Rich nose of ripe and heady orchard fruits, spice and honeysuckle. It is full and unctuous in the mouth. Acidity is low but its not overtly heavy. There's plenty of savoury nuance and it is long. Atypical but a bloody good drink.
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Still pale golden. Oaky laced aromas of minerals and wild tropics. Full body, showing lots of beautifully integrated oak. This is so tasty it is hard to keep in the glass. Long pure finish. Jill says the texture of the creme brulee crisp.
Unlike the bottle we drank at Tilia in June, this bottle is great. I guess 1 out of 2 isn't so bad for an '03 white burgundy.
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Big-Time Reds (Tilia): Although there was some debate, it was our eventual decision this was oxidized. Really flabby and lacking acid. It just got worse as time went on.
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HDH auction tasting at Tru; 6/27/2014-6/28/2014 (Chicago, IL): A very strong whiff of sweet sulphur on the nose (almost Coche-like in its popcorn quality). But that's where the comparison ends. The oak's a bit overpowering on the palate, and there's a lot of sweetness to it -- showing the vintage character perhaps? Quite intense, but it's unfortunately all dominated by oak vanilla. Would be a great wine if there were more stone and mineral quality to hold it together.
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HDH Auction (Tru - Chicago, IL): Oaky nose, some white floral notes and lots of flint. Very oaky and toasty on the palate with pears, fresh floral notes and flint. This is tasty, but the oak was distracting for me.
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Dinner with James Mead (New Ubin Seafood): An unusual example of this wine – this was very much a child of its vintage in its ripe, sweet fruitiness. A whiff of funky white cheese notes aside, the nose showed expressive notes of pineapples and green mangoes, all sweetly tropical tones, along with earth and chalk and whiffs of what still seemed to be a good bit of oak in the background. Much as one would expect after that nose, the palate has a rich, creamy texture, with sweet yellow-fruited notes, almost pungently reminiscent of jackfruit and ripest melons peppered with some popcorny oak. Not something I normally look for in my white Burgundies, but I must say that this somehow managed to seem neat and balanced enough in spite of its ripeness. It was only a blush of alcoholic warmth alongside the sweet fruit on the finish that threw it off a bit. Otherwise, this was actually a decent wine, albeit one that drank a bit more like a good new world Chardonnay than a Mon Luisant.
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4/27/2017 - Jeremy Holmes wrote:
Rich nose of ripe and heady orchard fruits, spice and honeysuckle. It is full and unctuous in the mouth. Acidity is low but its not overtly heavy. There's plenty of savoury nuance and it is long. Atypical but a bloody good drink.
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7/17/2016 - mzimberg Likes this wine: 94 Points
Still pale golden. Oaky laced aromas of minerals and wild tropics. Full body, showing lots of beautifully integrated oak. This is so tasty it is hard to keep in the glass. Long pure finish. Jill says the texture of the creme brulee crisp.
Unlike the bottle we drank at Tilia in June, this bottle is great. I guess 1 out of 2 isn't so bad for an '03 white burgundy.
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6/17/2016 - galewskj wrote: flawed
Big-Time Reds (Tilia): Although there was some debate, it was our eventual decision this was oxidized. Really flabby and lacking acid. It just got worse as time went on.
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6/27/2014 - acyso wrote: 85 Points
HDH auction tasting at Tru; 6/27/2014-6/28/2014 (Chicago, IL): A very strong whiff of sweet sulphur on the nose (almost Coche-like in its popcorn quality). But that's where the comparison ends. The oak's a bit overpowering on the palate, and there's a lot of sweetness to it -- showing the vintage character perhaps? Quite intense, but it's unfortunately all dominated by oak vanilla. Would be a great wine if there were more stone and mineral quality to hold it together.
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6/27/2014 - tooch wrote: 89 Points
HDH Auction (Tru - Chicago, IL): Oaky nose, some white floral notes and lots of flint. Very oaky and toasty on the palate with pears, fresh floral notes and flint. This is tasty, but the oak was distracting for me.
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6/25/2014 - Paul S wrote: 90 Points
Dinner with James Mead (New Ubin Seafood): An unusual example of this wine – this was very much a child of its vintage in its ripe, sweet fruitiness. A whiff of funky white cheese notes aside, the nose showed expressive notes of pineapples and green mangoes, all sweetly tropical tones, along with earth and chalk and whiffs of what still seemed to be a good bit of oak in the background. Much as one would expect after that nose, the palate has a rich, creamy texture, with sweet yellow-fruited notes, almost pungently reminiscent of jackfruit and ripest melons peppered with some popcorny oak. Not something I normally look for in my white Burgundies, but I must say that this somehow managed to seem neat and balanced enough in spite of its ripeness. It was only a blush of alcoholic warmth alongside the sweet fruit on the finish that threw it off a bit. Otherwise, this was actually a decent wine, albeit one that drank a bit more like a good new world Chardonnay than a Mon Luisant.
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4/16/2010 - bbrantley wrote: flawed
Corked or oxidized or something else. This was shot.
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