Tasting Notes for emzee.mc

(370 notes on 360 wines)

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Red
12/21/2018 - emzee.mc wrote:
94 points
Matt's contribution to the 80's blind BDX challenge. I firmly believe that there is so much more to give from the bottle but by the time we drank it, it was starting to go flat, no less because of too much air. Color is deep, inky purple with thick long legs, no less because of this legendary vintage. The masculine bouquet is concentrated but slightly muted. Lead pencil shavings, smoked meats, squid ink, damp earth, barnyard hay and burnished leather are all there. This is a classic Pauillac nose that is up there as one of the best. On the palate, the wine is robust, slick and well-defined. Tannins are sweet and acidity is kept at a support role. Flavors consist of kirsch, macerated plums, graphite, blackcurrants and tobacco smoke. The palate, however, is a bit lacking in energy and does not reflect the promise of the nose. The finish is slick, brooding and masculine. While enjoyable, we all had difficulty finding weight (that which made 1982 so legendary in Bordeaux) in the juice.
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Red
1985 Château Haut-Brion Pessac-Léognan Red Bordeaux Blend (view label images)
12/21/2018 - emzee.mc wrote:
95 points
Nick's contribution to our 80's blind BDX challenge. Slow-oxed for 2 hours. Our collective WOTN. On the get go, big dark ruby color with thick legs. The nose yields plenty leather and tobacco, then supported by red fruits, musk, sous bois and truffles. This is classic Graves with a high percentage of Cabernet. To our collective surprise, the bouquet is just so youthful and brooding. There is so much energy, poise, and focus in the liquid. On the palate, the wine is structured, stately and assertive. It is heavy but not fat. It is powerful but not forceful. Tannins and acidity are on hand to provide requisite balance; and never at any time do they step out of their intended roles. Flavors of cigar box, scorched stones, cedar, stewed plums, prunes, anise and leather dominate. Finish is smoky, robust and complex. The wine finally concludes in a poised, weighty flashy manner. Quintessential Haut Brion. Such a classy wine.
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Red
12/23/2018 - emzee.mc wrote:
90 points
This was given 2 hours of air but not decanted. Red cherry color with very thick legs. Nose is muted at first but starts to reveal its feminine charm after a short while. Pungent, beguiling bouquet of strawberries, cherries, violets, fermented soybean, duck prosciutto and potpourri. On the palate, wine is velvety, luscious and rich with just a touch of rustic tannins to keep things from being ethereal. The bite is essential as it provides balance. Flavors are still primary for now given its youth. Strawberries, leather, soy sauce, salted plums, oak, and kirsch dominate the core. Acid is somewhat muted nonetheless. Finish is long, beguiling and fruity with a kick of smoke. That said, the palate is a tad thin, or elegant and weightless, as some may say. Great effort with high QPR.
Red
12/21/2018 - emzee.mc wrote:
94 points
This was my contribution and I learnt much from this experience. Despite the age, this was double decanted and only given 1.5 hours of air. Never over decant old wines or there would be no coming back. On the get go - thick legs, no bricking, dark purple and wine still very much alive. Nose of graphite, plums, soy sauce, fermented black bean, licorice. Palate is structured, velvety, robust. Flavors of plums, soy sauce, truffle, and roasted meats. Plenty of power on the palate. But it feels like that there is all there is to it and the wine is peaking already. Tannins are velvety and immensely fine. They are silky and slick with enough bite to it to keep it from being to unctuous. Indeed, a feminine wine. Finish is smoky and robust with plenty of fruity acidity to kick. Fabulous effort and I can truly see why aged Bordeaux can be so mesmerizing.
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White
2/1/2019 - emzee.mc wrote:
92 points
Pours a deep golden color with medium legs, no less because of the challenging vintage. On the nose the wine is pungent and complex, yielding yellow stone fruits, tropical fruits, mint, eucalyptus, wet stones, sugarcane, and just a touch of oak in the end. I would say that the profile was one more Chablis-like rather than Californian. But over time, the wine has picked up tertiary characteristics that give it an American profile. On the palate, the wine is robust, voluptuous, yet stays true to its Burgundian roots by providing balancing acidity and copious streaks of minerals for structure. Flavors of buttered popcorn, caramel, smoke, mineral water, white floral honey, mint and anise are in full force. Finish is a bit short and clearly demarcated by a mineral cut. Nonetheless, a very tasty juice that yields a lot of enjoyment. Another ringer from the Le Moine couple.
Red
2008 Domaine Dublère Charmes-Chambertin Charmes-Chambertin Grand Cru Pinot Noir (view label images)
12/8/2018 - emzee.mc wrote:
93 points
The wine pours a murky brownish maroon color with long legs, which was weird considering the relative youth of the wine. On the nose, the wine certainly shows its relative development. Pungent and concentrated, the wine displays violets, strawberry jam, mushroom, red fruits, damp earth, truffles and burnished leather. The fruit forwardness in this is quite intense. On the palate, the wine is light-footed. That said, it is still textured with clearly delineated layers of fruits, mulch (and other tertiary flavors) and acids. Tannins are well integrated and the wine is quite svelte on the tongue. Flavors of blackberries, star anise, licorice, and tobacco dominate the core. I am surprised by how fruit forward the wine yet again, so much so that I am misled to believe that this is an aged Sonoma pinot, had it not been for the presence of minerals and balancing acids. Finish is lengthy, gamey and smokey. Very delicious juice indeed.
White
12/8/2018 - emzee.mc wrote:
90 points
Pours a straw golden color with medium legs. On the get go, this is showing well. Strong concentrated bouquet of beeswax, citrus, minerals, buttered popcorn, caramel and toasty oak, all pointing towards a "cool" temperature chardonnay. On the palate, the wine is steely, angular, and mineral-laden. Plenty of sea salt and oyster shell salinity to this. Taste profile includes oak, fresh citrus zest, butterscotch, lemongrass and minimal oak, all balanced by a fair amount of acidity. The wine is quite light-footed. Finish is singing and the wine leaves behind a mouth-puckering end that just begs for more. Fine juice indeed.
