10/25/2021 - slaughterer Likes this wine:

Although still yound and reductive, fantastic bouquet of lime and peach. Thick, dense palate of limette, honey melon, peach, herbs, bourbon vanilla. Wonderful mineral base. Despite the density, the wine is very delicate and elegant: it has as lengthy and complex a finish as Grand Cru from Bourgogne. Im fact, it is difficult to believe this wine is made from Riesling grapes when it has all the characteristic features of a GC Chardonnay from a stellar site in Burgundy. Enormous achievement here from a fantastic vintage and from an obviously talented team. All the decisions made in vineyard management and cellaring for this wine were entirely correct, and obviously the grapes come from a spectacular parcel in the top Forst vineyards. I am blown away.

12/21/2021 - slaughterer Does not like this wine:

Shame on Suckling for rating this so high and misleading so many consumers. This vintage was made when American Steve Filipov (financier with wine hobby) owned Chateau Godeau (5.65 hectares, south plateau), before selling it off to the Florisoone family (former owners of Chateau Calon Segur) in 2012. The wine is purple. It is glossy, but rustic. The faded fruit tastes of under-ripe blackberries, soy sauce, tobacco ash, coffee, anise and licorice. The wine is very hot, with prominent alcohol, and it is very hollow, unbalanced, and unpleasant. The Florisoone family have achieved better results with this property.

1/3/2022 - slaughterer Likes this wine:

Gladiolas, grilled lemon, vanilla, smoked pineapple, orange zest, fine spice and high-end barrique notes. More complex, mineral-chthonic than the MarMar reserve selection, which is more forthcomingly juicy right now. Needs time, but for Montrachet lovers. Seriously up there. Lucky you if you got your full allocation.

1/10/2022 - slaughterer Does not like this wine:

Another supposed hedonistic 2005 that is like a deflated balloon. The primary experience is of the gruesome leftover of manically implemented cooperage on grapes screaming in agony: toast, oak spice, espresso, cedar, cedar (did I say cedar?). Fruit is dried out and the wine is basically a skeleton with a little flesh hanging from it. Nauseating palate of prunes, raisins, blackberry liqueur, and vanilla. This wine made me ill.

12/2/2021 - br_winelover Likes this wine:

Tasting in Germany during a brief COVID interlude - November/December 2021; 11/19/2021-12/2/2021 (Germany - Schwanau/Monschau): 97-98pts. Named after a top-notch caviar (Ossetra/Osetra), this is definitely the best Gutswein I've ever tasted. No, wait a second - this is probably the best white wine from anywhere I've ever tasted. It is the highest rating I have given to a white wine in the last decade here at CT. 2019 vintage in Germany + Pechstein + barrel selection = a magical experience.

It has it all - great complexity, intensity, length, energy, freshness, precision, concentration, you name it. Notes of ripe pineapple, caramel, orange peel, mint, lemon, and some residual oak. Pure energy in a glass. My wife couldn't help but smile as soon as she had her first sip. Of course one can hold it for the next 15 years, but it is so delicious now you must try it if you have a case on your cellar. Brilliant!

12/21/2021 - slaughterer Does not like this wine:

Here's a wine that seems to have failed to get past the tannic hump of many 2005 BDX wines. There is still a modicum of black fruit here to be sure, and you can taste oak spice, tar and leather from the aging process. But overall it is unpleasant and a struggle to drink. King and Queen's new clothes.

7/15/2021 - csimm wrote:

Three 2016 Myriads: GIII, Empyrean, Crane.

Compared to the Miami night club pulsating and gyrating of the GIII and Empyrean, this Crane was more in a smooth operator kind of mood this go-around. Dark black and red cherry, cassis, raspberry syrup, and black spices are presented on a round and ready platter. There’s a bit of booze on the finish (so give it some air in the glass), but otherwise this is a rolling wave of fruit and fruit... and fruit. Deliciously decadent and modern without veering off course. It’s a back porch wine you circle around with your pals and tell inflated stories about your past conquests in life.

5/19/2021 - csimm wrote:

I’ll spare you all from too much of my wacky details akin to my previous note, but I’ll reiterate that this wine still needs time. I wanted to get a read on this due to the 2018 EABA release. This 2017 is starting to absorb some of its lumber and is not so much of a coconut pool boy Sonic cookie dough boysenberry milkshake kind of experience. Nuance is just starting peek through. There is not a hard edge here and the texture is truly masterful.

