Showing age - visually and aromatically. Baked apple, dried apricot, toasted almond, and baking spice. There is still some life left on the palate but this is on the way out.
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Rich golden hue. Apricot, pear, golden apple, honey, and a bit of toasted oak. Delicious in the mouth. Full body, medium acid, low tannin, and a lengthy finish. Great bottle that will continue to drink wel for the next 5-10 years.
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Twenty Eight - 2018: Premoxed. It was very telling by the color. I still found the nose quite attractive, but the wine was plagued by the overt tart profile.
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A winner in the premox lottery. Has the integration of Cortony green apple and vanilla nougot that you only get with age. Not the most muscular or taut vintage, but good richness and concentration with great minerality that really shines through when paired with food. Lovely.
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from magnum. rose-gold color, toast, beeswax, tropical citrus zest, pie dough; med+ weight; orange spectrum citrus-dominated, plush & balanced, buttered toast, subtle mineral streak, softer acids than expected: while delicious, not as invigorating as anticipated.
Burdundies @ Asher's (Westport, CT): This made a huge impression on the nose... peaches, cream, limestone, butter, baked apples. This was so rich that even the nose smelled rich. On the palate, the richess followed through, but this was expertly balanced by crisp, citric acidity. The finish was precise, citric, minerally and lengthy. I first thought this might be too fat, but my palate was cleansed so well after each sip, that I went back for more. This really was superbly balanced.
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Deep yellow-golden color. Nose shows, thankfully, vitality of bright fruit and acid. Slight honey and white fruit notes. Still powerful, good fruit and acid. Very tasty wine that opened with air. Nice to get a good bottle.
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Acker Merrall Second Chicago Auction (Elysian Hotel - Chicago IL): After our great success with Boillot's 2001 Montrachet and Chevalier-Montrachet the other night, Paul brought this bottle which showed far more advanced. Big, fat fruit that was still powerful and spicy, but without the freshness or spice it should still be showing.
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The Tenth Annual Stonefields Dinner (Guelph, ON, Canada): Medium gold colour, this wine showed richly textured notes of lemon custard, minerality, and oddly enough some freshly cut mint. The palate showed similar flavors with the additions of quince, caramel and a flint like note. The finish showed great length and poise. Very pretty
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Nose was reticent but opened up after an hour or so. Not particularly complex wine, but buttery, toasted marshmallow flavors with a super long finish, about 60 seconds.
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Big, fat, and complex, with mineral, butter, and exotic fruit (pineapple!) all playing out on the palate. Perhaps lacking somewhat in acidity. This was at its best 20-30 minutes after opening the bottle, although interestingly, the decanted sample and the sample left in the bottle didn't taste appreciably different to me at any point after opening. The wine began to fade slowly after 30 minutes, and by an hour after opening, it was sort of a nondescript generic chardonnay. I felt I should award 93 points rather than 94 because of the wine's fragility, but it was fantastic while it lasted.
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Darker and more golden than one would expect (or hope for), but this was not oxidised - just advanced. Thick textured, tangy, but mineral too - intense, deep and poised
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With all the talk of premature oxidation in white burghs, I was anxious with this, my first of six bottles, but it showed perfectly. Served too cold to start after being on ice, it was all acid and a little oak, but as it warmed up this improved and showed nice blueberry notes with a bit of caramel, a bit more oak (not too much , tho it was close) and just a bit of marshamallows. I do like these wines, and now can relax a bit about how quickly I drink these as this was too young.
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Tight as a drum, but this will be a monster CC. Sit patiently for another 5 years. With air, we got hints, but the structure never allowed much of a peek. Dense fruit and acid. Not very enjoyable today, but for the potential.
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12/25/2023 - ONEFIVE Likes this wine:
Showing age - visually and aromatically.
Baked apple, dried apricot, toasted almond, and baking spice.
There is still some life left on the palate but this is on the way out.
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4/18/2021 - ONEFIVE Likes this wine:
Rich golden hue.
Apricot, pear, golden apple, honey, and a bit of toasted oak.
Delicious in the mouth. Full body, medium acid, low tannin, and a lengthy finish.
Great bottle that will continue to drink wel for the next 5-10 years.
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9/7/2018 - Satoshi Nakamoto wrote: flawed
Twenty Eight - 2018: Premoxed. It was very telling by the color. I still found the nose quite attractive, but the wine was plagued by the overt tart profile.
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4/11/2016 - coremill wrote: 92 Points
A winner in the premox lottery. Has the integration of Cortony green apple and vanilla nougot that you only get with age. Not the most muscular or taut vintage, but good richness and concentration with great minerality that really shines through when paired with food. Lovely.
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1/24/2016 - sunnylea57 Likes this wine: 94 Points
Delicious. Everything you'd want from a 15 year old Corton-Charlie. Citrus and tropical fruit, waxy, buttery, but balanced with solid minerality.
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8/28/2015 - bioplate wrote: flawed
Premox made this bottle undrinkable.