Red
2000 Domaine Leroy Clos Vougeot Clos Vougeot Grand Cru Pinot Noir (view label images)
12/3/2018 - emzee.mc wrote:
94 points
Edward's treat. The wine is popped and slow-oxed for 5-6 hours before drinking. It pours a brownish, purple color with medium legs and moderate sediment, sure signs of its relative age. With time, the nose starts to unravel itself over the course of the consumption period. This juice boasts downright mind-boggling concentration as the power holds up in the glass. So pure, so powerful, beguiling, yet lithe. The bouquet, which consists of macerated plums, potpourri, violets, leathers, strawberries, and anise, is on the feminine side. In fact, I guessed VR while blind tasting. On the palate, the wine is anything but. Beefy, animalistic, and masculine, the juice is textured, powerful, yet effortless. Minerals are definitely present and acidity presents requisite counterbalance. Flavors of steel, alkaline water, violets, beef jerky, blackberries, strawberry jam and plums are there. Tannins are still a bit raspy and not fully integrated. Interestingly enough, given this body, I would not have guessed that this was Burgundy at all. If anything, it tastes most similar to a well-crafted, aged Californian pinot, bar the alcoholic heat. Finish is steely and pompous with an expansive, warming sensation. I truly love the balance between fruit/age and power/weight in this. That said, I probably prefer Engel's 00 CdV better because the tannins are more advanced. This Leroy still needs time to further let the tannins resolve.
White
11/30/2018 - emzee.mc wrote:
93 points
This juice is absolutely fantastic. Served at slightly below room temperature, it pours a light, straw golden color with very long legs, no doubt because of the high alcohol content in the wine. On the nose, the bouquet is quite fragrant, but there is a restraint to it to keep it from being an overpowering oak fiend. The nose consists of marmalade, sugarcane water, buttered popcorn, caramel, roasted pineapples and wet stones. The nose really reminds me of a "hotter" version of a Corton-Charlie. On the palate, the wine is svelte, textured and effortless. While acidity is somewhat low, there are enough minerals to cut through the alcohol, fat (butter) and toasty oak. This allows the tropical fruits, citrus, white flowers and herbal aromatics to shine through. Surprisingly, despite the high ABV (14.8%!), the wine does not display any alcoholic heat. Finish is long, lingering, light and ephemeral. The wine ends with a toasted marshmallows and lemon curd. The pedigree from Marcassin certainly shows in Ferren's wines. What I liked behind this is the delicate balance between extraction, fruit and oak. I would take these Burgundian-styled chardonnays over Aubert's single vineyards any day.
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Red
1996 Labouré-Roi Echezeaux Echezeaux Grand Cru Pinot Noir (view label images)
11/22/2018 - emzee.mc wrote:
92 points
This is my second Echezeaux, the first being Rene Engel's. It is certainly a good experience to see just how variable the juice can be even though it comes from the same land. It was let aired for 1 hour before consuming. Despite its age, the juice is considerably darker, inky purple even, with longer legs and much more sediment too. The pungency and concentration of the nose are very apparent, if not effortless. The bouquet is detailed with stewed cherries, kirsch, leather, smoked meats, strawberries, musk, sous bois and dried morels. The alcoholic heat is quite apparent on the nose for this one. On the palate, however, the wine is not hot at all. In fact, it is layered, textured and silky smooth. Tannins are svelte and well-integrated into the juice. Flavors of stewed cherries, violets, tomato glutamate, strawberries, prosciutto, rosemary and minerals dominate. This is a bold, savory wine rather than a jammy, fruit-forward wine. It is balanced and feminine, beguiling at that. Finish is lengthy, ruminative, cool and mouth-puckering (probably because of the minerals rather than the acidity), leaving you wanting more. This is very well-made juice for sure, but it just lacks the sparkle or elegance to make it a Grand Cru. For me, it is just a bit too foursquare and lacking character.
White
11/22/2018 - emzee.mc wrote:
92 points
A revisit of this in 2 years, and my evaluation is still more or less similar. The wine pours a straw golden color with long legs no doubt because of the ripeness of the vintage. Bouquet is pungent and yields lemon meringue pie, prunes, honey, oyster shells, sultanas, butter, puff pastry. Despite this being Chablis, I get a generousness to it even though the wine is more on the lean, angular side. That said, judicious oak use definitely worked its magic. The opulent mouthfeel is moderated by streaks or minerals and high acids, which is very welcoming to cut through the fat. Oyster shells, quince, gooseberries, lemon meringue pie and starfruit are all present. At this point, the flavors are still very primary. That said, the harmonious balance between fruit, oak, smokiness, acidity and minerals is quite mesmerizing. Finish is long and redolent of raw clams. Love the unabashed salinity married with copious amounts sour fruit and minerals.
White
11/22/2018 - emzee.mc wrote:
94 points
Surprisingly, this come with a broken cork. No matter. The juice is a straw golden color with long legs. With 2 hours of aeration, the nose is extremely strong, concentrated and pungent. The bouquet is mesmerizing, yielding plenty of sugarcane, lemon meringue, honey, mint, fresh cut grass, minerals, quince and toasty oak. I am surprised to not get any petroleum or polyurethane that is so common with German Rieslings. Body is very generous and it is moderated by adequate acidity, plenty of minerals and salt. The mouthfeel is generous. It is opulent at first but streaky and balanced in the end. Flavors of toasty oak, lime zest, honeysuckle, jasmine flowers and smoke dominate the core. Finish is superbly long and the wine wrestles between streaky minerals and abundant fruit with just the right amount of bitterness, kind of like citrus peel. This is superb juice and what an incredible experience it was. I cannot fathom what G-max is going to taste like.
