September 8, 2019 - Medium yellow. Classic pear and yellow apple. Off dry, not as austere as true sec can be. Some glycerine but not particularly generous texture due to back end minerality. Pure and very fresh with spice laden fruit. I definitely don't sense the screaming level of acidity that I did 6 years ago. Excellent and solidly within its drinking window.
August 31, 2019 - 1st of 3 bottles. No formal TN, but the wine shows notes of dried apricot, quince, and chalk, drizzled lightly with honey, with racy acidity and a long, mineral-laden finish. Delicious. Drink now through 2030+.
August 16, 2019 - First bottle of this 2010 and I like it. There is toastiness (though certainly not oak), it reminds me vintage champagne and sauternes
August 10, 2019 - I have become a bit confused as to what this ought to taste like when it is not prem'oxed because of my 2009s which I think clearly are. But this, tasted over two days now, resembles it a lot, showing bergamot, wool, caramel, and spicy apricots in the nose. But the intensity, liveliness, and acidity in this 2010 is simply great, so I have decided that this cannot be prem'oxed (or, if it is, that I prefer my Huets prem'oxed). Which then leaves the question about the 2009s - is that simply how Clos Bourg sec tastes in middle age when it is from a lower acidity vintage? I don't know. Anyway, this 2010 is surely very tasty.
August 9, 2019 - I think this might have been my WOTN (perhaps because the fortified which are great were just a bit more intense). This had a lovely balance of power and acidity and a bit of a full mouth full without feeling overpowering. A red wine drinkers white wine as it were.
August 4, 2019 - My final bottle. After seeing a few recent notes about this wine perhaps not in the best shape, I figured I would open it and see what's there. We opened this yesterday and I brought back home last night with me the last few ounces so I could write a solid note today. As for how the wine shows, first off there is nothing wrong with the color, looks great. The palate is right on, too. There is some weight in the texture, slick and mouthfilling. The fruit expressions is lime, nectarine, peach, tart apple that is woven through some grapefruit and lime acidity, both lengthening the finish. Nothing wrong with this wine at all, and I am glad actually I opened it because I got to taste it and enjoy it. If anything, the acidity is still so bright that it might turn off some people but as an acid freak, I dig it. If this bottle is representative of the 10 CdB Sec (putting aside the bad bottles that others have logged), then I would think this vintage of it should last quite a while.
August 2, 2019 - Oxidized.
August 1, 2019 - This was clearly oxidized. It improved somewhat with time in the glass, but the oxidation never disappeared.
July 7, 2019 - My last bottle. Good straw color. Notes of honeyed sweetness along with crisp apple. Not much woolly chenin character and not as complex or as intense as I would have expected. I prefer the 2010 Le Mont sec which is a more striking wine. Still this is very quaffable.
June 19, 2019 - .375 ml. half bottles have been something of a crapshoot. this one med gold, smidgen of oxidative character on nose, which dissipated w/air. complex & interesting accompaniment to food, acidity is notable still. this was a good half bottle, but will consume rest in this format soon.
white corn chowder w/chanterelles, bacon & spicy chile garlic crisp
(9/23/19 - 750 ml) excellent bottle, equally on point w/duck larb & pork belly noodle soup (92)