Tend to agree with Pavel review. Overly sweet, smell leaning towards semillon, low acidity, short. Could be good with a sourish apple or pear tarte tatin. Will it develop tertiary aromas in a few years? Is there hope? We will see. Had it from a half bottle, with nothing, just as a dessert on its own.
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2012 UGC; 3/5/2015-3/6/2015 (Singapore): Even though this was served just as cool as the Clos Haut Peyraguey I found this overly sweet, and beyond the sweetness could not find much complexity or interest here
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4/13/2019 - Aschi wrote: 86 Points
Sweet, very low acidity. Need a sourish dessert. Apricot pie for example.
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9/22/2018 - Aschi Does not like this wine: 91 Points
Flat, sweet. Had it with roquefort, pear and walnuts.
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2/3/2018 - Aschi wrote: 88 Points
Very sweet, low acidity, relatively pale. I combined it with an apricot pie, which brought some good acidity. Maybe this is the ideal combination.
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8/18/2017 - Aschi wrote: 87 Points
Tend to agree with Pavel review. Overly sweet, smell leaning towards semillon, low acidity, short. Could be good with a sourish apple or pear tarte tatin. Will it develop tertiary aromas in a few years? Is there hope? We will see. Had it from a half bottle, with nothing, just as a dessert on its own.
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3/6/2015 - pavel_p Does not like this wine: 88 Points
2012 UGC; 3/5/2015-3/6/2015 (Singapore): Even though this was served just as cool as the Clos Haut Peyraguey I found this overly sweet, and beyond the sweetness could not find much complexity or interest here
1 person found this helpful, do you? Yes - No / Comment