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Red
11/22/2018 - emzee.mc wrote:
92 points
Opened and aired for a good 3 hours before drinking given the nature of the wine. Color is light ruby with medium legs. I am somewhat surprised by how forward the color is judging from its relative youth. On the nose, the smell of pinot fruit is quite apparent. Powerful and punchy, the bouquet yields strawberries, plastic, musk, matured prunes, green peppercorns, Chinese celery and stewed cherries. On the palate, the wine is composed, svelte, and generous. Ethereal, I would say. Tannins are there to provide structure, opulence and texture but they are far from raspy. Flavors of stewed cherries, kirsch, cough syrup, tobacco, sous bois, green peppers, and allspice are present. The greenness is particularly apparent from this wet vintage. Acidity in general is somewhat low so the wine is a bit on the jammy side. Balance aside, the finish is strong, complex and yields a lot of fruit interspersed with smoke and leather. But the texture man! It's so good. This is starting to approach its drinking age.
White - Sparkling
11/19/2018 - emzee.mc wrote:
90 points
The champagne pours a medium golden color with thick long legs, evidence that the bottle has seen some age before popping. As is typical of blanc de noirs, I gave the bottle at least 2 hours of air. On the nose, the bouquet is pungent, opulent and weighty. It consists of sugarcane water, candied lemon peel, brioche, toasted nuts, honey and key lime pie. Such a profile is brooding, deep and fruit-dominant. On the palate, the juice confirms the nose with copious generosity, supported by a gentle, creamy mousse. Boasting a velvety structure, the wine displays richness, unctuousness and minerality. Flavors of sugarcane, menthol, eucalyptus, yeast, honey roasted nuts, and ginger are balanced by streaks of acidity. The end is somewhat short for such an opulent juice. The wine concludes in an expansive, milk-soaked-corn-flakes-ladden finish. Very enjoyable indeed, especially with the generous nature of the wine. However, I would like to see more length and acidity for balance.
Red
2002 Domaine Dujac Clos St. Denis Clos St. Denis Grand Cru Pinot Noir (view label images)
11/9/2018 - emzee.mc wrote:
95 points
Dinner at Troquet with Henry: Another mind boggling wine. A much darker brooding ruby than the Engel. Long legs and musky too. On the nose the wine is just as concentrated, if not more so than the Engel Echezeaux. Effortless finesse and weight as the bouquet leaps out from the glass. The smell profile consists of violets, candied strawberries, cherry syrup, wood, forest floor, truffles and toasty oak. The alcoholic strength is somewhat apparent in the phenols. On the palate, the wine is deliciously textured, with a masterful mix between silky tannins, red fruits, acidity and minerals. At this point of evolution, the wine is somewhat extracted and quite fruit-forward, probably a touch more than it should be (bit sweet!). The power, weight and effortlessness is impressive nonetheless. Flavors consist of strawberry jam, cough syrup, sweet fruits, thyme, black tea and mandarin peel. Finish is on the sweeter end of the spectrum, though the preserved prunes flavor really do come to the fore in a smoky conclusion. Fantastic extraction and juice. With time, I would imagine tertiary flavors developing to counterbalance the sweetness in the fruit. This has great potential to improve.
Red
11/9/2018 - emzee.mc wrote:
97 points
Dinner at Troquet with Henry: Damn right amazing wine. Just so classy from start to finish. Deep brooding ruby color with extremely long legs. The bouquet is unfathomably pungent, concentrated and so powerful. The scent just leaps out from the glass effortlessly. On the nose, the wine boasts plenty of strawberries, macerated cherries, musk, leather, smoked meats, violets, basil and star anise. Absolutely cracking nose with plenty of power, class and finesse. On the palate, the wine is luxuriously silky and expansive as power wrestles with weightlessness. The juice cascades down with layers upon layers of strawberry-flavored fruit rollups, menthol, candied violets, smoked meats, racy minerals, kirsch and allspice. Absolutely mesmerizing, relaxing and ethereal. The wine then leaves with dignity in a lingering finish. It is feminine and beguiling at the same time. The juice of heavens.
White
11/9/2018 - emzee.mc wrote:
92 points
Dinner at Troquet with Henry: A declassified Musigny blanc grand cru. Initially thought it was a reductive Meursault. Deep golden color with really long legs. Nose is quite powerful and comes in waves. Plenty of oil on the nose, rubber, minerals, wet stones, butter, oak, lemon oils, marzipan and honeycomb are all present. On the palate, the wine is very textured, oily and streaky with minerals. Acidity is low and there is this marsanne/roussane oiliness to the wine. Palate hits with honey at first, then mixed with honeyed nuts, oyster shells, citric acidity, saltwater, and boiled dates. Finish is slick, oily, salty and marked by mineral streaks. This is quite unlike a lot of the white burgs I have had before. Powerful yet weightless. However, it seems a bit one-dimension to me as for now. I would appreciate more balance in terms of acidity. Right now, it comes off slightly fat.
White
11/9/2018 - emzee.mc wrote:
94 points
Dinner at Troquet with Henry: Beautiful straw golden color, long legs. Nose has incredible concentration and power, almost Aubert in style in terms of opulence. Buttered popcorn, sugarcane, honey, toasty oak and marzipan. Oak use is quite judicious. Texture is lean, reductive at first, but backed by oomph and alcoholic power. Minerals dominate the core after and boasts plenty of alcoholic kick however. Tastes of reductive just struck matchstick, candied lemon peel, sugarcane, wet stones and seashell. There even is some iodine to it. Finish is a touch smoky with plenty of complexity to it. Beautiful wine but I am a bit turned off by the disjointed alcoholic heat. With time, this beast should calm down though.
