Drinking perfectly right now. White flowers, a touch of dried fruits and with some honey. Herbal. Spicy. Round, almost a sensation of fat on the attack but nice tension on the palate. A great vintage for Ste Magdeleine. Definitely not past its prime or going downhill as other suggested. Absolutely not.
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Drinks like a well-aged white burgundy. The nose is quite nice. Overall, good minerality, good acidity. This was great initially but did start to fall apart after about an hour in the glass. It's probably in decline and I would drink up.
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There are few wines better with seafood than Cassis . Lovely balance of ripe greengages, a salty tange , good acidity and some length - and from such unditingished grapes too - One could almost be in Provence.
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A little blah on its own, but with food it is very good. This bottle positively comes alive with a spot prawn bisque made with leek, fennel, and tomato. Mineral edge, with a little almond oxidative flavors that poke in and out with some yellow apple fruit. Also serving temp makes a big difference, 10-15 minutes in the fridge is optimum.
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1/26/2014 - french16 wrote:
Drinking perfectly right now. White flowers, a touch of dried fruits and with some honey. Herbal. Spicy. Round, almost a sensation of fat on the attack but nice tension on the palate. A great vintage for Ste Magdeleine.
Definitely not past its prime or going downhill as other suggested. Absolutely not.
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2/11/2013 - galewskj wrote: 89 Points
Drinks like a well-aged white burgundy. The nose is quite nice. Overall, good minerality, good acidity. This was great initially but did start to fall apart after about an hour in the glass. It's probably in decline and I would drink up.
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2/7/2013 - BillBell73 wrote: 80 Points
Not much to say here. Good nose but lifeless on the palate. Past its prime, probably better closer to release.
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2/3/2011 - Ardross wrote: 90 Points
There are few wines better with seafood than Cassis . Lovely balance of ripe greengages, a salty tange , good acidity and some length - and from such unditingished grapes too - One could almost be in Provence.
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5/19/2010 - marc d wrote:
A little blah on its own, but with food it is very good. This bottle positively comes alive with a spot prawn bisque made with leek, fennel, and tomato. Mineral edge, with a little almond oxidative flavors that poke in and out with some yellow apple fruit.
Also serving temp makes a big difference, 10-15 minutes in the fridge is optimum.
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