A controversial bottle/wine. Imho a little bit oxidized and still pleasant. There is some sweetness, but the wine has almost a dry impression. Others thought it was a great Sauternes. Need to try again. No score.
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from Split. Served SBS with Steve's Creme Brulee. This bottle struck me as very young- from the relatively light color, to the medium delicate flavors. A medium weight palate this Curaseau Orange and honey infused bottle did not stick around long
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Served after Easter Dinner. Popped and poured. Good fruit concentration with enough acidity to keep it from seeming over-sweet. Very one-dimensional. Nice, serviceable sauternes, but lacks any real wow factor.
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IWFSC Governors Lunch (Mirani's Restaurant): Full golden color. Full caramel, peach, and butterscotch on the nose. Nice botrytis caramel yellow fruit with orange rind notes on the palate. Mature and complex. Perhaps not profound, a solid sauternes drinking in its window.
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This golden, copper, hued wine is at the peak of maturity. Ripe, sweet, honey coated fruit tickle your nose and your palate gets to bathe in it as well. This is fully mature and will probably not improve from here. Drink it over the next few years to enjoy the sweet, ripe fruit.
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Solid older Sauternes but definitely at the end of it's prime. Bit excessive petrol-like on the nose upon opening but faded with a bit of air. Boytrytis showed through nicely with wonderful butterscotch on the finish. Drink up and enjoy in the near future.
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12/9/2022 - Condrieu82 Likes this wine: 91 Points
Slow ox’ed for 2 hours. Color is typical dark Souternes. Nose shows caramel, toffee, very intense. Medium acidity, minerally, the palate shows mouth coating butterscotch notes, spice, orange peel - this is very intense and concentrated. The ending is medium long and lush - with more dried fruit notes that give it further body. Very good overall and incredibly thight still - I would wait a few more years to fully enjoy it.
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12/17/2021 - OenophilistMN Likes this wine: 82 Points
Second disappointing wine of the night. In the fridge for 2 days, opened and on ice for two hours then warmed for 30 minutes before serving. Golden honey color; no tartrate crystals. Upon pouring, a strong petrol aroma was obvious so we decanted it through an aerating funnel. While that helped, it did not resolve the problem. In the mouth: wonderful weight, balance and deep sweetness was there but the petrol remained, both on the nose and in the wine. With a wedge of blue cheese and some roasted almonds for dessert, the wine was enjoyable; but just so. Rarely does my cellar cough up two furballs for the same event, but it happened tonight.
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9/12/2020 - Jeff Leve wrote: 92 Points
Orange, copper in color the wine merges sweet, honeyed tropical fruits with creme brulee, custard, butterscotch, and caramel. On the border between sweet and racy, with the acidity starting to edge the fruit out, this is probably slightly past its peak drinking window. Still, it was easy to finish the glass for all its honeyed, orange tropical fruits and caramel. If you are sitting on any, do not hesitate to drink this now before more of the sweet fruit slowly fades.
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6/7/2019 - liber wrote: 92 Points
Happy find in corner of cellar from way back - bright gold, not too dark given age or unctuous; apricots, peaches and marmalade, volatile component; medium/full, long, complex, VA a problem, making flavours not quite in balance and with annoying prickle on tongue, entirely clean bottles would merit better than F (17.5)…….I recall similar problem in other bottles which is a great shame in this top vintage, and way off the pace and grace of the 80, a much less celebrated vintage!
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5/1/2019 - rmalloy Likes this wine: 94 Points
Delicious. Pureed apricots and orange marmalade with ginger accents. Still good energy; doesn't taste old. No rush to drink this.
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10/29/2016 - rmalloy Likes this wine: 94 Points
Profound Sauternes. Focused more on smoky, custardy, peachy, and waxy flavors than high-pitched citrus and minerals. But there is plenty of orange marmalade and dried apricot for balance. Sauternes is amazingly good. This wine is wonderful.
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4/17/2016 - andtheodor wrote: flawed
Corked.
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8/7/2015 - fclarity wrote: 94 Points
From and excellent looking bottle, this wine had a deep gold/tank center and yellow/clear rims. The high- intensity nose showed vanilla, botrytis, lemons, and brown sugar.
In the mouth, this wine was rich and ripe but still managed to feel medium bodied due to the solid acidity. The attractive favors hung in my mouths for 60 seconds+.
This wine is excellent now and will easily last 10+ years. Don't forget to give it a couple hours in the decanter before serving.
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7/12/2015 - mhudes Likes this wine: 92 Points
A very nice aged Sauternes with some decent acidity. Smooth mouth feel with honey, almonds, orange and apricot on the palate. A bit of sweet herbal tea on the finish. I wish I had more.
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1/2/2015 - bon vivant wrote:
Another very good showing for this 83 which continues to develop at a snail's pace. Color is medium and light for it's age. The only indication of age is the reduced apparent sweetness, though this has definitely not reached a dry state. The has an orange peel and delicate botrytis spice as well as notes of cream brulee. Medium to light body with a very smooth texture with a very well balanced counter point acidity which makes it easy to drink and a crowd pleasing wine. Does not posses the complexity or sense of lightness to put it in the very top tier but an outstanding bottle nontheless which should continue it's long life. I will happily drink this again.
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12/13/2014 - paul195 wrote: 93 Points
Tea-like appearance, beautiful nose of creme brûlée, yellow fruits and a little marzipan. Medium sweet with pleasing viscosity and enough structure to carry the layers of fruit. Long smooth finish.