White - Sparkling
11/9/2018 - emzee.mc wrote:
94 points
Dinner at Troquet with Henry: Consistent with previous note. Deeper golden color with deep long legs. Super concentrated and pungent nose, plenty of straw, sugarcane, lemon zest, miso, minerals, musk, Jasmine flowers and honey. Palate is extremely generous. Textured, layered, and yielding plenty of body yet moderated by streaks of minerals. Fantastic balance with a smoky kick. Flavors of jasmine tea, honeyed water, sugarcane, wet stones and honeysuckle. Multi-faceted and with clear cut linearity to the wine. Finish is streaky yet generous, with an aged expression, musky expression to it. Very tasty juice.
Red
10/27/2018 - emzee.mc wrote:
88 points
This bottle needs a lot of air, a good couple hours at least. It pours a dark ruby, almost maroon color with discernible clarity in the juice and thick long legs. With time, the bouquet, which initially was rather muted, is quite pungent. Floral and fruity, the nose yields cherries, strawberries, blackberries, smoked meats, licorice and violets. I am surprised to find a greenish character to it, along with iodine and alcoholic heat. On the palate, the wine is textured, voluptuous with weighty. Alcoholic heat and raspy tannins predominate, no less because of the high levels of extraction in the juice. Flavors of macerated cherries, charred meats, cigar box and strawberry jam are there. The finish is smoky with an alcoholic, herbaceous kick. There is decent elegance and weight in the wine. However, I find the edges somewhat unpolished, resulting in disharmony. This is a rugged beast that takes time to resolve. Hopefully it will be better with time and the greenness will blow off.
White
2008 Jonata Winery La Flor de Jonata Santa Ynez Valley Sémillon-Sauvignon Blanc Blend (view label images)
10/4/2018 - emzee.mc wrote:
92 points
The wine pours a mature golden color with moderate legs. Given its alcohol content, plenty of time is given to let the wine unravel itself. With time, the nose yields the typical California white profile - bold, intense, plump, buttery and hot. Although the wine is a sauvignon blanc/semillon blend (80-20), the profile reminds me of a Cali chard that has seen a moderate amount of oak as the nose yields buttered popcorn, honeysuckle, guava, peaches, phosphor, toasty oak and sugarcane water. On the palate, the wine is quite slick, oily even, and displays layers upon layers of generous white stone fruits, freshly cut grass, minerals, and lemon zest. The body is particularly commendable, as the power, extraction and oak is counterbalanced by copious amounts of minerals. There can be a bit more acidity to provide uplifting acidity. Finish is quite long, complex and layered as the heat is unmistakably there to conclude the experience. Quite an impressive profile, given that the wine tastes like a generous Meursault that sees racy minerals.
White
9/23/2018 - emzee.mc wrote:
93 points
Popped and poured a light straw golden color with fine long legs. Mineral, breezy freshness leap out from the glass. Seashells, iodine, lemon zest, honeysuckle flowers dominate the nose. There is a slight touch of oak in the end of this steely, masculine profile. Laser like precision and acidic cut to the juice. Instead of mouth-puckering tartness, the wine is actually gentle on the palate with adequate power. Beguiling and feminine even, for a Chablis, that is. Finish is long, layered and defined. This is good, because it is steely and lean but not over the board.
White
9/23/2018 - emzee.mc wrote:
93 points
Still alive and kicking well. Plenty of butterscotch, lemon peel, citrus zest, sugarcane and minerals on the nose and palate. Wine is structured, weighty and viscous. There is good balance given a mineral and acidic cut to keep it from being too cloying or oak. Judicious use of oak adds a touch of depth at the end. Very fantastic juice.
White - Sparkling
9/21/2018 - emzee.mc wrote:
91 points
The wine is 100% riesling and made using the traditional champenoise method with zero dosage. The story goes that the wine was made by Peter's father, who set these wines aside after they were made (and still resting on the lees) and were forgotten. It was Peter who stumbled upon it one day and decided to bottle them. This is a massive wine with great tension and energy. It pours a deep golden color with short legs and a fine mousse. On the nose, the wine is still bright and youthful despite its relative age. It is a funky nose, one wrought with iodine, seashells, marzipan, almonds, apricot, bready yeast, burnt sugarcane, lemon peel, beurre noisette and cold, forgiving steel. This is like a sharp, angular, young Chablis with bubbles and yeasty funk. To me, it is a bit disjointed and lacking balance despite the power behind the juice. On the palate, the wine is even more angular and powerful, yielding laser-like precision, sharp acidity and so much minerals that it rakes the tongue. Flavors of lemon oils, lemongrass, wet stones, salt, and brioche. I would have liked to see some oak integration to round things out a little. Finish is long, brooding, ruminative, and laser-like. Delicious, but this is such a beast that needs taming. Maybe further aging in the bottle would smooth things out? Great effort in viniculture nonetheless.
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White
9/3/2018 - emzee.mc wrote:
89 points
Beautiful bottle of white burg that fully displays the hallmarks of the style and showcases just why white burg is so enjoyable. The juice pours a straw golden hue with relatively short legs. Nonetheless, the nose is very pungent and concentrated, punchy even, and yields notes of matchstick reduction, lemon zest, sugarcane, wet stones and honeysuckle. On the palate, the wine is full, rounded and balanced by piercing acidity and minerals. There are flavors of lemon peel, ginger, burnt oils, honey and even crushed rocks. Finish is sharp, clearly-defined and lingering. This is some very delicious juice indeed produced in the hands of an undervalued yet masterful winemaker.
