my first Jura wine, I ordered this to match a pork chop and a scallop dish at Matt's in the Market. It performed admirably with the food. Nutty, and with an unctuous, oily body, the flavor was not identifiably chardonnay. If given blind, I would have guessed a combination of lesser known white grapes, actually. The finish was pretty long, with some herbal notes and unsweetened apricot flavor. High acid throughout. I enjoyed the oxidative qualities, though it certainly wasn't a 'sipping' wine - we were hard pressed to finish the bottle over the meal, and left several ounces for the staff. great food wine.
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This might just be in a tough spot at the moment though I can't say it was great at any point. On the night it was opened it was simply flat, maybe somewhat round, bland with zero complexity. Uninspired. Put away out of curiosities sake rather than for saving and on the second night it shows some of the requisite nuttiness along with the palate firming up and the acidity coming alive. There are still signs of fat, ripe Chardonnay lingering around among the light but apparent notes of oxidation in the way of baked lemon and straw. An aged White Burg is an interesting comparison. I don't see this as ever being great but at least it came around to enjoyable.
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Extremely nutty, extremely fresh, aged 18 months in barrel. Oxidative, like a great white burgundy. The two last months are not topped up, letting it go oxydative.
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2/25/2013 - tarheel17 Likes this wine:
my first Jura wine, I ordered this to match a pork chop and a scallop dish at Matt's in the Market. It performed admirably with the food.
Nutty, and with an unctuous, oily body, the flavor was not identifiably chardonnay. If given blind, I would have guessed a combination of lesser known white grapes, actually. The finish was pretty long, with some herbal notes and unsweetened apricot flavor. High acid throughout.
I enjoyed the oxidative qualities, though it certainly wasn't a 'sipping' wine - we were hard pressed to finish the bottle over the meal, and left several ounces for the staff. great food wine.
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2/17/2013 - Raycheng77 wrote:
Interesting wine, like sherry
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5/27/2011 - WetRock wrote:
This might just be in a tough spot at the moment though I can't say it was great at any point. On the night it was opened it was simply flat, maybe somewhat round, bland with zero complexity. Uninspired. Put away out of curiosities sake rather than for saving and on the second night it shows some of the requisite nuttiness along with the palate firming up and the acidity coming alive. There are still signs of fat, ripe Chardonnay lingering around among the light but apparent notes of oxidation in the way of baked lemon and straw. An aged White Burg is an interesting comparison. I don't see this as ever being great but at least it came around to enjoyable.
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4/13/2011 - Ben Christiansen wrote:
Extremely nutty, extremely fresh, aged 18 months in barrel. Oxidative, like a great white burgundy. The two last months are not topped up, letting it go oxydative.
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