Took time to evolve as it warmed up. Was sublime once it opened up - better and better after 3 hours in the glass, with beautiful notes of caramel intermingled with light citrus. Stunning
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Served at Wine Group Dinner #194. This wine would have benefitted from a couple of hours in the decanter as there was significant sulfur still on the nose that took time in the glass to clear. As it breathed it revealed a wine with a very fresh green gold colour cf the premoxed 2006 Jadot Demoiselles and the advanced 2005 Cabotte. The nose cleared to reveal classic white peaches and nectarines, freshly cut pears and grapefruit/yuzu lemon citrus. The palate had lovely grip and intensity and a fine finish that lingered nicely. In this case the closure has allowed very slow evolution.
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At Nubiani NYC. Crystalline mixed with butter. This could probably have used another 2-3 years, but is at a point where early maturity is shining through. Very lush and delicious.
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Per Evan this had the nose of a soft triple French creme. Mouth - creme brûlée. Fat. Close to a Cali chard. And certainly closer than the other white burgs of the night. Premox'ed per the crowd.
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10/6/2023 - Niall Conlon Likes this wine: 97 Points
Took time to evolve as it warmed up. Was sublime once it opened up - better and better after 3 hours in the glass, with beautiful notes of caramel intermingled with light citrus. Stunning
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11/27/2022 - drjb wrote: 95 Points
Served at Wine Group Dinner #194. This wine would have benefitted from a couple of hours in the decanter as there was significant sulfur still on the nose that took time in the glass to clear. As it breathed it revealed a wine with a very fresh green gold colour cf the premoxed 2006 Jadot Demoiselles and the advanced 2005 Cabotte. The nose cleared to reveal classic white peaches and nectarines, freshly cut pears and grapefruit/yuzu lemon citrus. The palate had lovely grip and intensity and a fine finish that lingered nicely. In this case the closure has allowed very slow evolution.
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8/10/2022 - wxs2102 Likes this wine: 95 Points
At Nubiani NYC. Crystalline mixed with butter. This could probably have used another 2-3 years, but is at a point where early maturity is shining through. Very lush and delicious.
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9/6/2018 - wendt wrote:
Good
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4/15/2016 - soyhead wrote:
Per Evan this had the nose of a soft triple French creme.
Mouth - creme brûlée. Fat. Close to a Cali chard. And certainly closer than the other white burgs of the night. Premox'ed per the crowd.
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