White - Sparkling
8/1/2018 - emzee.mc wrote:
93 points
What a champagne this is (2008/06). Popped and poured slightly chilled, this juice is a magnificent beast. Pouring a pale golden, young bourbon color with thick long legs, this 10-year-old, Solera-style-aged wine wrestles with power and finesse. On the get go, the wine yields a mesmerizing bouquet of brioche, lemon curd, eucalyptus, sugarcane, mint and crushed rocks. This nose profile is almost redolent of a Grand Cru Chablis that has gone through judicious oak. On the palate, the champagne exhibits a delicate, beady mousse and a voluptuous body which is interspersed with razor sharp acidity. I am surprised to find distinct salinity and minerality to the juice too despite its relative age. The taste profile reflects the nose and leads way to mint, unlevend bread, yeast, brown butter, lemon zest and oyster shells. The age exhibits itself in this wine in the form of damp earth, musk, grilled nuts and just the faintest hints of cigar humidors. Finish is exquisitely long, ruminative and complex as the wine concludes in a lingering, mineral-and-yeast-ladden note. My guess is that there is a high percentage of Pinot Noir in this, given its bready opulence (turns out it is 50% M, 30% N, and 20% C). Simply downright delicious.
Red
7/28/2018 - emzee.mc wrote:
93 points
Incredible cork condition that pulls out in one piece without any seepage. The juice pours a dark red color with the slightest tinge of bricking. On the get go, the nose is punchy, concentrated and powerful. That bouquet of dark cherries, kirsch liqueur, tobacco, mushroom, leather, hay and forest floor just leaps out from the glass. Despite the age, the wine displays prominent youth and energy, both of which are on display from the nose. With time, the bouquet gets even stronger and the wine starts revealing its harmonious balance between primary fruits and tertiary earthiness too. On the palate, the wine is structured, poised and balanced. Viscous in texture, the juice also boasts crushed rocks minerality to keep things in balance. Tannins are very well-integrated at this point and the marriage between elegance and power is just so captivating. Flavors reflect the nose and the wine yields flavors of violets, macerated cherries, salted plums, sous bois, truffles and dank forest. Finish is very long and this properly-stored Pinot yields a ruminative complexity. Fantastic juice.
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White
6/2/2018 - emzee.mc wrote:
91 points
Purchased off the wine list at EMP. Although it is just a lowly Bourgogne, the pedigree certainly shows how sound wine making can affect the quality of the wine. After two hours in the decanter, the bottle pours a beautiful, light straw color with thick, long legs. The wine is punchy and boasts remarkable concentration, one that is filled with buttered popcorn, lemon curd, sugarcane, baking spice, seltzer, flint, fresh cut grass, honeysuckle and wet stones. This is a classic Meursault nose. On the palate, the juice is structured, voluptuous and textured, waxy even. Yet despite the power and the fatness of the body, the wine is light, effortless, and simply dances across the tongue. It simply oozes grace, deftness and class. Obviously, racy minerals and focused acids are in the right amount to provide the balance and precision to the wine. Flavors reflect the nose and there are copious amounts of lemon zest, milk curds, celery, butterscotch, crushed rocks and minerals. Oak use is quite restrained. The finish is long, complex and waxy. Incredible wine and arguably one of the best Bourgognes I have ever had. I can now see the hype behind Ente's pedigree under Coche.
White - Sparkling
6/2/2018 - emzee.mc wrote:
95 points
Pours a medium golden color with medium legs. Bubbles, fine beads actually, still imminent despite the age. Nose definitely benefited from the hour of aeration in the decanter. With air, the power of the bouquet is unfurled. The juice (50% PN, 50% C) boasts plenty of sugarcane, honeyed nuts, white jasmine flowers, lemon curd, vanilla, and even a touch of oak. It definitely is on the ripe end of the spectrum. That said, the body is voluptuous and even shows a bit of fat. This profile is soon balanced out by the screeching minerals and acids, which, although angular, provides much definition and cut to the champagne. Flavors of lemon curd, musk, grapefruit peel, mint, eucalyptus and anise line the core. Finish is lengthy, smoky and ruminative. The racy minerals are there, interspersed by the streaky acids that are left behind. Incredible tension in the juice. Extremely delicious and bursting with power. But damn, it is still young and needs more time to truly unravel that generosity behind the angular veil now.
Red
5/27/2018 - emzee.mc wrote:
90 points
Fat, bold and powerful is how I would describe this one. It is both a pro and con to the wine, so much so that I think it is the result of stylistic preference. The wine pours a dark ruby color with plenty of sediment that is atypical of pinot noir, especially at such youth. On the nose, the wine is quite powerful, so much so that it is abrasive even. There is plenty of wood, blackberries, funk, sous bois, macerated cherries, spice and savory meats. Such a bouquet, as well as the alcoholic strength, is more redolent of a New World cab blend than a pinot. On the palate, the wine is equally thick, fat, powerful and tannic. Finesse, balance and complexity are nowhere to be seen. Flavors of unabashed black fruits, cherries, violets, olives, smoked meats, barnyard hay, and pepper are all there. Finish is of considerable length and truly boasts fruity sweetness and alcoholic heat. I appreciate the extremely high extraction levels in this wine. It is a remarkable effort. However, for me, it is just too hot and too one-dimensional. It lacks balance which for me, is key to a "classy" wine.
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White
5/26/2018 - emzee.mc wrote:
91 points
The wine is popped and poured and served at room temperature. It pours a deep golden color with medium legs. On the nose, the bouquet, which consists of white flowers, candied pears, baked apples, lemon zest, honey and wet stones, is fresh and vibrant despite its age. On the palate, the wine is quite voluptuous and "American" to that extent (think Kongsgaard, Aubert, etc.). Nonetheless, there is enough minerality, crushed rocks, and sharp acidity to keep its balance. Surprisingly, the flavors are quite reductive and austere. It is as if there is an "old barnyard" funk amidst the buttery, citrus-tinged core. Finish is of respectable length and the earthiness really displays itself at the end. Very delicious from a respectable domaine.
