Huge nose of flint, matchstick, mineral, citrus, everything you expect in a high end Pulignt… Really grand Cru level, with huge tension, lasersharp mineral, has aged perfectly!!! I really need to wait a bit more for my white Burgundies to reach this level of maturity ;-)
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Continues to hum along. Fine lemon-lime and white flower flavours. Felt like it could go a while but may be at its peak. I’ll be drinking my bottles over the next 2 years
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Smoky, sweaty, slight salami bouquet which works better with food than it sounds. That salami on palate has been there from when I first tried this vintage. Went downhill with time in the glass. 17 The 2011 and 2013 Moucheres are, in my view, also lesser wines of this vineyard from having owned and drunk them earlier.
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Served this as prelude to some great reds for Xavier94’s (belated) birthday tasting. I defer to his note though I remain far less enthused by the heavy-handed oak treatment at Boillot (fails to adequately integrate in comparison to nearly all other WB producers).
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Tasted blind; thought this was a Grand Cru and I recall the ‘14 rendition of this also had Grand Cru intensity as well. The bold/overt style aside, I thought this was grandiose with its rich salted lemon bar/candied quality to the fruit with spearmint, fern and white blossom floral hints. Very Springtime on the nose with a morning dew element that is hard to describe further alongside yeasty complexity, even a whiff of sourdough bread with air time. Rich and ample and creamy in the mouth. Drinks younger than ‘09. The oak signature is present but appears to be integrating….I guess the jury is out on this, as the wine will never been all that subtle or have the flinty/mineral freshness of a typical Puiigny.
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Popped and poured. This actually gets better with air as there is some notable reduction on the nose at first. The palate is very youthful and uncharacteristically for the vintage quite stony and minerally showing great lift and poise. This is really going to be a long ager for a premiere cru.
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This is stellar. Really great energy and complexity. Long finish. Doesn’t show any 09 ripeness. Great now over next 3-5 years as this shows pleasing austerity still.
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Been a year since I last had this... Brought it (& an '18 Bernard Moreau Caillerets) to a "beat the '99 Leflaive Pucelles" theme'd dinner. Decanted for ~4+hrs by the time it was served (blinded) in the 1st-flight, along with the '99 Leflaive Pucelles (non-blinded) & a '93 Carillon BBM as well as a '96 Marc Morey Pucelles which were both blinded. This Boillot showed the youngest amongst all. Pale-yellow, this had a lovely nose that still had bits of flint/matchstick reduction, and at the same time, honeyed popcorn, and soon evolved to exude scents of flowers, lemons as well. Loaded with white & yellow fruits, this also showed chalk, ginger & bits of honey & lemon flavours, judged with a nice streak of minerality & acidity which all culminated in a long-tailed finish that rendered this more than a match for the '99 Leflaive Pucelles. '93 Carillon BBM won the flight, though (after much time in glass/airing), although it wasn't clearly defined if GCs were/weren't allowed... 🤣
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Some of my Boillots are coming up oxidized so I plan to drink them up. I was worried about this, but man, what a sublime bottle of wine this was! There are no signs of oxidation. Mineral flavors, bits of butterscotch, white fruit. Hard to stop sniffing it and start tasting it. It was a fine pairing with triple herb convection roasted turkey breast. And I come back to it, what an awesome nose. Chilled in the ice bucket but tasted best as it got warmer.
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Chassagne-Montrachet Morgeot Tasting (The Moll House - Chicago IL): Ripe stone and orchard fruit throughout with floral hints and still showing a bit of pronounced new oak, but that was not really obtrusive. Very good richness and freshness while clearly ripe. Tasted double blind, I immediately thought this Chassagne-Montrachet 1er Cru. Close. But much younger - I thought 2015.
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Pale yellow in color. Gorgeous aromas of white peach, meyer lemons, yellow florals and limestone/flint. Stunning palate shows exquisite balance of a focused beam of yellow citrus with sweet/sappy orchard fruits, good acidity and a long, saline, and intensely mineral finish. Tremendous showing.
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From half-bottle. Lots of popcorn from the oak and reduction here. The opulence of the vintage and the ripe fruit is on full display here, but despite that there is plenty of acidity to go around. Quite consistent with my previous half-bottle of this as well. At the end of the day, a textbook example of Boillot (premox notwithstanding). Delicious.
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Dinner from Isfahan (Chicago, IL): From half-bottle. An excellent showing -- I served it blind to a few experienced tasters and they thought it was a high-acid vintage like 2014 (which just goes to show how overblown the concerns about flabby 2009s were). Popcorny reduction (the good kind, as Henri might say), but lots of fruit thanks to the vintage. Admittedly I've had a premoxed bottle of this, but the ones that aren't are just absolutely stupendous.
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Matchstick and buttered popcorn with a somewhat hot one dimensional finish. There is a ton of fruit buried under this somewhere, but this wine is not the epitome of elegance which a top flight WB should be. We just drink a glass of the 2019 Willi Schaefer Graacher Himmelreich Kabinett and I wanted to try the Boillot, as I keep hoping that the superlative reviews will ultimately prove correct. I realize that it’s apples and oranges but if you would like to drink a great bottle of wine that will only get better, at about $35 bottle or so I think the Schaefer is far far superior.
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I can imagine that there might be a better expression of chard, but it is hard to imagine. This is gorgeous. On opening it has some smells of freshly engraved wood, or something like that. Sandalwood, some petrol, pears. Robust acidity. Long finish. Very nice.
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It's been 5-yrs since I last had this... Decanted for ~4+ hrs by the time we got to it. Despite the decanting, this still showed some reduction/struck-match/flint when poured. With air (in glass) & more time, notes of white-flowers, ginger, cream started to show. Great yellow-fruit intensity with a fresh cut & brightness on the palate led guesses to anything but '09. This should be long-lived given the showing. Very good!
This wine may finally be coming around (or I'm learning to appreciate it). Reductive notes remain front and center and to my taste, dominate the nose and palate. No chance of premox here. I took the advice of another cellar tracker taster and decanted, leaving in the refrigerator for 2 hours prior to consumption. The result was a slight diminishment of the overt reduction to the point that I could appreciate the many attributes of this wine. Good acidity and fruit present. Long sweet finish. I'm learning to call the reduction "match stick" Will give my remaining bottle a few more years.
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Pale gold -lemon mineral nose , power and purity , drinking very well now / a touch of Boillot leanness to go with the mineral but a marvellous Puligny - fine for another few years
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Excellent juice and my style. Linear minerals on the palate with a great acidic cut. I wouldn’t make fun of anyone who mistook for dauvissat. The nose transmits the touch of butter, metal, and gunflint that provides the complexity. Give this another few years. No rush.
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Mineral, chalky, grapefruit, apple. High acidity. The taste is better than nose. Despite 11 years in bottle, have potential to age longer. Finesse in the wine structure.
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It’s amazing what 5 years can do to austere, heavily-oaked, high quality Chardonnay from burgundy!! The oak is still there but much more integrated into the substantial and ripe fruit of the vintage. This is the type of vintage for such a style to excel (if you prefer less oaked, fruit driven and balanced, “feminine” WB). This is pure, flinty mineral and rigid Chardonnay.
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Initially very reductive on the nose and palate, with evident notes of flint and gunpowder on the nose. Felt like there was a veil between me and the real wine. Long finish, slight bitter note at the end.
After about 1.5 hours in the decanter, the wine started to shrug off the reduction, and gain more complexity.
All in all - very promising but in need of extended decanting.
