Alphonse Mellot Cuvee Edmond-Six Vintages Spanning 2008 to 1983; 4/2/2011-4/3/2011 (Sagonne and Sancerre, France): Basically the same color as the '98-amazing for a 28 year old white. Nose had a lot of sulfur that took a while to blow off, but when it did, out came a nose of herbs and green fruit. Like the younger vintage, lovely mouth feel, but less weighty than the '98 was. The combination of Sauvignon fruit coupled with this texture had me thinking of great white Graves, but there is no Semillon here to provide this layered feel. If you closed your eyes and concentrated on the quality of the fruit here, you could easily believe you were drinking a 2 year old wine rather than one aged for almost 3 decades. Completely miraculous, like a Sancerre locked in a time capsule; I'm sure the generous dose of sulfur helps explain this though. From its structure, it seems that the wood regimen was considerably different then (perhaps even non-existent?) compared to how the wine is vinified today.
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11/3/2016 - krister wrote: 95 Points
Alphonse Mellot Cuvée Edmond 1983-2014 vertical (Stockholms vinkällare): A winner with 96 and just before the 05 on the evening. A rich great tropical, rich nose. Oily rich texture with citrus, white flowers and layers of complexity and lenght and minerals. An amazing wine.
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4/3/2011 - drwine2001 wrote:
Alphonse Mellot Cuvee Edmond-Six Vintages Spanning 2008 to 1983; 4/2/2011-4/3/2011 (Sagonne and Sancerre, France): Basically the same color as the '98-amazing for a 28 year old white. Nose had a lot of sulfur that took a while to blow off, but when it did, out came a nose of herbs and green fruit. Like the younger vintage, lovely mouth feel, but less weighty than the '98 was. The combination of Sauvignon fruit coupled with this texture had me thinking of great white Graves, but there is no Semillon here to provide this layered feel. If you closed your eyes and concentrated on the quality of the fruit here, you could easily believe you were drinking a 2 year old wine rather than one aged for almost 3 decades. Completely miraculous, like a Sancerre locked in a time capsule; I'm sure the generous dose of sulfur helps explain this though. From its structure, it seems that the wood regimen was considerably different then (perhaps even non-existent?) compared to how the wine is vinified today.
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