Richard Juhlin Top 100 Day 1 @ Gustav Zürich (Restaurant Gustav Zürich): Not blind, one of the best wines of the lunch This is just the regular vintage of Bollinger. Like a subtle and elegant Whisky,but not so oxidative. Fresh, honey, some vanilla and dried fruits. Some lime, toffee and almonds. 97-98
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Burgundy, Barolo Dinner @ BRERA, Los Angeles (Officine BRERA): Tart, sour apple, orange rind, brioche, petrol, and much more on the nose. Solid acidity still, though not very fresh, and not a lot of fruit left either. Falls off a bit toward the end but not without some grace. Most of the interest is on the complex, aromatic nose. Would recommend drinking soon.
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As you would expect, this is more still than sparkling. The colour reminded of my kids' "apple iced tea", which was somewhat surprising to me, but then quite characteristic of Bollinger's of the time. It drank older than it is, perhaps I would have given it another 20y if tasted blind. No bubbles left. Perhaps provenance had not been ideal for this bottle, as there was an international strip label on it (I drank it in Asia). But expectations set aside (actually I had none), the wine was quite lovely, and the bottle opened up during the 60 minutes we were able to keep it in our glasses. Oily, toasted, light apricots. I am not a Bollinger fan generally, so am probably a lot harsher than most.
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3/3/2019 - aquacongas Likes this wine: 97 Points
Richard Juhlin Top 100 Day 1 @ Gustav Zürich (Restaurant Gustav Zürich): Not blind, one of the best wines of the lunch
This is just the regular vintage of Bollinger.
Like a subtle and elegant Whisky,but not so oxidative. Fresh, honey, some vanilla and dried fruits. Some lime, toffee and almonds. 97-98
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10/20/2016 - Robert Pavlovich wrote:
Burgundy, Barolo Dinner @ BRERA, Los Angeles (Officine BRERA): Tart, sour apple, orange rind, brioche, petrol, and much more on the nose. Solid acidity still, though not very fresh, and not a lot of fruit left either. Falls off a bit toward the end but not without some grace. Most of the interest is on the complex, aromatic nose. Would recommend drinking soon.
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6/16/2013 - Dubie wrote: 92 Points
As you would expect, this is more still than sparkling. The colour reminded of my kids' "apple iced tea", which was somewhat surprising to me, but then quite characteristic of Bollinger's of the time. It drank older than it is, perhaps I would have given it another 20y if tasted blind. No bubbles left. Perhaps provenance had not been ideal for this bottle, as there was an international strip label on it (I drank it in Asia). But expectations set aside (actually I had none), the wine was quite lovely, and the bottle opened up during the 60 minutes we were able to keep it in our glasses. Oily, toasted, light apricots. I am not a Bollinger fan generally, so am probably a lot harsher than most.
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2/26/2013 - don_quichotte wrote: 90 Points
Christopher Prain's Mature Burgundy Dinner @ Ten Bells (Upstairs @ The Ten Bells): Apple, a tad of oxidative note. Old champagn-y, in a good way. Good but probably more because of the "wow - 46 years old and still going" factor more than any hedonistic properties.
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