Have had this vineyard a few times, mostly '05 (an Henri Boillot Monopole, I think) and although I've enjoyed it I've never really taken notes. Same thing tonight, over time bottle, pleasant and fresh, especially considering the vintage, if short of remarkable. Nice white fruit flavours, pear, but a little thin, also a little low acid flabby.
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This was delish at first with canned pear juice, lemon tart, and tons of reduction--aromatic glue kind of notes. Rich, creamy mouthfeel but somehow still light and balanced on the palate. But then the reduction hijacked this nice wine and almost buried it. After 40-50 minutes all I could taste was reduction. Which I like in small doses. Good with the scallops early on, but the Raveneau was a better pairing with more cut acidity.
As good a white Burg as I've had in a while. Bright fruit and buttered popcorn with a mineral finish, showing the ripeness of the vintage in the best way possible with the fruit coming across luscious and ripe but never feeling heavy or soft. Love the balance and depth here, and this might convert me to buying this wine on a regular basis.
Sunday afternoon wines (Chicago, IL): From half-bottle. Popcorny, rich, and thick, with the fruit-driven opulence you would expect from the vintage. Nonetheless, this shows a lot of the power you get from the Boillot wines, and there's an incredible depth of flavour here that goes beyond just a pile of ripe fruit. A little flinty on the palate, with some smoke and oak as well, this is precisely what I expect when I open a bottle of Boillot.
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I knew this was going to be an awesome bottle of wine just from the nose. There was an aroma of flinty match stick. It has beautiful fruit and a rocky note at the ending. Awesome.
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Some wines poured blind (Maison Cafe in Dana Point, CA): Well, there goes the final bottle of white burg in my cellar. I poured this blind for the gang last night and it really stole the show at the table. Toasty in aroma and even into the palate, where it showed a chiseled, flinty, lemon and apple core. Even at 10 years old, and showing no signs of pox, this thing will probably go another decade. Great bottle.
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Wow. This is really terrific stuff. Still very youthful. Lovely subtle and sophisticated nose of lemon oil, flowers and spices. The wine is medium bodied and very mineral and acid driven but with excellent concentrated orchard fruit notes which make it delicious at the same time. This is built to last and can go another ten years. This continues a trend where I see 2009 white burgundies outperforming what I would have expected given the vintages reputation.
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Popped and poured, this took 30 minutes to really open up. It has a big fragrance profile, evoking cut grass, hay fields, earth, and many different flowers, notably lilies, as well as sweet citrus, peaches and exotic spices. It is intense, structured, balanced, sappy and very long, with captivating hints of sweetness and an intense minerality. A great wine, with structure and presence yet lithe, it has many, many years ahead of it.
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A Quartet of White Burgundy 1er Crus (Tonny Restaurant, Geylang Lor 3, Singapore): This was a really good Puligny 1er Cru from Boillot. It had a such a lovely, characterful nose - with flinty, smoky, oyster shell minerality pierced through notes of ripe white fruit, and then whiffs of flowers and honey running alongside - just lovely stuff. The palate was superb too - ripe and full in its white fruited expression, which was expected given the warm vintage, yet perfectly refined and brilliantly focused at the same time, showing a laser sharp definition throughout; with streaks of flinty minerality and surprising amount of acidity keeping it nice and fresh. Great long finish too - ending with a nice burst of warm spice lingering on the back palate. Not quite Grand Cru strength and depth here, but there did not need to be - this was just lovely exactly as it was. It had many, many years left in its tank though - a lovely wine that has decades ahead of it yet.
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The sulphur still remains. Behind that, there’s an amazing mix of lemon lime, peach, cream, and mineral. Beautiful stuff
Ok this is ridiculous. Accidentally left the bottle open for 24 hours. Now it’s drinking perfectly. Have never experienced this with any white wine. Keep remaining bottles for at least 3 more years
NR because many pundits and cellar tracker rmembers have rated this wine very favorably. That being saiid, I can't get past the overt reduction that dominates the nose and palate. Even after 3 days the reduction notes remained front and center. My wife doesn't notice it at all, but my three kids do. Must be a genetic thing. I don't notice Brett unless it is really excessive. There is a lot of good stuff going on under this perceived cloud of reduction. Those unencumbered with my tastes will find a lot to like.
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Ripe stone fruit throughout with a subtle floral start and precise mineral-driven finish. Very rich and very good concentration. From 375 ml bottle, and these halves have no right to still be this wonderful and fresh at this age!
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Dinner with Henri Boillot (Chicago, IL): This is pretty much the same wine that I managed to taste a few weeks ago. It's a reduction bomb, followed by opulent fruit on the palate, but with a great mineral leanness all the same. And I'll repeat my mea culpa with respect to the 2009 vintage -- I've found the wines to be superb most of the time. Surprisingly, despite the ripe quality of the fruit here, I don't find this wine fat at all. In fact, that linear acidity is classic Puligny. It was a brilliant bottle last time, and is a brilliant bottle this time.
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Last bottle of the 2009 Puligny montrachet Clos de la Mouchere, as expected, doesn‘t fail to impress, amazing acidity, kiwi, exotic fruits, almonds, superb nose, minerality at its max, flintstone, menthol, smoke. Wow
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Casual dinner at S.K.Y. (Chicago, IL): Just a small taste shared by the good folks sitting next to us. I love this wine when it's on, and this bottle was on. Richly fruited, dense, with all kinds of ripe apple and peach fruit, matchstick and minerals. Terrific, and still showing very young.
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Dinner at S.K.Y. (Chicago, IL): This is Boillot at its finest. A reductive and slightly oaky nose, with a generous serving of white fruit. The palate is fat and rich and expands horizontally. But the driving acidity on the back end here gives this a second dimension to move across the palate.
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375 ml: decanter submerged in ice water for two hours - the nose appeared after 1 hour. Pear, lemon (almost bitter), strong acidity, angular and a short finish. Good, not great. I expected more.
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Well. What the fu.. has happened to White Burgundy? Once, along with Red Bordeaux, acclaimed the world's greatest wine, I believe it is now a caricature of itself. It isn't just PREMOX, either. This is a nice, well made wine. And this bottle is in good shape. But it cost $75 when it was released (received very high marks from the top critics). The remaining bottles in the US go for $150! Now, if somebody wants to pay that, fine. I'll sell them my last bottle. But this wine is neither precise, interesting or elegant. Of course 2009 WBs were a little fat. But this wine has too much matchstick, too much ripe orchard fruit, something I find on a lot of WBs nowadays, and too little nuance to command a high score. There have to be many many Chardonnay based wines better than this and more reasonably priced.
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In contrast to prior bottles, this had a sulfurous note of struck match that never really dissipated, despite some aggressive decanting (in a 2L Erlenmeyer flask submerged in ice water). Incidentally, this is a method I have seen used in better restaurants in Paris, and I’d recommend it for whites that are a bit stolid in their youth.
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Delicious and inviting wine... but perhaps not for everyone's palate?? The struck match nose might be off-putting to some... after 30 minutes it dissipated but was still very much present. Palate of pear, lemon, light oak, good acidity and length.
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Hard to rate, as this was still closed and a bit reduced, even after considerable air. Refined mineral on the nose and attack, but a touch flabby and short on the palate. In the end, I'm not sure whether this was closed or fading. I'm giving it the benefit of the doubt based on prior experience with the producer.
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the struck match nose mainly dissipates with some swirling, revealing pear fruit. Plush, fresh pear and pineapple with a surprising and very appropriate wash of acidity. This 2009 is going strong!
