This wine has really come around although I get the sense there is much more to come. No evidence of early oxidation (Gilman’s reviews had me a bit apprehensive) but there are some age-appropriate hints of almond and a good bit of TDN on the nose. Still fairly young and zippy on the palate with grapefruit, lime zest, and a faint hint of browned butter creeping in. This is excellent now but I need to sit patiently on my remaining bottles.
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Dinner with Riccardo (The Progress, San Francisco): Deep burnished yellow. Fabulous aromas of petrol, flowers, and mixed apple and more tropical fruit rather than the usual stone fruit. Medium weight that seemingly fleshed out with air-not as delicate as it initially appeared. Intense, dry flavors of the fruit, great acidity, minerality at the back end, and a distilled spirit quality as well. This continued to grow through the last drop and has evolved into an outstanding Clos Ste. Hune.
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1/25/2024 - Burgundy Al wrote: 94 Points
The Roots Fund Charity Wine Dinner (Atelier - Chicago IL): I haven’t had this wine in nearly a decade, and it hasn’t lost a step. Still so youthful, with a bright and exciting finish. Upside from here.
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1/25/2024 - Nanda wrote:
The Roots Fund - Chicago Fundraising Dinner (Atelier - Chicago, IL): Opened a few hours ahead of service. Packed with concentrated, crisp fruit that is still quite youthful though approachable and well balanced. A long life ahead with upside from here.
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9/25/2023 - Nanda wrote: 95 Points
Wow, so much concentration of pure fruit while also bright with electric acidity. Early peak drinking.
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3/24/2023 - BillBell73 Likes this wine:
This wine has really come around although I get the sense there is much more to come. No evidence of early oxidation (Gilman’s reviews had me a bit apprehensive) but there are some age-appropriate hints of almond and a good bit of TDN on the nose. Still fairly young and zippy on the palate with grapefruit, lime zest, and a faint hint of browned butter creeping in. This is excellent now but I need to sit patiently on my remaining bottles.
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2/18/2023 - drwine2001 wrote:
Dinner with Riccardo (The Progress, San Francisco): Deep burnished yellow. Fabulous aromas of petrol, flowers, and mixed apple and more tropical fruit rather than the usual stone fruit. Medium weight that seemingly fleshed out with air-not as delicate as it initially appeared. Intense, dry flavors of the fruit, great acidity, minerality at the back end, and a distilled spirit quality as well. This continued to grow through the last drop and has evolved into an outstanding Clos Ste. Hune.
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