Pop&Poured at 14C degree. Brilliant golden color; very expressive nose of butter and hazelnut evolving to something like a tiramisu; mouthfilling with a nutty taste extraordinary balanced with a strong acidity, the whole pleasure lasting very long, brings you near fainting! The wine was in a top shape! The acidity could probably hold it for many years.
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Faiveley vs. Jadot: 1993 vs.1996 (Hong Kong Country Club): Light yellow gold colour. Smelly socks nose with some butter and then a beautiful warm buttercup flowers fragrance behind it. Palate is surprisingly fresh and sharp - extremely precise and chiseled. Amazingly fresh, alive and vibrant for an Aligote, let alone one 18 years old. The acidity and vibrancy were a super counterpoint to the Epoisses and other strong Burgundy cheeses we ate with it. Fantastic..... a revelation what you can do with the Aligote grape.
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6/5/2020 - Lethemgo Likes this wine: 95 Points
Pop&Poured at 14C degree. Brilliant golden color; very expressive nose of butter and hazelnut evolving to something like a tiramisu; mouthfilling with a nutty taste extraordinary balanced with a strong acidity, the whole pleasure lasting very long, brings you near fainting! The wine was in a top shape! The acidity could probably hold it for many years.
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9/25/2014 - Goldstone Likes this wine: 91 Points
Faiveley vs. Jadot: 1993 vs.1996 (Hong Kong Country Club): Light yellow gold colour. Smelly socks nose with some butter and then a beautiful warm buttercup flowers fragrance behind it. Palate is surprisingly fresh and sharp - extremely precise and chiseled. Amazingly fresh, alive and vibrant for an Aligote, let alone one 18 years old. The acidity and vibrancy were a super counterpoint to the Epoisses and other strong Burgundy cheeses we ate with it. Fantastic..... a revelation what you can do with the Aligote grape.
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