4/10/2024 - Jonnhy99 Likes this wine:

A friend decided to treat me to dinner & wine at Ki restaurant. The wine had subtle aromas of seashells, white flowers, honey, hay, citrus, and tropical fruits. The balance of high acidity and sugar was impeccable, making it a deceptively easy-to-drink wine. I'm Looking forward to the Moelleaux.

3/31/2024 - Amr_Gva wrote:

No detailed tasting notes as one knows what he's looking for in those wines. I'm a lover of vin sous voile especially with good French cheese, and for me Macle was unbeatable (for his Chaton-Chalon and Savagnin Tradition). Had low expectations as I've been pretty disappointed so far with Aviet's Trousseau, Poulsard, Melon à queue rouge, ... Well this one is just mind-blowing, beats Macle's Tradition by a notch, it's already incredibly well integrated, and sure more years will make it even better especially on the nose, but it's just amazing.
The greatness of this wine for the price point, if you find it, just don't hesitate one second... drink it alone or pair it with Roquefort, Stilton, Comté, Camembert, ...

11/13/2023 - amateur62 Likes this wine:

55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot, 13.5% vol.

Starts a bit shy but gets quite intense after an hour in the decanter. Black currant, leather and a suggestion of gamey flavours, good freshness, medium to full bodied, long finish with still some edges. Classic old school Médoc, slightly rustic and unmistakable Chasse Spleen, I love it.

Will slowly reach its peak now, drink it within the next 8 to 12 years, for best result, give it 1 or 2 hours in the decanter. Enjoyed it a lot over two days together with a selection of finest French cheese without any decline on day two.

11/7/2023 - Deux Chevaux wrote:

On the lighter side of yellow — but the flavor and presentation profile is dramatic. Curried nuts, massive acidity. This went beautifully with stuffed trout at “Le Bistrotnome” in Arbois. Then we corked it, put it in our bags, traveled 5000+ miles “home,” let it stand for a couple days, and enjoyed the rest it again — this time with curried prawns. We recommend replicating this procedure! By the way, Le Bistrotnome continues to impress.

10/21/2023 - Looney Likes this wine:

Im Glas schimmert eine helle, ins Braun übergehende ziegelrote Farbe mit dunklem Kern. Ausgesprochen reife Aromatik von abgehangenem Fleisch, Herbstlaub, nassem Waldboden und Pilzen. Nach kurzer Belüftung treten auch Aromen von Rosinen, kandierten Früchten, Nougat, Zedernholz, Mokka und Beerenkompott hervor. Leicht balsamische Textur mit reifer und lebendiger Säure, ausgesprochen samtigen Gerbstoffen sowie leicht wärmendem Gefühl auf der Zunge. Vollkommen trocken im Ausklang mit seidenem Gefühl am Gaumen, gefolgt von langem und fruchtig-reifem Nachhall. Unbedingt zwei bis drei Stunden vor dem Ausschank belüften, dann kühler Raumtemperatur, 15-16°C, im Burgunder Rotwein Kelch zelebrieren.

Die Reife dieser Neuenburger Spezialität harmoniert wunderbar mit edlen Fleischstücken wie Kalbsbraten, Rinds Entrecôte, Kalbsfilet mit Morchelrahmsauce und Kartoffelstock, Pouletgeschnetzeltes mit Champignons, Gratin Dauphinois, Zürcher Geschnetzeltem mit Rösti, mit Käse überbackenem Gemüse oder reifem Weichkäse.

Was für ein Meisterwerk vom Neuenburgersee! Lukas Hasler selbst war sich nie ganz genau sicher, was die Weine aus der Einzellage «Les Palins» so einzigartig macht. Auf jeden Fall konnten diese Weine mit jenen auf der anderen Seite des Juras in Sachen Komplexität mithalten. Leider war diese Flasche die Derniere: Lukas Hasler hat sich, leider, vor zwei Jahren aus gesundheitlichen Gründen von der Weinproduktion zurückgezogen und das Weingut verkauft.

9/24/2023 - amateur62 Likes this wine:

95% Tempranillo and 5% Graciano from Rioja Alavesa (not Alta) aged 24+ month in new American and French oak barrels, 13.5% vol.

Decanted an hour before dinner but this was mutch too short, last sip after an additional hour was the best. On the nose red fruit and black berries with a first suggestion of tertiary notes, the oak seems to be integrated now. On the palate fine tannin, dry with medium acidity, full bodied and long finish.