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1/23/2015 - pigdaddy wrote: 91 Points
from magnum. rose-gold color, toast, beeswax, tropical citrus zest, pie dough; med+ weight; orange spectrum citrus-dominated, plush & balanced, buttered toast, subtle mineral streak, softer acids than expected: while delicious, not as invigorating as anticipated.
seared diver scallops w/winter citrus, shaved fennel, guacamole mousse, hazelnuts & blood orange-brown butter vinaigrette
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12/31/2013 - mdefreitas wrote: flawed
Premature oxidation.
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2/17/2013 - tooch wrote: 91 Points
Chinese Dinner in L.A. (Elite Chinese Restaurant - Los Angeles, CA): Tasted on day 2. Steely, but elegant this had nice lemon and lime fruit on the palate with its mineral component really shining through.
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1/18/2013 - mdefreitas wrote: 95 Points
Burdundies @ Asher's (Westport, CT): This made a huge impression on the nose... peaches, cream, limestone, butter, baked apples. This was so rich that even the nose smelled rich. On the palate, the richess followed through, but this was expertly balanced by crisp, citric acidity. The finish was precise, citric, minerally and lengthy. I first thought this might be too fat, but my palate was cleansed so well after each sip, that I went back for more. This really was superbly balanced.
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12/2/2012 - europat55 wrote: 89 Points
Year End Euro-Themed Lunch (Donato Enoteca, Redwood City, CA): Medium yellow color. Average nose and palate.
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9/10/2012 - Burgundy Al wrote: flawed
Lieu-dit Cru "Blind White" Dinner Featured the Wine of Henri Boillot (L2O - Chicago IL): Oxidized.
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5/8/2012 - gondrik wrote: 95 Points
Very liitle change since last tasting 2 years ago. Excellent
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3/8/2012 - decaturwinedude wrote: 92 Points
Deep yellow-golden color. Nose shows, thankfully, vitality of bright fruit and acid. Slight honey and white fruit notes. Still powerful, good fruit and acid. Very tasty wine that opened with air. Nice to get a good bottle.
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2/18/2012 - Burgundy Al wrote: flawed
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Very oxidized.
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1/28/2012 - Burgundy Al wrote: 89 Points
Acker Merrall Second Chicago Auction (Elysian Hotel - Chicago IL): After our great success with Boillot's 2001 Montrachet and Chevalier-Montrachet the other night, Paul brought this bottle which showed far more advanced. Big, fat fruit that was still powerful and spicy, but without the freshness or spice it should still be showing.
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12/3/2011 - Dave Canada wrote: 95 Points
The Tenth Annual Stonefields Dinner (Guelph, ON, Canada): Medium gold colour, this wine showed richly textured notes of lemon custard, minerality, and oddly enough some freshly cut mint. The palate showed similar flavors with the additions of quince, caramel and a flint like note. The finish showed great length and poise. Very pretty
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11/15/2010 - Milhous wrote:
starting early premox.
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3/27/2010 - gondrik wrote: 95 Points
Started out dense and minerally, evolving over 90 minutes into a more mellow Marcassin like chard.
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12/12/2009 - Anonymous wrote: 95 Points
Delicious, elegant, lemons, apples, stones, acidity and a solid finish.....yum!
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8/25/2009 - vindictive wrote:
Certainly good and aristocratic, but not outstanding at this stage. Proper weight and acidity. I would put this down for at least 5 years or so.
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6/21/2009 - borneman wrote: 93 Points
Nose was reticent but opened up after an hour or so. Not particularly complex wine, but buttery, toasted marshmallow flavors with a super long finish, about 60 seconds.
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8/1/2008 - RiedelBeagle wrote: 93 Points
Big, fat, and complex, with mineral, butter, and exotic fruit (pineapple!) all playing out on the palate. Perhaps lacking somewhat in acidity. This was at its best 20-30 minutes after opening the bottle, although interestingly, the decanted sample and the sample left in the bottle didn't taste appreciably different to me at any point after opening. The wine began to fade slowly after 30 minutes, and by an hour after opening, it was sort of a nondescript generic chardonnay. I felt I should award 93 points rather than 94 because of the wine's fragility, but it was fantastic while it lasted.
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7/30/2008 - Rupert wrote: 92 Points
Darker and more golden than one would expect (or hope for), but this was not oxidised - just advanced. Thick textured, tangy, but mineral too - intense, deep and poised
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12/11/2007 - toomuchwine wrote: 93 Points
With all the talk of premature oxidation in white burghs, I was anxious with this, my first of six bottles, but it showed perfectly. Served too cold to start after being on ice, it was all acid and a little oak, but as it warmed up this improved and showed nice blueberry notes with a bit of caramel, a bit more oak (not too much , tho it was close) and just a bit of marshamallows. I do like these wines, and now can relax a bit about how quickly I drink these as this was too young.
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11/8/2007 - Milhous wrote:
Tight as a drum, but this will be a monster CC. Sit patiently for another 5 years. With air, we got hints, but the structure never allowed much of a peek. Dense fruit and acid. Not very enjoyable today, but for the potential.
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12/19/2006 - winemike wrote: 94 Points
This is impressive stuff, lots of everything: great focus, minerality, fruits, all in great balance with an outstanding intensity.
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