6/22/2019 - TomStephenson wrote:

Perfumed Chambolle nose, though darker layrers behind it suggest more, which there is on the palate. Definitely more powerful than I expected, probably due to the vintage. Earthen sweet midpalate with plenty of fruit and still some serious grip to the tannins. Enough of all 3 to strongly suggest another 5-10 years of aging would do it well.

7/24/2012 - TomStephenson wrote:

seems like this could

12/10/2011 - TomStephenson wrote:

An enjoyable wine, though nohing special. It was a bit fat and sweet when opened, but after a week in the fridge it leaned out a touch. I'm a bit biased as a recent donnhoff 98 kirschheck was phenomenal and this wine is not at that level. It's unclear if there's enough acidity to keep the wine interesting as the sugar runs out -- though that could take another 5-10. Nothing particular offensive or inspiring here, and in general I expect more from Prum.

9/20/2011 - TomStephenson wrote:

The real deal. Hard to write an accurate tasting note because I was too busy sucking it down, but here goes: plumpness balanced by acidity, though this is a full-on drinker as opposed to an intellectual wine. All the correct flavors and aromas of Vouvray plus a little something extra on all fronts. Very playful in style in that individual aspects of the wine kept popping out and then retreating backward. In terms of aging curve, honeyed notes starting to develop but the wine remains fresh. Will the wine improve? It's so enjoyable now it's hard to imagine, though i'm interested to see the road it takes over the next 10 years. Perhaps Foreau's best effort in the 2000s, though the 2007 will come close.

9/20/2011 - TomStephenson wrote:

Very good. Started out a bit funky and stewey in the finish, but somehow put on some fruit with some air. All components were well integrated and the wine was balanced. a pleasant drink that was one of the more enjoyable bottles on the table among some great company. Note that a bottle two years ago definitely had more fruit, so it's drink-up time.

5/8/2011 - TomStephenson wrote:

I'm in definite agreement that what this wine does, it does well. A snappy lemony chenin that perfectly complemented the classic pairing of lobster.
This bottle was purchased on release and went direct to my cellar. Other than golden color, not even a hint of oxidation which surprised me because I heard it was time to drink up. I'm not sure this bottling will get better with age, though it will start to develop more secondary characteristics in the next 5-10

5/8/2011 - TomStephenson wrote:

An solid bottling beginning to enter its prime. Midweight, clean and pure, with an excellent balance of rusticity and elegance though definitely on the serious side.

4/25/2011 - TomStephenson wrote:

This wine is finally opening up. It's got that very cool salty/sweet thing that De Moor can get on the palate and it's rich enough to have a bit of creamed corn on the nose, making you think of a wine of much "greater breed." Certainly briney with intense acid snap on the finish, but that's just what i want when the thermometer hits 70. Ok, that's what I always want. A very pleasant drink.

4/4/2011 - TomStephenson wrote:

From half bottle. Took about 30 minutes and then a very feminine voluptuous red-fruited nose explodes from the glass. On the palate a bit of a different story: in the mouth the wine is light and lively, from tart attack through mid-palate. The finish is relatively long with spice, mint, and dad noted, "camphor" which after an hour and a half shows to me as a touch of oak. Wondering if the wine will put on weight with more time in the bottle. Enjoyable enough to drink right now, but the true pleasure is the bouquet.

3/25/2011 - TomStephenson wrote:

Very Ginger-y on the nose and palate -- also cedar and baked apples. I agree with a previous note that says "Christmas." The acidity and dosage are both much better integrated than the last time I had a bottle and the wine feels more knit and less dumb. A pleasure to drink right now, it's aging gracefully, though it's unclear to me whether this will make it past 2020. I find it odd that other notes oscillate between "razor sharp" and "rich and huge" ... my bottle was neither. I guess it speaks to the incredibly bottle to bottle variability with Champagne.

3/19/2011 - TomStephenson wrote:

I should have known not to even taste the wine when it was so reduced, salty, sulfury, and feet-smelling.
But we were thirsty, and so we wasted half a bottle in a sort of thirst-quenching struggle to drink it.
And then, 45 minutes later, it blossomed into a shockingly perfumey jammy strawberry cocktail with lead undertones on the nose and a lovely floral delicacy on the palate that hinted towards Metras flesh. Man I want that other half bottle back!