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1/9/2014 - PanosKakaviatos Likes this wine: 92 Points
Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): This was a half bottle I brought and was not the best performance I have encountered from this estate in 1983. It was rich and spicy - with fine botrytis derived notes. But it lacked the energy I have encountered from other bottles enjoyed in the past. Still, a very good example of aged Sauternes from an underrated estate whose wines today are very competitively priced.
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1/9/2014 - dcwino wrote: 91 Points
Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): Once again, I love the idea of halves for Sauternes but perhaps not for long term cellaring. Served from a half bottle, mostly tertiary, some red fruits, dry apricot, candied orange peel, burnt sugar, oyster shell and ginger. Good concentration but not delicate and decadent like Climen. Quite enjoyable.
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12/25/2013 - WinoRick wrote: 92 Points
Christmas Eve desert wine, the problem was we were serving ten so the 750ml didn't go far. Too bad because the wine yummy. Not at all sweet, but complex exotic fruits.
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10/4/2013 - drwine2001 wrote:
Magnum Wedding Celebration (Nopa, San Francisco): Magnum. Gorgeous amber orange. High toned secondary/tertiary perfume of botrytis and flowers. Medium bodied, not super sweet, more citrus than tropical fruit. Excellent and elegant.
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5/19/2012 - GalvezGuy wrote: 92 Points
CT Texas IV - A Hill Country Treat; 5/18/2012-5/19/2012 (Austin, Texas): Great nose of apricot, pineapple, white peach, with hints of honey and spice. On the palate, apricot, pineapple, spice, honey. Finishes much drier than expected, perhpas the perfect foie gras wine.
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2/6/2012 - astro wrote: 89 Points
Fine older sauternes still drinking well. No flaws or oxidation. Somewhat on the dry side but with excellent fruit and botrytis flavors.
Drinking well now and probably next few years.
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12/5/2011 - wickedwax wrote:
1992 Etienne Sauzet Puligny Premier Crus (San Francisco): Drank from magnum. Aromas of honey, peaches, apricot and botrytis spice. Med-full bodied with good acidity so that it nearly finishes dry. Reasonable depth and concentration, but without much complexity. Good length.
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3/18/2011 - Zweder wrote:
A lot of apricots, caramel and butterscotch, but also some oxidized impressions. I hope this was an off bottle. No score.
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3/12/2010 - Kirk Grant wrote: 90 Points
Dinner with Chris & Ann ('82 Lynch-Bages, '83 Raymond-Lafon) (Ann's House): Color: golden yellow
Smell: Honey comb, nectarine, apricot, peach, and a hint of botrytis
Taste: peaches, nectarines, poached pear, and honey
Overall: A great example of a well aged sauternes with a medium length finish.
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3/6/2010 - paul195 wrote: 92 Points
Medium golden hue, nose filled with brûlée, apricots. Less sweet than most Sauternes, layers of apricot, peach, citrus. Good balance and elegant texture, lingering finish.
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10/16/2009 - Zweder wrote:
A controversial bottle/wine. Imho a little bit oxidized and still pleasant. There is some sweetness, but the wine has almost a dry impression. Others thought it was a great Sauternes. Need to try again. No score.
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7/13/2009 - vancouvermatt wrote: 90 Points
A rather full-bodied sauterne with creme burle, caramel, definitely the butterscotch notes that some other tasters found.
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6/14/2009 - bon vivant wrote:
from Split. Served SBS with Steve's Creme Brulee. This bottle struck me as very young- from the relatively light color, to the medium delicate flavors. A medium weight palate this Curaseau Orange and honey infused bottle did not stick around long
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4/18/2009 - Dave Dalluge wrote:
Served after Easter Dinner. Popped and poured. Good fruit concentration with enough acidity to keep it from seeming over-sweet. Very one-dimensional. Nice, serviceable sauternes, but lacks any real wow factor.
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1/21/2009 - winefool wrote: 92 Points
IWFSC Governors Lunch (Mirani's Restaurant): Full golden color. Full caramel, peach, and butterscotch on the nose. Nice botrytis caramel yellow fruit with orange rind notes on the palate. Mature and complex. Perhaps not profound, a solid sauternes drinking in its window.
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1/21/2007 - Zweder wrote: 91 Points
Internet forum group magnum tasting. (@ Klap): Honey, apricots, orange peel, tangerine, beautiful. The acidity is showing nicely. Beautiful wine.
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1/20/2007 - dougie wrote: 88 Points
Seemed to be on the decline. Nice, but not as sweet as i would expect
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2/19/2006 - Eric wrote:
Rocking out at Chez Leve with Hermitage and a whole lot more (Los Angeles, CA): I carried my glass with me for a while, managed a few sniffs and ultimately gave up without trying this. A little orange creamsicle on the nose. I am sure it would have been nice, but I was done.
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2/5/2006 - Jeff Leve wrote: 94 Points
This golden, copper, hued wine is at the peak of maturity. Ripe, sweet, honey coated fruit tickle your nose and your palate gets to bathe in it as well. This is fully mature and will probably not improve from here. Drink it over the next few years to enjoy the sweet, ripe fruit.
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11/24/2004 - Mattswines wrote: 90 Points
Solid older Sauternes but definitely at the end of it's prime. Bit excessive petrol-like on the nose upon opening but faded with a bit of air. Boytrytis showed through nicely with wonderful butterscotch on the finish. Drink up and enjoy in the near future.
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6/3/1992 - bestdamncab Likes this wine: 85 Points
Chateau d Y'quem and Chateau Raymond-Lafon (Beverly Hills, Ca.): Hints of dill, lemon, and citrus on the nose, very rich tasting, well balanced, big body, rich fruit, seems odd tasting on the light finish.
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