so rich and complex on the nose: apricot jam, honey, myriad spices and herbs, cooked citrus, petrichor... dense and layered on the palate, long honeyed finish, residual sugar is still quite apparent, but I can see it turning quite dry in the next decade, this will be worth following many more year
I would like to know if any botrytis affected fruit went into this cuvee...
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Brilliant apricot golden color, a nose redolent of quince, apricot, and nectar. On the tongue, all of those flavors came through, layer upon layer of fruit, with supple acidity which kept the taste lively and light. An absolutely perfect balance. Delicious.
Perfect to drink now, but these wines last forever... no rush.
Rated +3 on a scale of -1 to +3.
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Opened out of the fridge and showed absolutely nothing, just sweet. An hour opened though and this totally transformed, honey and wooly, really the ur-chenin. A bit sweeter than I thought it would be but (after a few hours opened) there was great balance with nice acidity.
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Really fine bottle. Deep, gold-ish color. Balanced, lively acidity. Packed with baked apple and honey notes, but not at all overdone. Really nice balance and energy. Drinking well, no signs of slowing down.
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This is a really good bottle, although the appearance is golden and had me worried before tasting. Great balance, vibrant acidity, this is sharp and fresh, not oxidized at all. Beautiful and typical aromas of wool and tree fruit like pears and peaches, honey, and smoke and stone, and these things carry onto the palate, which shows great balance and energy. Excellent wine, what these should be like.
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i don't know. Enjoyable and some of the wool and herbal honey aspects are recognizable. But the wine also just seems kind of tired, and it shouldn't, it's a baby.
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Bevan and Huet (and watching the Final Four) (Home): Of course, one always opens these with trepidation. This was a good bottle. Golden in color. How dark should a sound 15 year old Chenin be? This was a bit darker than I expected but within reason. The nose is very nice. Orange peel, salinity, a slight oxidation (normal amount at 15), and a Bit O' Honey candy bar. On the palate, this is slightly viscous. Slightly sweet. Plenty of orange rinds. Slight crushed shell note. Good acidity. Nice finish. It took me a glass to accept that this was a good bottle (I almost felt like Woody Allen trying a wine), and then this was quite enjoyable. No hurry on sound bottles.
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Light golden. Gorgeous combination of quince and lively citrus. Moderately sweet, pristine, almost crystalline quality of the fruit with even more orange on the palate than the nose. The usual fantastic texture and exceptional acidic backbone but perhaps a little less of the Clos du Bourg soil component than in many bottles of this. Last bottle of this and perhaps the best of the lot-on to the '05!
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No pre-mox with this bottle. Wonderful wine that expanded and improved over two hours. Detailed and articulate in its expression, lush but controlled, full in body but also elegant. Wool, thyme, honey, spring water, rock. Lovely, lovely wine.
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Deep yellow. Very fresh aromatics of pear, honey, and spice. Lush with zingy acidity, layered feel, pure fruit with less soil than usual for this site. Marvelous bottle. I'm getting to the bottom of the pile; over the past few years, each time I've opened one dreading oxidation, it has performed brilliantly.
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I opened this at noon and brought it to dinner seven hours later. The color is noticeably deep yellow, so already I'm suspicious in light of the ongoing premox debate which seems focused on 2002 vintage especially. We all agree that this is not oxidized, but it does seem advanced, Greg noting the caramel in the back of the palate. Returning to this wine after dinner, again it doesn't seem oxidized, but it's not especially expressive and Brad notes that it's not on point for a Chenin. This was a disappointing bottle. With Greg, Jayson and Brad at L'Apicio in the East Village.
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Medium to deep yellow. Fresher, more airy aromatics than Le Mont, brighter citrus, more honey. Textural Chenin, moderately sweet, very fresh, zingy acidity. Really superb tonight.
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Nose is wonderfully expressive that evolves so much with an hour decant, nice mix of honeyed orchard and tropical fruit palate has a robustness tp it but beautifully balanced it's hard to put your glass down. Given the structure of he wine I feel this is only the beginning
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Light golden. Much as described this summer. Combination of citrus and pear with honey. Lush feel, moderately sweet (actually on the Moelleux end of Demi-Sec), good acidity and that inimitable soil finish of Clos du Bourg. Wonderful and mature.
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Sharon's Birthday (Kapcsandy, Rhys, Huet, Pape Clement, +++) (GHT): Awesome. Perfect condition. Light golden in color. A nose of orange rinds, some mineral and saline. On the palate, this is layered, complex and delicious. Slightly sweet. Viscous texture. Great balance. So smooth. Long finish. Love this wine. Hard not to chug it.
