Not a wine for the faint of heart! Oxidative, savoury, concentrated and long. Pickled walnuts, green vegetables and wet stones. This is at the end of its plateau of maturity (for my tastes), showing the barest hint of lightening of mouthfeel at the end of the mid-palate.
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John Commerford's 67th birthday dinner (Ponsonby, Auckland, New Zealand): Quite an unusual style of wine - very high acid cut and noticeable vegetative notes. Walnuts, green herbs and oxidative character, allied to the high acid add up to a very unusual styleIt has great power and a seamless mouthfeel - a good match with sous vide pork belly and Swiss chard (Keller recipe), where it came alive. Questions were raised about the wine's physiological ripeness. It is a savory style and is currently not at its peak. I would give this 5 more year to see where it will end up. This will age for at least another 10 years. 90+?
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Very pale straw. An intense, almost savoury nose, with smoky, toasty aromas: struck match and a hint of sherry. The palate is dense and very full with fresh lemon, toasted hazelnuts and butterscotch. Long and lingering. Excellent.
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hint of sulfur, and then just an amazing nose. very balanced and great with a slightly spicy/lime tinged sauteed shrimp over pasta. huge minerals. like this a lot.
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11/7/2017 - Marc wrote: 89 Points
Not a wine for the faint of heart! Oxidative, savoury, concentrated and long. Pickled walnuts, green vegetables and wet stones. This is at the end of its plateau of maturity (for my tastes), showing the barest hint of lightening of mouthfeel at the end of the mid-palate.
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6/7/2012 - Marc wrote: 90 Points
John Commerford's 67th birthday dinner (Ponsonby, Auckland, New Zealand): Quite an unusual style of wine - very high acid cut and noticeable vegetative notes. Walnuts, green herbs and oxidative character, allied to the high acid add up to a very unusual styleIt has great power and a seamless mouthfeel - a good match with sous vide pork belly and Swiss chard (Keller recipe), where it came alive. Questions were raised about the wine's physiological ripeness. It is a savory style and is currently not at its peak. I would give this 5 more year to see where it will end up. This will age for at least another 10 years. 90+?
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5/21/2011 - MW6 wrote: 90 Points
Interesting style - slight oxidised taste fading into an almost sherry-like depth. Long finish.
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11/6/2010 - Biggsy wrote: 92 Points
Very pale straw. An intense, almost savoury nose, with smoky, toasty aromas: struck match and a hint of sherry. The palate is dense and very full with fresh lemon, toasted hazelnuts and butterscotch. Long and lingering. Excellent.
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8/9/2010 - Fooze wrote: 91 Points
hint of sulfur, and then just an amazing nose. very balanced and great with a slightly spicy/lime tinged sauteed shrimp over pasta. huge minerals. like this a lot.
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