If you have an adversity to ripe fruit, enjoy sucking on vinegar, or drink young Barolo right after it’s been bottled, then best steer clear of the EABA. However, beyond the obvious yum factor here, there is also quality fruit and seamlessness that is captivating. Still, give this a few years to continue integrating its components. Try again in 2024+.

6/17/2021 - MQuentel@web.de Likes this wine:

Food and wine for the soul - Fresh 2-year-old trout from my nephew Tim in beautiful northern Hesse. Accompanied by a now perfectly drinkable Quercus 328 from the organic winery Rebenhof Hartmut Aubell - Delicate peach notes, fresh apricots and green-red apples, plus herbal notes, some anise, salt liquorice and a hint of white pepper. Carried by a nice acidity and pleasant phenolic, which leaves a pleasant bitter note in the finish. Characterful "chewy" with melting, good energy and coherence. Quite a rapid finish.

6/16/2021 - slaughterer Does not like this wine:

Some moldy basement smells that would indicate TCA, but the Breuer cellar in Rüdesheim has this smell too. They really need to modernize. Oxidative, low alcohol, old-school. In the style of a N. Joly wine. Weak tastes of green apple, wax, and pears. Some salt in the decay, not much acidity. Too early to drink, in hiding. Partner said she appreciated how "other" this wine was, but would not want to drink it again. Very expensive, nice art label.

2/22/2019 - whits Likes this wine:

decanted for a couple hours, proved to be a classic, big aroma of coffee, mocha, cedar and raspberry jam, classy, elegant, and super sexy, feels plush, the palate shows espresso, cherry, cassis and cocoa, the long finish sails on and on with a distinct chocolate covered orange character, was a perfect accompaniment with a center-cut rib eye steak blanketed with a rich balsamic glaze, drinking well now with no signs of slowing down, one of my personal best wine experiences

7/8/2015 - Deb293 wrote:

Crazy lichee-melon nose! So surprising after a Cali Chard...this is incredibly floral, with no hint of oak...blind tasted you would not guess the grape, I suspect. So aromatic, and light and soft on the palate, it almost reminds me of a great Saki...hard to describe and not like anything I have ever had in a Chardonnay. Complex and intriguing..smells and tastes a bit like lemon balm..both citrusy and herbal at the same time.

4/13/2016 - DAN BAILEY wrote:

Reached into my vertical case of this wine (07-12) and grabbed the 07 thinking it would be ready for business. Double decanted back into the bottle and enjoyed a glass over the evening in a riedel sommelier montrachet glass.

Quite a young, light gold colour. Nose was a bit subdued. The palate was very tight, even hard. All kinds of granite and sour lemons. Very tough at this stage and a real surprise that it was showing so young. Indeed, the first white burg of this age I can recall in a long time that was absolutely not ready to play. No question that it will get there with time. It will be interesting to see what kind of development there is tonight after 24 hours of air.

2nd night. Only marginally more friendly. Absolutely at the linear, austere end and very unwilling to come out and play. Imagine a grivot richebourg or old school faiveley at about the same age to get an impression of how closed this was! Unclear whether it's the bottle or the wine as I've not had it before in this vintage. First time I can recall being disappointed with a PYCM.

1/28/2016 - slaughterer Likes this wine:

Ruby red mixed with black. Sensual nose of sweet plums, cherry pits, marzipan, baking flour, clay, and dandelions. Very fine, round palate with lots of finesse and complexity. Cherry drops, cranberry, currants, milk chocolate, malt make their appearances in a fine structure, with a long decay. Very creamy, ethereal mouthfeel, with the liquid just sliding across the palate. Refined and charming. The Patek Philippe of Saint Emilion.

1/14/2016 - slaughterer Likes this wine:

The most grandiose, and best PM I have ever tasted. Nose of sweet, over-ripe, rotten apricot, mango, pralines, a little Nutella, coffee beans, Valronha chocolate. Thick, rich, voluminous, creamy (the hallmark of 2009) palate of fresh blackberry, blueberry, fig, cassis, black cherry, gooseberry. What is hitting out at you is the incredibly dense and forward and powerful fruit, but it is not like marmalade. The mineral content of limestone, salt, and chalk gives the wine finesse, delicacy and raciness. Very Barolo-esque, very masculine, very handsome in a Saville Row 60s way. Extremely powerful, yet a wealth of finesse, polish and poise. This blew me away.