Popped and poured from a half bottle. Full bodied and more cream and oak notes than other Moucheres I've had. Complex with mineral and lemon notes but, again, less so than other Moucheres I've enjoyed. Very elegant stuff.
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Light straw color. Aromas of struck match and white flowers. Creamy and rich entry. Cornucopia palate of fresh pear, lemon zest, honeycomb and with light oak contrails. Vivid and clean. This is the best white wine I've ever had. Just super. 94
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i think this is a vintage for boillot. the oak influence is still present, but there is so much intensity to the fruit, that for me, the wine is good balance. there was no oxidation at all, and frankly i loved the intensity of this wine. great long finish.
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Clear light lemon colour. Nose offers up a little matchstick, white flowers, peach, citrus, vanilla and spice. Lovely ripe soft slightly honeyed fruit but with excellent balanced mineral acidity. Prolonged finish. Rebuy! Yes.
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Decanted 2 hrs. Two years since I opened one of these and not much has changed. Colour is a pale greeny gold and on the nose struck match and used fireworks - nothing else. If you picked up a used firework cake in your garden on the morning of November 6th (or July 5th) and took a good up close sniff, that is how this smells. On the palate it's medium weight with crisp lemon fruit and spicy oak, perhaps a tad sour and a lingering finish. Thankfully no hint whatsoever of of oxidization . The quality of the fruit is here undeniable but what's the point when it's smothered in new oak and sulphur which completely dominates everything else, even after eight years. Either this is still way too young or I just don't get this style of winemaking.
I bought these en primeur in 2011 for £26.20 per bottle all in. Now the cheapest I can find for any vintage of this wine is £70. Crazy.
An initial reductive note on the nose. Crisp lemon, ripe, but not opulent. Extremely balanced. Just a hint of secondary honey and nut like flavor starting to develop. One of the best white wines we've had in a while.
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Medium lemon-gold. Amazing intense nose develops smoke, minerals, tar, salt, on palate medium plus to high acidity, vertical, a bit butter, flowers and citrus fruits. Great balance. Long finish. Best puligny i had so far
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What a fantastic wine! Popped and poured. Served first with raclette (not a great pairing) then with macadamia nut crusted mahi mahi. Everything is nicely proportioned and nicely balanced. This wine is in a great place. Crisp acidity and a long finish. Some oak is more prominent on the nose than on the palate. Nutty, a little bit of citrus, a little bit of apple, smooth and rich.
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Big rich fruit from the vintage coming through. Cinnamon and nutmeg spice. These days I'm grateful not to have a poxed bottle. I don't have a good read on how long these will last
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Delicious! The acidity is a little lower than I would find optimal but the detail and intensity are incredible. This is wonderful and excellent for the vintage.
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To be honest, this was quite disappointing. It was blown away by the previous Macon from Bret Brothers.... Shy nose, quite tart, and without the body you'd expect for such a pedigree. Didn't improve on day 2 nor 3
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Bacchus: OK, now I think I get why Adrian likes Boillot so much. This is flat out awesome. Rich; powerful; opulent; layered with ripe fruit, hazelnut, stony minerality, and faint reductive notes on the nose, with herbal and lightly floral notes emerging with even more air. So much depth here on the nose and palate, and the balance is impeccable - the texture is round, almost glossy, but it never feels lacking in focus or acidity. Superb.
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[IWFS-Victoria Dinner at Lûme, Melbourne] Pale straw color, golden tinge. After traces of SO2 had dissipated, white peach grapefruit bouquet emerged with flint, mineral, limestone, dried white flowers, pear, green melon, nectarine, citrus peel, butter, honey & vanilla notes. Medium full, notably intense, deep, fairly concentrated, tense & powerful, mineral-imbrued stone, citrus & pome fruit flavors buffered by & in excellent harmony with some sappy extracts; the presence of marked fresh acidity enhances the tactile mouthfeel & sharpens its focus; a stunning wine of Grand Cru quality with poignant intensity & razor sharp precision. Long persistent & slightly saline finish.
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Starting to get a bit of colour. Nose of egg and oak to begin, some fruit chew later. In the mouth this has quite a lot of power. The oak again, apples, some cream. Really savoury rather than fruity. This gets better as the bottle empties; the wood notes recede and the pure fruit comes to the fore. Acidity gives a firm mouthfeel. Long finish but little nuance. I wasn't sure what to expect with this and I'm pleased to have 5 more to see how it develops. Not a wine to rave about at the moment though.
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The first thing that strikes you is struck match. It has pure white peach and some green melon as well. It is so youthful, detailed and piercing. It has the richness of the vintage but perhaps the line of ’07. Quite brilliant.
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Quite a bit of reduction on the nose Once the sulphurous haze lifts there is the most pure expression of white peach you could ever hope for. It is dense and sappy and strewn with minerals. It is a wine of perfect shape and great intensity and the finish is so direct and has terrific cut. Still supremely youthful.
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from 375ml, decanted 1 hr but needed more, notes of sulfur abound and comes across as petrol notes, only at the finish of this did the honey flower element come out. I'd wait several more years for this to show its best.
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This was decanted for almost an hour+. Wow, it was certainly incredible/impressive! Highly perfumy nose of white-flowers, nectarines, honey. Fanned out on the palate - peaches, pears, flowers etc... a most wonderful elixir, so very nice! Length was very commendable as well!
2 bottles are consistent. Gunpowder dominates for the first hour and then white fruit and wet rock. The fresh fruit and fennel is well balanced with the mineral and acid. Very good!
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From .375. Pop and pour, consumed over next 60 minutes. Started out dull, flat, and fat, but with lots of swirling it came around, tightened up, gained precision and focus. The final sips were quite nice; mixed citrus, pear, white peach and chalky limestone. Score is for final sips.
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Pre-Memorial Day Wine Before/During/After Dinner (Chicago, IL): Floral start with ripe peach and apricot with hints of orange peel, spice and a trace of mint in the background. Ripe and lush stone fruit again on palate, with subtle structural elements providing good balance. Very good now.
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God vin! Fin syre som er typisk for Boillet familien og som i mange andre årganger kan bli for mye av det gode. I 2009 som generelt er litt syrefattig er det dog en fin balanse. Drikker ok allerede i dag som de fleste hvite 09 og jeg er litt skeptisk til å lagre disse alt for lenge, men man vet jo aldri............
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Popped, poured, consumed over next 90 minutes. This bottle, a .375, performed beautifully. I did not get any of the sulphur cited in other notes. I got a kaleidoscope of citrus, pear, and stone fruit/white peach with a riverbed full of stony minerals, a touch of chalk, a sprinkling of vanilla/French Oak spice and a tiny bit of orange blossom on the rich, round, well balanced finish. Very satisfying now and seems packed for future evolution. 94+
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Som vanlig svært syrerike viner fra denne produsenten og det selv i en normalt syresvak årgang som 2009. Ganske god viner som nok bær lagres noen år til.
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Plenty of struck match to the aroma. This wine possesses the most pure of white peach aromas and flavours. It is rich and sappy and crammed with minerals. It has great shape and terrific intensity. The finish is loaded with a big puff of chalk and drives on hard and long.
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Serious serious matchstick, flint and wet stones on the nose. Very pronounced. Full rich citrus and buttered popcorn on the palate. Medium depth and finish.
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Really tasty, lots of body and butter -- a little flabby, low on the acidity. I want this wine to be racier and more thrilling. It was satisfying, but not thrilling.
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Very strong sulfur on opening. I tried pouring between glasses to aerate and get rid of it, which proved almost impossible. Drank about half the bottle and then corked it, thinking that Mr Meadows had gotten this one wrong.
