Dinner at Bon Soiree (Bon Soiree, Chicago, IL): First served chilled. Nose of browned butter, baked flaky pie crust, fresh white juicy pear and a touch of red apple. Tasting initially brings apple & pear up front, then gains body and adds on toasted nuttiness (almonds, hazelnuts?) through the midpalate. Finish is a good balance of oak, baked apples, pear juice, and a bit of lemon for crispness.
Leaves an impression of a rich body with full flavors. Oak is a part of this wine and was originally a bit strong, but as it warmed up this balanced out nicely. Paired great with a couple of rich seafood dishes.
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9/13/2014 - buckeye76 wrote: 92 Points
PINEAPPLE, APPLES, AND OAK IN THE NOSE AND FLAVOR. MEDIUM LENGTH FINISH.
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11/5/2012 - yipen wrote:
maybe past prime, too oaky for me
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5/23/2011 - Colima74 wrote: 89 Points
LC liked more than I did; lacked some acidity, but quite nice otherwise.
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4/1/2010 - windypinot wrote: 90 Points
Continuing to improve; beautiful balance; excellent burgundian oregon chard
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1/21/2010 - cobbpa wrote: 89 Points
Dinner at Bon Soiree (Bon Soiree, Chicago, IL): First served chilled. Nose of browned butter, baked flaky pie crust, fresh white juicy pear and a touch of red apple. Tasting initially brings apple & pear up front, then gains body and adds on toasted nuttiness (almonds, hazelnuts?) through the midpalate. Finish is a good balance of oak, baked apples, pear juice, and a bit of lemon for crispness.
Leaves an impression of a rich body with full flavors. Oak is a part of this wine and was originally a bit strong, but as it warmed up
this balanced out nicely. Paired great with a couple of rich seafood dishes.
Do you find this review helpful? Yes - No / Comment