Rather classic Rioja that requires a lot of air in this phase, I will wait a couple of years with my next bottle.

5/12/2021 - amateur62 Likes this wine:

Decanted and enjoyed over 2 hours. More developed and a bit more oxidative notes than the last bottle I had in 2019, though it was better. Mainly curry and dried apricot, mouth watering acidity, dense, dry and very long, everything fits together, has many years ahead of it. Plays in the same league as Rioja Tondonia or the best Jura Savagnin, the only difficulty is that every vintage of this producer I had yet was different, each very good on its own, unique, always a small surprise.

7/20/2023 - Deux Chevaux wrote:

Lovely again, as was the prior bottle. But as observed in my prior note, the file re this 2015 bottling should be merged with the files showing all of the prior vintages of this same bottling.

4/22/2023 - amateur62 Likes this wine:

80% Tempranillo from 30-year-old La Cuesta and Montecillo vineyards, located in Fuenmayor y Cenicero. 20% Garnacha from La Pedriza vineyard in Tudelilla (Rioja Baja). Natural fermentation, Tempranillo aged 36 months in American oak barrels of in average 4 years and the Garnacha for 30 months in American oak barrels of two and three wines. Total Acidity 6.0 g/l, alcohol 13.5% vol.

Decanted 2 hours before dinner that helped a lot and longer would not have harmed. On the nose berry potpourri, sour cherry, forest floor and a hint of tar, on the palate fresh with a good structure and balance, the oak is well integrated and requires good attention to be noticed, medium+ bodied and long finish.

Classic Rioja Reserva from an excellent vintage, quite elegant and superb with food. Already very good now if giving it enough air and it will be a pleasure to follow it up during the next 18 years. Why buying expensive prestige wines if you get this for sfr/€ 25 at release.

1/19/2023 - guitarguy Does not like this wine:

Hasn’t improved, nasty brettanomyces, thin, reedy, some greenish red fruit. Just a polluted mess. Shoot me if I ever buy another wine from the Jura because every single one I’ve had from multiple producers is oxidated, flawed crap. There’s a time when technology works and the Jura could stand to learn this message.

1/14/2023 - StefanAkiko Likes this wine:

2nd btl plopped to compare with an older Rimage.
This one is much better: delineation, omph, tannins, stringent presence and more complexity.

Maybe younger is better with Rimage?

12/15/2022 - sirpat00 wrote:

Pretty intense, but in terms of aromatics I find very little fruit and none of the scented floral and perfume notes, rather caramel and nutty aromas. On the palate mostly volatile acidity. This was still drinkable, but premox alarm bells are ringing loud here – especially as I had noted very early stage ox notes in another bottle already a year ago which at the time went unnoticed by the others. This is a major red flag especially with bottle prices up 60-70% since I started buying this.

12/16/2022 - VincentStThomas Likes this wine:

A lighter shade of red trending toward rusty at the edges. Smells of vanilla and red fruit and oak. On the palate, it’s medium to full bodied, and lush with ripe cherries and blueberries with hints of smoke and earth and leather. The acidity here is bright and juicy, with chalky tannins that still have a plenty of grip. The oak is just beautifully integrated. I know someone is going to chime in with “it’s too young”—and it probably is—but this is already a pleasure to drink at even this stage.

11/18/2022 - honest bob wrote:

From 75cl labeled 13,5% alc., perfect cork; opened one hour; consistent from pop to final drop. Fabulous sous voile Chard/Savignin blend: super-fresh citrus, with yeasty sherry-like verve on the nose; electric entry, the ripest, "sweetest" pure lemon you'll never actually encounter in real life, plus just a shred of sharp cooking apple peel (which you just had to chew, to relish its ripe, acidic bite); mid-palate richness near to that of a great mature vin jaune, but with greater suppleness and lift; thrilling, rippling, intensely penetrating, minutes-long "mineral" finish. Drunk at home, from familiar glasses and without all the distractions of a failing and now deservedly closed Michelin** restaurant (TN 11.09.2000) this is clearly Great Wine, near or at its apogé. 94P

10/7/2020 - amateur62 Likes this wine:

85% Grenache Noir, 15% Syrah, Rimage type (non oxidative), 115g/l sugar. Enjoyed over several days.
Very young appearance, shows mainly black berries, tobacco and cedar, on the palate lot of substance, moderate sweetness, fine tannin and long balanced finish, matched very good with “mousse au chocolat”. Made for a very long life, already very good now but not much developed yet with 92 points today and with the potential for 93-94 points.