On Day 3, the wine is drinking very nicely. Hold on to these for a few more years, I think patience will be rewarded here.
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Tasted blind. Very yellow colour, golden. What power on the nose! Lots of everything, minerals, citrus, smoke, flowers, butter, yellow apples. On the palate, great acidity, apples, citrus, lots of honey notes. Impressive length. Extremely fresh, great concentration, lovely complexity. 94-95pts.
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This is my second bottle of this, both from .375s. Very oaky/sulphur driven nose and palate, as others have described. Much less open than my first bottle; hard to figure this as such a huge scorer, but it's perhaps still early days.
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Heavily reduced. Might have been a very nice wine if it wasn't reeking of sulphur. Supposedly this dissipates over time but not soon enough to keep the wine from ruining dinner.
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A good bit of sulfur to the nose initially, but with time that dissipates leaving behind a rather detailed and chiseled young wine. This some richness to the palate, but a nice edgy texture too. Very good wine that I think we dismissed early on. Later in the evening and day two it was great. Long life ahead if it doesn't premox.
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Very light yellow color. Nose offers up a little matchstick with toasty oak, citrus, spice, flowers. Again oak on palate but combined with Intense tight fruit rapped in a mantle of amazing mineral acidity. Needs 4/5 years to really show its skirts. A great 1er PM in the making.
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Not much to add that isn't still applicable from my last tasting of this wine. One can only hope bottle age will bring this baby around, but it needn't taste this closed to be ageworthy. I fear that the reductive notes may never folly resolve.
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Pale straw color. Nose is all toasty richness, reminiscent of hot buttered popcorn, with faint aromas of cinnamon, herbs and mint emerging as the wine opens, all underpinned by a flinty minerality. The palate is a wave of oak across the front of the tongue, finishing with a high pitched note of salinity and acid. Wonderful wine, manifold flavors integrated harmoniously into a powerful but refined whole. Hard to believe this is drinking so well at this young age; I will be interested to taste the evolution of this wine over the next decade.
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One of the very best 09 whites I've had, showing such great poise and clarity. It begins with some matchstick sulphur then it's all pure white peach and minerals. It has terrific rocky detail in the mouth with great intensity and excellent cut to the finish. The sappy fruits and pungent minerality stay with you for a long time after the wine is swallowed.
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This is absolutely gorgeous. There is a small amount of sulfur on the nose that quickly recedes. Perfectly ripe fruit. Apple type fruit. Great acidity and a wonderful steely finish. Almost Chablis like. Just gorgeous!
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Significant reduction on nose and palate. Very difficult to taste past this and properly evaluate a wine that probably has a significant upside. Good fruit and acidity poke through the reduction to hint at the promise of a higher score. Let this one rest, and see if the reductive notes diminish. Is it my imagination, or is this becoming more prevalent since the premox thing became an issue?
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Alcohol :: 13.5% This is relatively lighter and more vibrant compared to the heavy weight, creamy Corton Charlemagne. Light golden. Aromas of smok, herbs, ginger spice with touch of vanilla and floral, very bright and a little bit of cold feeling. The palate too is rich, creamy and layer but remained vibrant and elegance with fresh mineral linger, medium length finish. Not bad. 88-90
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4/22/2024 - Enfantterrible wrote: 93 Points
No notes but drinking very well. I’ll try to finish my remaining bottles by end 2025
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11/12/2023 - Philippe_C wrote: 98 Points
Huge nose of flint, matchstick, mineral, citrus, everything you expect in a high end Pulignt… Really grand Cru level, with huge tension, lasersharp mineral, has aged perfectly!!! I really need to wait a bit more for my white Burgundies to reach this level of maturity ;-)
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8/20/2023 - Enfantterrible wrote: 93 Points
Continues to hum along. Fine lemon-lime and white flower flavours. Felt like it could go a while but may be at its peak. I’ll be drinking my bottles over the next 2 years
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6/7/2023 - RayOB Likes this wine: 93 Points
Drank at 67
Complex, balance, depth, lovely
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11/20/2022 - wineamateur Likes this wine:
Very classy, lovely soapy perfume, ripe fruit but has handled the hot year well
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11/11/2022 - Geoff7777 wrote:
Smoky, sweaty, slight salami bouquet which works better with food than it sounds. That salami on palate has been there from when I first tried this vintage. Went downhill with time in the glass. 17 The 2011 and 2013 Moucheres are, in my view, also lesser wines of this vineyard from having owned and drunk them earlier.
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8/24/2022 - jmoore431 Likes this wine: 92 Points
Served this as prelude to some great reds for Xavier94’s (belated) birthday tasting. I defer to his note though I remain far less enthused by the heavy-handed oak treatment at Boillot (fails to adequately integrate in comparison to nearly all other WB producers).
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8/23/2022 - Xavier94 wrote: 95 Points
Tasted blind; thought this was a Grand Cru and I recall the ‘14 rendition of this also had Grand Cru intensity as well. The bold/overt style aside, I thought this was grandiose with its rich salted lemon bar/candied quality to the fruit with spearmint, fern and white blossom floral hints. Very Springtime on the nose with a morning dew element that is hard to describe further alongside yeasty complexity, even a whiff of sourdough bread with air time. Rich and ample and creamy in the mouth. Drinks younger than ‘09. The oak signature is present but appears to be integrating….I guess the jury is out on this, as the wine will never been all that subtle or have the flinty/mineral freshness of a typical Puiigny.
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2/22/2022 - mclanew Likes this wine: 94 Points
Popped and poured. This actually gets better with air as there is some notable reduction on the nose at first. The palate is very youthful and uncharacteristically for the vintage quite stony and minerally showing great lift and poise. This is really going to be a long ager for a premiere cru.
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1/25/2022 - LW31 Likes this wine:
This is stellar. Really great energy and complexity. Long finish. Doesn’t show any 09 ripeness. Great now over next 3-5 years as this shows pleasing austerity still.
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1/18/2022 - etyc Likes this wine:
Been a year since I last had this... Brought it (& an '18 Bernard Moreau Caillerets) to a "beat the '99 Leflaive Pucelles" theme'd dinner. Decanted for ~4+hrs by the time it was served (blinded) in the 1st-flight, along with the '99 Leflaive Pucelles (non-blinded) & a '93 Carillon BBM as well as a '96 Marc Morey Pucelles which were both blinded. This Boillot showed the youngest amongst all. Pale-yellow, this had a lovely nose that still had bits of flint/matchstick reduction, and at the same time, honeyed popcorn, and soon evolved to exude scents of flowers, lemons as well. Loaded with white & yellow fruits, this also showed chalk, ginger & bits of honey & lemon flavours, judged with a nice streak of minerality & acidity which all culminated in a long-tailed finish that rendered this more than a match for the '99 Leflaive Pucelles. '93 Carillon BBM won the flight, though (after much time in glass/airing), although it wasn't clearly defined if GCs were/weren't allowed... 🤣
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1/17/2022 - chitowncdpguy wrote:
Some of my Boillots are coming up oxidized so I plan to drink them up. I was worried about this, but man, what a sublime bottle of wine this was! There are no signs of oxidation. Mineral flavors, bits of butterscotch, white fruit. Hard to stop sniffing it and start tasting it. It was a fine pairing with triple herb convection roasted turkey breast. And I come back to it, what an awesome nose. Chilled in the ice bucket but tasted best as it got warmer.