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Full yellow. Lavender and honey. Medium weight, great, carressing Chenin texture, moderately sweet, bright orange fruit and clove spiciness. Typical Clos du Bourg terroir on the finish. Utterly delicious, as it has been on pretty much every occasion over the past 2 years.
2002 Huet Demi-Secs: The sweetest and ripest of the three demi-secs. A deep golden color with a slight hint of burnt sugar on the nose and a strong honeyed element on the palate. This wine is all about richness, and the texture reminds me more of the higher sweetness levels.
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Full yellow to light golden. Some tropical fruit in addition to the usual pear. I've had a number of bottles of this wine, and this is the first time I would say that it is almost at a Moeulleux level of sweetness and richness. Less botrytis than it has shown in the past. Great texture and lemony acidity to provide some zing at the end. Continuing along at a very high plateau, where it has been for the past few years.
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Medium yellow. Mind blowing aromas of green apple, pear and honey. Light with wonderful acidity balancing beautiful residual sugar. This wine continues to gain complexity while still tasting remarkably fresh and youthful. Just fabulous in every way. Certainly in my pantheon--and rising.
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Chenins, Chambolles and Moreys at Ibiza (New Haven, CT): Obviously very young right now, but striking for just how seamlessly the flavours and structure come together. Layers of honey, ripe orchard fruits, floral elements and gentle waxy notes all kept very fresh and lively with a bright acid spine beneath, and a remarkable textural polish. Fantastic wine.
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Spring White Wine Dinner (Chez Panisse, Berkeley): Yellow. Oh man, pretty much the same wonderful traits that it showed last fall-honey, spiced pear, moderate residual sugar, delectable weight and crisp acidity. This is at a really great place now, and I would not hesitate to open one.
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Halloween Ball (Heirloom Cafe, San Francisco): Oh man, this just continues to pick up momentum. Now it has a beautiful floral note atop clove, honey and pear. Gorgeous balance of sugar/acid. Spicy and exceptionally long. Now, all I have to do is lay off the remaining bottles for another 5 or 10 years. Great Vouvray.
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Oh my, this was also ravishing. Full yellow but completely fresh aromatics of quince, spice and honey. Wondrously balanced in terms of sugar and acid, silky texture, great purity and length. My Platonic ideal of Vouvray and it has opened and come on strong over the past few years. No rush whatsoever, but let the decades of drinking and enjoying begin.
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This is an awesome wine. I was worried at first about a bit of oxidation when it opened, but that quickly blew away. Medium golden color. Gorgeous, sweet bouquet. On the palate, a balanced mix of chalk, honey, grapefruit and lemon. The finish just seems to last forever. Excellent!
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so great! crystalline purity, elegance and energy, rocks, herbs, honey, stone fruit are all in perfect balance. the wine is delicious now although it is probably showing only a little of itself. it started to show a spearmint kind of herbal complexity on the finish only after an hour open. and the texture became more energetic and almost grippy after that hour.
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Medium yellow. Glorious aromatics of pear and honey. Incredible purity, intensity, and body. Acidity arrives late but forcefully, cutting through the significant residual sweetness. With a few hours of air, this becomes more ethereal and develops a higher pitched florality. Delicious and great evolution toward maturity over the 2 1/2 years since last tasted. Only lacking a bit of soil that Clos du Bourg often has, but perhaps this will come with time.
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I enjoyed this and as we drank it later in the meal, whatever excess sweetness there was worked nicely with deserts. I personally thought that the acid and sweetness worked well together but could see how some might find it a bit too sweet. I just love these wines.
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Decanted for 4 hours before drinking. Medium yellow. Honey, pear, and quince on the nose. Off dry, long and lovely with good acidity to balance. Not shut down at all, at least with this amount of air, but on the other hand, not nearly as complex as it will be with more age.
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Depp honey gold color with an intense nose of honey, ripe melon, and just a hint of beeswax. Oily texture, the palate is heavy with honey. This is quite good, but not complex in any way, and it should be - great vineyard, great producer, great vintage. what's up?
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Seemed a bit disjointed the first day... a bit like a sweet wine trying too hard to be dry, or perhaps a dry wine trying too hard to be sweet. Seemed to integrate better the second day. Still... a bit more fruity than minerally for my tastes. I preferred the Le Mont demi-sec in this vintage.
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Shows more open with riper stone and apple fruit than the Le Mont and Le Haut-Lieu, with a bit more residual sugar. It’s just bigger overall and a little less elegant and focused than the Le Mont, or the Le Haut-Lieu. Give it a Solid A-.
