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Community Tasting Notes (6) Median Score: 91 points

  • Extremely tropical with botrytis and honey notes on the nose. A fascinating drink, although probably too acquired a taste for some. Probably better with cheese than anything else

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  • Celebration for Bud's Seventieth Birthday (Eketahuna, New Zealand): A huge nose and the taste of canned peas dominates a wine of considerable glycerine. Certainly held too long ( in a very cold cellar) I was unable to finish a glass of this. The body and mouthfeel of the wine certainly alludes to what would have been a spectacular bottle of wine 10 years ago.

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  • I thought this was an excellent wine, and I brought home the tropical aspects. Light golden color, Nose is quince, pineapple, baked lemon curd noticeable oxidation, which I enjoy. The palate is slightly viscous, full bodied and lush. Showed best in the first 2 hours after opening (no decant, but was left in the bottle). I thought this may be a little over the hill, can't wait to try younger vintages. Sorry there wont be any more. I'll drink the other soon. This was a wine that I would serve to someone into wine.

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  • Grand Blanc at Aquarelle French Restaurant (Austin, Texas): Like the blind men describing an elephant, tasters had a variety of reactions to this wine, ranging from “terrific” with “lush tropicality” to “off, full of pickles and vinegar.” So let’s cover the gamet and investigate the variation. All tasters found the wine quite unique, but there were two primary camps: the herbal/vegetal and the tropical/sweet. Some of this difference might stem from the pickled pepper character of the wine, where some tasted enchiladas, roasted chili peppers, slight oxidation and herbs, and others found flavors of clove, lychee, lemon curd and “lemon metal,” papaya, tart raspberry, apple orchard, sweet cherry. The nose was stew-y, again vegetal and herbaceous for some tasters, and tropical and spicy for others. Most agreed that the finish was short and abrupt, and some thought the wine might have been better a few years younger. One experienced taster called it a monster, new world, with no staying power; others described its power quite differently, ending with “but love it”……….

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  • Some say the Dagueneau wines don't age, but this one certainly did. Color pale yellow, with complex secondary
    aromatics, a real grip on the mid-palate, and remarkable length for a pure SB wine. Varietal character often muted
    in the Silex, as shown here. Served before several noble white Burgs, it definitely belonged on the table, even if not
    the greatest wine of the evening.

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