9/9/2012 - Paul S wrote:

The Ultimate BBC (Burg, Bordeaux and Champagne) Dinner (Absinthe, Boat Quay): This was the most disappointing of the wines on show. Still a decently good wine all things considered, but you would expect much more than that given the Chateau's reputation and the corresponding price tag. It did have a nice enough nose, with notes of plum, toasty cigar smoke and something that smelt like talcum powder along with a lilt of green capcisum and vine stems. It was the palate that was a bit of a let down. I very much liked the feel of the wine, with its silky tannins and well-judged acidity, but it was unfortunately also a bit insubstantial as it wafted through the mouth in otherwise pleasant flavours of black seasoned with more tobacco and capsicums. It was just a bit weak at the finish too, where the dark fruit notes subsided behind a layer of toasted almonds and a touch of mocha. A supremely elegant wine, but unfortunately lacking in authority. Time to start drinking I would say - while rather pedestrian, it was at least very pleasant.

5/15/2012 - Keith Levenberg wrote:

Pretty aromas like some kind of aloe-scented cream, but they don't even begin to prepare you for the tour de force that comes when you taste it, which is a bona fide "holy crap!" experience. I don't think I've had any 2010 Austrians yet so I was bracing myself for an acid bomb like so many 2010 Germans, but that's not the case here -- this is expansive and generous, with a dense, enveloping flesh that kind of feels like the Batard to Steinertal's Chevalier, but even with all that richness of material it seems to buffer something glittery and glistening underneath. "Complexity" is too pedestrian a term for the endless and indescribable details the fruit leaves in its wake, but it seems to combine stuff on the sunnier side like fresh spring greenery with something more dark and primal, closer to the dirt and soil and whatever earthy stuff you might find underfoot. I've been reading the Drops of God manga lately which employs this recurring melodramatic trope of metaphorically transporting the characters into some foreign landscape whenever they taste a particularly transcendent wine; if that was to happen here it would be one of those expansive Rocky Mountain vistas with towering evergreens, lush forestry in the foreground and icy mountainpeaks in the distance like the kind of thing you'd see in a Bob Ross painting. Anyway, it's hard not to be in awe of this wine.

2/12/2014 - JulianSkeels Likes this wine:

I'm impressed. From my experience Yarra Yering needs at least 10yrs, ideally 15yrs, like a decent Bordeaux - and this is yet more proof. Double decanted for 90mins and cooled down, and the wine lasted for another 4hrs in the glass without fading much (I had work calls...). Very elegant and nothing like a typical Aussie shiraz, this has only medium body and is noticeably lighter with wonderful balance and freshness from the slight acidity and a gorgeous nose of white flowers and taste of almost Burgundy (Musigny-like) sweet but not sickly red fruits, with a soft and lingering finish tending towards only slight eucalyptus. Only 13% alcohol and absolutely no heat, just great aromatics and freshness. Silky tannins. Really wonderful and bags of life left. Try double-decant and cool-down 2hrs next time and serve in either burgundy glasses for the mouthfeel or narrow-top spanish/hermitage glasses to savour the aroma. Drink now-2025. The good news is that people drink this producer far too young and write off the wine and 'green' and 'tannic' before if blossoms... meaning that gems like this can be picked up with 10-15yrs of bottle age for only $45/bt.

5/12/2013 - slaughterer Likes this wine:

Best showing of this vintage Angelus ever. Much fatter, almost goopy black cherry fruit flowing into all corners of the palate by comparison to drier, tougher, leaners showings. One gets a real sense of substance and power here, of 1st growth caliber. There is also a blackberry component that emerges on the back end, as well as wet clay, sand, sage, mint and some waxy stem and skin component. The tannins are quite substantial and gripping still, and might be a bit too much for some drinkers. 2 points substracted from perfection for the fading in the decanter--rarely does Angelus show the best when first opened, and then recede or go to sleep within a few hours decant, as was the case here. Quite simply, the wine's gutsy, rock-star performance upon opening showed a little fatigue after screaming its lungs out on the stage for an hour. Kind of like a middle-age Scott Weiland in 2007-2009--mighty voice for 1 hour on stage, and then diminishment as the drugs and divorce and depressive aspects of his mania rise to the surface.