10/8/2022 - amateur62 Likes this wine:

Private dinner (Musar): Cabernet Sauvignon, Cinsault, Carignan. Fermentation in concrete tanks, maceration was up to four weeks. The wines were racked into French Nevers oak casks in August 1999 for twelve months, blended in September 2000 and bottled in August 2001. 13.5% vol.

Double decanted 24 hours before we enjoyed it with a selection of cheese and bread. Very classic Bordeaux nose with funky notes, good freshness, light to medium bodied, long finish.

Very old school type of wine, fully mature and everything in a perfect balance, nothing too much, nothing too little. Drink now or till 2030.

12/21/2021 - amateur62 Likes this wine:

Tempranillo (80%), Garnacho (15%), Mazuelo and Graciano. Average vine age: 40 years. Ageing period in American oak barrels: 5 years, being racked twice a year and fined with fresh egg whites. 13.5% vol.

Starts quite simple and slightly reductive, needs an hour in the glass to bring the fruit to the front but then it gets superb. Great nose with red cherry, spices and fresh moss, on the palate fresh and very dense, integrated tannin and oak, long finish, very elegant. After an additional hour, the tannin gets slightly dominant, still enjoyable but it shows that it requires some additional years to show its best, ideal between 2024 and 2034+, I guess.

It's the first bottle of Bosconia for me and it's very different to the Tondonia vintages I have tasted yet, many compare it with the difference between Bordeaux and Burgundy, for me it's more like the comparison between the Nebbiolo from Alba (Barolo and Barbaresco) and the Nebbiolo from northern Piedmont (Lessona or Carema). Anyway, great showing, 92-94, have to get more of these.

2/27/2022 - amateur62 wrote:

PnP. Two years after the prior. A bit disappointing, not bad but missing the energy the last bottle had, not sure if it is bottle variation or is it just in a dumb phase between youth and maturity...

2/1/2022 - Radders12345 Likes this wine:

BTG at 67 Pall Mall

Selected in a bid to learn more about Jura.

Generous nose of lanolin and papaya,
Palate brings yellow apples, green melon, honey and spices. Mouthfeel is rather light on its feet despite a strong intensity of flavour. That and decent acidity make this very refreshing

1/22/2022 - amateur62 Likes this wine:

Decanted in the morning, poured it back into the bottle 4 hours later and enjoyed it at dinner, but more time would have been even better. Nice interaction between oxidative notes and fruit (mainly curry, apple and lemon), mouth watering acidity, medium bodied and a very long finish. Already superb but will get even better with some more years in the cellar. Highly recommendable but unfortunately hard to get it here in Switzerland.

1/14/2022 - mrgarreth Likes this wine:

Listen, the tannins are a lot. Is there more to the wine than that? Kind of. There are dark black fruits, fig, leaf tobacco, vanilla, cloves, cigar box, dried blackberry, and game meat. But there are also those tannins - high, firm, grippy, lingering. It is austere. But it is also great.

1/2/2022 - vide Likes this wine:

Denijsd writes below "This wine hasn't reached full maturity yet but is highly enjoyable already".

But that is the problem. Something really major took place in the style of left-bank wines after 2005-2009. That change was largely brought about by the influence of a noted American wine critic, who was brought up on Rhone wines, where fruit had to dominate over structure. Since that time, global warming has served to intensify this mode. So we have with all good Claret vintages, 2014 and upwards, forward fruit and accessibility.

But they are all boring. From St. Julien to Montalcino: they all taste the same.

There is perhaps one region where this fruit-driven mania has been held in check. and that is in Burgundy. Wines there are being made there of great delicacy, with sui generic qualities, from a younger generation of wine makers, who prefer style to over-the-top substance, although even the very best only register 90-91 points
Probably time to give this fruit-inspired register the big E.

10/10/2021 - jmoon wrote:

Was good and fresh and fun but now only Drinkable apple cider.

6/24/2021 - WyattTheSomm Does not like this wine:

“BBoulais” Note below is 100% right here…

This wine is straight up boring, it’s flat and uninteresting and in a very good vintage with high-acid in most of the wines this Lacks that very quality. I would not imagine this was from 2013 age has not helped this wine at all it clearly is not going to go the distance.

NOSE: Ripe red Cherrys that are slightly overripe(oxidized), stewed strawberry, and dried cranberries. Brown Baking spices like cinnamon and that classic Tuscan funk.

