Was at a restaurant a few weeks ago, and the Somm let us taste not one but two bottles of this that someone else had just ordered off their list...both gone! Apple juice, sherry, with a tad aged sauternes thrown in. It was disgusting, and sad. They had a couple more bottles left in the cellar...from release.
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Oxidative nose with caramel, apple, honey and sherry. Palate is like an old champagne with soft and ripe yellow fruit. This is drinking slightly over its peak, but still enjoyable. Not much acidity left. Drink up.
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Initially some heat on the nose, transitioning to light vanilla and what is most tersely described as a well aged riesling nose with oxidative and petrol notes. On the palate a rich blend of pecan, caramel, butterscotch and fig newton. This wine grew with air time, not quite peaking until 1.5 hours in. Bitter orange peel and rich butterscotch on the long finish. Paired effectively with Scottish blue lobster.
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11/15/2020 - Noeckercellars Does not like this wine: 55 Points
All had gone past their time. Sauterne, absolute waste
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7/23/2019 - esh44 wrote: flawed
Partially oxidized.
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2/12/2019 - Mrbuzz wrote: flawed
Was at a restaurant a few weeks ago, and the Somm let us taste not one but two bottles of this that someone else had just ordered off their list...both gone! Apple juice, sherry, with a tad aged sauternes thrown in. It was disgusting, and sad. They had a couple more bottles left in the cellar...from release.
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2/15/2017 - Burgnick Likes this wine: 91 Points
Oxidative nose with caramel, apple, honey and sherry. Palate is like an old champagne with soft and ripe yellow fruit. This is drinking slightly over its peak, but still enjoyable. Not much acidity left. Drink up.
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9/2/2015 - tinybubbles Likes this wine: 94 Points
Initially some heat on the nose, transitioning to light vanilla and what is most tersely described as a well aged riesling nose with oxidative and petrol notes. On the palate a rich blend of pecan, caramel, butterscotch and fig newton. This wine grew with air time, not quite peaking until 1.5 hours in. Bitter orange peel and rich butterscotch on the long finish. Paired effectively with Scottish blue lobster.
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