Red
5/24/2018 - emzee.mc wrote:
91 points
Boston burgundy society bottling, from Troquet's stash courtesy to Edward. Opened for 4 hours, the wine displays incredibly long legs and generous power. The color takes on a dull reddish hue as well given the age. The nose is concentrated and jam packed full of strawberries, macerated cherries, cinnamon, baking spice, salted plums, and anise. The wine is structured yet dominated by acids, mostly because of the mediocre vintage. Tannins are well integrated and quite tame nonetheless. Flavors of barnyard hay, fermented black beans, dark cherries, aged mandarin peel and wood bark dominate. Surprisingly, the fruit has somewhat faded and the tertiary flavors are quite dominant. The finish is dark, feisty and wrestles with power. The juice is certainly at its peak now, if not slightly past peak in my opinion. Nonetheless, this is delightful and surely showcases the pedigree of the producer.
White - Sparkling
5/24/2018 - emzee.mc wrote:
97 points
Edward's treat for Aveling's graduation. The wine pours a dark, brooding golden color with slick long legs. Bubbles are barely present now given the age. Though the champagne is tired, the vivacity on the wine is remarkable. Nose of apricots, brioche, lemon zest, white flowers and plastics dominate, along with some smoky and slight burnt oak notes. On the palate, the wine is voluptuous but barely an ounce of fat. Super acidity and extremely generous amount of minerals line the core to maintain that balance. It is so forceful yet so effortless and so graceful at the same time. Angular yet structured, restrained yet generous, this body screams of class. The acidity really helps define the structure. And then the tertiary notes of brioche, honey and lemon oils hit. It is a cataclysm of acids, minerals, and generous honeyed, toasty and nutty notes. The finish is super long as the wine ends in a smoky, honeyed finish. The balance, and more importantly the power, is incredible. This is simply mindbogglingly delicious now. But damn, I cannot imagine what beast this would become in the years to come.
2 people found this helpful Comment
White - Off-dry
5/24/2018 - emzee.mc wrote:
91 points
The wine pours a deep golden color and relatively short legs. On the nose, the wine is quite promising. Concentrated and punchy, the bouquet offers the unmistakable scent of polyurethane supported by lemon curd, petrol, honeyed nuts, jasmine flowers, green tea, candied grapefruit and cinnamon. Despite the ripeness of the wine, there is remarkable freshness in the juice too. Structure-wise, the juice is initially thin on entry but expands and asserts its body. Streaky minerals and copious amount of acids help keep the saccharine wine in balance. Flavors reflect the nose and yield burnt rubber, watered floral honey, Granny Smith apples, apple pie, candied lemon peels, tannins, toasty oak, and passion fruit tea. On the finish, regrettably, the wine is somewhat simple and short. Just a hint of butter and fruit tea flavors dot the end. Nonetheless, very enjoyable wine.
White
5/24/2018 - emzee.mc wrote:
94 points
Wow. The bottle pours with a straw golden color with very thick long legs. I am glad I gave it an hour beforehand to let it open up because it surely needs that time to fire all cylinders. The power and concentration of the nose is incredible and the wine does not seem tired at all despite the age. Unmistakable Meursault nose of buttered popcorn, lemon curd pie, honeysuckle, flint, sugarcane with just a hint of oxidation and nutty notes. Palate is voluptuous, plump and even fruity but well-scored and balanced by layers upon layers of acidity and racy minerals. Flavors reflect the palate and the tastes of buttered popcorn, toasted coconut and lemon zest are particularly well-received. Finish is long, complex as the wine concludes in a forceful, consummate, yet poised fashion. Fantastic wine one of the best, if not the best, vineyard in Meursault.
White
5/4/2018 - emzee.mc wrote:
90 points
The juice pours a bourbon golden color with impressively long legs. Initially tightly wound, the wine starts to reveal its impressive bouquet with air and warmth. Displaying a delicate balance between roasted pineapples, citrus oils, beurre noisette, roasted nuts, honeysuckle, wet stones, toasty oak, anise and baking spice, the nose wrestles with power and concentration and smells, dare I say, very Californian. For a Burgundy, I would say the nose screams of Meursault. On the palate, the structure is generous yet chewy given the judicious oak. Adequate balance and cut are provided by the laser-like acidity and razor-sharp minerals. Flavors reflect the nose and yield sugarcane water, lemon zest, anise, white flowers, burnt butter, toasty oak and caramel. Finish is long and complex as the wine ends with a smoky, mineral-laden kick. Decent performance given the tricky vintage. Premier cru quality for sure.
White
2003 Château Smith Haut Lafitte Blanc Pessac-Léognan Sémillon-Sauvignon Blanc Blend (view label images)
4/27/2018 - emzee.mc wrote:
90 points
Very underrated wine that I purchased in Newport for $20. The juice pours a dark golden color which is a sign for advanced aging. Yet to my comfort, there was no premox in the glass. Instead, the wine fairs very well in the glass. It certainly shows signs of the hot vintage given the long legs as well as the fruit-forwardness. Bouquet yields plenty of apricots, oak, honey roasted nuts, roasted pineapples, white flowers, and candied lemon peel. On the palate, the wine is a bit fat, oaky and alcoholic, which is to be expected. Flavors reflect the nose and exhibit roasted nuts, lemon curd pie, honey, vanilla, toasty oak and barnyard hay. That said, the buttery nuttiness, mixed with delicate acidity, is exactly the flavor profile I am looking for to pair with squid, celeriac and pine nuts. Finish a tad smoky and the length is long and cloying. If this is drunk by itself, I will dock points due to a lack of balance. But when paired with something nutty and rich, the acidity in the wine truly shines and provides ample precision and cut. Truly tasty.
