Opened 1/2 hour. Heavy petrol on the nose which blew off. Aromas of honey, citrus, apple, and lemon zest. On the palate, light and crisp, repeating the nose. Longish finish. Very nice.
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This is REALLY good. The acidity is mostly smoothed out and the fruits are abounding. This doesn't mean that its a fruit bomb though, as theres lots of white spice, and a bit of maturity to balance it back. Beautiful. Buy and drink in the next 2-3 years.
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YES. Surprisingly good. I would have thought this might have been a bit tired. But, it is really quite good. Creamy texture, some bacony taste and a lot of rosewater sweetness. Good desserty wine or with start onion tarte dishes. Really very attractive. Over times opened up to be more layered.
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Drank this with cheese alongside a Heimbourg 97 from the same vineyard and it was by far the nicer experience. Sweeter, petillant even. a mouth-filling, zesty, sherbert jewel with a long spritzy finish - absolutely lovely!
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On the nose, apricot, orange and just a touch of petrol. On the palate, medium-bodied with apricot, a fruit cocktail character, lychee and minerals with a long finish. In a very nice place right now, some of the exuberance of youth has settled down with added complexity.
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Wine-Pages Alsace Offline (St John Restaurant, London): Very good nose, promising a nicely elegant pinot gris. Very rich palate. Blimey, that's rich! But there's also a very pure streak of acidity. A very interesting wine.
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Tasted May 16, 2007 at an offline. Opened and served immediately in a Spiegelau Authentis Weiss Wein glass. Light yellow color in the glass, clear hue throughout. Nose of apricot, orange and lychee. Flavors of apricot, citrus and dried fruits. Medium acidity, light to medium body. Drink now.
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Very nice wine, though sweeter than I first expected. On the nose, orange, apricot, and spice. On the palate, this is a full-bodied, viscous wine, with lots of apricot and honey, maybe a dash of lemon, and a long, layered finish. Not quite as much acidity as the bottle I had last fall, but still very enjoyable. I'm glad I have a couple bottles left, this one still has a long life in front of it.
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When Free Isn't Good Enough; 3/25/2006-3/28/2006 (Club Med Ski Resort - Sahoro, Hokkaido, Japan): A favorite that has shown amazing consistency over the last couple of years. Nice deepish yellow-gold and an enticing viscosity. The nose promises a little honey and a lot more orange zest and apricot. When it hits the palate, there is honeyed fruit richness, but there is also a spine of lighter citrus flavor and acid zip that brings this into great balance. With sweetness and richness that threatens to masquerade as a VT, but with liveliness that makes it a great match with some foods. It has done well before with robata-grilled Japanese food and with foie gras. This time, it does well with spicy southeast Asian fare. Evolved enough to be wide open and great to drink now, this still isn’t fading. One wonders what more may be in store.
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Sautéed foie gras with a sautéed apple and sherry vinegar sauce or Gratin of langoustine tails with spinach
The sherry vinegar sauce was only very lightly acidic and did not threaten the wine. The langoustine dish was in a very rich Americaine-type sauce.
This was not a VT, but the basic Jebsal. I've got four more of these and I'm really glad. As rich and unctuous as you hope for from the grape and the domaine, with the freshness and zing to make it all work. I really admire ZH for their single vineyard zeal and think they are astounding with late harvest wines. I'm not always comfortable that the smaller wines will be in balance but this one sure was. I'm becoming convinced that their style really does well with Pinot Gris of any size. I opened and poured a tiny bit of this wine from each bottle about two hours before it was served just to make sure I was taking clean wine. (Didn't really want to chill backup bottles unless there was a problem.) Man, as soon as the cork came out, the perfume just leapt out. I was actually a little worried it might be bordering too much on VT style for the food. However, despite the sweet orange and cinnamon honey nose, the wine was zippy on the palate. I'd love to know how much RS it actually had. It was so unctuous and viscous, there must have been some, but against the foie you couldn't tell. Others report it did equally well against the langoustine. Awesome now with a long life ahead of it.
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5/21/2022 - beatles wrote: 92 Points
Rich, layered with fine depth. Raisins, exotic fruit, sound acidity. Fully mature. A food wine.
#Geranium
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1/9/2018 - GalvezGuy Likes this wine: 92 Points
Opened 1/2 hour. Heavy petrol on the nose which blew off. Aromas of honey, citrus, apple, and lemon zest. On the palate, light and crisp, repeating the nose. Longish finish. Very nice.
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1/1/2018 - Janstan Likes this wine: 92 Points
Honey, apricot
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10/30/2013 - LoireFan wrote: 92 Points
Last of six and a great buy 14 years ago for $35 at Kermit Lynch.
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6/22/2011 - BradboBaggins Likes this wine:
This is REALLY good. The acidity is mostly smoothed out and the fruits are abounding. This doesn't mean that its a fruit bomb though, as theres lots of white spice, and a bit of maturity to balance it back. Beautiful. Buy and drink in the next 2-3 years.
