This is in a fabulous place. There's an iridescent glow to its appearance, with a green tinge. It starts off with a light butteriness and some spearmint. With air, fresh citrus fruits appear and there is pure white peach at its core. It if full with sneaky power yet beautifully contained. The finish is direct and precise and length drives on and on.
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Served blind to Walter. Michael and Charles at Lalimes in Berkeley. PnP. Brioche and a touch of orange peel in the nose. On the palate, Charles says "caramel". Walter says "burnt peach", and Michael says "apricots, , rich,but with lots of minerality". I'm getting butterscotch, citrus, and some kind if tropical fruit.Much going on prior to a penetrating finish. Walter guesses 2005 Meursault. Because id the minerality, Michael guesses 2010 high end Chablis (Raveneau?). Charles guesses 2005 Chassagne. Michael says "it may be too rich for a Chassagne." All good guesses, but ut is a Chassagne. But then it is a Ramonet (Morgeot). It went nicely with my sea bass.
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Four Chardonnays and a Merlot (Trelissick Crescent, Ngaio, Wellington, New Zealand): This was the best Chardonnay that i have had in quite some time! The poise, texture, balance, and intensity are extraordinary. Drinking its peak, but I can only imagine this wine ageng further. the butterscotch opulence of the fruit is balance by the tension of the soft acids, meal and intense minerality.
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Well balanced, entering drinking window now. Still on the young side though but acidity and oak has started to balance out to create a pretty good experience. Complexities associated with well aged white burg it has not, but I will not risk premox on these bottles.
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3/2/2024 - Burgundy Al wrote: 92 Points
La Paulée de Los Angeles Gala Dinner (The Fairmont - Santa Monica CA): Small glass. Great place now with mostly mature orchard and stone fruit, lots of wintergreen, autumn flowers, and earth in great combination. No further upside.
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10/8/2020 - Jeremy Holmes wrote:
This is in a fabulous place. There's an iridescent glow to its appearance, with a green tinge. It starts off with a light butteriness and some spearmint. With air, fresh citrus fruits appear and there is pure white peach at its core. It if full with sneaky power yet beautifully contained. The finish is direct and precise and length drives on and on.
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2/26/2020 - mhudes Likes this wine: 95 Points
Served blind to Walter. Michael and Charles at Lalimes in Berkeley. PnP. Brioche and a touch of orange peel in the nose. On the palate, Charles says "caramel". Walter says "burnt peach", and Michael says "apricots, , rich,but with lots of minerality". I'm getting butterscotch, citrus, and some kind if tropical fruit.Much going on prior to a penetrating finish. Walter guesses 2005 Meursault. Because id the minerality, Michael guesses 2010 high end Chablis (Raveneau?). Charles guesses 2005 Chassagne. Michael says "it may be too rich for a Chassagne." All good guesses, but ut is a Chassagne. But then it is a Ramonet (Morgeot). It went nicely with my sea bass.
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1/3/2019 - Marc wrote: 96 Points
Four Chardonnays and a Merlot (Trelissick Crescent, Ngaio, Wellington, New Zealand): This was the best Chardonnay that i have had in quite some time! The poise, texture, balance, and intensity are extraordinary. Drinking its peak, but I can only imagine this wine ageng further. the butterscotch opulence of the fruit is balance by the tension of the soft acids, meal and intense minerality.
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5/21/2016 - angryphoton wrote: 92 Points
Well balanced, entering drinking window now. Still on the young side though but acidity and oak has started to balance out to create a pretty good experience. Complexities associated with well aged white burg it has not, but I will not risk premox on these bottles.
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