This evening was a Moorish theme, with recipes from Ben Tish’s book
PAGE 180 ENTRY Gordal Olives with Orange, Goats Curd, Cumin Salt Dom Ruinart Blanc de Blancs 2007
PAGE 56 STARTER Sourdough Burrata with Crushed Coriander, Fennel Seeds, Burnt Orange Olivier Leflaive, Meursault 2014 Meursaults are distinctive. This one had bubblegum sweetness on the nose and you could not mistake the vanilla when you breathed out. It’s not a super buttery one which makes it an excellent match with the food
PAGE 94 FISH Mackerel with Salted Grapes, Cucumber, Yoghurt, Fennel Dampt Freres Fourchaume, Chablis Premier Cru 2017
PAGE 156 MEAT Lamb, Slow-cooked with Moorish Spices, Buttermilk Penfolds Bin 28 Shiraz 2006, 2010
PAGE 222 DESSERT Quince, Slow-cooked with Oloroso, Salted Caramel Ice Cream Chateau de Fargues, Sauternes 2017
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See my prior note. I popped this at least two hours prior to drinking - no decant, just slow ox - and put it in the fridge. Opened up very nicely. A real crowd pleaser. Recommended.
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Much better than many village Mersault and some premier cru that I’ve had. Full mouth feel, white orchard fruit, honeysuckle with at least a moderately long finish. Very enjoyable and recommended.
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My wife said “probably one of the best I’ve had”. The wine has a lovely nose with all sorts of complexity. Primarily gooseberry, for me at least. The taste is full and buttery and... wonderful.
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3/18/2021 - Jafsen12 Likes this wine: 92 Points
Still fresh, fruit and acidity. Oak, butter and fruit in a good balance. 5/5
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10/24/2020 - shallIshantI Likes this wine:
This evening was a Moorish theme, with recipes from Ben Tish’s book
PAGE 180 ENTRY
Gordal Olives with Orange, Goats Curd, Cumin Salt
Dom Ruinart Blanc de Blancs 2007
PAGE 56 STARTER
Sourdough Burrata with Crushed Coriander, Fennel Seeds, Burnt Orange
Olivier Leflaive, Meursault 2014
Meursaults are distinctive. This one had bubblegum sweetness on the nose and you could not mistake the vanilla when you breathed out. It’s not a super buttery one which makes it an excellent match with the food
PAGE 94 FISH
Mackerel with Salted Grapes, Cucumber, Yoghurt, Fennel
Dampt Freres Fourchaume, Chablis Premier Cru 2017
PAGE 156 MEAT
Lamb, Slow-cooked with Moorish Spices, Buttermilk
Penfolds Bin 28 Shiraz 2006, 2010
PAGE 222 DESSERT
Quince, Slow-cooked with Oloroso, Salted Caramel Ice Cream
Chateau de Fargues, Sauternes 2017
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12/7/2019 - Palisades57 Likes this wine: 90 Points
See my prior note. I popped this at least two hours prior to drinking - no decant, just slow ox - and put it in the fridge. Opened up very nicely. A real crowd pleaser. Recommended.
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10/25/2018 - Palisades57 Likes this wine: 90 Points
Much better than many village Mersault and some premier cru that I’ve had. Full mouth feel, white orchard fruit, honeysuckle with at least a moderately long finish. Very enjoyable and recommended.
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10/13/2018 - Varlic Likes this wine: 90 Points
My wife said “probably one of the best I’ve had”. The wine has a lovely nose with all sorts of complexity. Primarily gooseberry, for me at least. The taste is full and buttery and... wonderful.
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