Notes d'Oliv Robe dorée. Magnifique nez précis et immédiatement cause, compromis de belles notes florales et de coing rôti d'une grande fraîcheur. Bouche magnifique d'équilibre, à la fois pleine et ample, sur une sucrosité croquante sans aucun poids sur le palais, portée par une acidité fraîche parfaitement intégrée. Finale précise et scintillante, d'une complexité de goûts absolument délicieuse ! Magnifique vin, parfaitement à point
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3rd Annual Jadot with Frederic Barnier (Booth One - Chicago, IL): And now for something completely different ... Botrytisized sweet wine from Burgundy!? Served blind, I was leaning towards Chenin given the flavor profile and acid brightness. Plenty of honey and sweet white fruits, with good lift. Very nicely done.
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(Demi) Superbe! Robe dorée, brillante, jus épais, dense et limpide, Nez complexe et précis, complexe a souhait, oh oh cela s'annonce bien... Les effluves qui jaillissent du verre évoquent tour a tour un Riesling en SGN, un sauternes, voire un Condrieu en VT: citron confit, fleurs blanches, abricot, épices douce, bergamote, thé, puis yuzu, mandarine, le botritys s'exprime a merveille, sans le côté champignon ou truffe de certains vieux chardonnay, c'est très pur, tres propre, j'adore! En bouche, la richesse est tenue par une superbe fraicheur (difficile d'évaluer son taux de sucre: 120/130g? plus?, de sorte que le vin n'a rien de lourd ou pâteux, il s'avère complexe, long, gourmand et par sa fine personnalité dans le registre sucré, vraiment... très très bon!
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2000 Vintage Great White Burgundy Dinner (Boka - Chicago IL): Very concentrated and intense stone fruit aromas and flavors with great textures. Powerful and expanding. This should last for decades. I served this blind to the group. Everybody enjoyed it, nobody could identify it as Chardonnay, but that might simply be that nobody expects a Botrytis-driven wine to be made from Chardonnay.
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(Martine's tasting) Fantastic. The balance between acidity and sweetness is perfectly judged. In response to questions M. Thevenet makes clear that it is neither the age of the vines nor the winemaker who makes this wine, it is the terroir. I think he's being modest. Given the same raw materials I'm convinced most winemakers would fashion banal, oaky Macon, instead of something this special.
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Took this half bottle back to France to drink in the Alps. Had it at the end of dinner, drinking it between three of us with just a ripe nectarine each to go with it. The result was spectacular, one of those combinations that really worked. The wine is rich, unctuous almost, and with a finish that goes on for ages. it's beautifully balanced, with the classic, but not overpowering, botrytis nose, and sufficient acidity to avoid being cloying. A real close your eyes and enjoy moment.
As a postscript, I went home via the domain and bought some more of their wines. Mon. Thevenet says that this wine will last at least another 20 years in half bottles, and up to 50 in full size ones. That I should still be around to enjoy them at the end of their lives!
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6/30/2021 - THT wrote: 95 Points
Notes d'Oliv
Robe dorée.
Magnifique nez précis et immédiatement cause, compromis de belles notes florales et de coing rôti d'une grande fraîcheur.
Bouche magnifique d'équilibre, à la fois pleine et ample, sur une sucrosité croquante sans aucun poids sur le palais, portée par une acidité fraîche parfaitement intégrée.
Finale précise et scintillante, d'une complexité de goûts absolument délicieuse !
Magnifique vin, parfaitement à point
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1/26/2019 - Nanda wrote: 91 Points
3rd Annual Jadot with Frederic Barnier (Booth One - Chicago, IL): And now for something completely different ... Botrytisized sweet wine from Burgundy!? Served blind, I was leaning towards Chenin given the flavor profile and acid brightness. Plenty of honey and sweet white fruits, with good lift. Very nicely done.
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1/26/2019 - Burgundy Al wrote: 92 Points
Louis Jadot Dinner with Frédéric Barnier (Booth One - Chicago IL): Botrytis intensive with very good density and complexity. Lots to enjoy here, with plenty of ability to drink well for decades going forward. From 375 ml bottle.
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10/5/2016 - Raage Likes this wine: 92 Points
(Demi)
Superbe! Robe dorée, brillante, jus épais, dense et limpide, Nez complexe et précis, complexe a souhait, oh oh cela s'annonce bien...
Les effluves qui jaillissent du verre évoquent tour a tour un Riesling en SGN, un sauternes, voire un Condrieu en VT: citron confit, fleurs blanches, abricot, épices douce, bergamote, thé, puis yuzu, mandarine, le botritys s'exprime a merveille, sans le côté champignon ou truffe de certains vieux chardonnay, c'est très pur, tres propre, j'adore!
En bouche, la richesse est tenue par une superbe fraicheur (difficile d'évaluer son taux de sucre: 120/130g? plus?, de sorte que le vin n'a rien de lourd ou pâteux, il s'avère complexe, long, gourmand et par sa fine personnalité dans le registre sucré, vraiment... très très bon!
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12/13/2014 - premiercru1973 Likes this wine: 87 Points
Past maturity.
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9/24/2012 - Burgundy Al wrote: 93 Points
2000 Vintage Great White Burgundy Dinner (Boka - Chicago IL): Very concentrated and intense stone fruit aromas and flavors with great textures. Powerful and expanding. This should last for decades. I served this blind to the group. Everybody enjoyed it, nobody could identify it as Chardonnay, but that might simply be that nobody expects a Botrytis-driven wine to be made from Chardonnay.
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2/12/2010 - SimonG wrote:
Nigel P's Mugneret Offline (The Ledbury, London): Ripe, slightly appley nose, somehwere between an over-ripe Loire chenin and cider. Quite oxidative. Palate is somewhat different though, beautifully light, sweet interesting. ***1/2
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4/1/2008 - slanum wrote:
(Martine's tasting) Fantastic. The balance between acidity and sweetness is perfectly judged. In response to questions M. Thevenet makes clear that it is neither the age of the vines nor the winemaker who makes this wine, it is the terroir. I think he's being modest. Given the same raw materials I'm convinced most winemakers would fashion banal, oaky Macon, instead of something this special.
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7/25/2006 - charliemw wrote: 95 Points
Took this half bottle back to France to drink in the Alps. Had it at the end of dinner, drinking it between three of us with just a ripe nectarine each to go with it. The result was spectacular, one of those combinations that really worked. The wine is rich, unctuous almost, and with a finish that goes on for ages. it's beautifully balanced, with the classic, but not overpowering, botrytis nose, and sufficient acidity to avoid being cloying. A real close your eyes and enjoy moment.
As a postscript, I went home via the domain and bought some more of their wines. Mon. Thevenet says that this wine will last at least another 20 years in half bottles, and up to 50 in full size ones. That I should still be around to enjoy them at the end of their lives!
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