Meursault les Perrières Dinner, Top Producers (The Bristol - Chicago IL): Served in 2004 horizontal. Cork seemed imperfect with considerable mold under the capsule. Wine came across slightly musty to start, but overall age appropriate. Plenty of apple with vanilla and sweet spice notes. Good+ concentration, good length.
A bit of obvious oak on the nose when first opened, which retreated into its place within a balanced whole after 30 minutes or so. Initial notes of white flowers, peaches and a touch of cherry skin along with the typical stoniness of Perrieres complemented a snappy attack and long finish. A through line of salinity ran from start to finish on the palate throughout the evening, as the profile moved into the realm of lemon custard pie, with an almond crust. The wine seemed to both blossom and solidify with air and after about 2 hours, the mid-palate was completely filled out, improving the overall mouthfeel. Nice maturity level, for me, with the threat of premox always present in my mind. This is very much to my taste in white burgundy - classy and complex, but also friendly and a pleasure to drink with or without food.
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1989/1990 Bordeaux Dinner (Feast & Imbibe - Evanston, IL): Very light gold. Full nose is generously fruited and giving yet elegant with green apples and mineral. Rich and round palate. Apples, honey, spice and lemon cream. Lively finish. Great stuff.
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1989/1990 Bordeaux Dinner (Feast & Imbibe - Evanston IL): Needed to open this to go with our nice cheese plate. I liked this more than Boillot's 2004 Puligny Perrieres from a few hours earlier in the evening. Apple and some citrus peel. Age appropriate level of maturity with a lean elegance. Good now, probably better than it will be in another 5 years.
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12/5/2020 - vinkeger wrote: 93 Points
En moden og stilig vin på duft med smør og røyk. Sammensatt i munn. Kjølig stil. Moderat modning på frukten og høy friskhet. Nøttete aromaer og toast.
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7/19/2017 - Burgundy Al wrote: 90 Points
Meursault les Perrières Dinner, Top Producers (The Bristol - Chicago IL): Served in 2004 horizontal. Cork seemed imperfect with considerable mold under the capsule. Wine came across slightly musty to start, but overall age appropriate. Plenty of apple with vanilla and sweet spice notes. Good+ concentration, good length.
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2/19/2016 - NYC_Maenad Likes this wine:
A bit of obvious oak on the nose when first opened, which retreated into its place within a balanced whole after 30 minutes or so. Initial notes of white flowers, peaches and a touch of cherry skin along with the typical stoniness of Perrieres complemented a snappy attack and long finish. A through line of salinity ran from start to finish on the palate throughout the evening, as the profile moved into the realm of lemon custard pie, with an almond crust. The wine seemed to both blossom and solidify with air and after about 2 hours, the mid-palate was completely filled out, improving the overall mouthfeel. Nice maturity level, for me, with the threat of premox always present in my mind. This is very much to my taste in white burgundy - classy and complex, but also friendly and a pleasure to drink with or without food.
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1/17/2016 - Nanda wrote: 93 Points
1989/1990 Bordeaux Dinner (Feast & Imbibe - Evanston, IL): Very light gold. Full nose is generously fruited and giving yet elegant with green apples and mineral. Rich and round palate. Apples, honey, spice and lemon cream. Lively finish. Great stuff.
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1/17/2016 - Burgundy Al wrote: 92 Points
1989/1990 Bordeaux Dinner (Feast & Imbibe - Evanston IL): Needed to open this to go with our nice cheese plate. I liked this more than Boillot's 2004 Puligny Perrieres from a few hours earlier in the evening. Apple and some citrus peel. Age appropriate level of maturity with a lean elegance. Good now, probably better than it will be in another 5 years.
1 person found this helpful, do you? Yes - No / Comment