Ouf pas bouchonné comme le 90 récemment....Bouquet intense de coing,d'amandes amères et de notes végétales.Bouche stricte,de bonne trame mais avec un côté légèrement sucraillon qui pourrait faire penser à un demi-sec alors que le vin est parfaitement sec.Longueur finale tout à fait correcte.Il a été décanté 6 heures avant consommation.A mon sens serait plus à l'aise sur un repas comme un brochet au beurre blanc plutôt qu'en dégustation pure.
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Cork 90% soaked through, the last bit broke off even with the Durand. Pours the color of single malt whisky. Quite volatile on the nose. Acidity is very high, shrill, has a metallic edge. There is an overwhelming dried apricot flavor, that while not unpleasant, is overpowered by a wash of nail polish remover. Finish is long and tastes like chemicals (ironic for this uber-biodynamic wine). 2-3 hrs in the decanter smoothed it out a bit, though still not very pleasant.
But I know this wine can come around with extended air time. 75% of the wine went back into the bottle and I'll taste it again tomorrow. Will report back...
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Quite difficult to rate. Consumed it over several days and there was a clear improvement over time. On the first day it was oxidised and the acidity was dominating to the point where it became aggressive and unpleasant. On the following days it became more coherent and balanced. The acidity was tamed and orange zest, honey, baking spice, negroni, fudge, bread and old madeira would appear. Lengthy, acidic finish. Probably a keeper. If drinking now, plenty of air.
Drink or keep.
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Wow, wow, wow... this was amazing. A gift that was really unique. At first opening and quickly decanting this seemed just a bit oxidized and I was unsure if it would come around with air. It sure did! Superb about 30 minutes after opening, slightly above cellar temperature. It is a very copper rose color. The nose has huge florals most notably hibiscus, along with apricot. Palate is similar to the nose with a little smoky addition to the hibiscus and apricot. Finish is rich and textured with some minerals and grilled orchard fruit. Very long and layered. It was absolutely perfect with a grilled avocado and crab meat salad with a garlic aioli. Superb.
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4th Saturday Group brown bagger (R&D's): Double blind. Deeper color than wine A with a smoky note, along with spices, quince and perhaps orchard fruit. Viscous, rich texture on the palate, with a botrytis-like note that I enjoy. My initial thought was chenin blanc, but then I changed to an old CdP blanc. TLV nailed it though.
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Sweeter, fruiter, with seemeingly high alcohol. Broad and it almost feels like it had some botrytis in it. The fruit on the palate is superb, there's also marmalade, hard candy and oranges. Superb, WOTN for me.
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Très joli vin, dans tous les sens du terme, notamment à travers une robe orange étonnante, dûe à ses vingt ans d'âge. Le vin est parfaitement sec, avec juste une petite pointe de miel. La bouche est fraîche, aux nuances variées. On ne doit pas être loin, cependant, de la phase descendante.
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Fantastic! Hints of oxidation but at the same time, still fresh. Wonderful balance of acid and just a hint of residual sugar. Held up for several days in the fridge. Hope I can find more.
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Dinner at Tao Seafood (Tao Seafood, Asia Square): My favourite of the whites, this was lovely – lively, exciting, and full of character, it is what you wish every Joly Coulee de Serrant experience could be like (as opposed to the oxidative, difficult to drink stuff that one gets far too often). It smelt amazing, with lots of honeyed scents, a touch of lychee and dried longan and something that reminded me of almond tofu, all floating around a core of sweet, slightly musky apple cider aromas. The medium-bodied palate had a lovely, just very slightly off-dry tone, with a complex mélange of honeyed notes and red apple flavours and more of those musky cidery notes playing against more savoury, mushroomy tones and some nutty almond flavours. There was lots going on in there, yet it was all very nicely integrated, with lively enough acidity to keep it light on its feet all the way into a long finish, where smoky spice and mineral notes played alongside some ripe fruit and a little drift of Chenin lanolin. This was both intellectual engaging and very yummy at the same time – a really nice wine, drinking beautifully now.
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Coulée de Serrant - 1990 - 1999 and more Loire (Huet, Closel, Landron) (Home): Light amber colour. In the nose, this is very ripe with very ripe fruit notes of quince and candied mango. There are roasted nuts and strong botrytis notes. Warm and soft. Very ripe, but with sufficient freshness and energy. On the palate, it's very full, ripe, but with a very bright and fresh acidity. Tonig finish. Very long. Great.
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So weird! Sake and Slivovic on the nose, almost Tokaji-like. Totally disappointing until you taste it. Then, rich apricot hazelnut nectar with balls-out acid. Should I wait 'til tomorrow to finish it? Yes. It's too complex to judge for just one evening.