3/10/2011 - TomStephenson wrote:

I have heard tales of this wine oxidizing early. Luckily, I can confirm that rumor is false. Yeah, there is no way that wine geeks will confuse this for Raveneau: way too much old shoe oyster funk on the nose for that. But if it smells, it's in a good way .... and at the same time a sweet yellow citrus curd scent lets you know where the wine is from. On the palate it's lean, sharp even. That doesn't prevent me from enjoying it, but if you're looking for serious depth of flavor you're in the wrong place. That's not a dig on the wine, in fact, i quite like this stinky lemon razor for what it is. Go grab a friend and two dozen oysters and plow through them and the bottle in half an hour. You won't be disappointed.

2/28/2011 - TomStephenson wrote:

My last bottle out of a case of 12. Over the past year, this wine transitioned from a sharp and somewhat serious to juicy and downright gulpable. Perhaps even a bit too much so? Always served with a chill, it was a definite go too. A wonderful example of how good 'ordinary' wine can be, it was always a crowd-pleaser.

2/20/2011 - TomStephenson wrote:

AP#21: The Incredible Lightness of Riesling.
From a well cellared bottle with a perfect fill.
Initially *super* smoky with the characterstic wood spice that great old riesling acquires.
Tons of petrol on the nose and palate persisted throughout, while with time, a lovely playful, slightly tart and baked green apple emerged on the mid-palate. Simultaneously, the wine became more linear and yet more subtle with notes of light cinnamon spice. The mouthfeel was also excellent, starting out unctuous and weighty but, with air, became light and clean, a nice match to the finish which was incredibly clear and pure. A true joy to drink. Most impressive in its subtly and delicacy rather than power.

2/9/2011 - TomStephenson wrote:

A generously shared perfect-looking bottle from a cold cellar. The nose started out with Raveneau creamed (butter pop)corn, but with air become the bouquet was more standard Raveneau "cheese". On the palate, rich and pastry like (for chablis) up front, transitioning to an appropriately structured and dense midpalate.... followed by achingly and beautifully sharp lemon finish with hints of the sea. I would have been surprised if told the wine was 10 years old, let alone 20. A stunning example

2/9/2011 - TomStephenson wrote:

Served at 55 degrees, the first taste was like going home to Verona, with all the 'essential' amarone components. While it didn't give a whole lot initially on the nose, the palate thanked the 'pop and pour' with a subdued saturation, if that's possible, given that it also had a seductive, even feminine flair. Shocking, especially for a Quint and not showing a touch of its 15% alcohol, though it did have the classic Elmer's Glue nose that the wines can take on. A real joy to drink.

Unfortunately, over two hours in the glass (and 10 degrees of warmth) the wine began to separate. The nose filled out beautifully and the attack was wonderful. But the finish was no longer as pleasant, marred a bit by its alcohol. A quick dunk in an ice bucket helped, but it never fully regained the tar and rose petal, Barolo meets Amarone delicacy of the first half an hour.

1/29/2011 - TomStephenson wrote:

Base neck fill. Purchased from a retailer who seems to have procured it from Sotheby's.
Popped and poured, which was the right decision. Earthy funk on the nose that blew off over time. Aromatics enjoyable, if not pronounced or special.
On the palate someone at the table commented that they would have mistaken it for Bordeaux due to the eucalyptus and lead pencil.
That said, I found the palate to be signature (old school) California. Dry baker's chocolate, tobacco, and deep, dark fruit dominant with noticeable, though subtle vanillan oak -- but not in an aggressive or unpleasant way. In fact, I'm certain that it knit together a wine that would have been a bit astringent without proper oak treatment . Dense, concentrated, and chewy in flavor though the body was as medium as you get. This wine was very enjoyable and certainly at apogee 38 years later. There's no reason to think that properly cellared examples couldn't hold on for another 5-10.

1/28/2011 - TomStephenson wrote:

A caveat that I do like Bongran's wines ... but this particular example was a bit disjointed and goofy. The 14% (advertised) alcohol was definitely there, as well as plenty of ripe fruit, and botrytis. That said, the wine is clean and pure. It's enjoyable, but not memorable like the 2002 which has a bit more acidic cut *and* richness at the same time. Consistent with my memory of a bottles consumed about a year ago.

7/1/2010 - TomStephenson wrote:

Well past its prime. A petrolly, water and alcohol mixture. bummer.

