November 29, 2022 - Amontillado like. Shame, previous bottle tasted was fresher
May 18, 2021 - Brownish gold. Oxidized. Some dried fruit, nuts and caramel. With some air it has the potential to please someone looking for sherry, but otherwise this has just continued to disappoint vs. its spectacular showing when first bottled. D
February 21, 2020 - Wine in the Sunshine State; 2/20/2020-2/23/2020 (Florida): This is back to that 'wow'. Incredibly fresh and complex and honey and a hint of carmelization and a bigger and rounder white but there's still some acid here. Drinking super well. Makes me wonder if it will be time soon to pull our last bottle.
February 9, 2020 - Glorious. At full power, oxidative but lively and explosive with full ripe white fruit and a touch of passion fruit. Oily, rich and long.
December 13, 2018 - Color is a beautiful deep yellow/gold. Sauturnes like in appearance. Nose is an explosive melange of almond paste, marmalade, orange peel and tropical fruit. Nice amount of oxidization. Palate is viscous but well balanced delivering layers of dried peach, apple, brioche and almond. Dry and acid driven, but has a nose that suggests sweetness. Really interesting wine.
April 8, 2017 - Wine of the night for me at our annual wine dinner.
January 18, 2017 - Glorious. Shows oxidative notes, but there is plenty of interest and vibrant, deep material, with power and poise.
December 13, 2016 - Acker BYO Holiday Dinner (Tribeca Grille): I'm still chasing the 'wow' moment we had with the '98 a few years ago and while this was good and had moved past the oxidation stage, it was a bit more simple than that one. Light honey flavor and tasty, but more one dimensional and not sure I can use the word beautiful (it was also surrounded by some particularly stunning wines). Easy drinking though and wish I'd had it with the lobster dish - would have been a good combination.
November 19, 2015 - This wine continues to outperform. Obviously quite a bit of luck involved at this age! Dark gold color. Nuts and kerosene on the nose. Nuanced, evolving palate of guava; viscous mouthfeel. So fun to follow. Serve near room temperature for maximum change in experience!
December 10, 2014 - Definitely orange colored, oxidized with fruit and acid left, but nuttiness has ensued. Maybe the bottle. Will try another to be sure.