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Intense nose with ripe fruit, apricots, honing, quince, dried herbs and wet stones. Very precise. Powerfull in the attack, the acidity gives linearity to it. I really like the contrast between the ripe fruit and the fresh acidity. Nice intensity with more mineral notes than the nose. Length is very good with saltiness.
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This was something else. Dark, golden color, kaleidoscopic nose, herbs, yellow flowers, pears, apples and minerals. Great acidity balancing very elegant sweetness. A wine that is constantly changing, every sip is different from the previous one. Really great to encounter a mature specimen, though it could have spent even more time in the cellar.
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Intense, complex aromas, including honey, beeswax, lanolin, apricot and pear. An almost Sauternes-like palate, but much less sweet, and with bracing acidity. The long aftertaste is definitely Chenin. An outstanding wine of complexity, intensity and balance.
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This was exceptional. Kind of got lost in the noise of a very fun Oaxaqueno dinner. Honeyed camphor, wet wool, poached pear, amongst other things, on the nose on the nose. Beautiful sweet, but not all the way to a Sauterne. Brighter acid and richer, herbal complexity. Pity Joly doesn't make sweet very often (seem to remember there are only 3 vintages of moelleux out there). Bigger pity that Joly doesn't make wines like this anymore. Could have gone another 10+ years if you have one.
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Blind tasting of vintage pairs (Alba Restaurant, London): Whisky bloom on the nose, some apple, but a sweetish core, sauternes like, but bone dry finish. Very strange. Possibly very old indeed. Astonished to find that it was 1995 and younger than the other wine.
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12/17/2023 - Dionysos55 Likes this wine: 94 Points
Ouf pas bouchonné comme le 90 récemment....Bouquet intense de coing,d'amandes amères et de notes végétales.Bouche stricte,de bonne trame mais avec un côté légèrement sucraillon qui pourrait faire penser à un demi-sec alors que le vin est parfaitement sec.Longueur finale tout à fait correcte.Il a été décanté 6 heures avant consommation.A mon sens serait plus à l'aise sur un repas comme un brochet au beurre blanc plutôt qu'en dégustation pure.
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4/22/2022 - NoahCap wrote:
Cork 90% soaked through, the last bit broke off even with the Durand. Pours the color of single malt whisky. Quite volatile on the nose. Acidity is very high, shrill, has a metallic edge. There is an overwhelming dried apricot flavor, that while not unpleasant, is overpowered by a wash of nail polish remover. Finish is long and tastes like chemicals (ironic for this uber-biodynamic wine). 2-3 hrs in the decanter smoothed it out a bit, though still not very pleasant.
But I know this wine can come around with extended air time. 75% of the wine went back into the bottle and I'll taste it again tomorrow. Will report back...
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2/20/2022 - tobyc wrote: 91 Points
Quite difficult to rate. Consumed it over several days and there was a clear improvement over time. On the first day it was oxidised and the acidity was dominating to the point where it became aggressive and unpleasant. On the following days it became more coherent and balanced. The acidity was tamed and orange zest, honey, baking spice, negroni, fudge, bread and old madeira would appear. Lengthy, acidic finish. Probably a keeper. If drinking now, plenty of air.
Drink or keep.
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12/1/2021 - fcxj wrote: 90 Points
Very sweet to the point of tasting like off dry wine. I mean it was actually quite tasty, but is that correct?
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5/21/2021 - SpitzNV Likes this wine: 96 Points
Unique and amazing. Lots of life left in it too.
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5/4/2019 - vinhslee wrote: 96 Points
The flavours are very well balanced. Lots of future cellaring is needed to reveal the true glory
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3/29/2019 - oldwines Likes this wine: 95 Points
Wow, wow, wow... this was amazing. A gift that was really unique. At first opening and quickly decanting this seemed just a bit oxidized and I was unsure if it would come around with air. It sure did! Superb about 30 minutes after opening, slightly above cellar temperature. It is a very copper rose color. The nose has huge florals most notably hibiscus, along with apricot. Palate is similar to the nose with a little smoky addition to the hibiscus and apricot. Finish is rich and textured with some minerals and grilled orchard fruit. Very long and layered. It was absolutely perfect with a grilled avocado and crab meat salad with a garlic aioli. Superb.
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10/30/2018 - AV2012 wrote:
Nicolas Joly Coulee de Serrant 1962 - 1995: Day 1 - poured through Coravin:
Sweet oranges.
Day 2 - the bottle is opened:
More of a bergamot aromatics to it
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3/24/2018 - AllRed wrote: 87 Points
4th Saturday Group brown bagger (R&D's): Double blind. Deeper color than wine A with a smoky note, along with spices, quince and perhaps orchard fruit. Viscous, rich texture on the palate, with a botrytis-like note that I enjoy. My initial thought was chenin blanc, but then I changed to an old CdP blanc. TLV nailed it though.
