This has some heft to it - ripe orchard fruits with a touch of barrel spice. Glycerin like texture with barely there mineral structure. Feels a bit foursquare and new world in style.
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February foie (Chicago, IL): The nose here is but mildly reductive, but the overwhelming thing here is this caramel, almost sugary tone on the finish from the oak. The texture here is also slightly oily and too unctuous for my taste in Meursault. Some acidity, but it seems to be overwhelmed by the sweetness and texture here.
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10/22/2023 - mattyboy_ wrote: 90 Points
This has some heft to it - ripe orchard fruits with a touch of barrel spice. Glycerin like texture with barely there mineral structure. Feels a bit foursquare and new world in style.
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2/19/2022 - acyso wrote: 88 Points
February foie (Chicago, IL): The nose here is but mildly reductive, but the overwhelming thing here is this caramel, almost sugary tone on the finish from the oak. The texture here is also slightly oily and too unctuous for my taste in Meursault. Some acidity, but it seems to be overwhelmed by the sweetness and texture here.
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