Community Tasting Notes (3) Avg Score: 92.5 points

  • High-end Rhone Dinner at a friend's house. (Hollywood): Medium gold color. Closed on the nose initially, but again opened up in the glass. Spice, Anise and lavender on the nose. Floral and crisp on the palate, with the acidity persisting through the long finish. Great wine.

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  • Surprisingly light and pale colour for the age of this wine. Nose is nutty on a background of crisp citrus fruit - very Burgundian I would say. Palate of medium weight with bright citrus fruit and a very clean finish. Here again, as with the white Hermitage before it, it's mostly about texture: deceiptively light with low acidity and yet with great finesse and power. Flavours include wet stone, minerals and white fleshed fruit.

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  • Easter Dinner 2003 (Herschel and Anne's in DC): The wine was brought out of the refrigerator and opened about 45 minutes to one hour before serving. It still had a chill, but was not unduly cold. When I first tasted it without food, I was a little concerned, as it seemed one-dimensional and a little flat. The nose had a little citrus, but primarily apple and peach fruit – not big at all. Rich, round mouthfeel, acidity sufficient but not notable. White fruit and a hint of lemon on palate, with maybe a little butterscotchy sweetness. Decent complexity but, again, kind of flat. Then I tasted it with the pasta. What a change! The wine stepped up and did its job perfectly, developing elements of fresh warm cream, fig, and honeysuckle that played perfectly off the lemon and scallop-sweetness of the dish. I tasted the small sip of wine that was left after dinner and it was back to its pleasant but unremarkable self. I'm not sure I'd buy the wine for any other reason, but if I ever make this dish again, I'll beg, borrow, or steal another bottle. Even my mother-in-law, who generally doesn't drink white wine, was singing its praises.

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