PALATE: The nose seems muted and so does the palate just very underwhelming here it’s easy drinking tannins aren’t grippy like most Chianti it’s just go down easy. Palate is the same as the nose but some plummy notes here probably from Merlot being added at 10-20% knowing ruffino.

OVERALL: It’s not a horrible wine I think 85 is fair many people will say it’s smooth and good with pizza because it’s just not interesting and sad in such a good vintage this is what was made I don’t know why…I’m more disappointed than anything.

5/29/2021 - amateur62 Likes this wine:

Decanted and consumed within 2 hours. Not much different to the bottle I had in 2016, needs a lot of air, quite tart at the beginning and requires hefty food as counter part. On the nose red fruited with a hint of tertiary and ethereal notes, on the palate fresh and good structured with a long finish. Has still many years ahead, if drinking now, a long decant (better more than 2 hours) is highly recommended.

3/30/2021 - Deux Chevaux wrote:

We don’t disagree with collector1885’s apt note. And yet, for anyone who has hiked through these stunning ancient terraced vineyards, and enjoyed this and similar siblings at a nearby local restaurant amidst the vines and overlooking the lake, this wine evokes vicarious travel, back to a not so distant time and place — and is lovely for that transporting experience.

All that fuzziness said, yes, there is typicity — along with some floral honeydew, and a pleasant suggestion of stone fruit pit. Would it be better with a bit more substance and acid? Yes.

But to a substantial extent, our pleasant lived experience filled in the blanks. Perhaps, and at least for us in this instance, perception and appreciation of a wine is a function of more than the sum of its physiological presentation / sensation.

3/21/2021 - Stoic Warrior wrote:

Opened 1 1/2 hours before dinner. Nose inviting and initial taste of slightly sweet oak dominants but lacking in either much spice or vanilla. Acidity is the second note. Frankly, it is austere. An hour later oak dominance has all but disappeared, and acidity is to the front. Still austere. But where's the fruit? Okay, there's a hint of raspberry and plum but they are drowned by the acidity. These are properly stored but are they being opened too early or too late? Quien sabe.
NB Edit: See second tasting notes in Comments, below.

3/19/2021 - benny-g Likes this wine:

Lighter in colour than I was expecting. I basically agree with previous tasting notes, even if the awarded scores are differing a bit. This wine is indeed very well balanced, clean and bright, but does lack some character and therefore identity. Red berries and a touch of wet forest floor are the main components. Still it does remain rather primary on the palate, but one cannot deny the very pleasant and sapid concentration.

2/26/2021 - amateur62 wrote:

Apple, hazelnut and toasted notes, medium acidity and body, long finish (90-91). Nice Champagne but did not meet my expectation for a vintage Champagne at 60 €, missing the bite of a young Blanc de Blancs but also the creaminess of a great mature Champagne.

2/14/2021 - vide Likes this wine:

I don't normally send down a set of tasting notes on a wine drunk on the second day, and for the simple reason - there's usually none left. But half a bottle of this wine survived in the fridge (what steely self-abnegation! What unpardonable sobriety! What laudable but uncharacteristic asceticism!). But I'm glad I went through these tortuous emotions, because on day 2 (today) this is quite a different wine. The farmyard has gone (perhaps it was only "bottle stink" - whatever that is), and the various textural qualities have come together to produce a wine of enormous depth of character and interest. Without a doubt, one of the best Les Clos I have ever drunk.

But how to get that experience on day 1? I have sometimes read that we should decant white wines that are in this league. That, of course, is de rigeur for red wine. The problem is that, because I live in the sub-tropics (Brisbane, Australia), I need to chill white wine before I can serve it, and a decanter will not fit into my freezer (yes, freezer, not fridge).

This is just a technical matter, but crucial (at least to me) for the full enjoyment of wine of this quality, which is, just to repeat, quite wonderful and reflective of true Grand Cru status.

1/10/2021 - honest bob wrote:

From 75cl, DIAM5 closure, decanted 30 minutes to remove a little residual CO2. Rustic Spanna as previously noted. With Nebbiolo you get what you pay for. That used to be brutally true for Pinot Noir, but there are now some fine options between 10-20 EUR. If anyone out there on CT has recommendations for Nebbiolo in that price range, please post comments! 85P

12/19/2020 - mclanew wrote:

Premox

10/23/2020 - amateur62 Likes this wine:

Decanted 2 hours before dinner and it still improved in the glass. Red berries with earthy notes and ethereal in the background, fresh and elegant with long finish, the oak is well balanced and will support further development, but does not dominate.
It's not the first vintage of this wine I am tasting, but it's very different to the others, less primary fruit and less expressive than usually in this stage but there is an elegance and balance that is very promising, while already very good, I think that this wine will honour the one having enough patience, should be great in 5 to 10 years. Superb price to quality relation.

