1/5/2017 - jrick wrote:

A very interesting white wine, macerated on the skins for 15 days. Lots of character, with the slighest of tannins, not all that high acid but a lovely fruit profile of elderflower, melon, honey and orange. A wine that opens up new possibilities of food pairing, but I am not entirely sure what would work. The lowish acidity makes it unsuitable to pair with creamy dishes.

9/11/2016 - Scrumptiousst Likes this wine:

A very elegant, seductive and compelling wine. Lots of minerality and dried fruits. Some green apple and buttered pastry. Lovely firm structure and gorgeous cashmere bead. Absolutely terrific with homemade fresh pasta with burrata and aged-balsamic radicchio sofrito. Treat this as an elegant and beautiful mouthfeel food wine rather than aperitif and you'll love it.

9/3/2016 - Scrumptiousst Likes this wine:

Gorgeous front of the house garden and earthiness with expansive body that is dynamic and seductive. Notes of honeysuckle, violet and thyme. Mushroom and umami on the palate wth lovely and long finish. Really loved this wine and it was gorgeous with seared skirt steak and veggies with chermoula.

6/25/2016 - Burgundy Al wrote:

Elegance des Volnay BYO Dinner (Domaine de la Pousse d'Or - Volnay): Bright apple with moderate weight. Solid overall, slightly chunky. Best for now.

4/23/2016 - Scrumptiousst Likes this wine:

Delicate floral nose with clover, lavender and tarragon. Palate full of earthy minerality, some dark cherry but super strong backbone of acidity. Exquisite balance with deep earth coming through. Nice long finish, forever and hints of pink peppercorn. Absolutely a must with food, it is incredibly versatile. This is the first of a case and beginning of drink window. These will be incredible after 6-8 years of cellaring.

11/28/2015 - Scrumptiousst Likes this wine:

Perfection. There is no compromise between the phases of the experience. An incredibly intense bouquet full of aged tobacco from the bowl of the pipe, leather, Madagascar vanilla, orange blossom. The palate is rich and strong, front to back without gaps and a finish that is simply endless. Powerful and full with a viscous mouthfeel hinting at syrup. The end is a sense of toasted muscovado sugar and candied kumquats with aniseed. Simply extraordinary and a real pleasure every second.

8/18/2012 - Keith Levenberg wrote:

What a treat to try this. Just two little sips but you didn't need any more than that to see what was going on here, it was so powerful and emphatic. Sommelier said it reminded him more of old Madeira than old Port and he was right. It had that citrus-like tangy acidity enlivening the sticky fruit, liked steeped candied orange peels. The amazing thing was that after 150 years in wood you didn't taste any wood. I've never been a big fan of old tawnies because at 20 years and beyond they just seem to taste like the cask. But at 150+ years this one didn't. Just remarkably succulent and persistent fruit, without being fruity - and sticky, without being sweet. This doesn't have a "finish" the way the term is normally used with a backdraft of retronasal aromas after you swallow it; instead it tastes like you're still holding it in your mouth even after it's long gone.