March 2024 Gouges/Chevillon Dinner (YH Beijing - SF): Deep and rich with bright red fruit that has a very intense, sweet and medicinal finish that kind of reminds me of Robitussin. Very intriguing, grabs your attention, but I don’t really think I like it. Bummer, since I have a bottle of this not to look forward to anymore.
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Interessanter Champagner, der unter anderem eine sehr "weinige" Komponente zeigt. Rose ohne Dosage aus dem Jahrgang 2011, 5 Jahre auf der Hefe. In der Nase zurückhaltend, Blumenwiese, Blüten, am Gaumen dann frisch, dezent fruchtig, sogar schon fast in grasige gehend. Gute Säurestruktur, im Abgang leichte Bitterkeit. Ganz anders als die Anderen. Gut so.
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Terres et Vins de Champagne 'a Portland; 5/17/2013-5/18/2013 (E&R Wine Shop, Portland OR): This was 2006 base. This is pretty funky on the nose, and smells a bit meaty, like chicken on the grill, and then I get a wet dried grass component. Funky palate, like sherry flavors. Definitely is made in an oxidative style. Also tastes of glue. Totally wild finish, and for me tastes a bit too much like bread soaked in sherry.
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3/3/2024 - ylkim30 Does not like this wine:
March 2024 Gouges/Chevillon Dinner (YH Beijing - SF): Deep and rich with bright red fruit that has a very intense, sweet and medicinal finish that kind of reminds me of Robitussin. Very intriguing, grabs your attention, but I don’t really think I like it. Bummer, since I have a bottle of this not to look forward to anymore.
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3/16/2019 - ToBolt Likes this wine: 90 Points
Interessanter Champagner, der unter anderem eine sehr "weinige" Komponente zeigt. Rose ohne Dosage aus dem Jahrgang 2011, 5 Jahre auf der Hefe. In der Nase zurückhaltend, Blumenwiese, Blüten, am Gaumen dann frisch, dezent fruchtig, sogar schon fast in grasige gehend. Gute Säurestruktur, im Abgang leichte Bitterkeit. Ganz anders als die Anderen. Gut so.
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5/17/2013 - David Paris (dbp) wrote: 86 Points
Terres et Vins de Champagne 'a Portland; 5/17/2013-5/18/2013 (E&R Wine Shop, Portland OR): This was 2006 base. This is pretty funky on the nose, and smells a bit meaty, like chicken on the grill, and then I get a wet dried grass component. Funky palate, like sherry flavors. Definitely is made in an oxidative style. Also tastes of glue. Totally wild finish, and for me tastes a bit too much like bread soaked in sherry.
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9/7/2012 - dcwino wrote: 89 Points
Mostly Baroli gathering at Bluegrass (Bluegrass restaurant, Baltimore): Ripe fruits, cherry coke, caramel and earth. It is not terribly complex. Enjoyable.
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12/22/2010 - weiny wrote: 85 Points
Nett. Leicht säurelastig und die mousseus dominiert zu viel. trotzdem schön zu trinken
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