rhoneranger2
Member #325,368 signed up 1/13/2014
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Nebensonne
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paulst
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Member #325,368 signed up 1/13/2014
9 Tasting Notes
7,219 Tasting Notes
This member's profile is not public.
2010 Nicolas Joly Savennières Les Clos Sacrés (Les Vieux Clos)
8/29/2015 - rhoneranger2 wrote:
Started golden straw but with air, after about an hour, turned coppery/ deep gold. Aromas of brown sugar and not much else. Thought it was Jura Blanc, with a dose of Savagnin in the blend, or Southern Italian white. Flabby and uninteresting. The thought occurred to me that it may have been botrytized. Had a similar experience with several 1986 ( 3 decades ago) Meursaults. A century or so ago Savenierres used to be sweet and even served after Y'quem in a multi course meal. Anyway, if you are expecting a varietally correct modern Chenin Blanc you are going to be disappointed.
OOPS: I was served this wine and I never got see the back label which I did notice the next day. There it clearly states that the wine was indeed made with a significant proportion of botrytized grapes ( as I had suspected) and that it needs to be double decanted before serving. So I will never know if the decanting step would have made a difference in my rating-- I did remove my original do not like review "tag"
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2010 Matassa Côtes Catalanes Cuvée Romanissa
8/3/2015 - rhoneranger2 Likes this wine: 93 Points
I gave this wine 5* (93 is a forced score for CT). It is stunning, seductive and complete . Fruit and acidity in harmony. Beautifully chiseled, Audrey Hepburnesque, full of charm and guile. A blend of Grenache, Carrignan etc this 13.5% alc wine tastes much lighter, which is a strong point for me. Thoughts of Rayas crossed my mind, thats how good this wine is.
How long this can be kept is a total guess but 5 years is about right for me.
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2006 Poggio San Polo Brunello di Montalcino
5/15/2015 - rhoneranger2 wrote: 87 Points
Jumps out of the glass like gang-busters with soaring aromatics associated with rich/ ripe fruit ( fill in your choice of usual suspects). Delicious for first 15minutes but instead of becoming more interesting with air it just sat like a lump of coal. Going nowhere . OK on a restaurant list for drinking in the next 2-3 years but now worthy of cellaring (at least in my cellar)
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