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1/3/2022 - flod wrote: flawed
This has always been too sulfury but last night was the worst. Undrinkable. Still bad hours later. Glad I had a backup.
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11/3/2021 - Burgundy Al wrote: 92 Points
Chassagne-Montrachet Morgeot Tasting (The Moll House - Chicago IL): Ripe stone and orchard fruit throughout with floral hints and still showing a bit of pronounced new oak, but that was not really obtrusive. Very good richness and freshness while clearly ripe. Tasted double blind, I immediately thought this Chassagne-Montrachet 1er Cru. Close. But much younger - I thought 2015.
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10/9/2021 - devraj Likes this wine: 95 Points
Pale yellow in color. Gorgeous aromas of white peach, meyer lemons, yellow florals and limestone/flint. Stunning palate shows exquisite balance of a focused beam of yellow citrus with sweet/sappy orchard fruits, good acidity and a long, saline, and intensely mineral finish. Tremendous showing.
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4/27/2021 - acyso wrote: 93 Points
From half-bottle. Lots of popcorn from the oak and reduction here. The opulence of the vintage and the ripe fruit is on full display here, but despite that there is plenty of acidity to go around. Quite consistent with my previous half-bottle of this as well. At the end of the day, a textbook example of Boillot (premox notwithstanding). Delicious.
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3/13/2021 - acyso wrote: 93 Points
Dinner from Isfahan (Chicago, IL): From half-bottle. An excellent showing -- I served it blind to a few experienced tasters and they thought it was a high-acid vintage like 2014 (which just goes to show how overblown the concerns about flabby 2009s were). Popcorny reduction (the good kind, as Henri might say), but lots of fruit thanks to the vintage. Admittedly I've had a premoxed bottle of this, but the ones that aren't are just absolutely stupendous.
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12/31/2020 - essconsults wrote: 89 Points
Matchstick and buttered popcorn with a somewhat hot one dimensional finish. There is a ton of fruit buried under this somewhere, but this wine is not the epitome of elegance which a top flight WB should be. We just drink a glass of the 2019 Willi Schaefer Graacher Himmelreich Kabinett and I wanted to try the Boillot, as I keep hoping that the superlative reviews will ultimately prove correct. I realize that it’s apples and oranges but if you would like to drink a great bottle of wine that will only get better, at about $35 bottle or so I think the Schaefer is far far superior.
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12/22/2020 - chitowncdpguy wrote:
I can imagine that there might be a better expression of chard, but it is hard to imagine. This is gorgeous. On opening it has some smells of freshly engraved wood, or something like that. Sandalwood, some petrol, pears. Robust acidity. Long finish. Very nice.
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12/9/2020 - etyc Likes this wine:
It's been 5-yrs since I last had this... Decanted for ~4+ hrs by the time we got to it. Despite the decanting, this still showed some reduction/struck-match/flint when poured. With air (in glass) & more time, notes of white-flowers, ginger, cream started to show. Great yellow-fruit intensity with a fresh cut & brightness on the palate led guesses to anything but '09. This should be long-lived given the showing. Very good!
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11/27/2020 - melzar wrote: 92 Points
This wine may finally be coming around (or I'm learning to appreciate it). Reductive notes remain front and center and to my taste, dominate the nose and palate. No chance of premox here. I took the advice of another cellar tracker taster and decanted, leaving in the refrigerator for 2 hours prior to consumption. The result was a slight diminishment of the overt reduction to the point that I could appreciate the many attributes of this wine. Good acidity and fruit present. Long sweet finish. I'm learning to call the reduction "match stick" Will give my remaining bottle a few more years.
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11/15/2020 - Marcel NZ wrote: 96 Points
Pale gold -lemon mineral nose , power and purity , drinking very well now / a touch of Boillot leanness to go with the mineral but a marvellous Puligny - fine for another few years
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11/14/2020 - jmoore431 wrote: 90 Points
Another bottle of fine oak juice.
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11/8/2020 - Trent Walker wrote: 95 Points
Excellent juice and my style. Linear minerals on the palate with a great acidic cut. I wouldn’t make fun of anyone who mistook for dauvissat. The nose transmits the touch of butter, metal, and gunflint that provides the complexity. Give this another few years. No rush.
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10/16/2020 - jmoore431 wrote: 90 Points
Still loaded with oak, smoke, gunflint and brisk acidity. Oak lovers delight. Not mine.
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7/20/2020 - Sean Tay Likes this wine:
Mineral, chalky, grapefruit, apple. High acidity. The taste is better than nose. Despite 11 years in bottle, have potential to age longer. Finesse in the wine structure.
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7/19/2020 - SimonS wrote: 93 Points
I love this. 2 excellent bottles. Open for business. Full bodied. Smokey quality.
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6/28/2020 - jmoore431 Likes this wine: 92 Points
It’s amazing what 5 years can do to austere, heavily-oaked, high quality Chardonnay from burgundy!! The oak is still there but much more integrated into the substantial and ripe fruit of the vintage. This is the type of vintage for such a style to excel (if you prefer less oaked, fruit driven and balanced, “feminine” WB). This is pure, flinty mineral and rigid Chardonnay.
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6/22/2020 - acyso wrote: flawed
From half-bottle. Oxidized and hollow. Womp womp.
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6/5/2020 - nihraguk Likes this wine: 94 Points
Initially very reductive on the nose and palate, with evident notes of flint and gunpowder on the nose. Felt like there was a veil between me and the real wine. Long finish, slight bitter note at the end.
After about 1.5 hours in the decanter, the wine started to shrug off the reduction, and gain more complexity.
All in all - very promising but in need of extended decanting.
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2/19/2020 - The Vines That Bind wrote: 90 Points
Have had this vineyard a few times, mostly '05 (an Henri Boillot Monopole, I think) and although I've enjoyed it I've never really taken notes. Same thing tonight, over time bottle, pleasant and fresh, especially considering the vintage, if short of remarkable. Nice white fruit flavours, pear, but a little thin, also a little low acid flabby.
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12/8/2019 - peternelson wrote: 91 Points
This was delish at first with canned pear juice, lemon tart, and tons of reduction--aromatic glue kind of notes. Rich, creamy mouthfeel but somehow still light and balanced on the palate. But then the reduction hijacked this nice wine and almost buried it. After 40-50 minutes all I could taste was reduction. Which I like in small doses. Good with the scallops early on, but the Raveneau was a better pairing with more cut acidity.
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11/24/2019 - salil wrote: 95 Points
As good a white Burg as I've had in a while. Bright fruit and buttered popcorn with a mineral finish, showing the ripeness of the vintage in the best way possible with the fruit coming across luscious and ripe but never feeling heavy or soft. Love the balance and depth here, and this might convert me to buying this wine on a regular basis.
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11/24/2019 - acyso wrote: 93 Points
Sunday afternoon wines (Chicago, IL): From half-bottle. Popcorny, rich, and thick, with the fruit-driven opulence you would expect from the vintage. Nonetheless, this shows a lot of the power you get from the Boillot wines, and there's an incredible depth of flavour here that goes beyond just a pile of ripe fruit. A little flinty on the palate, with some smoke and oak as well, this is precisely what I expect when I open a bottle of Boillot.
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10/10/2019 - brigcampbell wrote:
I knew this was going to be an awesome bottle of wine just from the nose. There was an aroma of flinty match stick. It has beautiful fruit and a rocky note at the ending. Awesome.
