Furmint can age! This wine is well worth its weight in gold. Honeyed beeswax with bruised red apples and still ripping acid. Plenty left in this bottle, but for me, it is at its peak right now.
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End-of-year dinner (Jubilee Garden, Safra Toa Payoh): This has come along nicely over the years. Once again, no one could place it blind. It had a pleasant nose with a sweet glow of honey, apricots and kumquats leading the way into a nice fresh, detailed palate of round stone fruit notes and hints of honey lined with citrus acidity and a lovely spine of stony minerality, all with just a tiny hint of mushroomy umami at the edges. There was a lovely balance and definition to this that made it joy to drink. Very nice - this was quite a bit better than the last bottle we had 6 years ago.
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This bottle is over the hill. Taking on sherry like qualities. Seemed to have dried apples. 2 more bottles left, will drink soon. None of the honey flavors of first bottle. Still well balanced
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Drank this 07 together with a 05 of the same wine. Unanimous that the 05 was a bit too oaky, both great wines for the price. Quite dry and pleasant, very different from the usual Tokyai wines.
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Medium gold coloured with medium weight tears. Aromas of herbal/mint notes, slight apple, wet stone minerality, honey, honeysuckle, slight cedar and oxidative note. In the mouth the wine is dry with medium plus acid and body and medium minus flavour intensity with flavours of green apple, white pepper and slight cinnamon spice. A slight bitter note is introduced on the medium length finish. Meh.
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Another Dinner with Greg & Sayo (Their Place, Hong Kong): Oily white gold colour. Nose is oily, diesel, very heavy honeysuckle but not sweet and with an unusually heavy amount of oak. Palate is refreshingly bright medium acidity and not as oily as the nose suggested. The finish is dry honeycomb and quite mouth-drying on the finish. Quite heady...well balanced.....interesting.....develops a lot of flint and cut steel sharpness with extended time in the glass. Gosh, this continued to improve and cut across both quite spicy Thai Prawn Salad and very simple, bland but succulent Pan-Fried Salmon steak. This got better and better.... as Paul S has noted, it is a great food wine.
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100 Year Old Champagne and Other Wonders (Kingyo, Marina Square): This was surprising. Blinded, we all could not place it, but it was fair to say that everyone in the table liked it. It is hard to gauge the quality of the wine, as it was wonderfully paired with a miso-cod dish, which may have biased us, but it was certainly well-made. There was a nice nose here, with lots of minerally, chalky aromas and saline seashell notes that made some guess Chablis. There were also some rather Burg-like white fruit and lemon scents beyond that. The palate was not very Burg though - more Italian I would say. Clean, fresh, yet with a bed of powdery, chalky, seashelly mineral and some hints of lentil, it was quite impossible to place where this came from. Past that, there were very subtle, almost neutral flavours of white fruit, lime and a long, stony minerally finish touch with a slightly flowery perfume. Very nicely balanced, this was a really good food wine.
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5/9/2018 - bkc1428 Likes this wine: 90 Points
Not quite as good as the first bottle, but still quite delicious.
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4/23/2018 - bkc1428 Likes this wine: 93 Points
Furmint can age! This wine is well worth its weight in gold. Honeyed beeswax with bruised red apples and still ripping acid. Plenty left in this bottle, but for me, it is at its peak right now.
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12/30/2017 - Paul S wrote: 92 Points
End-of-year dinner (Jubilee Garden, Safra Toa Payoh): This has come along nicely over the years. Once again, no one could place it blind. It had a pleasant nose with a sweet glow of honey, apricots and kumquats leading the way into a nice fresh, detailed palate of round stone fruit notes and hints of honey lined with citrus acidity and a lovely spine of stony minerality, all with just a tiny hint of mushroomy umami at the edges. There was a lovely balance and definition to this that made it joy to drink. Very nice - this was quite a bit better than the last bottle we had 6 years ago.
