Wine Dinner Extravaganza (Capella Hotel Dining Room - Washington DC): Popped and poured. Started with great spice and gobs of ripe apple, toasted almonds, sweet spice....just far more advanced than should be. While this freshened up over the course of several hours, it was never nearly as good as prior bottles. 85 points to start, 90 points an hours after opened. Perplexing wine, but of course that's all too common with white Burgundy. Inconsistent with other great bottles of this same wine, from this same case.
Annual Chicago winos visit - Dugat Py Chambertins, DRC RSVs, SQN and etc. (The Grill Room at Capella Hotel Georgetown): This was totally outshined by the Sauzet version. Initially very ripe and a bit cloying. There is also a hint of oxidative note. With air, freshen up nicely by gaining mineral expression. Dense yellow citrus fruit driven palate impression, lemon curd, smoke, sweet spices and mineral. Excellent concentration, dense yellow citrus fruit driven palate impression, slightly lacking acidity and sweet medium long finish. IMO, too may white Burgundies don’t get the second chance after the initial judgement of premox. I highly recommend to decant, as the wines often become lighter in color and fresher in expression.
Burgundy Dinner with Friends (Paris Club - Chicago IL): I haven't had this wine in 2 years, so am very pleased with how it is progressing. Lots of lemon, lime and lemon custard aromas to start. Slightly more tropical notes emerged with more time, but at its core this wine retained great fruit, concentration and energy. The last sip, almost 5 hours after the bottle was opened, was the very best.
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