Jim & Michelene's 40th Anniversary Dinner (Jim and Michelene's Place, St. Paul, MN): Dark gold color. Drank a glass over an hour plus. Orange marmalade, wooly, oxidative, baked apple, kumquat, apple peel and bitters. This has all the aged chenin character you want, maybe a touch more at this point. This can age further and it just depends on where you like them.
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With R&R. Beautiful wine. Perfect drinking window. Just off dry. Excellent match with cheese plate and as a segué even stood up to the first mouthfuls of spicy Thai basil chicken.
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Medium yellow to light golden colour. In the nose, this screams Vouvray moelleux with its notes of candied ginger, wet wool, yellow flowers, salted preserved lemon and pate de coing. Super expressive and elegant and unique. In the mouth, in the attack there’s minerality, almost painful, strong salty notes, a bit like licking North Sea beach pebbles, it’s full of electricity, tight, there’s strong acidity and then it mellows down into a very mildly sweet finish with tropical fruit notes. An abstract „sweet“ wine that does not feel as such, rather a really great Vouvray.
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Dinner at Sushi One. Golden in color, this bottle drank like a masterpiece. A very floral nose dominated by rose buds and honeysuckle. An explosively fruity palate with a very long finish featuring butterscotch and lychees. More round than overtly sweet. Young with a long aging possibility. 50+14+14+9.5+9.5=97
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Son's High School Graduation (Downtown Cleveland): Dark golden in color. Sadly, this came out oxidized. The nose has a "sherried" quality. On the palate, this is a bit sickly sweet. But wait, I left it in my glass and noticed two hours later that it was now golden in color. The nose was orange peel, slightly candied, with some sea air. On the palate, this is delicious. Candied orange peel, slightly salty, sweet but not cloying. WFT? Back from the dead! I pour some from the bottle and its as before - oxidized. I left all the bottles for the staff, but I hope by the time they get to this it has recovered. Really interesting.
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10/12/2023 - rocknroller wrote: 90 Points
Jim & Michelene's 40th Anniversary Dinner (Jim and Michelene's Place, St. Paul, MN): Dark gold color. Drank a glass over an hour plus. Orange marmalade, wooly, oxidative, baked apple, kumquat, apple peel and bitters. This has all the aged chenin character you want, maybe a touch more at this point. This can age further and it just depends on where you like them.
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9/17/2022 - cweiss wrote:
With R&R. Beautiful wine. Perfect drinking window. Just off dry. Excellent match with cheese plate and as a segué even stood up to the first mouthfuls of spicy Thai basil chicken.
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5/26/2022 - octopussy Likes this wine: 95 Points
Medium yellow to light golden colour. In the nose, this screams Vouvray moelleux with its notes of candied ginger, wet wool, yellow flowers, salted preserved lemon and pate de coing. Super expressive and elegant and unique. In the mouth, in the attack there’s minerality, almost painful, strong salty notes, a bit like licking North Sea beach pebbles, it’s full of electricity, tight, there’s strong acidity and then it mellows down into a very mildly sweet finish with tropical fruit notes. An abstract „sweet“ wine that does not feel as such, rather a really great Vouvray.
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12/6/2014 - JeffGMorris Likes this wine: 97 Points
Dinner at Sushi One. Golden in color, this bottle drank like a masterpiece. A very floral nose dominated by rose buds and honeysuckle. An explosively fruity palate with a very long finish featuring butterscotch and lychees. More round than overtly sweet. Young with a long aging possibility. 50+14+14+9.5+9.5=97
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6/2/2014 - Loren Sonkin wrote: flawed
Son's High School Graduation (Downtown Cleveland): Dark golden in color. Sadly, this came out oxidized. The nose has a "sherried" quality. On the palate, this is a bit sickly sweet. But wait, I left it in my glass and noticed two hours later that it was now golden in color. The nose was orange peel, slightly candied, with some sea air. On the palate, this is delicious. Candied orange peel, slightly salty, sweet but not cloying. WFT? Back from the dead! I pour some from the bottle and its as before - oxidized. I left all the bottles for the staff, but I hope by the time they get to this it has recovered. Really interesting.
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