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10/10/2019 - Frank Murray III wrote:
Some wines poured blind (Maison Cafe in Dana Point, CA): Well, there goes the final bottle of white burg in my cellar. I poured this blind for the gang last night and it really stole the show at the table. Toasty in aroma and even into the palate, where it showed a chiseled, flinty, lemon and apple core. Even at 10 years old, and showing no signs of pox, this thing will probably go another decade. Great bottle.
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9/20/2019 - mclanew Likes this wine: 95 Points
Wow. This is really terrific stuff. Still very youthful. Lovely subtle and sophisticated nose of lemon oil, flowers and spices. The wine is medium bodied and very mineral and acid driven but with excellent concentrated orchard fruit notes which make it delicious at the same time. This is built to last and can go another ten years. This continues a trend where I see 2009 white burgundies outperforming what I would have expected given the vintages reputation.
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6/12/2019 - PaulusLoZebra Likes this wine: 96 Points
Popped and poured, this took 30 minutes to really open up. It has a big fragrance profile, evoking cut grass, hay fields, earth, and many different flowers, notably lilies, as well as sweet citrus, peaches and exotic spices. It is intense, structured, balanced, sappy and very long, with captivating hints of sweetness and an intense minerality. A great wine, with structure and presence yet lithe, it has many, many years ahead of it.
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10/11/2018 - Paul S wrote: 93 Points
A Quartet of White Burgundy 1er Crus (Tonny Restaurant, Geylang Lor 3, Singapore): This was a really good Puligny 1er Cru from Boillot. It had a such a lovely, characterful nose - with flinty, smoky, oyster shell minerality pierced through notes of ripe white fruit, and then whiffs of flowers and honey running alongside - just lovely stuff. The palate was superb too - ripe and full in its white fruited expression, which was expected given the warm vintage, yet perfectly refined and brilliantly focused at the same time, showing a laser sharp definition throughout; with streaks of flinty minerality and surprising amount of acidity keeping it nice and fresh. Great long finish too - ending with a nice burst of warm spice lingering on the back palate. Not quite Grand Cru strength and depth here, but there did not need to be - this was just lovely exactly as it was. It had many, many years left in its tank though - a lovely wine that has decades ahead of it yet.
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9/28/2018 - Enfantterrible wrote: 92 Points
The sulphur still remains. Behind that, there’s an amazing mix of lemon lime, peach, cream, and mineral. Beautiful stuff
Ok this is ridiculous. Accidentally left the bottle open for 24 hours. Now it’s drinking perfectly. Have never experienced this with any white wine. Keep remaining bottles for at least 3 more years
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8/3/2018 - melzar wrote:
NR because many pundits and cellar tracker rmembers have rated this wine very favorably. That being saiid, I can't get past the overt reduction that dominates the nose and palate. Even after 3 days the reduction notes remained front and center. My wife doesn't notice it at all, but my three kids do. Must be a genetic thing. I don't notice Brett unless it is really excessive. There is a lot of good stuff going on under this perceived cloud of reduction. Those unencumbered with my tastes will find a lot to like.
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6/10/2018 - Burgundy Al wrote: 92 Points
Ripe stone fruit throughout with a subtle floral start and precise mineral-driven finish. Very rich and very good concentration. From 375 ml bottle, and these halves have no right to still be this wonderful and fresh at this age!
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6/2/2018 - MLwine Likes this wine: 92 Points
Enjoyable with lots of acidity and good balance.
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5/6/2018 - ledwards wrote: 93 Points
Pronounced flint notes on the nose. Focused and serious with minimal fruit and a long mineral streak.
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4/4/2018 - acyso wrote: 93 Points
Dinner with Henri Boillot (Chicago, IL): This is pretty much the same wine that I managed to taste a few weeks ago. It's a reduction bomb, followed by opulent fruit on the palate, but with a great mineral leanness all the same. And I'll repeat my mea culpa with respect to the 2009 vintage -- I've found the wines to be superb most of the time. Surprisingly, despite the ripe quality of the fruit here, I don't find this wine fat at all. In fact, that linear acidity is classic Puligny. It was a brilliant bottle last time, and is a brilliant bottle this time.
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3/29/2018 - WineDoctors Likes this wine: 92 Points
Not complete judicious use of oak but integarated Nd balanced by acid. Long finish. Lots of life left.
Clear color to rim meyer lemon and curd. Long finish. Delicious
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3/16/2018 - Cipivts Likes this wine: 94 Points
Last bottle of the 2009 Puligny montrachet Clos de la Mouchere, as expected, doesn‘t fail to impress, amazing acidity, kiwi, exotic fruits, almonds, superb nose, minerality at its max, flintstone, menthol, smoke. Wow
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3/8/2018 - Nanda wrote: 93 Points
Casual dinner at S.K.Y. (Chicago, IL): Just a small taste shared by the good folks sitting next to us. I love this wine when it's on, and this bottle was on. Richly fruited, dense, with all kinds of ripe apple and peach fruit, matchstick and minerals. Terrific, and still showing very young.
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3/8/2018 - acyso wrote: 93 Points
Dinner at S.K.Y. (Chicago, IL): This is Boillot at its finest. A reductive and slightly oaky nose, with a generous serving of white fruit. The palate is fat and rich and expands horizontally. But the driving acidity on the back end here gives this a second dimension to move across the palate.
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3/4/2018 - BLam Likes this wine: 91 Points
Clear light golden color, fresh but with a moderate complexity taste. Drink well now.
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2/7/2018 - Bathtub58 wrote: 91 Points
375 ml: decanter submerged in ice water for two hours - the nose appeared after 1 hour. Pear, lemon (almost bitter), strong acidity, angular and a short finish. Good, not great. I expected more.
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1/28/2018 - essconsults wrote: 90 Points
Well. What the fu.. has happened to White Burgundy? Once, along with Red Bordeaux, acclaimed the world's greatest wine, I believe it is now a caricature of itself. It isn't just PREMOX, either. This is a nice, well made wine. And this bottle is in good shape. But it cost $75 when it was released (received very high marks from the top critics). The remaining bottles in the US go for $150! Now, if somebody wants to pay that, fine. I'll sell them my last bottle. But this wine is neither precise, interesting or elegant. Of course 2009 WBs were a little fat. But this wine has too much matchstick, too much ripe orchard fruit, something I find on a lot of WBs nowadays, and too little nuance to command a high score. There have to be many many Chardonnay based wines better than this and more reasonably priced.
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12/31/2017 - Enfantterrible wrote: 93 Points
Wow. Once the sulphur stage passes, this is a stunning wine
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12/22/2017 - NineteenEightyTwo wrote: flawed
In contrast to prior bottles, this had a sulfurous note of struck match that never really dissipated, despite some aggressive decanting (in a 2L Erlenmeyer flask submerged in ice water). Incidentally, this is a method I have seen used in better restaurants in Paris, and I’d recommend it for whites that are a bit stolid in their youth.
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11/24/2017 - jmht Likes this wine: 93 Points
Delicious and inviting wine... but perhaps not for everyone's palate?? The struck match nose might be off-putting to some... after 30 minutes it dissipated but was still very much present. Palate of pear, lemon, light oak, good acidity and length.
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10/6/2017 - Max_K Likes this wine: 90 Points
Hard to rate, as this was still closed and a bit reduced, even after considerable air. Refined mineral on the nose and attack, but a touch flabby and short on the palate. In the end, I'm not sure whether this was closed or fading. I'm giving it the benefit of the doubt based on prior experience with the producer.
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9/29/2017 - KVM wrote:
the struck match nose mainly dissipates with some swirling, revealing pear fruit. Plush, fresh pear and pineapple with a surprising and very appropriate wash of acidity. This 2009 is going strong!
