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Comments on my notes

(4 comments on 4 notes)

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White
2014 Domaine Henri Boillot Puligny-Montrachet 1er Cru Clos de la Mouchère Chardonnay
3/9/2019 - theusualsuspect wrote:
91 points
Nicely incisive. Remains a bit of citrus, and basically a first class bottle of white burgundy. My question is this. The header notes on this wine on Cellar Tracker say drink from 2020. That is your grandfather's white burgundy. Today's white burgundy is pretty much in full flower when it arrives. Somehow is it according to how this info comes into Cellar Tracker - no, it is really a waste if you really touch a bottle of this before 2020? A disconnect really. As far as I'm concerned, the drinking window on white burgundy today should be - as soon as they arrive and sit for a few months - and for the next 6-8 years. For a great wine from a great modern vintage maybe now plus twelve years.
  • poppons commented:

    10/18/19, 2:10 PM - agree mostly but some top whites that taste like an essence of rocks because of their incredible minerality take some time to soften and I think they taste better when that happens. But even then these wines are still fun to taste young so I like to try a bottle initially and then let the rest ride.

White
2008 Jean-Claude Bessin Chablis Grand Cru Valmur Chardonnay
11/15/2018 - honest bob wrote:
From 75cl, perfect cork. Sea-breeze/iodine, lemon, tangerine, (honey) scent; light-bodied entry with immensely concentrated acid (my teeth hurt!) like drinking pure lemon juice with a bit of grapefruit and some sour tangerine. Sour, mouth-tingling, “mineral”, persistent finish. Less weighty and more acidic than any GC I have tasted from Dauvissat, Fevre etc. and utterly different from Bessin's 2008 basic Chablis and 1. Cru wines. Very fine, but hard work right now. I guess this is 91-92P(?) —no pain, no gain. Can anyone tell me if the acid diminishes/comes into balance with more time?
  • poppons commented:

    8/17/19, 7:58 PM - Count on it. 08 vintage has beaucoup tannins

Red
2009 Château Trotanoy Pomerol Red Bordeaux Blend
3/4/2016 - rossi.wine wrote:
95 points
Small vertical 2009-2012. A little muted on the nose at first, still showing ripe and concentrated fruit, earthy notes, spices, smoke. On the palate layers of massive fruit, a little warmth, silky tannins, good levels of freshness and a very long, lingering finish. This is a big, concentrated, hedonistic wine that is lacking some of the balance and elegance the 2010 was showing, but is nevertheless pretty amazing. 94-95+
  • poppons commented:

    10/2/16, 1:57 PM - Great

Red
1982 Château Cheval Blanc St. Émilion Grand Cru Red Bordeaux Blend
12/25/2013 - Chainthroer wrote:
97 points
Nortonnose and I have communicated concerning this wonderful wine and it appears that he and I were both fortunate to appreciate this phenomenal drink on Christmas day. This time I took the wine from the cellar and stood it upright for two hours and left it in a Sharper Image cooling unit at 64 degrees. Then opened and poured the wine just before cutting dry aged prime rib, which was immediately served. This time I used the newer Riedel "heart to heart" Bordeaux drinking glasses as opposed to Les Impitoyables # 1 red glass. The wine appeared as a dark mature ruby color, with apparent bricking; browning at the rim. The wine was just as magnificent as I remembered multi-tastings from the late 90's thru about 2010. It seemed more intense than from my last tasting on 4-25-2011, possibly due to the #1's aerating this older wine too much last time. Anyway, it's an obvious Cheval Blanc nose. Cherry, blackberry, cedar, violet, earthy, tobacco leaf, leather. Rich and highly complex. Velvety in the mouth. Superb balance, A long complex and lingering finish of about a minute. Last time, I mentioned the wine being at the later parts of its drinking plateau, but it did not seem especially so now. It's seems at it apogee, not in decline, and with multiple years left for appreciation. Score 97-98.
  • poppons commented:

    8/17/14, 10:43 AM - Chainthroer,

    What flavor or other thing makes cheval taste like that you could separate it from other wines in a blind tasting? Poppons@aol.com

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