This is wonderful wine and great value for money at village level. The colour is bright and pale lemon, with a rather too bright oaky aroma that needed 30 minutes to blow off. But underneath that is a crisp but voluptuous wine that screams Burgundian class. Zesty lemon and stone fruit, with a long finish.
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Seriously killer, wonderful bottle of white burg, more than I was expecting for the upper-30s price tag, especially considering it's a villages. Big nose but stony and acid-driven lemony, crunchy fruit, with a very well-integrated background vanilla note. Not an oaky wine, and very crisp while still being "round." After a few hours, the fruit is overtaken by the rather serious acid, only to reemerge several days later when the wine opens up again. I'm impressed, and can see this aging well for 10+ years easy. Worth noting that it has a DIAM cork, which might actually not cause any problems but what do I know. I mean, champagne corks are half-agglomerated, and they age just fine.
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12/23/2020 - pren wrote: 91 Points
非常好,
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2/11/2018 - moods wrote: 89 Points
Rich and intense. Butterscotch, marzipan, nutty and toasty. Fruit has a tropical note to it. Nice acidity balances the deep core.
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6/4/2017 - moods wrote: 90 Points
Super delicious, great value. Punches well, but also shows some restraint. Overall very nicely balanced.
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10/29/2013 - JustNathan Likes this wine: 89 Points
This is wonderful wine and great value for money at village level. The colour is bright and pale lemon, with a rather too bright oaky aroma that needed 30 minutes to blow off. But underneath that is a crisp but voluptuous wine that screams Burgundian class. Zesty lemon and stone fruit, with a long finish.
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5/11/2013 - yofog wrote: 91 Points
Seriously killer, wonderful bottle of white burg, more than I was expecting for the upper-30s price tag, especially considering it's a villages. Big nose but stony and acid-driven lemony, crunchy fruit, with a very well-integrated background vanilla note. Not an oaky wine, and very crisp while still being "round." After a few hours, the fruit is overtaken by the rather serious acid, only to reemerge several days later when the wine opens up again. I'm impressed, and can see this aging well for 10+ years easy. Worth noting that it has a DIAM cork, which might actually not cause any problems but what do I know. I mean, champagne corks are half-agglomerated, and they age just fine.
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