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8/15/2017 - AV2012 wrote: 92 Points
Sweeter, fruiter, with seemeingly high alcohol. Broad and it almost feels like it had some botrytis in it. The fruit on the palate is superb, there's also marmalade, hard candy and oranges. Superb, WOTN for me.
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7/22/2016 - germainecoty wrote: 93 Points
Très joli vin, dans tous les sens du terme, notamment à travers une robe orange étonnante, dûe à ses vingt ans d'âge. Le vin est parfaitement sec, avec juste une petite pointe de miel. La bouche est fraîche, aux nuances variées. On ne doit pas être loin, cependant, de la phase descendante.
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12/15/2015 - Philasinger wrote:
Fantastic! Hints of oxidation but at the same time, still fresh. Wonderful balance of acid and just a hint of residual sugar. Held up for several days in the fridge. Hope I can find more.
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7/14/2014 - Paul S wrote: 93 Points
Dinner at Tao Seafood (Tao Seafood, Asia Square): My favourite of the whites, this was lovely – lively, exciting, and full of character, it is what you wish every Joly Coulee de Serrant experience could be like (as opposed to the oxidative, difficult to drink stuff that one gets far too often). It smelt amazing, with lots of honeyed scents, a touch of lychee and dried longan and something that reminded me of almond tofu, all floating around a core of sweet, slightly musky apple cider aromas. The medium-bodied palate had a lovely, just very slightly off-dry tone, with a complex mélange of honeyed notes and red apple flavours and more of those musky cidery notes playing against more savoury, mushroomy tones and some nutty almond flavours. There was lots going on in there, yet it was all very nicely integrated, with lively enough acidity to keep it light on its feet all the way into a long finish, where smoky spice and mineral notes played alongside some ripe fruit and a little drift of Chenin lanolin. This was both intellectual engaging and very yummy at the same time – a really nice wine, drinking beautifully now.
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12/30/2013 - octopussy Likes this wine: 93 Points
Coulée de Serrant - 1990 - 1999 and more Loire (Huet, Closel, Landron) (Home): Light amber colour. In the nose, this is very ripe with very ripe fruit notes of quince and candied mango. There are roasted nuts and strong botrytis notes. Warm and soft. Very ripe, but with sufficient freshness and energy. On the palate, it's very full, ripe, but with a very bright and fresh acidity. Tonig finish. Very long. Great.
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11/20/2013 - Stucky Likes this wine: 90 Points
So weird! Sake and Slivovic on the nose, almost Tokaji-like. Totally disappointing until you taste it. Then, rich apricot hazelnut nectar with balls-out acid. Should I wait 'til tomorrow to finish it? Yes. It's too complex to judge for just one evening.
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11/28/2012 - bertou wrote: 91 Points
Intense nose with ripe fruit, apricots, honing, quince, dried herbs and wet stones. Very precise.
Powerfull in the attack, the acidity gives linearity to it. I really like the contrast between the ripe fruit and the fresh acidity. Nice intensity with more mineral notes than the nose. Length is very good with saltiness.
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11/18/2011 - nadoum Likes this wine:
This was something else. Dark, golden color, kaleidoscopic nose, herbs, yellow flowers, pears, apples and minerals. Great acidity balancing very elegant sweetness. A wine that is constantly changing, every sip is different from the previous one. Really great to encounter a mature specimen, though it could have spent even more time in the cellar.
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8/23/2010 - johneagle wrote: flawed
Well past it in every way, sadly.
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4/21/2010 - klang wrote: 91 Points
Intense, complex aromas, including honey, beeswax, lanolin, apricot and pear. An almost Sauternes-like palate, but much less sweet, and with bracing acidity. The long aftertaste is definitely Chenin. An outstanding wine of complexity, intensity and balance.
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12/28/2008 - RationalDenial wrote: 94 Points
This was exceptional. Kind of got lost in the noise of a very fun Oaxaqueno dinner. Honeyed camphor, wet wool, poached pear, amongst other things, on the nose on the nose. Beautiful sweet, but not all the way to a Sauterne. Brighter acid and richer, herbal complexity. Pity Joly doesn't make sweet very often (seem to remember there are only 3 vintages of moelleux out there). Bigger pity that Joly doesn't make wines like this anymore. Could have gone another 10+ years if you have one.
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7/14/2006 - Rupert wrote: 88 Points
Blind tasting of vintage pairs (Alba Restaurant, London): Whisky bloom on the nose, some apple, but a sweetish core, sauternes like, but bone dry finish. Very strange. Possibly very old indeed. Astonished to find that it was 1995 and younger than the other wine.
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12/30/2004 - PhDP wrote:
Sanglier des Ardennes 2004 (groupe du mercredi, Oignies-en-Thiérache, Belgium): Quenelle de faisan, crème de cèpes au vin jaune
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