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French Laundry Dinner (Yountville, CA): This was okay, but I'm more and more convinced that Vouvrey isn't really my thing. I think Sauternes and Auslese pair better with salty, intense Fois Gras dishes, also. (not enough experience with Vouvray to score)
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Honeyed nose encompassing baked apple and some mineral tones; spiced pear and stony flavors almost recall a German auslese, albeit a much drier version. Dry minerally finish. Fine juice here; however, I feel it needs a bit more sweetness and density for the sake of balance - hopefully this will be found in the upcoming moelleux version.
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1/15/2023 - viniferatu Likes this wine:
la Gloire de la Loire...
so rich and complex on the nose: apricot jam, honey, myriad spices and herbs, cooked citrus, petrichor... dense and layered on the palate, long honeyed finish, residual sugar is still quite apparent, but I can see it turning quite dry in the next decade, this will be worth following many more year
I would like to know if any botrytis affected fruit went into this cuvee...
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7/18/2020 - IJC Likes this wine:
Outstanding.
Brilliant apricot golden color, a nose redolent of quince, apricot, and nectar. On the tongue, all of those flavors came through, layer upon layer of fruit, with supple acidity which kept the taste lively and light. An absolutely perfect balance. Delicious.
Perfect to drink now, but these wines last forever... no rush.
Rated +3 on a scale of -1 to +3.
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4/22/2020 - Tubulus wrote: 93 Points
Opened out of the fridge and showed absolutely nothing, just sweet. An hour opened though and this totally transformed, honey and wooly, really the ur-chenin. A bit sweeter than I thought it would be but (after a few hours opened) there was great balance with nice acidity.
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9/19/2018 - glou.sf Likes this wine: 93 Points
Melon, nutmeg, honey, and orange flavors on the nose. Beautiful palate with flavors of citrus, honey, spices, and cantaloupe. Long finish.
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8/23/2018 - decaturwinedude wrote: 90 Points
Really fine bottle. Deep, gold-ish color. Balanced, lively acidity. Packed with baked apple and honey notes, but not at all overdone. Really nice balance and energy. Drinking well, no signs of slowing down.
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5/12/2018 - rsharma Likes this wine: 85 Points
Drank at Corey's house, with dessert. Golden color. Not cloying.
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12/24/2017 - brooklynguy Likes this wine:
This is a really good bottle, although the appearance is golden and had me worried before tasting. Great balance, vibrant acidity, this is sharp and fresh, not oxidized at all. Beautiful and typical aromas of wool and tree fruit like pears and peaches, honey, and smoke and stone, and these things carry onto the palate, which shows great balance and energy. Excellent wine, what these should be like.
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11/3/2017 - brooklynguy wrote:
i don't know. Enjoyable and some of the wool and herbal honey aspects are recognizable. But the wine also just seems kind of tired, and it shouldn't, it's a baby.
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7/8/2017 - T.E.D. wrote: 91 Points
Perfect color, medium amber, no signs of ox. Very classic orange marmalade, quince, honey, and wet oak. Hints of white flower. DrInking at peak
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4/2/2017 - Loren Sonkin wrote: 93 Points
Bevan and Huet (and watching the Final Four) (Home): Of course, one always opens these with trepidation. This was a good bottle. Golden in color. How dark should a sound 15 year old Chenin be? This was a bit darker than I expected but within reason. The nose is very nice. Orange peel, salinity, a slight oxidation (normal amount at 15), and a Bit O' Honey candy bar. On the palate, this is slightly viscous. Slightly sweet. Plenty of orange rinds. Slight crushed shell note. Good acidity. Nice finish. It took me a glass to accept that this was a good bottle (I almost felt like Woody Allen trying a wine), and then this was quite enjoyable. No hurry on sound bottles.
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5/2/2016 - 14frimaire Likes this wine:
Pristine and beautiful
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9/10/2015 - IJC Likes this wine:
Golden color; quince and floral nose; just a hint of honeyed fruit, the acidity well balanced. Long, soft finish. Beautiful.
Rated 2 on a scale of -1 to 3.
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12/25/2014 - drwine2001 wrote:
Light golden. Gorgeous combination of quince and lively citrus. Moderately sweet, pristine, almost crystalline quality of the fruit with even more orange on the palate than the nose. The usual fantastic texture and exceptional acidic backbone but perhaps a little less of the Clos du Bourg soil component than in many bottles of this. Last bottle of this and perhaps the best of the lot-on to the '05!