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9/24/2017 - weezie Likes this wine: 93 Points
Popped and poured from a half bottle. Full bodied and more cream and oak notes than other Moucheres I've had. Complex with mineral and lemon notes but, again, less so than other Moucheres I've enjoyed. Very elegant stuff.
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9/16/2017 - swade wrote: 94 Points
Light straw color. Aromas of struck match and white flowers. Creamy and rich entry. Cornucopia palate of fresh pear, lemon zest, honeycomb and with light oak contrails. Vivid and clean. This is the best white wine I've ever had. Just super. 94
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8/30/2017 - carlwhat wrote:
i think this is a vintage for boillot. the oak influence is still present, but there is so much intensity to the fruit, that for me, the wine is good balance. there was no oxidation at all, and frankly i loved the intensity of this wine. great long finish.
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7/19/2017 - western Likes this wine: 93 Points
Clear light lemon colour. Nose offers up a little matchstick, white flowers, peach, citrus, vanilla and spice. Lovely ripe soft slightly honeyed fruit but with excellent balanced mineral acidity. Prolonged finish. Rebuy! Yes.
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7/3/2017 - gouldcampbell77 wrote: 85 Points
Decanted 2 hrs. Two years since I opened one of these and not much has changed. Colour is a pale greeny gold and on the nose struck match and used fireworks - nothing else. If you picked up a used firework cake in your garden on the morning of November 6th (or July 5th) and took a good up close sniff, that is how this smells. On the palate it's medium weight with crisp lemon fruit and spicy oak, perhaps a tad sour and a lingering finish. Thankfully no hint whatsoever of of oxidization . The quality of the fruit is here undeniable but what's the point when it's smothered in new oak and sulphur which completely dominates everything else, even after eight years. Either this is still way too young or I just don't get this style of winemaking.
I bought these en primeur in 2011 for £26.20 per bottle all in. Now the cheapest I can find for any vintage of this wine is £70. Crazy.
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4/15/2017 - mjf@ulkner wrote: 95 Points
An initial reductive note on the nose. Crisp lemon, ripe, but not opulent. Extremely balanced. Just a hint of secondary honey and nut like flavor starting to develop. One of the best white wines we've had in a while.
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3/22/2017 - Cipivts wrote: 94 Points
Medium lemon-gold. Amazing intense nose develops smoke, minerals, tar, salt, on palate medium plus to high acidity, vertical, a bit butter, flowers and citrus fruits. Great balance. Long finish. Best puligny i had so far
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2/21/2017 - chitowncdpguy wrote:
What a fantastic wine! Popped and poured. Served first with raclette (not a great pairing) then with macadamia nut crusted mahi mahi. Everything is nicely proportioned and nicely balanced. This wine is in a great place. Crisp acidity and a long finish. Some oak is more prominent on the nose than on the palate. Nutty, a little bit of citrus, a little bit of apple, smooth and rich.
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2/11/2017 - Enfantterrible wrote: 92 Points
Big rich fruit from the vintage coming through. Cinnamon and nutmeg spice. These days I'm grateful not to have a poxed bottle. I don't have a good read on how long these will last
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2/9/2017 - DCornutt wrote:
Delicious! The acidity is a little lower than I would find optimal but the detail and intensity are incredible. This is wonderful and excellent for the vintage.
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1/8/2017 - Edouard84 Likes this wine: 89 Points
To be honest, this was quite disappointing. It was blown away by the previous Macon from Bret Brothers....
Shy nose, quite tart, and without the body you'd expect for such a pedigree.
Didn't improve on day 2 nor 3
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12/21/2016 - BurgFixx Likes this wine: 93 Points
Matchstick, ripe white fruits, green apple. Weighty on the palate, crisp acidity and minerality. Kept evolving to the last drop. Very fine.
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12/16/2016 - salil wrote: 93 Points
Bacchus: OK, now I think I get why Adrian likes Boillot so much. This is flat out awesome. Rich; powerful; opulent; layered with ripe fruit, hazelnut, stony minerality, and faint reductive notes on the nose, with herbal and lightly floral notes emerging with even more air. So much depth here on the nose and palate, and the balance is impeccable - the texture is round, almost glossy, but it never feels lacking in focus or acidity. Superb.
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7/22/2016 - nsellen wrote: 90 Points
Powerful wine. Apple and citrus fruit, cream and savoury tail. Develops with each glass.
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5/17/2016 - AHVinoFile Likes this wine: 94 Points
[IWFS-Victoria Dinner at Lûme, Melbourne] Pale straw color, golden tinge. After traces of SO2 had dissipated, white peach grapefruit bouquet emerged with flint, mineral, limestone, dried white flowers, pear, green melon, nectarine, citrus peel, butter, honey & vanilla notes. Medium full, notably intense, deep, fairly concentrated, tense & powerful, mineral-imbrued stone, citrus & pome fruit flavors buffered by & in excellent harmony with some sappy extracts; the presence of marked fresh acidity enhances the tactile mouthfeel & sharpens its focus; a stunning wine of Grand Cru quality with poignant intensity & razor sharp precision. Long persistent & slightly saline finish.
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5/16/2016 - nsellen wrote: 88 Points
Starting to get a bit of colour. Nose of egg and oak to begin, some fruit chew later. In the mouth this has quite a lot of power. The oak again, apples, some cream. Really savoury rather than fruity. This gets better as the bottle empties; the wood notes recede and the pure fruit comes to the fore. Acidity gives a firm mouthfeel. Long finish but little nuance. I wasn't sure what to expect with this and I'm pleased to have 5 more to see how it develops. Not a wine to rave about at the moment though.
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3/19/2016 - Jeremy Holmes wrote:
The first thing that strikes you is struck match. It has pure white peach and some green melon as well. It is so youthful, detailed and piercing. It has the richness of the vintage but perhaps the line of ’07. Quite brilliant.
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12/27/2015 - jamesw68 Likes this wine: 90 Points
sulphorous to start, improved after decanting. very powerful,long.
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12/25/2015 - Jeremy Holmes wrote:
Quite a bit of reduction on the nose Once the sulphurous haze lifts there is the most pure expression of white peach you could ever hope for. It is dense and sappy and strewn with minerals. It is a wine of perfect shape and great intensity and the finish is so direct and has terrific cut. Still supremely youthful.
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12/24/2015 - Louvin Likes this wine: 90 Points
from 375ml, decanted 1 hr but needed more, notes of sulfur abound and comes across as petrol notes, only at the finish of this did the honey flower element come out. I'd wait several more years for this to show its best.
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10/17/2015 - ledwards wrote: 94 Points
Highly recommend decant/air to open up.
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10/15/2015 - ricknat1 wrote: 90 Points
still early but drinking well with god balance fruit and length
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8/20/2015 - gouldcampbell77 wrote: 85 Points
Tastes of Frazzles, with enough oak to keep a hungry termite happy.
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7/21/2015 - jmoore431 wrote: flawed
Heavily sulphured, overtly oaked. Best quality was smells of bacon. No score
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2/4/2015 - etyc Likes this wine:
This was decanted for almost an hour+. Wow, it was certainly incredible/impressive! Highly perfumy nose of white-flowers, nectarines, honey. Fanned out on the palate - peaches, pears, flowers etc... a most wonderful elixir, so very nice! Length was very commendable as well!
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2/2/2015 - western Likes this wine: 93 Points
Same notes as in 2012. Still needs 4/5 yrs.Lovely juice.