6/11/2010 - TomStephenson Likes this wine:

Wow. I had heard that the wines of Lafoy & Gassse can be great, but still, I was prepared for disappointment given an equal reputation of variability. It's just a 2000 Cote-Rotie, right?

An absolute classic with aromatics of Black Pepper, Violet and Bacon Fat, while on the palate, red fruit was the most prominent. The tannins had softened while the acidity remained pronounced and provided structure. Flavor-wise, definitely a bit of tart cherry for the first half an hour, which sweetened up nicely with time in the glass. Throughout the wine displayed a hammy-meaty-smokiness that requested, but didn't demand food. It was ready to go now though and was actually great as a sipping-by-the-lake wine on its own.

12/26/2009 - TomStephenson wrote:

I was a bit concerned about the wine because I have heard that it is beginning to mature rapidly. Luckily, the wine is still drinking quite well, though it's much further down the maturity line than anyone would have probably guessed. What surprised me the most was how high the dosage was -- or at least how high it tasted since the Bolli '96 followed a low-dosage effort from Marie-Noelle LeDru. While not out of balance, it did taste a bit dumb for the first few minutes and it worries me for the wines continuing prospects as it further matures. A nice undercurrent of '96 acidity may save the wine in the end, and tonight it was a pleasant drink though certainly not life changing.

12/26/2009 - TomStephenson wrote:

Very good, approaching great, and currently at apogee. Plumpish dark fruit (for cabernet franc, that is) and a nice play between softness and rusticity. Enjoyable if not life changing.

10/3/2009 - TomStephenson wrote:

Very Good, if not Great. Consumed at Diner in Williamsburg. Over the course of two hours the wine improved markedly. Classic tar and roses, good acidity (perhaps a touch volatile, but it calmed down), very rustic. A straightforward and pleasing wine -- nothing surprising here -- which is both the wine's strength and weakness.

6/11/2009 - TomStephenson wrote:

Shockingly, this bottle was near perfect with zero signs of oxidation ... meaning that it once again proved the "only great bottles" statement.
Crisp green apple, a touch of dough, and excellent length.
This bottle was the best I've had so far -- I'd go so far as to call it the "Riesling of Champagne"
Delicious!

5/24/2009 - TomStephenson wrote:

Now I know why i bought too much of this wine. On release, the wine was angry and shrill, but over time it has put on weight and complexity. While it is certainly still "high acid", somehow with age this is not the wines primary characterstic. Sure there is tropical fruit on the nose and the palate (it is the Rheingau, after all), but excellent minerality on the finish, too. At a "mere" 12.5% alcohol it is a balanced wine (unlike many of today's Grosses Gewachs) and it performed well tonight with food. (swordfish and pasta with red sauce). A top notch effort from a great winemaker.

5/23/2009 - TomStephenson wrote:

Sangiovese in a pure form. No new oak, clean and fresh flavors. Everyone at the table agreed that the wine is good, not great. The wine is close to peak but some subtle tannins remain -- drink now-2012 (MAX).

4/25/2009 - TomStephenson wrote:

The first time I had this wine (2006?) it was fantastic -- incredibly well integrated oak, precise acidity (very "96"), lovely fruit on the midpalate, and incredibly fresh. I've had the wine twice in the last 2 months, once from 750ml and once from Magnum, and in both formats, the wine is beginning to oxidize slightly. Sadly, the oak, acidity, and fruit have started to dis-integrate and become separate parts of the wine. Bottom line, a very pleasurable and hedonistic bottle -- and it's definitely "drink up" time.

12/25/2008 - TomStephenson wrote:

A textbook 'white-ale' yeastiness on the nose. Fat, rich, and unctuous, it's certainly all 14% of it's alcohol, though it doesn't feel out of balance -- just a love-it-or-hate-it stylistic choice...

Flavor-wise a distinct and pronounced minty-ness on the finish as well as classic white pepper notes. I found myself wishing for a little bit more of a bite on the finish, thoug the wine is by no means flabby.

A solid effort.

11/22/2007 - TomStephenson wrote:

Very Good. Not as outstanding as previous bottles ... the last year in storage has not improved the wine, nor has it hurt it - the acidity has calmed down a bit and the wine is starting to oxidze. Nutty in a good way, still with plenty of bright candied citrus fruit. A very B+ effort overall and a solid "A" as far as Vin Santo goes

4/26/2007 - TomStephenson wrote:

tasted 3 separate 750s during April, 2007

Once tasted against 2002 L31D.

