Community Tasting Note

Paul S wrote:

Thursday, November 18, 2010 - Dinner with James Mead (Taste Paradise, Ion Orchard): I liked this quite a bit when first poured - but once the temperature drop just that little bit, it became too sweet and cloying for its own good. Still, a pretty good dessert wine on the night. Beautiful, beautiful nose, really enchanting, with just layers of prunes, plums, orange blossoms, marmalde, apricot jam and high toned florals. Wow. Really rich palate. Lots of heavy botrytis flavours here - rich treacle, molasses, tons of orange marmalde, apricot juice and super-rich honey tones winding down into Pu-Er tea at the back end seasoned with a twist of hrebs, Strangely, all those honey and herb scents, along with a little bittersweet tail made finish taste remarkably like Hong Kong turtle-shell jelly. Really impressive power and intensity, and I thought it was pretty well balanced in spite of all that sweet richness when it was first poured from the ice-bucket. However, as the wine warmed up and the flavours opened up, it grew more and more cloying, until the balance seemed a bit off, and the sweetness got a bit intimidating. I think there is just tons of quality here, it just needs much, much more time to tone down. The wine is well nigh indestructible, and will probably only reach a point were it can be easily drunk in another 20 years. Case in point- the last glass leftover in the bottle showed much better a couple days down the road. Only 10% alcohol, but this had all the richness in the world, with lovely integration, and nice flavours of molasses and rock melon adding to the mix.

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