2/18/2024 - kakpoo Likes this wine:

Drank from a 375ml with an Oct, 2013 Disgorgement (vintage blend: 75% 2006, 25% 2005.) This is definitely past what most people would call "prime." However, I have a soft spot in my heart for old Champagnes, so I'll provide a tasting note:
Aromas of white grape juice, maple syrup, guava, lychee, walnut. The aromas smell slightly sweet and the palate also tastes a bit sweet. Finishes with sweet Lemmon/lime like the green flavor of Gatorade with notes of fino sherry. The bottle says 6.5 grams/liter dosage, but it tastes more like an 8-9 grams/liter dosage to me. this is sort of like a 20yr old tawny port that was made into a dry sparkling wine.

2/16/2024 - kakpoo Likes this wine:

On day 3 after refrigeration: Like OCTAVIAN_VALCAMOS comment, this has “Ripe lemon, toffee, popcorn and salt” thsi has, aromas of
Charcoal, mineral & lime zest, herbs de Provence. Flavors of the same continue on the palate with excellent acidity

2/14/2024 - kakpoo Likes this wine:

This wine took 5 minutes to open up in the glass (no decant.) Outstanding medium-medium plus intensity, fresh aromas of sweet rose, bright cherry and hibiscus. The aromas continue as flavors on this elegant, medium weight palate. Tannins have faded and are only on the low side of medium plus while acid is still present but not overtly sour. Finish is pleasant, with fruit and acid, but length is a bit short. I think it’s hard to find a wine with tannins this resolved that maintains this level of fresh aromas at this price point. The slight bitterness and sourness on the palate might detract a bit from this wine if enjoyed without food, but overall, this is an excellent wine at this price.

2/10/2024 - kakpoo Likes this wine:

This is textbook Burgundy it’s got deep, ripe fruit (more so on the palate) mixed with tart red berries…a generous, perfumed nose…combined with a range of earthy aromas like forest floor, dried leaves and bay leaf. On the palate the wine has a ripe, ever-so-sweet attack that quickly tartens and fill-in with structure and cola notes…perhaps a little bit too much structure at this stage. This wine seemingly does everything right to warrant a higher score except that this wine never gets delicious enough to justify its cost so I’m scoring this on their lower side at 90+ as I believe that there is room for some improvement in the short term (over the next 3-5 years)…this would also be a great wine to accompany a meal at this stage.

1/31/2024 - kakpoo Likes this wine:

I had the right occasion to open another bottle this week.
Nose:Tarragon, pistachio, ripe lemon, lime zest, cottage cheese, mineral.
Palate: creamy, but the citrus flavors also make this taste refreshing.
Finish: long, acids starts at the back of the tongue right after swallowing and continues to build for several seconds sustaining the citrus flavors.

1/18/2024 - kakpoo Likes this wine:

The nose is wonderful…even better on day 2 after being refrigerated overnight. Mint, basil, tarragon ripe mandarin orange. Really f*#%ing good with ripe manderine orange, pineapple aromas also. Everything continues on the palate but there is also the addition of mango and papaya. Plenty of acid on the finish with tart citrus and mineral, but on the palate it’s more creamy and delicious

1/12/2024 - kakpoo Likes this wine:

I bought this from someone I trust about 2 years ago. At the time he sold me the bottle I asked how it was…he said “it’s in a good place for now but doest have much upside.” I held it for another 2 years before finding the right occasion to open it so I didn’t have really high hopes for it. It turned out to be quite good, but slightly delicate. Despite aging since ‘06, the nose is not very intense. However, the nose is very mineral driven, lemon/lime and a touch of ripe pineapple…without much lees/brioche/toast. The restraint in winemaking is something that helps give this wine an identity. The subtle, restrained style continues on to the palate where the flavors are crushed rocks, lemon cookie, and more mineral. The finish is similarly subtle if perhaps a bit short but brings in a nice note of biscuit. Overall this champagne has great balance and its restraint comes across as rather classy and clean. I much prefer the bolder style of Jacques Selosse, Egly-Ouriet, etc. but I certainly appreciated this bottle for being a good example at the opposite end of the champagne spectrum. However, at its end of the champagne spectrum, this billacart lacks the drive and focus and intensity to hang with wines like Salon or Taittinger’s Comte de Champagne so it gets a 93 point score from me. This complex but subtle/clean style excites the appetite and does not beg me to guzzle it. This tastes on the dryer end of the brut range, I would guess 6-7g/l dosage. The subtlety of this champagne would make it a great wine to pair with omakase or oysters. I have extra Bruts and brut natures that are more rich than this, but this style has a place and I would by this again if I could find it again for close to the $130 price.