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1/6/2015 - KVM wrote:
2 bottles are consistent. Gunpowder dominates for the first hour and then white fruit and wet rock. The fresh fruit and fennel is well balanced with the mineral and acid. Very good!
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12/9/2014 - pablopilot Likes this wine: 90 Points
Still a very good wine but not getting any better. I'll be hitting this hard over the next year or so...
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8/2/2014 - rsbeck wrote: 93 Points
From .375. Pop and pour, consumed over next 60 minutes. Started out dull, flat, and fat, but with lots of swirling it came around, tightened up, gained precision and focus. The final sips were quite nice; mixed citrus, pear, white peach and chalky limestone. Score is for final sips.
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6/16/2014 - rsbeck wrote: 94 Points
From .375, Consistent with previous notes. Lovely.
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5/25/2014 - Burgundy Al wrote: 93 Points
Pre-Memorial Day Wine Before/During/After Dinner (Chicago, IL): Floral start with ripe peach and apricot with hints of orange peel, spice and a trace of mint in the background. Ripe and lush stone fruit again on palate, with subtle structural elements providing good balance. Very good now.
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4/27/2014 - gouldcampbell77 wrote: 85 Points
Blinds down, shutters closed, no one home.
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4/7/2014 - theharve wrote: 89 Points
getting better, try in 2 yrs.
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3/14/2014 - Taffi Likes this wine: 90 Points
God vin! Fin syre som er typisk for Boillet familien og som i mange andre årganger kan bli for mye av det gode. I 2009 som generelt er litt syrefattig er det dog en fin balanse. Drikker ok allerede i dag som de fleste hvite 09 og jeg er litt skeptisk til å lagre disse alt for lenge, men man vet jo aldri............
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2/14/2014 - rsbeck wrote: 94 Points
Popped, poured, consumed over next 90 minutes. This bottle, a .375, performed beautifully. I did not get any of the sulphur cited in other notes. I got a kaleidoscope of citrus, pear, and stone fruit/white peach with a riverbed full of stony minerals, a touch of chalk, a sprinkling of vanilla/French Oak spice and a tiny bit of orange blossom on the rich, round, well balanced finish. Very satisfying now and seems packed for future evolution. 94+
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1/21/2014 - Taffi Likes this wine: 89 Points
Som vanlig svært syrerike viner fra denne produsenten og det selv i en normalt syresvak årgang som 2009. Ganske god viner som nok bær lagres noen år til.
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11/1/2013 - Jeremy Holmes wrote:
Plenty of struck match to the aroma. This wine possesses the most pure of white peach aromas and flavours. It is rich and sappy and crammed with minerals. It has great shape and terrific intensity. The finish is loaded with a big puff of chalk and drives on hard and long.
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10/20/2013 - johnh1001 wrote: 91 Points
Serious serious matchstick, flint and wet stones on the nose. Very pronounced. Full rich citrus and buttered popcorn on the palate. Medium depth and finish.
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10/19/2013 - pablopilot wrote: 90 Points
Really tasty, lots of body and butter -- a little flabby, low on the acidity. I want this wine to be racier and more thrilling. It was satisfying, but not thrilling.
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10/12/2013 - Enfantterrible Likes this wine: 91 Points
Very strong sulfur on opening. I tried pouring between glasses to aerate and get rid of it, which proved almost impossible. Drank about half the bottle and then corked it, thinking that Mr Meadows had gotten this one wrong.
On Day 3, the wine is drinking very nicely. Hold on to these for a few more years, I think patience will be rewarded here.
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9/21/2013 - DAVIDMAC wrote: 92 Points
Consumed blind at "Club" dinner . Powerul , oaky,not a lot of fruit. Good but not great.
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6/28/2013 - ttuominen wrote: 94 Points
Tasted blind. Very yellow colour, golden. What power on the nose! Lots of everything, minerals, citrus, smoke, flowers, butter, yellow apples. On the palate, great acidity, apples, citrus, lots of honey notes. Impressive length. Extremely fresh, great concentration, lovely complexity. 94-95pts.
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5/28/2013 - KVM wrote: 91 Points
Toasty oak. Light yellow. Appley fruit. This is exciting with great tension. Next day the wine shows mint, too.
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4/19/2013 - theharve wrote: 86 Points
this was good on release but no mas closing up or going south?
time will tell (2 years)
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2/18/2013 - essconsults wrote: 89 Points
This is my second bottle of this, both from .375s. Very oaky/sulphur driven nose and palate, as others have described. Much less open than my first bottle; hard to figure this as such a huge scorer, but it's perhaps still early days.
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2/16/2013 - Pointchaser wrote: 75 Points
Heavily reduced. Might have been a very nice wine if it wasn't reeking of sulphur. Supposedly this dissipates over time but not soon enough to keep the wine from ruining dinner.
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11/21/2012 - decaturwinedude wrote: 91 Points
A good bit of sulfur to the nose initially, but with time that dissipates leaving behind a rather detailed and chiseled young wine. This some richness to the palate, but a nice edgy texture too. Very good wine that I think we dismissed early on. Later in the evening and day two it was great. Long life ahead if it doesn't premox.
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8/19/2012 - western wrote: 92 Points
Very light yellow color. Nose offers up a little matchstick with toasty oak, citrus, spice, flowers. Again oak on palate but combined with Intense tight fruit rapped in a mantle of amazing mineral acidity. Needs 4/5 years to really show its skirts. A great 1er PM in the making.
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7/30/2012 - melzar wrote: 88 Points
Not much to add that isn't still applicable from my last tasting of this wine. One can only hope bottle age will bring this baby around, but it needn't taste this closed to be ageworthy. I fear that the reductive notes may never folly resolve.
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7/14/2012 - NineteenEightyTwo wrote: 95 Points
Pale straw color. Nose is all toasty richness, reminiscent of hot buttered popcorn, with faint aromas of cinnamon, herbs and mint emerging as the wine opens, all underpinned by a flinty minerality. The palate is a wave of oak across the front of the tongue, finishing with a high pitched note of salinity and acid. Wonderful wine, manifold flavors integrated harmoniously into a powerful but refined whole. Hard to believe this is drinking so well at this young age; I will be interested to taste the evolution of this wine over the next decade.
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6/2/2012 - Jeremy Holmes wrote:
One of the very best 09 whites I've had, showing such great poise and clarity. It begins with some matchstick sulphur then it's all pure white peach and minerals. It has terrific rocky detail in the mouth with great intensity and excellent cut to the finish. The sappy fruits and pungent minerality stay with you for a long time after the wine is swallowed.
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12/6/2011 - DCornutt wrote:
This is absolutely gorgeous. There is a small amount of sulfur on the nose that quickly recedes. Perfectly ripe fruit. Apple type fruit. Great acidity and a wonderful steely finish. Almost Chablis like.
Just gorgeous!
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11/21/2011 - melzar wrote: 88 Points
Significant reduction on nose and palate. Very difficult to taste past this and properly evaluate a wine that probably has a significant upside. Good fruit and acidity poke through the reduction to hint at the promise of a higher score. Let this one rest, and see if the reductive notes diminish. Is it my imagination, or is this becoming more prevalent since the premox thing became an issue?
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8/13/2011 - Sleepy Dave wrote: 88 Points
Alcohol :: 13.5%
This is relatively lighter and more vibrant compared to the heavy weight, creamy Corton Charlemagne. Light golden. Aromas of smok, herbs, ginger spice with touch of vanilla and floral, very bright and a little bit of cold feeling. The palate too is rich, creamy and layer but remained vibrant and elegance with fresh mineral linger, medium length finish. Not bad. 88-90
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