Pale gold Light candy peel, white flora, oak edge of banana chips, pineapple, pear, caramel. Mineralic, terroir driven start, wet stone, chalky, oak not overpowering but not especailly well integrated. Butter, toast, nuttykick in mid palate, carrying throught to finish, leaving dwindling minerality and prominent pear, papaya and lychee. Dates. Reasonable acidity. Citric, limey edge. Not much depth, but nice finish, moderate length.
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Bright dark golden, good clarity, v poor soaked cork - disintegrated so had to be filtered. Closed, highly oxidized quality, upon opening, giving very little away. Decanted for 3-4 hours. Much of oxidized quality washed away, but still hint on fore-nose. Red apple, honey, cinder-toffee, caramel, hint of banana chips from oak, hint of freshness, yet also a slight dull, almost sickly edge. Poss v slight pineapple. Surprisingly definate predominant orange. Dry, medium bodied - promises velventine, viscous mouthfeel with appearance, yet fails to deliver. Mineralic, incipid start, which carries through along majority of pale palate, plus bitter edge to mid-palate, both of which dwindle on the finish, leaving definate honey and again orange, tart tatin, nectarine, butter, an edge of nuttines. Rhone-esque. Tannic backbone from skin-contact? Low, fairly unbalanced acidity. Long reasonably interesting finish. Obscure Nose: 85 Palate: 89
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Nose: Sour cherry, Burgundian/Nebbiolo/almost Barbera d'Asti nose. Bordelais graphite edge. Once you get past the volatile chemical edge, notes of pine resin, tarry backbone, lightly baked fruits, fresh strawberries, mulberries andd blackberries. Leafy. White pepper. Roses. Tar. 2nd day; chemical edge massively deminished.
Palate: Sweet start, mid body (light for musar), red and black fruits, sour cherry barbera edge again. Soft well-integrated tannins, mid-mature Burgundian texture. Light French oak backbone. Cranberries. Leafy edge. Long (1min+), lovely, sweet, moreish, fresh, young finish. V.impressively balanced acidity.
Typical earthy, arid Musar characteristics barely recognisable and somewhat lacking depth at start (excellent finish), yet still v.good/excelleent. Will peak in 5 years. Still young for 13 yr old.
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2006 Petaluma Chardonnay
9/30/2010 - DLovedale wrote: 89 Points
Pale gold
Light candy peel, white flora, oak edge of banana chips, pineapple, pear, caramel.
Mineralic, terroir driven start, wet stone, chalky, oak not overpowering but not especailly well integrated. Butter, toast, nuttykick in mid palate, carrying throught to finish, leaving dwindling minerality and prominent pear, papaya and lychee. Dates. Reasonable acidity. Citric, limey edge. Not much depth, but nice finish, moderate length.
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1993 Chateau Musar Blanc
9/22/2010 - DLovedale wrote: 87 Points
Bright dark golden, good clarity, v poor soaked cork - disintegrated so had to be filtered.
Closed, highly oxidized quality, upon opening, giving very little away.
Decanted for 3-4 hours. Much of oxidized quality washed away, but still hint on fore-nose. Red apple, honey, cinder-toffee, caramel, hint of banana chips from oak, hint of freshness, yet also a slight dull, almost sickly edge. Poss v slight pineapple. Surprisingly definate predominant orange.
Dry, medium bodied - promises velventine, viscous mouthfeel with appearance, yet fails to deliver. Mineralic, incipid start, which carries through along majority of pale palate, plus bitter edge to mid-palate, both of which dwindle on the finish, leaving definate honey and again orange, tart tatin, nectarine, butter, an edge of nuttines. Rhone-esque. Tannic backbone from skin-contact? Low, fairly unbalanced acidity. Long reasonably interesting finish. Obscure
Nose: 85
Palate: 89
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1997 Chateau Musar
9/13/2010 - DLovedale wrote: 89 Points
Pale for musar, mid-mature ruby
Nose: Sour cherry, Burgundian/Nebbiolo/almost Barbera d'Asti nose. Bordelais graphite edge. Once you get past the volatile chemical edge, notes of pine resin, tarry backbone, lightly baked fruits, fresh strawberries, mulberries andd blackberries. Leafy. White pepper. Roses. Tar. 2nd day; chemical edge massively deminished.
Palate: Sweet start, mid body (light for musar), red and black fruits, sour cherry barbera edge again. Soft well-integrated tannins, mid-mature Burgundian texture. Light French oak backbone. Cranberries. Leafy edge. Long (1min+), lovely, sweet, moreish, fresh, young finish. V.impressively balanced acidity.
Typical earthy, arid Musar characteristics barely recognisable and somewhat lacking depth at start (excellent finish), yet still v.good/excelleent. Will peak in 5 years. Still young for 13 yr old.
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