July 1, 2019 - Great maturity, light fruits, smooth and buttery.
May 17, 2019 - Das ist anders! Schon die Farbe kurz vor orange. Braucht Luft! Kaum Säure, aber nicht strukturlos. Wachsig, würzig, trocken. Schwer zu beschreiben. Kein Easydrinking!! Bestimmt toll zum passenden Essen! Die Erfahrung sollte jeder Weintrinker mal gemacht haben! Macht locker noch 10 oder mehr Jahre. Crazy!!
May 16, 2019 - This is different ! Very Special ! Thought of dry White port and dry pineau de charente. No acid. Slightly freshness. Lot of spice. i really enjoyed the first glass. But the second glass was too much ! Not my wine !
April 11, 2019 - Depth to the colour. Retains a lot of freshness despite the oxidative style, so has the acidity to match the depth of flavour. Interesting herbal notes.
January 5, 2019 - Great performance. Notes of oranges, honey, silkey. no oxidised notes for me. Great wine after 20 years !!
January 4, 2019 - Drank over lunch at L'Atelier de Joel Robouchon in Hong Kong (where it is a massively good value stand-out on their voluminous wine list). Briefly decanted. Deep urine gold. Nose of almond, marzipan and stollen. Palate is medium acidity and sufficiency correct slight oxidisation along with lanolin and soft well-ripe peach fruit in its late summer phase. Not as much Musar spice as might be expected. Very hazelnut finish with peach stone tannin. Impressive length and massive reverberance inside the head even on the mid-palate, which has always been the signature of this vintage. Is really drinking well now and has developed a lovely early secondary complexity since I last drank it 6 years ago.
December 9, 2018 - The filling-level was mid shoulder, the cork slid into the bottle as soon as I touched it. The wine was deep amber in colour and slightly cloudy, and looked evolved. It offered apple, orange, carrot, nuts, caramel, spices, nutmeg and chocolate on the nose, and orange, apple, carrot, nuts, creamy honey, spices, cinnamon, nutmeg and clove on the palate, with good acidity, a good mouthfeel and good length of the almond-bitter, carrot- and hazelnut-driven finish. This Musar Blanc was sweetish and very nutty, with some oxidation. Very much like an imaginary blend of high-class Tawny Port and high-class Manzanilla Sherry. Pretty seductive. Serve at degrees 15 Celsius.
August 26, 2018 - Old cloth, apple, slightly oxidative, mid-length
November 9, 2017 - Much better showing than the last bottle. Decanted a few hours ahead of time. Ripe waxy fruit, complex fennel and herbal nuances, focused, broad and almost but not quite lush mouthfeel. Delicious and individual wine.
September 29, 2017 - Small birthday get-together (Home): Top shoulder fill which seems a bit low - shows signs of seepage on one side of the cork. A deep amber color, maybe slightly darker than one would want for an 18-year-old Musar Blanc but by no means concerning.
Cork is crumbly. Soaked 80% of the way through.
Double-decanted 7 hrs prior to dinner.
Out of the bottle it smells great! There's a raw savory carrot - hints of tertiary development and a classic white Musar backdrop of apple-balsamic, apple butter—slight oak, oxidation, prickly balsamic (acetic acid), and perfumed VA (ethyl acetate).
Given it was showing so well, I re-corked and refrigerated it.
Expanded a bit to be dominated by savory apple butter with a hint of marzipan and just a whiff of candle smoke and beeswax. There's a faint toasted coconut from old oak. Very nice and aromatic with strong medium plus acid and medium body and alcohol. Clean finish with no notable phenolic bitterness. This should be more interesting in 5-10 years but it's delicious now.