Mostly white Burgundies: Presented itself remarkably similarly to the 03 Boillot Chevy that I had a few days ago. Almost golden in colour, it had a lovely perfumed nose with lots of weight to the wine that made me think a grand cru. At a stage where the honey is beginning to set in, not my preferred style or stage of development for white Burgundy but impressive nonetheless.
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Dinner at Tonny (Tonny Restaurant, Geylang Lor 3, Singapore): Some quality, but this was in a rather awkward stage. It was really oaky on the nose - with lots of vanilla and browned butter notes swirling alongside rather ripe yellow fruit and melon notes. The oak abated a bit with time, and it got quite attractivebut there was always a clear influence on the palate. Unfortunately, the palate always felt a bit too oaked, with a vanilla and butter overtone to its otherwise ripe and oily yellow fruited flavours. It felt a bit flabby at first, before the shape and acidity of the 2008 vintage emerged nicely on the backpalate. There is quality here, but it needs time to shed the baby fat and new oak influence. Next bottle probably in 4-5 years.
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Fruit and flowers and some richness on the palate. This is a little musty on the nose..... after an hour I decided it was slightly corked. We drank it any way.
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Chassin Tasting Group (Joostenburg): Mid yellow colour. Some development on the nose of button mushroom but alongside ripe white nectarine, yellow cling peach, tangerine peel and apple flesh. Gently perfumed, the wine is quite a ripe style, very appealing, with a noted textural creaminess. The oak seems well integrated, and there is just enough acidity to keep the wine balanced. Vergets is known for its lower acidity perception than other Premier Crus. Flavours of tarragon, lemon juice and lemon cream biscuit. Fair concentration, some breadth and a reasonably long finish make for a glass of delightful wine.
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Guy Amiot Chassagne Montrachet les vergers (Kitchen table tasting): Medium yellow/straw. Much more restrained bouquet than the 07. Buttered popcorn, apple cider. Full body, apple pie, creamy apple, chicken stock. Bright acid and a mineral streak from start to finish. Med+ finish. Decant this.
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Chassin Tasting Event at Ouverture (Ouverture Restaurant, Stellenbosch): Quite a modern interpretation of Chassagne with ripe stone fruits, toast and oak spices. Richly textured, a bright acid pushes the wine along, but the oak is quite invasive and hasn't really settled. Nice creamy texture with cling peach, good length finishing a little warm and toasty.
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1/9/2022 - melvinyeowq wrote: 92 Points
Mostly white Burgundies: Presented itself remarkably similarly to the 03 Boillot Chevy that I had a few days ago. Almost golden in colour, it had a lovely perfumed nose with lots of weight to the wine that made me think a grand cru. At a stage where the honey is beginning to set in, not my preferred style or stage of development for white Burgundy but impressive nonetheless.
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6/21/2020 - Nahebub wrote: 93 Points
Mein erster Chassagne-Montrachet - und dann direkt ein 1er Cru. Hat mir sehr gut geschmeckt. Gelbe Früchte, gut eingebundene Säure. Langer Abgang.
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4/23/2020 - KVM wrote:
Sweet, butterscotch, concentrated, clean.
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6/29/2019 - Paul S wrote: 91 Points
Dinner at Tonny (Tonny Restaurant, Geylang Lor 3, Singapore): Some quality, but this was in a rather awkward stage. It was really oaky on the nose - with lots of vanilla and browned butter notes swirling alongside rather ripe yellow fruit and melon notes. The oak abated a bit with time, and it got quite attractivebut there was always a clear influence on the palate. Unfortunately, the palate always felt a bit too oaked, with a vanilla and butter overtone to its otherwise ripe and oily yellow fruited flavours. It felt a bit flabby at first, before the shape and acidity of the 2008 vintage emerged nicely on the backpalate. There is quality here, but it needs time to shed the baby fat and new oak influence. Next bottle probably in 4-5 years.
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12/29/2018 - KVM wrote:
Nose has maturing apple fruit and caramel. Very tasty, including butterscotch and properly refreshing acid.
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12/25/2017 - KVM wrote:
Maturing gracefully.
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11/8/2017 - KVM wrote:
Fruit and flowers and some richness on the palate. This is a little musty on the nose..... after an hour I decided it was slightly corked. We drank it any way.
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11/3/2016 - calgundy wrote: 83 Points
Mature notes - more nuts and butter than fruit. Anise in the bouquet, too. 3 bottles in fine shape, 1 beginning to oxidize and 1 corked.
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12/21/2015 - KVM wrote:
Medium lemon yellow. Very good, if beginning to show signs of fragility.
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11/4/2015 - KVM wrote:
Five out of five bottles in very good form.
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4/4/2015 - KVM wrote:
In great shape.
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3/27/2015 - rikipedia Likes this wine: 89 Points
Chassin Tasting Group (Joostenburg): Mid yellow colour.
Some development on the nose of button mushroom but alongside ripe white nectarine, yellow cling peach, tangerine peel and apple flesh.
Gently perfumed, the wine is quite a ripe style, very appealing, with a noted textural creaminess. The oak seems well integrated, and there is just enough acidity to keep the wine balanced. Vergets is known for its lower acidity perception than other Premier Crus. Flavours of tarragon, lemon juice and lemon cream biscuit. Fair concentration, some breadth and a reasonably long finish make for a glass of delightful wine.
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1/23/2015 - KVM wrote: 91 Points
Medium yellow. Anise and hazelnuts, and toffee - expressive. Nutty, silky without undue weight, hazelnut and baked apples. Refreshing acid.
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1/15/2014 - KVM wrote: 91 Points
Guy Amiot Chassagne Montrachet les vergers (Kitchen table tasting): Medium yellow/straw. Much more restrained bouquet than the 07. Buttered popcorn, apple cider. Full body, apple pie, creamy apple, chicken stock. Bright acid and a mineral streak from start to finish. Med+ finish. Decant this.
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3/2/2012 - rikipedia Likes this wine: 89 Points
Chassin Tasting Event at Ouverture (Ouverture Restaurant, Stellenbosch): Quite a modern interpretation of Chassagne with ripe stone fruits, toast and oak spices. Richly textured, a bright acid pushes the wine along, but the oak is quite invasive and hasn't really settled. Nice creamy texture with cling peach, good length finishing a little warm and toasty.
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2/8/2012 - midieh wrote:
A bit tight yet. Oak in the palette. Rather generous.
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