Dinner w/ Mickey Dobbs, Chuck Edwards. Kimberly Turner & I @ L'Ecole (L'Ecole. Manhattan): Ok. White Bordeaux at the French Culinary Institute: its not original, but it works. Unfortunately, all of us ordered "red wine" food... except for Kimberly (who was smart). This is the 2nd wine of Haut Brion's white bordeaux (graves). I got notes of grapefruit, petrol, flowers and some mineral on the finish. Maybe a little less vibrant than prior bottles ... but that might have been the (poor) meal pairings? Still really delicious, and a favorite wine of mine!
This wine was terrific: vastly superior to the 2000 (we had 4 months ago). Grapefruit, mineral, lanolin tastes mixed wonderfully with our French food at the French Culinary Institute. We had this wine with Cindy & Becky (& Jen), and it was a hit. I (also) would have liked a bit more acidity on the finish, but still great.
A delicate nose of petrol explodes with a palate of grapefruit. This is a wonderful expression of a white bordeaux. Very full but not overblown this is a complete wine with a very long, pleasant, ever changing finish. Could use a slight touch more acidity, (that's probably just me.) This is the second wine of Haut Brion and the lineage is evident.
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