Big bold nose - some oak. Lemon drops. Smoky. Just a bit of caramel. Super deep. A bit of butter (Sam says nuts and walnuts), a nice dollop of minerals or shells. Toasty and some buttered popcorn. Some more complexity and sweet fruit coming out with air. Palate is spectacular. Rich and big (more of a Batard), a touch of caramel, lemon and minerals. So luxurious. Good acid but also creamy. Lots of lemon. Long and wide tart finish. The whole package. I haven’t had a bottle from my stash in a long time and I’m glad I came back to this old friend. Nose: 5-5.5/6, Palate: 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 17.5-18/20.
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An excellent wine. Classic Montrachet notes of fruit, mineral and oak. The nose and palate were slightly muted compared to the best Burgundian whites. I couldn’t put my finger on it; it was classic and tasty but seemed just a tad watered down. This tempered the nose, reduced the roundness in the mouth and shortened the finish. Could have been a decanting issue. That being said, it was still better than 95% of white wines around the globe.
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HDH Burgundy Auction; 5/17/2019-5/18/2019 (Chicago, IL): My best (and last) bottle of this. The nose here shows quite a bit of ripeness, and this is extremely consistent with my observation that this is more Batard than Chevy. Brilliantly fresh and vibrant, with a serious density and richness on the palate. Absolutely outstanding stuff, with so much concentration and complexity. The brightness here defies the ripe, heavy vintage.
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Wines Tasted at HDH Auction (Spiaggia - Chicago IL): Small glass, brief note. Served double blind. Clearly ripe vintage white Burg with wonderful richness, weight and freshness. The rare Boillot that is older than it tastes. So good.
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Dinner at Pizzeria Bebu (Chicago, IL): This is very consistent with the last times I've had this wine. It basically drinks more like a Batard than a Chevalier, with massive heft, a bit of oiliness, some clear oak use, and a very broad, expansive palate. Linear and racy this wine is not. But it's still a fantastically delicious bottle of chardonnay -- the thick, rich texture is really well done here.
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11/4/2023 - Seth Rosenberg Likes this wine: 95 Points
Big bold nose - some oak. Lemon drops. Smoky. Just a bit of caramel. Super deep. A bit of butter (Sam says nuts and walnuts), a nice dollop of minerals or shells. Toasty and some buttered popcorn. Some more complexity and sweet fruit coming out with air. Palate is spectacular. Rich and big (more of a Batard), a touch of caramel, lemon and minerals. So luxurious. Good acid but also creamy. Lots of lemon. Long and wide tart finish. The whole package. I haven’t had a bottle from my stash in a long time and I’m glad I came back to this old friend. Nose: 5-5.5/6, Palate: 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 17.5-18/20.
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3/13/2021 - Brolawa Likes this wine: 93 Points
An excellent wine. Classic Montrachet notes of fruit, mineral and oak. The nose and palate were slightly muted compared to the best Burgundian whites. I couldn’t put my finger on it; it was classic and tasty but seemed just a tad watered down. This tempered the nose, reduced the roundness in the mouth and shortened the finish. Could have been a decanting issue. That being said, it was still better than 95% of white wines around the globe.
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5/18/2019 - acyso wrote: 95 Points
HDH Burgundy Auction; 5/17/2019-5/18/2019 (Chicago, IL): My best (and last) bottle of this. The nose here shows quite a bit of ripeness, and this is extremely consistent with my observation that this is more Batard than Chevy. Brilliantly fresh and vibrant, with a serious density and richness on the palate. Absolutely outstanding stuff, with so much concentration and complexity. The brightness here defies the ripe, heavy vintage.
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5/18/2019 - Burgundy Al wrote: 93 Points
Wines Tasted at HDH Auction (Spiaggia - Chicago IL): Small glass, brief note. Served double blind. Clearly ripe vintage white Burg with wonderful richness, weight and freshness. The rare Boillot that is older than it tastes. So good.
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9/7/2018 - acyso wrote: 93 Points
Dinner at Pizzeria Bebu (Chicago, IL): This is very consistent with the last times I've had this wine. It basically drinks more like a Batard than a Chevalier, with massive heft, a bit of oiliness, some clear oak use, and a very broad, expansive palate. Linear and racy this wine is not. But it's still a fantastically delicious bottle of chardonnay -- the thick, rich texture is really well done here.
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