1/12/2024 - kakpoo Likes this wine:

I read a few reviews hyping this wine so I decided to try a bottle.

Day 1: On pop 'n pour, I didn't particularly care for this wine. It tasted bold with big fruit that when combined with the 14.5% alcoholic aromatic lift, resulted in aromas that came off as overly ripe/baked fruit that was not particularly inviting to my senses. (I don't generally like big, bold, high alcohol wines except for Barlolo/Barbaresco.) The hot aromas and flavors combined with slightly oily texture and ultra soft finish were just a combination that didn't resonate with me. So I corked the remaining 2/3rds of the bottle and left the bottle in my basement, which is right about 55 degrees.

Day 2: Not tasted

Day 3: coming out of the cellar at 55 degrees, I poured 1 ounce into a glass and let it sit out for 5 minutes and tasted. Quite pretty today, especially at this cooler temperature. The aromas today are less lifted by alcohol and have more fresh/tart/crunchy fruit mixed in with the overripe notes creating an experience that has more depth, nuance and restraint, with even some slightly darker fruit notes appearing in the background. The wine has more noticeable acid on the palate today, and seems less oily. The finish today is much longer, with some mineral components coming through and the retro nasal experience late on the finish is quite wonderful. 93 Points

If you plan to drink this in 2024, I would recommend both opening it a day or two in advance (or doing a 4-6 hour decant) while also drinking it a few degrees cooler than you would normally a red wine. Ideally, age this at least 3-5 years before tasting or follow the afore mentioned advice, or open this for your guests that like New World examples of Southern Rhone style wines.

11/25/2023 - kakpoo Likes this wine:

Disgorged January 2023. Ahhhh, the aromas and flavors of native yeasts meet the aromas and flavors of Pinot noir combine to create that herbaceous honey, fennel-like smell and a taste that is faintly reminiscent of peat moss and golden raisin. While this is delicious if you like those more naturally made champagnes, this isn’t overtly natty like Gerores Leval or some of the other minimal intervention producers in that vein. However, the aromas and flavors are very similar (in fact boarderline identical) to the aromas/flavors of several other producers like Fresne-Ducret and Vincent Couche to name a few. So eve though it tastes pretty good, it lack individual identity and thus looses some points in my book. On the plus side, you don’t have to work hard to detect the aromas and this champagne has a nice texture. I have some of Marguet’s single village wines and I am hoping they deliver a more unique experience.

11/25/2023 - kakpoo Likes this wine:

From a bottle disgorged on 3/23, compared to Nowack’s Tuilerie (which is 100% Chardonnay) the nose on this S.A. is less intense and more dominated by typical (and delicious) Pinot Noir aromas with an ever so slight sweet undercurrent of yellow apple from the Chardonnay. The Nowack Bauchets bottling (100% Pinot noir) was not my favorite 100% Pinot champagne. The chardonnay in this blend adds more overall appeal while also bringing the bottle price down about $15 below the Bauchets cuvée. This isn’t a super yeasty/briochey champagne, it seems to derive most of its flavors directly from the Chardonnay and Pinot noir. Great entry level bottle from this Domaine.

11/25/2023 - kakpoo Likes this wine:

A lovely expression of 100% Chardonnay that is also completely different from the typical BdB champagnes from Cote des Blancs. These grapes come from the Vallee de la Marne, and make for a rounder, softer style of BdB, that has more intense aromas, more creamy mouthfeel while still maintaining acid and decent length on the finish. The acid come across as saltier and less piercingly sour than young BdB from the Cote des Blancs. Lots of flavor.