1 person found this helpful Comment
White - Sparkling
4/27/2018 - emzee.mc wrote:
94 points
2008 Base, Disgorged in July 2015. The champagne pours a straw golden hue with plenty of bubbles. A decant was given the power and the concentration of the bouquet. With time, the wine shows even more power. Brioche, macerated apples, lemon curd, chalk, wet stones are all there. This nose reminds me of a racy, precise white burgundy that showcases the correct balance of oak. On the palate, the wine is voluptuous and the mousse is delicate and creamy. Plenty of acidity and minerals to balance out the touch of generous fat and the driving power in the juice. Even more flavors of baked bread, honeysuckle and white flowers unravel itself with time in the glass. It is just so precise and racy! Finish is generous and the wine ends in a mineral-driven, clear cut fashion. Absolute stunner.
Red
4/7/2018 - emzee.mc wrote:
93 points
An even stronger showing than the previous time I had it which was 2 years ago. Having learnt my lesson, I gave this a very good, long decant (almost 5 hours). And I am glad I did because the wine was firing on all cylinders afterwards. The wine pours a murky brick orange/maroon color. Plenty of red fruits, brambly blackberries, leather, barnyard hay and smoke leap out from the glass. Such a mesmerizing, impressive nose. Palate is ultra-refined. it shows massive structure and great tension as the wine wrestles between finesse and power. Tannins are incredibly smooth and well-integrated at 54 years of age. What I appreciate most is the clear-cut acidity that keeps things in check. Finish is long, ruminative and complex as the wine exits with regality and poise, as if it is recounting the narrative of an age-old traditionalist producer. Fantastic juice.
White - Sweet/Dessert
1989 Château Suduiraut Sauternes Sémillon-Sauvignon Blanc Blend (view label images)
6/23/2017 - emzee.mc wrote:
92 points
Half glass from Coravin at Mere, London. Deep, rich copper with very thick long legs. Nose is pungent, concentrated. Bouquet yields roasted hazelnuts, smoked oak, floral honey, bee pollen, caramel, candied lemon, and Earl Grey. On the palate, the wine is very harmonious and the alcohol, along with the sugar levels, is very much subdued. It does not boast the assertiveness of saccharine flavors which are often found in younger aged Sauternes. Instead, there are flavors of bitter caramel, toasted oak, marmalade, honeyed nuts and used tea bags. This interplay of bitterness and sweetness, coupled with the light acidity and touches of smoke, creates such a mind-boggling balance that I find so endearing, a trait that is typical of aged Sauternes.
1 person found this helpful Comment
Red
1992 Alfred Martin Echezeaux Echezeaux Grand Cru Pinot Noir (view label images)
6/23/2017 - emzee.mc wrote:
91 points
Coravin into William Yeoward glass. Musky ruby color as per typical of aged Burgundy. Very long legs. Nose is quite feminine. Concentrated, pungent waft of musk, cherries, kirsch, saddled leather, smoked meats and a faint hint of smoke. Nose a bit soft spoken. Palate extremely generous, on the complete opposite. Tannins help bolster structure but it's very much integrated. On the palate, robust and powerful. Spicy, and still very fruit-driven. Flavors of leather, smoked meats, brambles, stewed cherries, nutmeg and juniper berries are all there. Finish is smoky, with a redolent kick of fruity acidity and tertiary flavors of burnished leather. This is very beautiful, but I think the onus is on the maker to make something more nuanced.
Red
4/2/2018 - emzee.mc wrote:
93 points
From memory. This took a very long while to open up because of its youth. I gave it almost half a day of air and I am glad that I did. On the nose, the wine shows plenty of red-toned fruits, strawberries, stewed cherries, flowers, wet stones, mint, and mild spices. Palate is what kills it for me. Very supple yet well-defined. The wine exudes class, lightness, power and balance. The interplay between the concentrated fruits, minerals and smoky undertones is just mesmerizing. Palate is similar to the nose and offers cherry notes, wet pandan leaves, plum jam, and violets. Tannins are velvety, though still very grippy but that should soften with time. Acidity is crucial here as it keeps the wine from being heavy given its austere nature and the preponderance of fruit-forward flavors. Finish is very floral and smoky. Beautiful stuff.
1 person found this helpful Comment
Red
4/2/2018 - emzee.mc wrote:
94 points
One of the better wines I've had this year thus far. The juice pours a dark inky garnet color with very thick long legs. Judging from the hot vintage and the alcohol content (15%), coupled with my experience with the 2003, I gave it a very long decant, almost 10 hours. Glad I did as the wine, which initially was tightly wound, started to show its mesmerizing beauty and power with air. On the nose, there are plenty of strawberries, crushed cherries, violets, baking spice, leather, cocoa, cigar smoke, and eucalyptus. The power and concentration are impressive. On the palate, the wine is structured, forceful yet elegant. Tannins, though not fully integrated yet, are still fine, velvety and exude class. Despite the power and alcohol content, there is no heat nor forceful entry. Instead, the wine is toned, lithe and balanced, no less because of the streaky minerality and an acidity that reminds me of Granny Smith apples. Palate hearkens the nose and offers plenty of red fruits, cinnamon, cloves, scorched stones, leather, barnyard hay, cassis and even cough syrup. Finish is long, complex and well-tempered as the wine concludes in a lingering, smoky and oaky farewell. This wine is fantastic. Although it wrestles with power, it maintains its lightness still without being in-your-face. Highly refined stuff.