Darker in color than the 2002 by far, though I'm not sure whether this is due to storage or vintage charachter

One the nose, there are certainly pineapple notes, or is that delicate white peach -- or maybe a sort of pineapple/litchi combo.

Initially rich and oily, it still somehow remains lightweight on the palate. The very long finish displays meat and musk, with maybe even a bit of soy that protudes on day 2.

It's shocking how much more "bass" there is here than its 2002 counterpart which is dominated by an incredibly zingy "treble" signals "cellar me." Certainly less pineapple fruit and an elegant subtlety in its flavor and softness in mouthfeel, that provides an overall warmer experience. This is likely due better integration of acidity.

I can't decide whether to age the remaining bottles further -- it's just so damn enjoyable right now, I'm having a hard time imagining not drinking the rest.

4/26/2007 - TomStephenson wrote:

Definite asian spice on the nose and palate ... possibly ginger?

Absolutely bracing acidity out of the chute with sanguine intensity and fruitiness that never gets too plump. Tight and vibrant, this is a wine that you keep on trying every 15 minutes in the hope it will reveal itself more.

Still very tight on day two -- this is a wine built for the long haul.

After 24 hours of air, flavors become more discernible and the midpalate displays an incredible Pineapple Life-Saver candied juicy fruit that is not initially present due to the electric acidic timbre.

It will be very interesting to see how the wine evolves over the next 2-10 years

Tasted next to the less frenetic and more friendly 2001 Sommerberg L31D.

4/22/2007 - TomStephenson wrote:

Really lovely, especially if you enjoy the Lopez style. According to the winery: "another year like 1976 or 1981 that they were not considered excellent by the Rioja Regulating Council but we decided to make Gran reserva vintage due to the fact that the quality was excellent in our vineyards" It's clear why the Lopez family thinks there was some magic as it may be their best Bosconia effort of the 1970s and 1980s.

Beautifully complex nose with notes of earth and a deep unidentifiable red fruit. A friend said "Musigny." While that's a bit of an exaggeration, the key word in that sentence is "bit"

Its weight on the palate made me think of white wine not red. The fruit character is full and only slightly tart, a true feat considering the nervy acidity that pervades throughout, even after 3+ hours in decanter. Certainly more fruit driven than the 1976 and the 1978, which to me, have a noticeable meaty character. More powerful and structured than the 1981, which is drinking like silk right now (2007).

Excellent richness/ depth of flavor for its weight. Extremely food versatile and a true pleasure to have at the table.

From the above you can tell I have a clear preference for the manner of Lopez wines but I think there's much to like here even for the "uninitiated".

Despite the fact that the '73 will ultimately be the "better" wine, for the $$$, I'd buy the 1981 for immediate consumption -- for half the dough it provides more immediate pleasure today.

Consumed at Telepan, NYC. 4/21/07

4/22/2007 - TomStephenson wrote:

Simple and easy. Light-medium bodied with a burst of juicy fruit on the mid-palate accompanied by more than a bit of heat. A pleasant, short finish with a bit more complexity than you might think there would be. Something to plunk down on a kitchen table at a party, esp. because of its 14%+ alcohol. Not memorable, but affordable. It definitely does the job. Would be "perfect" at it's price point if it was 12%.

4/22/2007 - TomStephenson wrote:

Some good funk on the nose, but hot and sweet on the palate. An unfortunate bastardization of corbieres. Not totally "international" in style ... the finish has a touch of minerality and the concentrated jammy fruit from the mid-palate disappears. I would say "forgettable" but that would mean I might try a bottle again.

4/11/2007 - TomStephenson wrote:

What a shocking wine in terms of depth and balance. It remains extremely light on the palate despite the botrytis. Also, even though you can tell it probably has 30+ grams of residual sugar or more still kickin', the wicked acidity keeps it in check so it's not in the least bit cloying. Definitely drinkable now, unlike the 2002 which still is a bit tight for me and the 2004 which is still quite fat. It will also definitely last and possibly continue to improve through 2015/2020. In terms of flavor profile, it's got that classic Cazin Lemon-Head Candy thing going on, with plenty of lush citrusy goodness. A great pair for spicy curry. If you see this one lying on a shelf, grab it.

1/25/2006 - TomStephenson wrote:

Sappy sweet, supercharged over the top ripe blackberry fruit. 15%+. No discernable oak. An interesting wine that is not for the uninitiated.