11/25/2023 - kakpoo Likes this wine:

aromas of rubber balloon, apricot, beeswax. On the palate sweet and sour orange, peach, tang, bitter acidity. The finish starts out soft and sweet but gains a salty thickness. This is an interesting wine and one I feel will reward cellaring

11/24/2023 - kakpoo Likes this wine:

Thanks to the folks who wrote accurate tasting notes on this wine recently, I can finally say that I had Produttori Barbaresco that delivered on it's reputation. I've had several aged Produttori Barbaresco wines that either failed to blossom before the bottle was gone, or that failed to blossom even over several days of tasting. This bottle was exactly what I would expect a 12 year old Riserva to taste like:
Aromas of cool climate blueberries, ripe black plum, black truffle shavings, rose petal, black berry, red licorice. On the attack there is initially a touch of sweet fruit, followed by medicinal herbs. There is still the massive acid and tannin you would expect from Barbaresco, but there is also powerful aromas and flavors to compensate. The tannins are also a little less gritty and scratchy than they would be in a younger vintage. The finish is dominated by dried blackberry, concord grape, menthol and structure. Score is 93+ with the plus indicating that I think this wine will be even better in a few years time as these tannins continue to integrate. I'm happy to have the better part of a case remaining, but wont open another bottle before Fall of 2025. My reasoning is that while this had good structure to stand up to my mushroom pasta dish tonight, it actually had too much fruit and dominated the subtle mushroom flavors in the pasta. I much preferred the almost devoid-of-fruit 2001 Luigi Einaudi Barolo with my pasta. However, if you were going to eat some braised lamb tonight then this 2011 Asili would probably make a great pairing.

11/24/2023 - kakpoo Likes this wine:

Brought this to dinner hoping it would be ready to pop and pour....it was ready...a little too ready in the sense that it had hardly any fruit, consisting instead of earthy flavors. The dinner group gravitated more toward the 2011 Produttori Asili initially. What this wine had going for it was it resolved tannins and mellow balance, and when it was paired with food, it actually brought out some fruit flavors in the wine and then the group started to drain the Einaudi while eating. I've only had this bottle since 2014 so its possible that it was not stored in ideal conditions for its first decade or it might be that this is now past prime. I really enjoyed this with the meal and would have continued drinking it after the meal had there been any wine remaining.

11/17/2023 - kakpoo Does not like this wine:

This is not flawed. I either aged it too long, or just flat out don’t like the style. It’s got some of those pretty olive notes that I would expect from an aged sweet wine from Loire like a coteaux du layon. It also has some vanilla. But, it doest seem to have the acid and complexity for its level of sugar. It’s too sweet, too fat, not enough vibrancy and verve. Weak finish. The flavors also don’t work with this level of sweetness, I would like flavors that are delicious and compelling. I’m probably going to dump this and go open a nicer example of sweet wine.

10/27/2023 - kakpoo Likes this wine:

This is my first experience with Bitouzet-Prieur, so I don’t have a high water mark for this Domaine’s capabilities. I can only compare this to my more recent experiences with other Volnays from Marquis D’angerville and Clos de la Chapelle. The nose delivers red and blue fruits, black tea, dried flowers. But the aromas are muddled together and less specific than on the d’angerville Volnays I’ve had recently (mostly 1er Champans from a variety of vintages.) This bitouzet is certainly not a substitute for d’angerville, but at $50-$100 less in price, it’s not trying to be d’angerville. The palate is tasty, plush and sweet while simultaneously sour though not as elegant as the d’angerville and not as delineated in flavor. that being said, this wine packs more of a structural punch than the Clos de La Chapelle 1er taillepieds, but also seems less blatantly pleasurable for near term consumption. My hope and my belief is that this bitouzet will continue to improve with cellaring and for that reason I am happy to have more in my cellar. If you are into biodynamics, this day of tasting was not a fruit or flower day, so this is perhaps not the ideal showing of this wine, but this bottle is not flawed either.
* by the 12 hour open, and the last glass from the bottle, the nose was starting to display a darker, younger, more focused core of fruit that would likely boost my score to 92 points. Everything else about the wine has remained unchanged which is why I didn’t score higher.

10/21/2023 - kakpoo Likes this wine:

What ROCKNROLLER said!

