Dinner with Jacques Lardière at Table, Donkey and Stick (Chicago, IL): Oxidized. Even M. Lardière said so, which spawned a discussion on the issues plaguing white Burgundy in the last few decades. I was surprised at his forthrightness about premox, and could see his sadness that so many great vintages were ruined by bad corks. He objected to the more reductive modern style of white Burgundy as a reaction to the oxidation problem, saying that the reduction tended to obscure the terroir of the chardonnay.
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Colour still fresh green gold. Nose quite exotic with peach, pear and touches of lime and cumquat. Some oatmeal and honey. Palate again exotic fruit on front palate with good mineral, oatmeal finish. Very good length and persistence. Not entirely integrated but still delicious for the vintage.
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After about 30 minutes of aeration really opened up, and just kept getting richer and creamier. Plenty of fruit and balanced acidity. Drinking well right now, but probably needs 3 more years to peak.
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10/25/2018 - acyso wrote: flawed
Dinner with Jacques Lardière at Table, Donkey and Stick (Chicago, IL): Oxidized. Even M. Lardière said so, which spawned a discussion on the issues plaguing white Burgundy in the last few decades. I was surprised at his forthrightness about premox, and could see his sadness that so many great vintages were ruined by bad corks. He objected to the more reductive modern style of white Burgundy as a reaction to the oxidation problem, saying that the reduction tended to obscure the terroir of the chardonnay.
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5/30/2014 - drjb Likes this wine: 92 Points
Colour still fresh green gold. Nose quite exotic with peach, pear and touches of lime and cumquat. Some oatmeal and honey. Palate again exotic fruit on front palate with good mineral, oatmeal finish. Very good length and persistence. Not entirely integrated but still delicious for the vintage.
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7/28/2013 - Squirrelled wrote: 91 Points
After about 30 minutes of aeration really opened up, and just kept getting richer and creamier. Plenty of fruit and balanced acidity. Drinking well right now, but probably needs 3 more years to peak.
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6/4/2010 - dougie wrote: 92 Points
Got better and smoother over 4 hours. A bit of creaminess that blended in well with the citrus flavors. Balanced and rich.
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