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12/16/2014 - brooklynguy Likes this wine:
No pre-mox with this bottle. Wonderful wine that expanded and improved over two hours. Detailed and articulate in its expression, lush but controlled, full in body but also elegant. Wool, thyme, honey, spring water, rock. Lovely, lovely wine.
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10/29/2014 - drwine2001 wrote:
Deep yellow. Very fresh aromatics of pear, honey, and spice. Lush with zingy acidity, layered feel, pure fruit with less soil than usual for this site. Marvelous bottle. I'm getting to the bottom of the pile; over the past few years, each time I've opened one dreading oxidation, it has performed brilliantly.
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8/17/2014 - Pknut wrote:
I opened this at noon and brought it to dinner seven hours later. The color is noticeably deep yellow, so already I'm suspicious in light of the ongoing premox debate which seems focused on 2002 vintage especially. We all agree that this is not oxidized, but it does seem advanced, Greg noting the caramel in the back of the palate. Returning to this wine after dinner, again it doesn't seem oxidized, but it's not especially expressive and Brad notes that it's not on point for a Chenin. This was a disappointing bottle. With Greg, Jayson and Brad at L'Apicio in the East Village.
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6/23/2014 - drwine2001 wrote:
Medium to deep yellow. Fresher, more airy aromatics than Le Mont, brighter citrus, more honey. Textural Chenin, moderately sweet, very fresh, zingy acidity. Really superb tonight.
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5/25/2014 - 14frimaire wrote:
Infanticide. No oxidation here.
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4/11/2014 - tooch wrote: 91 Points
Let's Open Some Wines From 2002 (Palena - Washington, DC): Really liked this with its coolish fruit and crisp finish. Went nicely with our cheese and desert.
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1/19/2014 - salil wrote: flawed
Oxidized. Bah.
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12/30/2013 - eoinhharkins Likes this wine: 93 Points
Nose is wonderfully expressive that evolves so much with an hour decant, nice mix of honeyed orchard and tropical fruit palate has a robustness tp it but beautifully balanced it's hard to put your glass down. Given the structure of he wine I feel this is only the beginning
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12/25/2013 - drwine2001 wrote:
Light golden. Much as described this summer. Combination of citrus and pear with honey. Lush feel, moderately sweet (actually on the Moelleux end of Demi-Sec), good acidity and that inimitable soil finish of Clos du Bourg. Wonderful and mature.
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11/25/2013 - BillB656 wrote: flawed
premox
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11/13/2013 - Loren Sonkin wrote: 94 Points
Sharon's Birthday (Kapcsandy, Rhys, Huet, Pape Clement, +++) (GHT): Awesome. Perfect condition. Light golden in color. A nose of orange rinds, some mineral and saline. On the palate, this is layered, complex and delicious. Slightly sweet. Viscous texture. Great balance. So smooth. Long finish. Love this wine. Hard not to chug it.
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8/7/2013 - drwine2001 wrote:
Full yellow. Lavender and honey. Medium weight, great, carressing Chenin texture, moderately sweet, bright orange fruit and clove spiciness. Typical Clos du Bourg terroir on the finish. Utterly delicious, as it has been on pretty much every occasion over the past 2 years.
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7/27/2013 - rm wines wrote:
2002 Huet Demi-Secs: The sweetest and ripest of the three demi-secs. A deep golden color with a slight hint of burnt sugar on the nose and a strong honeyed element on the palate. This wine is all about richness, and the texture reminds me more of the higher sweetness levels.
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5/19/2013 - Rieslingfan wrote: flawed
Oxidized.
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3/17/2013 - drwine2001 wrote:
Full yellow to light golden. Some tropical fruit in addition to the usual pear. I've had a number of bottles of this wine, and this is the first time I would say that it is almost at a Moeulleux level of sweetness and richness. Less botrytis than it has shown in the past. Great texture and lemony acidity to provide some zing at the end. Continuing along at a very high plateau, where it has been for the past few years.
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9/5/2012 - Mistress of Wine wrote:
Medium yellow. Mind blowing aromas of green apple, pear and honey. Light with wonderful acidity balancing beautiful residual sugar. This wine continues to gain complexity while still tasting remarkably fresh and youthful. Just fabulous in every way. Certainly in my pantheon--and rising.
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5/10/2012 - salil wrote: 92 Points
Chenins, Chambolles and Moreys at Ibiza (New Haven, CT): Obviously very young right now, but striking for just how seamlessly the flavours and structure come together. Layers of honey, ripe orchard fruits, floral elements and gentle waxy notes all kept very fresh and lively with a bright acid spine beneath, and a remarkable textural polish. Fantastic wine.