10/21/2023 - kakpoo Likes this wine:

From a bottle disgorged in “spring 2022.” Fresh aromas of pollen, beeswax, Granny Smith apple, black licorice. On the palate, flavors match the aromas, the wine has an elegant mouthfeel with a saline, nutty finish. Bubbles are nice on the tongue, but slightly too prominent on the finish. This was a great champagne to match with a charcuterie plate, it has interesting flavors that invite contemplation…but it lacks a sense of decadence, still I would buy this again.

10/18/2023 - kakpoo Likes this wine:

From magnum,
Nose of sweet bell pepper, anise, plum, cherry tomato.
One the palate, it’s still plump, but with a nice acidic backbone.
Finish is soft but not dead.
Very happy to have tried this piece of Washington history.

10/6/2023 - kakpoo Likes this wine:

From a lot made with 20% Chardonnay, 80% Pinot Noir, with 60% of the wine from the 2014 base vintage and 40% reserve wine disgorged 08/2021.

Big bouquet of a sugar doughnut filled with a pineapple, passion fruit custard. With some background aromas of ginger, saffron and light garlic atop an undercurrent of ripe lemon/lime/tangerine. This smells like what one would expect from a younger Champagne from
Ambonnay but with the added complexity of reserve wine/ages aromas. I haven’t had a recent release from Coutier that tasted this good in the past 5 years: totally delicious now but would also improve with time in the cellar or on the shelf.

The 8g dosage helps with the rich feel of this wine, but with plenty of acidity, this Champagne still finishes long…and ultimately dry.

10/6/2023 - kakpoo Likes this wine:

This bottle goes a long way toward expanding the spectrum upon which Prosecco exists. Aromas of lime and dusty rocks/minerals with very underripe stone fruits. The palate is all mineral and lemon/lime with a near perfect balance of sugar, acid and pithy fruit…the finish also has decent length. This I would be something I would open if I needed something more fresh, clean and without the yeastiness of Champagne, but still wanted something I could easily drink an glass of while maintaining my wine dignity.

10/3/2023 - kakpoo Likes this wine:

Popped and poured at just above cellar temperature.

Nose is a mix of nuts (almond, pistachio, pecan) honey, buttered waffle with maple syrup, burnt cherry, glue,

This wine glides on to the palate, and is perhaps sweet enough to be delicious without being cloying.

Finish is mealy, with a decent level of acidity…and aftertaste of crackerjacks.

10/1/2023 - kakpoo Likes this wine:

This smells like a hot buttered waffle that has been doused with Pearl Milling Company syrup (formally known as Aunt Jemima syrup), cinnamon sugar coated pecans, mint and lime. On the palate this tastes like thick molasses, and citrus. This has the flavor/aroma complexity of a 35 year old Madeira.

9/30/2023 - kakpoo wrote:

Hold until 2029

9/30/2023 - kakpoo Likes this wine:

Color: deep ruby with a medium garnet rim
Nose: blackberry, fig, black cherry, bramble & cigar box. What a magnificent aroma…so delicious, so inviting, and so fresh.
Palate: flavors echo the aromas with plenty of lively acidity, tannins seem very integrated and don’t really stand out to my palate.
F: long, with fruit mineral and acid. Surprisingly the fruit is the component that persists the longest, continuing for a few minutes.

9/13/2023 - kakpoo Likes this wine:

This is not only well made, but also very emblematic of a gevrey village wine. Note of black licorice, ripe red plum, unripe dark plum, pomegranate, fallen autumn leaves, and mineral. This is a great effort for the 2018 vintage!

9/13/2023 - kakpoo Likes this wine:

I agree with almost everything MMCDDS said, except that I believe this wine (while drinking well now) actually feels a little tight. Arlaud is generally not a producer you want to drink too early, and this is no exception…even on day 2….90 points if opened now….I could see this reaching 92 with another 5-7 years in the cellar

9/12/2023 - kakpoo Likes this wine:

Initial burst of fruit gives way to cigar box and dry leaves and then back to red/black currant, plum, cherry and red flowers. Despite the previous descriptors, there is and austerity to the acid driven finish that suggest this wine will open more with time in the cellar.