Red
1985 Château Cos d'Estournel St. Estèphe Red Bordeaux Blend (view label images)
3/10/2018 - emzee.mc wrote:
93 points
This wine pours an inky purple with a garnet core, a brickish orange rim and long legs. With time and air (5 hours), the wine starts to unravel its denseness and the nose is all the more powerful and concentrated. The bouquet yields a harmonious marriage between primary black fruits, macerated cherries, lead pencil shavings, stewed plums, and tertiary notes of cedar, cigar box, smoked meats, black tar and burnished leather. Such angularity is classic St. Estephe. The age is really starting to take a grip. On the palate, the characteristically harsh tannins of this AOC are now mellow, resolved, and well-integrated into the wine. Along with the bold structure yields a supple generosity in the juice. Despite the age, the wine is still lively and kicking, thanks to its balancing acidity. Just like the nose, tertiary notes are starting to preponderate and there are plenty of cigar smoke, ripe cherries, green peppercorns, cassis, coffee, sous bois and leather. The wine lingers on for a very long time and displays layers upon layers of flavors with flair. Finally, the juice concludes in a smoky, peppery finish that is intertwined with plush cherry sweetness. This wine is a textbook example of what a gracefully-aged reference Bordeaux can offer. It is certainly at its prime now and will surely hold for more years ahead.
3 people found this helpful Comments (1)
Red
3/11/2018 - emzee.mc wrote:
94 points
Many thanks to Edward for his generosity. Decanted for 5 hours prior. The wine pours a dark ruby red with obvious bricking at the edges no less because of the age. There is some sediment as well. With time, the nose is incredibly gorgeous. Concentrated, powerful and robust, the bouquet yields plenty of raspberries, mint, heirloom tomatoes, cherries, spice, provencal herbs, sous bois, preserved plums, smoke and the faintest hint of aged leather. The intensity of the nose is just intoxicating. On the palate, the tannins are very well integrated. Weightless yet powerful, the wine is lithe and dances effortlessly across the tongue. The power is just mind-boggling. Flavors of salted plums, cigar, tomatoes, herbs, eucalyptus, barnyard hay, altogether paint a multi-faceted and mesmerizing taste profile. There are layers upon layers of savory, tart, woody, and leathery flavors. Finish is just as multi-textured and ruminative as the precise acidity wraps the fruits and tertiary flavors together harmoniously. Incredible juice.
1 person found this helpful Comment
White
3/9/2018 - emzee.mc wrote:
92 points
Incredible bottle that has aged gracefully throughout the years. The blockbuster vintage definitely shows through the rich, golden color and thick long legs. On the nose, the oak is very prominent, more so than the citrus fruits and pear that lie in the background. Surprisingly, it smells a lot more like an aged Cali chard as the butter, honey, and nut profile is quite forward. On the palate, the wine is still surprisingly fresh as it demonstrates racy acidity and streaks of mineral. The primary fruits of citrus take over and dominate over the oak and toasty vanilla overtones. The wine is structured, precise and boasts the generosity and voluptuousness of the Meursault commune. Some alcoholic heat still present nonetheless. The finish is toasty, buttery and nutty with a sweetness to boot. This is an incredibly wonderful biodynamic wine.
White - Off-dry
2/23/2018 - emzee.mc wrote:
90 points
Popped at Gunter Seeger. Perfect provenance directly from the cellars in Mosel. Pours a bright golden color with thick long legs, no less because of the residual sugar content. On the nose, the wine displays a harmonious balance between fruits and tertiary flavors. Burnt peaches, citrus oils, honeysuckles, petrol and oak char dominate the bouquet. On the palate, the wine exhibits excellent structure. It is voluptuous, generous and is yet defined by a mineral, acidic cut. The acidity is particularly welcoming as it provides definition and acts as a suitable counterpoint to the sweetness. Flavors of citrus, lemon meringue pie, honeyed nuts, starfruit, stone fruits and plasticine are all there. The wine then concludes with a moderately long finish and a mineral-forward, citrusy end. Surprisingly, at 28 years of age, this wine is still very vibrant and kicking. Drinking very well now with all guns blazing.
Red
2/22/2018 - emzee.mc wrote:
87 points
After three hours of airing, the wine pours a musky red color with moderate legs and some bricking at the edges. On the nose, the wine certainly displays its tertiary characteristics and its age through raspberries, strawberries, burnt hay, mulch. A result of a rather poor vintage, the juice displays much greenness in the form of green peppers and Brussels sprouts. Oak use is prominent though judicious. On the palate, the wine is somewhat thin but the tannins are still grippy, much to my surprise. It almost seems that the integration did not go as intended. The abrasion perpetuates in the flavors too as the wine dominates with burnished leather, tobacco, brambles, fungi and just the faintest touch of fruit, be it red or black. Finish is of short length as the wine ends in a smoky, grippy and musky conclusion. For me, this is over the hill now. Definitely drink up for this early-accessible vintage.
White - Off-dry
2/2/2018 - emzee.mc wrote:
92 points
The wine pours a straw golden color with thin legs. The nose, though gentle, is quite expressive. It yields plenty of peaches, white flowers, honey, lemon zest, minerals, polyurethane, and wet stones. It is noteworthy that the wine definitely needs a decant given its youth. On the palate, the wine is lush and fresh, though somewhat lacking in body. With cutting minerals and piercing acidity, the juice is very well-defined though by no means angular. Flavors of wet stones, saltine crackers, citrus honey, plastic dominate the core. The finish is long, complex and even boasts a salty, smoky kick. Fantastic as it is now. But I can only imagine that it is still infanticide at this age. Need to check back in 10 years.
White
12/28/2017 - emzee.mc wrote:
89 points
The wine pours a rich golden color with long legs, suggesting high ripeness of the fruit and high alcohol content. At relative youth, the wine looks surprisingly advanced just from its appearance. On the nose, the juice yields plenty of honey, grilled nuts, marzipan, lemon meringue and just a touch of freshness and citric acidity. The palate is quite generous and the wine is very broad in stature. That said, the alcoholic heat is very apparent. The wine also lacks balance in terms of acidity and minerality. Flavors of roasted peaches, candied lemon peel, honey and smoke dominate the core. Finish is a bit short but the precise cut is there. Not much cloying fat in the wine. Quite decent for the price I paid.
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