Wow, still has that same amazing smell of powdered lime and minerality. The palate now shows more secondary and tertiary aromas now then it ever has. Heading into bread territory.
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It had been a long time... and once again, and amazing showing. Powerful, aggressive, taught and just absolutely amazing. I wish they would have kept up in this style, for here is great wine.
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As always, it opens with intensity on the nose like none other; toasted sesame and fresh squeezed lime predominant on both nose and palate. Always agressive acid, this wine creates an experience akin to bull riding...you know it's gonna be a rough ride, but the thrill is worth it.
But then...
What's this? Over 5 hours open and what do I taste? Creme brulee! Age must be doing some wonderful things to this wine, which means I'll need to be much more careful about opening these since I only have 2 left now!
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Good god! Had with a chinese black bean, ginger, garlic, scallion, basil mint dish (and some pork) and it was simply sensational. the meal brought out the fruit and made the whole thing like I was in Nirvana. What did I do to deserve this?
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7/22/2018 - Ben Christiansen wrote:
This is stunning right now. MS called premier cru meursault and with good reason.
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10/7/2016 - Ben Christiansen wrote:
Wow, still has that same amazing smell of powdered lime and minerality. The palate now shows more secondary and tertiary aromas now then it ever has. Heading into bread territory.
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3/16/2015 - Ben Christiansen wrote:
It had been a long time... and once again, and amazing showing. Powerful, aggressive, taught and just absolutely amazing. I wish they would have kept up in this style, for here is great wine.
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12/10/2010 - al-Zabba wrote:
As always, it opens with intensity on the nose like none other; toasted sesame and fresh squeezed lime predominant on both nose and palate. Always agressive acid, this wine creates an experience akin to bull riding...you know it's gonna be a rough ride, but the thrill is worth it.
But then...
What's this? Over 5 hours open and what do I taste? Creme brulee! Age must be doing some wonderful things to this wine, which means I'll need to be much more careful about opening these since I only have 2 left now!
Do you find this review helpful? Yes - No / Comment
9/13/2010 - Ben Christiansen wrote:
Good god! Had with a chinese black bean, ginger, garlic, scallion, basil mint dish (and some pork) and it was simply sensational. the meal brought out the fruit and made the whole thing like I was in Nirvana. What did I do to deserve this?
Do you find this review helpful? Yes - No / Comment