9/12/2023 - kakpoo Likes this wine:

A nice interplay of sweet plum, cranberry, cherry on the front of the palate, combined with and earthiness and subtle green bitterness on the finish. This my first bottle from this producer, so hard to tell if the early accessibility of this wine has more to do with vintage or producer style

9/10/2023 - kakpoo Likes this wine:

Honey, golden apple/Asian pear, marshmallow, ginger, almond, brioche. Complex and rich aromas. I’m glad they went Extra Brut with this. It has all those same decadent flavors on the attack, but could have been a touch too flabby at a higher dosage. Luckily, this one gets nice and crisp about one second after hitting your tongue and makes you want to keep the Champagne in your mouth to enjoy all of those wonderful flavors. This one seems tailored for my personal champagne preference.

9/3/2023 - kakpoo Likes this wine:

While clearly far from the “best” Barolo on the market, this bottle showed exceptionally well and probably received an extra point from me based on how far it exceeded my expectations. I acquired this bottle in 2018 from an acquaintance’s cellar, so I couldn’t vouch for the prior history of the bottle. The 1996 vintage does not get much mention these days (while I hear quite a bit about the ‘97 & ‘99 vintages) so I also doubted whether this vintage might be past-peak. However, I couldn’t have asked for a better showing. The wine had lots of tertiary development while still hanging on to some youthful fruit notes and an overall sense of freshness and elegance. The tannins were softened but still present. I enjoyed this with steak. The bottle improved throughout the whole meal and I couldn’t help but consume the entire bottle. There was also surprisingly little sediment in the bottle despite the age of the wine. Not sure what to make of the lack of sediment? I’m guessing this was heavily filtered prior to bottling?

8/23/2023 - kakpoo Likes this wine:

This is my first experience with this producer. This is a very approachable bottle, ripe sweet red berry fruit wafts out of the glass and upstages the more subtle notes of forest floor and dried leaves. The attach is polished and smooth with fruit dominating and acid coming on at the back of the palate and extending the finish. If this bottle is indicative of the producer’s style, then I would describe the style as the Fourrier of Volnay…but that’s a big IF. This bottle does have that same Fourrier, candied/whole berry style that always makes for a reliably enjoyable experience but is rarely voted my wine of the night. This wine is also a baby and since it’s my first foray into Domaine Clos de la Chapelle, I’m not going to make any conclusions. I will say that this represents an great value at the current pricing.

8/18/2023 - kakpoo Likes this wine:

On pop ‘n pour perhaps a little reductive and aromas are faint, but no matter….the palate is a burst of ripe to over ripe pineapple and a splash of mango with excellent mineral flavors and medium plus acidity. Within 20 minutes the aromas of fruit show at medium intensity. Finish is long and worthy of the price.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): This was poured after the 2009 Faiveley Echezeaux, so it probably didn't get a fair evaluation. Still, it is a solid 2003 Burgundy, still drinking well. The groups' consensus was that it was a good effort for a hot vintage, and getting toward the end of its peak drinking window, not much upside for continuing to cellar.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): What a delicious bottle of Burgundy! The ripeness of the 2009 vintage is on full display here, in the lush, sweetly inviting Echezeaux. This is hedonistic for Echezeaux...maybe that has more to do with Faiveley style combined with the warm vintage, but what this bottle lacks in subtlety and mineral finesse, it more than make up in pleasure. Still fairly primary and should improve further, but if I had these in my cellar, it would be hard to keep my hands off of them. 95-96 points

