The nose had some interesting notes of caramel, sourdough, and baking spices. It was lighter in body than I expected, with some green apple and butterscotch on the palate. It was a little "thin" and has a slightly sour astringent finish. Not bad, but a bit over the hill, I think.
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A worryingly dark colour, mid to full gold with a slightly brown hue. A little muddy and aldehydic on the nose too. Touch and go, quite fat with plenty of extract, but quite a ripe and full style that lacks elegance. Half left over for day two by when it had cleaned up, lightened to a mid to full straw, and whilst still full and ripe, the mineral grip was more in line and there was no sense of anything oxidised. Curious. ***
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Light gold. Nothing on the nose until it had warmed up a bit. Then tropical fruit, wet stone and a trace of vanilla. Initial burst of lime followed by fruit salad chew and some toast. throughout the taste, the lime acidity keeps everything in order I kept thinking sinuous and linear but pure will do. Refreshing, not heavy and very well sorted. Why wait?
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WES - Fine White Burgundy (LSE Holborn): Pale, clear and bright. Sharp nose with a touch of spice over the peaches. Sweet fruit start to the palate. Oak notes separate and later with a touch of bitterness on the close. Needs more time.
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Fuller and fatter fruit and oak than the '10 Roulot Bourgogne Blanc. Yogurt and yellow/vanilla cream. A bit confected in the aromas. Palate is so giving for texture. A little Coppertone aroma. Lots of Graham Cracker. Again, really into the coco mint on the palate.
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Drinking pretty well at this stage. When cool, shows more of the slate texturally, along with some yellow apple. As it warms, the oak shows a more generous and crystalline, lime candy note. Has enough buffering to go longer but it's nicely dialed in right now.
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Litt skuffende smak med litt tunge smøraromaer, micropopcorn, ristede nøtter, grus og sitronskall. Fikk en fornemmelse av ett hint av oksidasjon muligens trigget av at korken satt bom fast og sprakk. The Durand klarte jobben og bidro sterkt til at denne flasken ikke allerede er glemt.
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Bright lemon gold; Classy mineral nose which has lovely oatmeal richness but remains fresh and has good intensity; lovely texture and weight and superb concentration of flavours which very quickly unfurl on the palate, this is a fantastic 2009 villages and is drinking beautifully right now.
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Burgundy holiday 2012; 3/22/2012-3/29/2012 (Beaune, France): Another restaurant bottle in Beaune. Ripe and quite round with little acidity, not what you would expect from a Puligny but with the ripeness of the vintage it was drinking pretty well, I wouldn't think about keeping this for long.
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Initially broader, creamier and less delineated than might be ideal for my taste. Served blind, I was able to identify the vintage but thought it was a villages Chassagne until the wine had soaked up some air (and probably a little temperature increase). Some Puligny minerality emerged toward the last sips.
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1/19/2021 - DickMull Likes this wine: 87 Points
The nose had some interesting notes of caramel, sourdough, and baking spices. It was lighter in body than I expected, with some green apple and butterscotch on the palate. It was a little "thin" and has a slightly sour astringent finish. Not bad, but a bit over the hill, I think.
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9/5/2019 - nzinkgraf wrote:
OR/WA Sept 2019; 9/3/2019-9/7/2019: Clean aromas. Not too reductive. Just a splash into it on the palate.
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6/16/2017 - RayOB wrote: 91 Points
Drank at 67
Tasting more like a premier cru. Lovely.
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1/1/2016 - Luvwine1 wrote: flawed
Corked. Really severely corked. Too bad.
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2/16/2014 - SimonG wrote: 87 Points
A worryingly dark colour, mid to full gold with a slightly brown hue. A little muddy and aldehydic on the nose too. Touch and go, quite fat with plenty of extract, but quite a ripe and full style that lacks elegance. Half left over for day two by when it had cleaned up, lightened to a mid to full straw, and whilst still full and ripe, the mineral grip was more in line and there was no sense of anything oxidised. Curious. ***
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10/30/2013 - PT insurgent wrote:
WSET Level 2; 10/30/2013-11/1/2013 (WSET School, London): Pronounced nose. Creamy vanilla toasty notes seem dominant. Ripe apricot and peach.
High acidity, toasty vanilla, creamy peach.
Long finish.
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10/21/2013 - wabi47 wrote: flawed
premox
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8/26/2013 - nsellen wrote: 92 Points
Light gold. Nothing on the nose until it had warmed up a bit. Then tropical fruit, wet stone and a trace of vanilla. Initial burst of lime followed by fruit salad chew and some toast. throughout the taste, the lime acidity keeps everything in order I kept thinking sinuous and linear but pure will do. Refreshing, not heavy and very well sorted. Why wait?
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3/25/2013 - hadwin Likes this wine: 89 Points
WES - Fine White Burgundy (LSE Holborn): Pale, clear and bright. Sharp nose with a touch of spice over the peaches. Sweet fruit start to the palate. Oak notes separate and later with a touch of bitterness on the close. Needs more time.
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3/25/2013 - tendring Likes this wine: 89 Points
Wine Education Service - Fine White Burgundy (LSE): Light green gold.
Delicate mineral (stony) nose.
Quite dry, citrus fruit, good acidity, somehow thin in the mid palate, refreshing, quite long.
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1/15/2013 - nzinkgraf wrote:
Fuller and fatter fruit and oak than the '10 Roulot Bourgogne Blanc. Yogurt and yellow/vanilla cream. A bit confected in the aromas. Palate is so giving for texture. A little Coppertone aroma. Lots of Graham Cracker. Again, really into the coco mint on the palate.
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11/18/2012 - Frank Murray III wrote:
Drinking pretty well at this stage. When cool, shows more of the slate texturally, along with some yellow apple. As it warms, the oak shows a more generous and crystalline, lime candy note. Has enough buffering to go longer but it's nicely dialed in right now.
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8/19/2012 - ttholst wrote: 85 Points
Litt skuffende smak med litt tunge smøraromaer, micropopcorn, ristede nøtter, grus og sitronskall. Fikk en fornemmelse av ett hint av oksidasjon muligens trigget av at korken satt bom fast og sprakk. The Durand klarte jobben og bidro sterkt til at denne flasken ikke allerede er glemt.
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4/26/2012 - vespasian wrote: 93 Points
Bright lemon gold; Classy mineral nose which has lovely oatmeal richness but remains fresh and has good intensity; lovely texture and weight and superb concentration of flavours which very quickly unfurl on the palate, this is a fantastic 2009 villages and is drinking beautifully right now.
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3/23/2012 - kingkanu wrote: 87 Points
Burgundy holiday 2012; 3/22/2012-3/29/2012 (Beaune, France): Another restaurant bottle in Beaune. Ripe and quite round with little acidity, not what you would expect from a Puligny but with the ripeness of the vintage it was drinking pretty well, I wouldn't think about keeping this for long.
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6/24/2011 - darvid wrote:
Initially broader, creamier and less delineated than might be ideal for my taste. Served blind, I was able to identify the vintage but thought it was a villages Chassagne until the wine had soaked up some air (and probably a little temperature increase). Some Puligny minerality emerged toward the last sips.
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