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4/2/2012 - drwine2001 wrote:
Spring White Wine Dinner (Chez Panisse, Berkeley): Yellow. Oh man, pretty much the same wonderful traits that it showed last fall-honey, spiced pear, moderate residual sugar, delectable weight and crisp acidity. This is at a really great place now, and I would not hesitate to open one.
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10/31/2011 - drwine2001 wrote:
Halloween Ball (Heirloom Cafe, San Francisco): Oh man, this just continues to pick up momentum. Now it has a beautiful floral note atop clove, honey and pear. Gorgeous balance of sugar/acid. Spicy and exceptionally long. Now, all I have to do is lay off the remaining bottles for another 5 or 10 years. Great Vouvray.
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4/16/2011 - drwine2001 wrote:
Oh my, this was also ravishing. Full yellow but completely fresh aromatics of quince, spice and honey. Wondrously balanced in terms of sugar and acid, silky texture, great purity and length. My Platonic ideal of Vouvray and it has opened and come on strong over the past few years. No rush whatsoever, but let the decades of drinking and enjoying begin.
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4/16/2011 - mhauser wrote:
This is an awesome wine. I was worried at first about a bit of oxidation when it opened, but that quickly blew away. Medium golden color. Gorgeous, sweet bouquet. On the palate, a balanced mix of chalk, honey, grapefruit and lemon. The finish just seems to last forever. Excellent!
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12/18/2010 - brooklynguy wrote:
so great! crystalline purity, elegance and energy, rocks, herbs, honey, stone fruit are all in perfect balance. the wine is delicious now although it is probably showing only a little of itself. it started to show a spearmint kind of herbal complexity on the finish only after an hour open. and the texture became more energetic and almost grippy after that hour.
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4/7/2010 - drwine2001 wrote:
Medium yellow. Glorious aromatics of pear and honey. Incredible purity, intensity, and body. Acidity arrives late but forcefully, cutting through the significant residual sweetness. With a few hours of air, this becomes more ethereal and develops a higher pitched florality. Delicious and great evolution toward maturity over the 2 1/2 years since last tasted. Only lacking a bit of soil that Clos du Bourg often has, but perhaps this will come with time.
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8/29/2009 - Mr T wrote:
I enjoyed this and as we drank it later in the meal, whatever excess sweetness there was worked nicely with deserts. I personally thought that the acid and sweetness worked well together but could see how some might find it a bit too sweet. I just love these wines.
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6/13/2009 - Cheryl wrote:
Balthazar with Burgundy and More (Balthazar, NYC): Sweet with some adic and honey, dark gold "pee" color, not quite enough acid to balance out the sweetness, but this was nice.
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12/11/2007 - drwine2001 wrote:
Decanted for 4 hours before drinking. Medium yellow. Honey, pear, and quince on the nose. Off dry, long and lovely with good acidity to balance. Not shut down at all, at least with this amount of air, but on the other hand, not nearly as complex as it will be with more age.
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8/13/2007 - brooklynguy wrote: 87 Points
Depp honey gold color with an intense nose of honey, ripe melon, and just a hint of beeswax. Oily texture, the palate is heavy with honey. This is quite good, but not complex in any way, and it should be - great vineyard, great producer, great vintage. what's up?
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3/24/2007 - mdefreitas wrote: 89 Points
Seemed a bit disjointed the first day... a bit like a sweet wine trying too hard to be dry, or perhaps a dry wine trying too hard to be sweet. Seemed to integrate better the second day. Still... a bit more fruity than minerally for my tastes. I preferred the Le Mont demi-sec in this vintage.
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7/19/2006 - BradKNYC wrote:
Shows more open with riper stone and apple fruit than the Le Mont and Le Haut-Lieu, with a bit more residual sugar. It’s just bigger overall and a little less elegant and focused than the Le Mont, or the Le Haut-Lieu. Give it a Solid A-.
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4/30/2006 - rourkem wrote:
French Laundry Dinner (Yountville, CA): This was okay, but I'm more and more convinced that Vouvrey isn't really my thing. I think Sauternes and Auslese pair better with salty, intense Fois Gras dishes, also. (not enough experience with Vouvray to score)
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8/27/2004 - DChan wrote: 89 Points
Honeyed nose encompassing baked apple and some mineral tones; spiced pear and stony flavors almost recall a German auslese, albeit a much drier version. Dry minerally finish. Fine juice here; however, I feel it needs a bit more sweetness and density for the sake of balance - hopefully this will be found in the upcoming moelleux version.
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