11/27/2020 - Léognan Likes this wine:

P&P aus dem Keller bei etwa 16/17°
1 3/4 Jahre später hat sich der Wein deutlich gemäßigt. Die Diskrepanz Nase-Gaumen hat sich gelegt und der Wein ist nun einfach ein sehr guter junger Saint-Estephe aus einem für diese Appellation sehr guten Jahr geworden, in einem modernen Sinn klassisch und durchaus mächtig: Lakritz, Cassis (von ganz wenig Kardamom überlagert), Zigarrenkiste, eher Zeder als Tabak. Tannin immer noch etwas rauh. Irgendwie schade für die Nase, dass dieses Geruchsmonster von damals, diese immense Weihrauchintensität Vergangenheit ist, tröstlich jedoch, dass das, was jetzt da ist, gut trinkbar sich gibt, mit Potenzial für mindestens 15 Jahre.
Ganz anders als der 15er dieses Frühjahr, weniger hedonistisch, und erst recht weniger bombastisch als der jüngst geöffnete und getrunkene 18er.
Jetzt muss ich wohl demnächst einmal an den 16er ran (nach den günstigen Notizen auf CT)...
Momentan 91 Punkte, mit Luft nach oben
Mit Luftzufuhr nach 2 Stunden auch schwarze Kirsche und etwas ebensolcher Pfeffer, mittellanger Abgang

6/19/2020 - markcic wrote:

I opened the bottle and it was oxidized. I opened three more to have the same result. I will have a discussion with my wine seller. I was going to open another one as I have two more but dinner was ready so I opened a chablis which was good.

9/5/2017 - amateur62 wrote:

Mazeyres is a wine for easy drinking in its youth, but has also potential to age and win in complexity, now it is in an intermediate state where the sweet fruit is going to dissipate and it just starts to enter the second drinking window that will easily last for the next six to twelve years. On the nose still quite primary with cassis and other black berries, on the palate slightly bitter tannins that needs some time to open, good freshness, finish is medium. 90 points now with potential for more.

11/22/2019 - amateur62 Likes this wine:

PnP. Typical Sauvignon nose with a lot of tropical fruits and a hint of gooseberry, fresh. On the palate high acidity, mouth watering and a long finish, very precise, matched perfect to the smoked salmon. Blind I would point to a very good Sauvignon from Marlborough. In a nice spot now, has nicely evolved in the last two years, has put some weight. Drink within the next two years if you like the primary fruit but don't worry, it will age nicely for many years.

9/13/2019 - pickhardt wrote:

Nice fruit, but extremely soft to the point of having virtually no tannins. Not much complexity either. Medium-short finish. I'm thinking this would have been a lot better 7-10 years ago. It is nice to drink a 12.5% alcohol red wine though.

4/6/2019 - Puteljen! wrote:

On the nose sweet and honeyed with hints of botrytis. Lemon, lime, meringue pie, custard, apricots. Some light spice. On the palate concentrated but fairly fresh with good acidity. Spice and fruit intermingle. Some vanilla. Perhaps a bit clumsy or at least not in perfect harmony. In the finish evident oak, almost tannic and a bit bitter. Good, but oak a bit too heavy at present.

Edit: I’ve since heard Thevenet does not use much oak so I guess those tannins are from something else. But I could have sworn it was oak!

5/26/2018 - amateur62 Likes this wine:

Short note. Discreet nose with sour cherry and herbs, on the palate fresh and elegant, long finish. Very young now, has a good structure for a nice future, 2020-2035.

12/9/2016 - dchain Does not like this wine:

Light gold. Quiet closed. No sense of the grape or underlying fruit. Very austere on the palate and light. Painfully acidic. Poor value for money. Avoid unless you love drinking acid...

9/23/2016 - nzinkgraf wrote:

Savagnin (Nature is the local name for this grape.). Close relative of Alsace's Traminer, 22% of Jura Vineyards, thick skin. Slow ripening.
Light white flower aromas. Lots of character on the palate, perhaps a small amount of barrel used. Mineral. Very good.

65 ha in 3 appellations, 4 bros and sis's.