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11/19/2010 - mukden wrote: 91 Points
YES. Surprisingly good. I would have thought this might have been a bit tired. But, it is really quite good. Creamy texture, some bacony taste and a lot of rosewater sweetness. Good desserty wine or with start onion tarte dishes. Really very attractive. Over times opened up to be more layered.
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11/28/2008 - vendange wrote: 91 Points
Rich with intense flavors of apricot, orange oil, spice, and honey. This example came across a bit flabby, lacking balancing acidity.
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8/30/2008 - Rick Hall wrote:
Drank this with cheese alongside a Heimbourg 97 from the same vineyard and it was by far the nicer experience. Sweeter, petillant even. a mouth-filling, zesty, sherbert jewel with a long spritzy finish - absolutely lovely!
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4/14/2008 - SacredCow wrote: 92 Points
On the nose, apricot, orange and just a touch of petrol. On the palate, medium-bodied with apricot, a fruit cocktail character, lychee and minerals with a long finish. In a very nice place right now, some of the exuberance of youth has settled down with added complexity.
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4/11/2008 - andrewstevenson.com wrote: 92 Points
Wine-Pages Alsace Offline (St John Restaurant, London): Very good nose, promising a nicely elegant pinot gris. Very rich palate. Blimey, that's rich! But there's also a very pure streak of acidity. A very interesting wine.
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4/11/2008 - SimonG wrote:
Wine-Pages Alsace Offline (St John, London): Fragrant, lovely nose. Intese but elegant. More rounded and richer than the Trimbach 98. ***
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5/16/2007 - win wrote: 93 Points
Tasted at large dinner. Minimal notes. Crisp, yet a bit of residual sweetness that added to the experience. 92-94
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5/16/2007 - wineismylife wrote: 93 Points
WIML93,NOWA,WS92
Tasted May 16, 2007 at an offline. Opened and served immediately in a Spiegelau Authentis Weiss Wein glass. Light yellow color in the glass, clear hue throughout. Nose of apricot, orange and lychee. Flavors of apricot, citrus and dried fruits. Medium acidity, light to medium body. Drink now.
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10/20/2006 - LoireFan wrote: 92 Points
Not as good as my last bottle; the acids seemed a bit missing this time.
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8/1/2006 - SacredCow wrote: 92 Points
Very nice wine, though sweeter than I first expected. On the nose, orange, apricot, and spice. On the palate, this is a full-bodied, viscous wine, with lots of apricot and honey, maybe a dash of lemon, and a long, layered finish. Not quite as much acidity as the bottle I had last fall, but still very enjoyable. I'm glad I have a couple bottles left, this one still has a long life in front of it.
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3/28/2006 - jrufusj wrote:
When Free Isn't Good Enough; 3/25/2006-3/28/2006 (Club Med Ski Resort - Sahoro, Hokkaido, Japan): A favorite that has shown amazing consistency over the last couple of years. Nice deepish yellow-gold and an enticing viscosity. The nose promises a little honey and a lot more orange zest and apricot. When it hits the palate, there is honeyed fruit richness, but there is also a spine of lighter citrus flavor and acid zip that brings this into great balance. With sweetness and richness that threatens to masquerade as a VT, but with liveliness that makes it a great match with some foods. It has done well before with robata-grilled Japanese food and with foie gras. This time, it does well with spicy southeast Asian fare. Evolved enough to be wide open and great to drink now, this still isn’t fading. One wonders what more may be in store.
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8/26/2005 - LoireFan wrote: 96 Points
Just wonderful. Balanced, elegant. I would say the sweetness level is V.T.
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11/6/2004 - jrufusj wrote:
40th Birthday Dinner (Au Petit Paris (Tokyo)): This one was mine and was served with a choice of two dishes:
Sautéed foie gras with a sautéed apple and sherry vinegar sauce
or
Gratin of langoustine tails with spinach
The sherry vinegar sauce was only very lightly acidic and did not threaten the wine. The langoustine dish was in a very rich Americaine-type sauce.
This was not a VT, but the basic Jebsal. I've got four more of these and I'm really glad. As rich and unctuous as you hope for from the grape and the domaine, with the freshness and zing to make it all work. I really admire ZH for their single vineyard zeal and think they are astounding with late harvest wines. I'm not always comfortable that the smaller wines will be in balance but this one sure was. I'm becoming convinced that their style really does well with Pinot Gris of any size. I opened and poured a tiny bit of this wine from each bottle about two hours before it was served just to make sure I was taking clean wine. (Didn't really want to chill backup bottles unless there was a problem.) Man, as soon as the cork came out, the perfume just leapt out. I was actually a little worried it might be bordering too much on VT style for the food. However, despite the sweet orange and cinnamon honey nose, the wine was zippy on the palate. I'd love to know how much RS it actually had. It was so unctuous and viscous, there must have been some, but against the foie you couldn't tell. Others report it did equally well against the langoustine. Awesome now with a long life ahead of it.
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4/7/2004 - martinp wrote:
golden hue, abricots and honey nose, very evolved, rich velvety texture, quite sweet, drink now-2009. Excellent with strong cheese
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