Became so much better over two days. So still way too young. But the complexity is starting to show already. Unique flavor profile with almond, white flowers, rosemary honey, licorice, tar, red berries ethereal. Very long.
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Mini vertical with the 2014. This one was also a stunner with really popped with some increased acidity, but the 2014 had a bit more complexity and depth for me. Tough call. Raspberry, cherry, lemon zest, ginger. Just wonderful.
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"Día de los Daddys" (Chicago, IL): Somehow, this got more and more reductive over the course of the afternoon. How that works, I've no idea. An intensely sulphurous nose that effectively overwhelms everything else, but there are some lactone/praline notes as well, so maybe part of it is oak? In any case, there's too much matchstick here to make it accessible for enjoyment now, even though it seems like this has nice weight on the palate. Will this ever come around? Who knows -- it feels chronically reduced to me.
first encounter with this producer. nose - quite sulphurous, like someone just slammed on the breaks, burnt rubber. per erica buttered popcorn and fresh green apple. my nose however was mired in the sulphur which very gradually but never totally blew off. mouth - unctuous and somewhat oily but lacking in acid. hard to get past the sulphur even at 30 min in decanter. i wonder if this might have been a somewhat off bottle?
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12/31/2023 - Mr. Montrachet Likes this wine: 94 Points
Became so much better over two days. So still way too young. But the complexity is starting to show already. Unique flavor profile with almond, white flowers, rosemary honey, licorice, tar, red berries ethereal. Very long.
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10/27/2022 - stanqwash Likes this wine: 94 Points
Mini vertical with the 2014. This one was also a stunner with really popped with some increased acidity, but the 2014 had a bit more complexity and depth for me. Tough call. Raspberry, cherry, lemon zest, ginger. Just wonderful.
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10/7/2022 - kraisins wrote: 76 Points
One of their best terroirs in breze. But young vines from 2003. Nose: Toast. Reduction? Palate: acid!
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6/19/2022 - acyso wrote: 88 Points
"Día de los Daddys" (Chicago, IL): Somehow, this got more and more reductive over the course of the afternoon. How that works, I've no idea. An intensely sulphurous nose that effectively overwhelms everything else, but there are some lactone/praline notes as well, so maybe part of it is oak? In any case, there's too much matchstick here to make it accessible for enjoyment now, even though it seems like this has nice weight on the palate. Will this ever come around? Who knows -- it feels chronically reduced to me.
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4/17/2022 - soyhead wrote:
first encounter with this producer.
nose - quite sulphurous, like someone just slammed on the breaks, burnt rubber. per erica buttered popcorn and fresh green apple. my nose however was mired in the sulphur which very gradually but never totally blew off.
mouth - unctuous and somewhat oily but lacking in acid. hard to get past the sulphur even at 30 min in decanter. i wonder if this might have been a somewhat off bottle?
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