Charles Lachaux lunch (Restaurant Rijsel, Amsterdam, NL): Old vines on a "terroir plus argileux". Vinified in oak and aged sur lattes under natural cork. Bottled May 2017, disgorged September 2022 with a dosage of 3 gr/l. Elegant and full-bodied, deep and layered nose, good stuffing of ripe fruit, chalky energy, rich and vinous finish.
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Still quite lean and reluctant, and needing time. The 18/19 Terroirs is better right now in my opinion. Will be sure to give this bottling more age in the future.
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The ‘16 Avizoise really requires 2.5 hours to unfold and eventually shows an appealing lemon zest and custard profile. Tasted blind beside the Venus, the trademark depth of the avizoise really does come through (I preferred the Avizoise). Even with air, however, this is still far too young and bottles should be held another 5 years, at a minimum.
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4/6/2024 - Xavier Auerbach wrote: 93 Points
Charles Lachaux lunch (Restaurant Rijsel, Amsterdam, NL): Old vines on a "terroir plus argileux". Vinified in oak and aged sur lattes under natural cork. Bottled May 2017, disgorged September 2022 with a dosage of 3 gr/l. Elegant and full-bodied, deep and layered nose, good stuffing of ripe fruit, chalky energy, rich and vinous finish.
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12/6/2023 - Ghoulardi wrote:
Still quite lean and reluctant, and needing time. The 18/19 Terroirs is better right now in my opinion. Will be sure to give this bottling more age in the future.
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7/30/2023 - englishman's claret wrote:
The ‘16 Avizoise really requires 2.5 hours to unfold and eventually shows an appealing lemon zest and custard profile. Tasted blind beside the Venus, the trademark depth of the avizoise really does come through (I preferred the Avizoise). Even with air, however, this is still far too young and bottles should be held another 5 years, at a minimum.
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4/25/2023 - lesz Likes this wine: 91 Points
still young.
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