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11/5/2015 - ADent wrote: 82 Points
Deep gold, sweet smelling but dry. Somewhat oxidised and past it's prime, but still a good finish and crisp, red apple acidity
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3/23/2014 - rbs1 wrote: 90 Points
Showing signs of oxidation. Drink up whatever bottle are left of this vintage
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3/10/2014 - Janstan Likes this wine: 85 Points
consistent with last bottle
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3/5/2014 - Janstan Likes this wine: 85 Points
Less sherry-like than last bottle, but beyond best days, Dried apple, honey
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2/18/2014 - Janstan wrote: 82 Points
This bottle is over the hill. Taking on sherry like qualities. Seemed to have dried apples. 2 more bottles left, will drink soon. None of the honey flavors of first bottle. Still well balanced
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2/16/2014 - rbs1 wrote: 87 Points
Life of this wine at The end. Usually a great wine, had to dispose of this bottle.
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7/20/2013 - rbs1 wrote: 91 Points
Drank this 07 together with a 05 of the same wine. Unanimous that the 05 was a bit too oaky, both great wines for the price. Quite dry and pleasant, very different from the usual Tokyai wines.
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6/29/2013 - sharonandroland wrote: 87 Points
Rather tired and non descript
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11/18/2012 - chatters wrote:
Medium gold coloured with medium weight tears. Aromas of herbal/mint notes, slight apple, wet stone minerality, honey, honeysuckle, slight cedar and oxidative note. In the mouth the wine is dry with medium plus acid and body and medium minus flavour intensity with flavours of green apple, white pepper and slight cinnamon spice. A slight bitter note is introduced on the medium length finish. Meh.
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11/7/2012 - sharonandroland wrote: 87 Points
uninteresting and faded
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6/17/2012 - Janstan wrote: 89 Points
Had with seared scallops, toasted almonds and fresh parley sprinkled on top, very good. Honey apricot.
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5/26/2012 - Goldstone wrote: 88 Points
Another Dinner with Greg & Sayo (Their Place, Hong Kong): Oily white gold colour. Nose is oily, diesel, very heavy honeysuckle but not sweet and with an unusually heavy amount of oak. Palate is refreshingly bright medium acidity and not as oily as the nose suggested. The finish is dry honeycomb and quite mouth-drying on the finish. Quite heady...well balanced.....interesting.....develops a lot of flint and cut steel sharpness with extended time in the glass. Gosh, this continued to improve and cut across both quite spicy Thai Prawn Salad and very simple, bland but succulent Pan-Fried Salmon steak. This got better and better.... as Paul S has noted, it is a great food wine.
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3/27/2012 - Mingmong wrote: 90 Points
Lemon, peach and savoury citrusy notes. Good balance of fruit and acid. Some asparagus, limeskins and also orange peel.
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2/10/2012 - Coollawyer wrote: 88 Points
Hint of nose and frangipani. The fruit is not present anymore. Lots of acidity but taste of oak and pretty refreshing. Bit of flint at the end.
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11/19/2011 - Mingmong wrote: 91 Points
Seashells, herb, pasley, and green grass. Lemons, soursop, fresh acidity, green apples, good depth, and vibrant finish.
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11/19/2011 - Alex H wrote: 85 Points
Mineral and schist like a Chablis. Really good bitter pith and minerality.
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11/19/2011 - chapinde wrote: 88 Points
Really enjoyed this with scallops. Good acidity and green apple notes.
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11/19/2011 - Paul S wrote: 90 Points
100 Year Old Champagne and Other Wonders (Kingyo, Marina Square): This was surprising. Blinded, we all could not place it, but it was fair to say that everyone in the table liked it. It is hard to gauge the quality of the wine, as it was wonderfully paired with a miso-cod dish, which may have biased us, but it was certainly well-made. There was a nice nose here, with lots of minerally, chalky aromas and saline seashell notes that made some guess Chablis. There were also some rather Burg-like white fruit and lemon scents beyond that. The palate was not very Burg though - more Italian I would say. Clean, fresh, yet with a bed of powdery, chalky, seashelly mineral and some hints of lentil, it was quite impossible to place where this came from. Past that, there were very subtle, almost neutral flavours of white fruit, lime and a long, stony minerally finish touch with a slightly flowery perfume. Very nicely balanced, this was a really good food wine.
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5/15/2011 - mdobro wrote: 88 Points
first time furmint , in fact dry wine , I have to come back to it, but I like it, I thought it is good Pinot Grigio
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11/6/2010 - gwkozar wrote:
tasted at USQ store tasting, no previous experience with this grape: flinty, upfront fruit, clean finish, woudl be interesting with the right food.
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