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): A buddy was nice enough to open a bottle of this so we could get our own read on this vintage. I thought this was one of the more interesting infant vintages of Dom that I've tried. If you plan to lay your Dom down for a decade or two before opening, then I agree that the 2008 or 2012 would be the way to go, but if you open those young the will be TIGHT and more of an intellectual exercise than a pleasurable one. On the other hand, the 2013 is more forthcoming today and has some "green/herbacious" notes that make it more interesting and enjoyable today.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): This is an excellent vintage of Les Chetilons, though there are other young vintages I prefer more for drinking now such as the 2012 and 2015. This vintage is more "taut" to quote another tasting note. It still has richness, but the taut, powerful mineral/acid components upstage the typical PP Les Chetillons decadence right now. Where as 2012 and 2015, seem to strike a better balance for me today. This one should cellar longer than those afore mentioned vintages though so if you plan to sit on these for several years, than 2014 would be ideal.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): This bottle was from a friend's cellar, he purchased it upon release and cellared it under ideal conditions. Incredible intensity, in aromas, flavor, mouthfeel and still so youthful. No rush to drink these if you are lucky enough to be sitting on a bunch of them. But if you do open one now, they taste every bit as enjoyable as their price would indicate.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): notes of ripe to dried lemon and yellow pear, and more oak as evidenced by ginger and clove aromas. there are also yogurt and beeswax notes. There is an enjoyable, sophisticated, mellow vibe to this wine.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Aromas of ripe, yellow and green pear, grapefruit, yogurt/cottage cheese.
On the palate, there is a pleasant beeswax flavor. this wine is very balanced and fleshed out and even from start to finish. Acidity crescendos on the finish.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Honeysuckle tart/underripe orange, and lime are prominent on the nose along with fennel. This Sechet has a creamy, round mouthfeel on the attack.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Note of apple blossom and cilantro. On initial tasting, this wine seemed to be a little muted and more saline in texture compared to the other wines from Jean et Sebastien Dauvissat. However, this one filled out in body and flavor nicely with an hour of air exposure.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Nose of ripe green apple, quince, grapefruit and fennel, with more muted notes of lime leaf and mint? This wine is intense on the attack with wonderful flavors that mirror the aromas and the addition of a lovely honeydew melon note.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Aromas of green apple, lime, lemon, celery and sage. On the palate this wine has more of a dried lemon, lemon candy flavor making it seem a little more "aged" then Tribut's Cote de Lechet.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Aromas of cheese rind, tart to ripe yellow apple. Swirling in the glass brings out some jasmine floral notes and some savory herbs. On the palate the attack is light and mild, getting leaner and more mineral focused on the finish.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Nose of liquid lime jello, wild mountain honey (with many herbacious notes), green bean, parsley, green tea. The Vaillon is equally rich on the palate as Vincent's La Forest, but the Vaillons glides across the palate with more finesse/elegance but less overt power than the La Forest. Of the two 2018 Vincent 1er crus tasted, the Vaillons is the one I would most like to revisit from an intellectual standpoint.

8/6/2023 - kakpoo Likes this wine:

2018 Dauvissat Family Chablis Tasting (Seattle): Nose: Riper fruit than in Vincent's Vallions, with tart to ripe pineapple, Ripe honeycrisp apple and ginger. This La Forest may have had more muddled aromas and flavors for my palate to specifically identify but the sum of those muddled parts was fantastic. On the palate, this wine is rich and intense with a slightly higher tension than the Vincent Vaillons.

7/13/2023 - kakpoo Likes this wine:

I had some doubts before opening this from having read the previous reviews on cellartracker. But, a buddy insisted that I bring this particular bottle, so we popped it, threw it in a decanter for 10 minutes and it did the usual PYCM dance routine: muted, sulfuric nose on pop 'n pour, but had a deliciously compelling body in the mouth. 10 minutes later, the sulfuric aromas were on the way out and the fruit quotient was on the way up and it was tasting like a typical, delicious PYCM wine. Just kept getting better until the bottle was gone. Not a mindblowing PYCM wine, but consistent with the majority of PYCM white wines I've had from well regarded Villages to 1er Crus. Never tried their Grand Crus though.

7/13/2023 - kakpoo Likes this wine:

Drinking in a very nice spot at the moment. The guests at my dinner table were not accustomed to drinking white wine with age, so they were initially expecting more freshness, but they all became hooked after their 2nd sip and the bottle was the first to go at the dinner. The wine will continue to hold a few more years and may improve slightly, but for my palate it was ready to enjoy.

7/13/2023 - kakpoo Likes this wine:

Drank two bottles within a week. First bottle, while not corked, just tasted like it was about 3 years past it’s drinking window. The second bottle I opened later in the week was quite delicious (not mind blowing in anyway, but very solid…especially considering the original price I paid.)