Pale straw color. Rather light for 16 years of age. Nose took a while to open and is slightly oxidative in style. Citrus, earth, mineral driven with white fruits. Palate was round, nicely balanced, and with good white and citrus fruits and strong but integrated acidity. A nice wine that feels like it will last a few more decades easily. Fun to drink.
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Like most Bourdy and natural wines (Cornelissen, et.al.) this was a bit weird. Fortunately it had entered a stomachable phase, as I didn’t wretch or immediately relegate it to the cooking sherry bottle. There’s a weird note on approach but it opens to a bit of crabapple and cotton but finishes with a bit of that same weird funk. I dare say as good as it will be and I’d hard chug them before they turn undrinkable again.
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WOW, surpris par le côté oxidatif super bien dosé. C'est digeste et assez droit, des pommes et de la craie avec une belle impression de minéralité. Très long et salivant. Bien aimé, impeccable.
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Took to CT SEA event on a Tuesday, had the last glass on the Friday afterwards. Much better than I remembered. Some oxidation evident, but mineral and some fruit (like pear-apple?) as well. Lacking depth in the mid-palate and finish. Drank quite well the first night, though no notes from that event.
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Haven't had a wine that tasted or smelled like this thing... Different enough to be off-putting. 'Round the corner? Based on this bottle, next one I'll open and decant and let sit for a day. I know they do some weird stuff to whites in the Jura, and now I'm not sure why.
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I clearly have a hard time with wines like this. Oxidized notes are prevalent, but don't greatly detract from the wine. Funk and minerality with bright sweet fruit that is still overt after 9 years in the bottle support the claim that this can go for decades. I'm stashing one or two bottles in the back corner and coming back in 20 years. The problem is, if I like it, what do I do then???
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Very interesting bottle of wine, I enjoyed it quite a bit. The nose was full of citrus, mineral, and sherry type notes. The palate was full of lime, citrus peel and an amazing vein of mineral. The finish was exceptional with great acidity helping it to work with sushi.
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An excellent bottle. Light gold, somewhat shy on the nose but explosive on the palate showing lime, blood orange, citrus peel. Pure and focused, and finishes very long with waves and waves of limes and minerals. Absolutely marvelous pairing with the olive oil poached black cod in saffron broth.
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Full of animal dung on the nose which follows on into a bright citrus palate. Probably flawed, like so many organic POS's, I am so tired of flaws masquerading as natural or organic. A bit oxidized, yes, but that barnyard stank was almost unbearable. The acidity stripped the enamel off my teeth, dentist Monday. I doubt time will improve this.
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A Friday Afternoon at Domaine (Domaine Wine Storage, Chicago IL): nose: utterly evocative and nearly perplexing nose of navel oranges, butterscotch, spice tones, pears and some sherry tones as well. Very good depth with a very aromatic quality to the nose.
taste: full bodied with some very noticeable tart medium+ acidity. There is a good polished feel to this as well with tones of navel oranges, butterscotch, pears, and sherry tones.
overall: This wine was almost confusing as it was interesting. But, it was confusing in a good way as it was hard to fully pick out everything that was going on. Easily one of the more unique wine experiences I've had and one I look forward to again.
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Friday Afternoon at Domaine (Domaine Wine Storage): Floral and exotic. Had that waxy peach I love and subtle butterscotch on the nose. Had slight oxidation tones, but wasn't overly dense. Palate had incredible acidity with great peach, apricot with a nice floral lift.
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Such a great wine. Sweet lemon tones mingle with the oxidized notes of almonds on the nose. The palate is crisp and energetic with citrus and white peach tones. Changes a lot over time, developing a sweeter lemon profile with softer almond and herbal tones. Great stuff.
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Tingly on the tongue, this has razor sharp acidity with waxy floral and orchard fruit notes. Good length, medium body and layered flavors...just a lovely savagnin.
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Certainly unlike any other white wine I've ever had. The expressive aromas of oranges and apricots were so sweet in character I was reminded of Sauternes, and there were also herbal nuances as well as a distinct black licorice note in addition to the slight nuttiness you'd expect from the oxidation. The palate featured the same orange/apricot fruit, but with such lively acidity that it didn't seem sweet at all, and plenty of rocky minerality underlying a slightly waxy/oily texture. One of the better whites I've had all year and great QPR at sub-$30.
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Really enjoyed this my first Baudry. A slight oxidative note on the nose but not enough to overwhelm the additional lime, cedar and minerals also present. On the palate very dry with beautiful bright acidity. Still young but enjoyable now.
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My first of six and by far the best Jura blanc I have tried. Not crazy about the sherry tastes in my chardonnay and this has none of that but at the same time very unusual in a good way. Delicious.
2nd night this wine was all saline and slight hints of sherry before paired with food. With food it was brilliant. A wine geek white and I like it.
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My first Bourdy and it exceeded my expectations. Nose shows some slightly ripe fruit that seems a bit mature. Palate has the same ripe apricots but massive minerality with bright acidity. Real power and length. There is a very charming rustic character to this wine. I can certainly see this having a very long life.
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I don't know what to think of this. I know Jura whites are usually intentionally oxidized. This one smelled like feces upon opening. It opened up to more of a formaldehyde aroma. On the palate it does have an interesting and long finish but I wouldn't call it enjoyable. From reading other's tasting notes, I suspect my bottle is bad.
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I am not normally a fan of oxidative white wines but finally here is one that actually seems to have picked up all sorts of interesting flavors from the process without tasting like a bottle that had been left open on the counter too long. The fruit is still chiseled and bright with taut citric acidity and a salty thing going on that hasn't yet crossed the line into anything nutty, which helps retain its freshness, not totally dissimilar from a fino sherry though I think the oxidation here is more mild. We drank this with raclette and a salad with our usual mustard-based dressing and it was good with the cheese but great with the salad - really I don't think I've ever had a wine taste so good with salad (it absolutely loved the mustard) and it was one of those rare truly synergistic wine/food matches, and the whole combination could not have tasted more wonderfully and quintessentially French than if we had actually been eating croissants wrapped in the French flag while chain-smoking, taking a mistress, reading Sartre, and surrendering to Germany.
Bizarre but beautiful. Definite slight oxidation, and if I had to say it reminded me of anything I'd say a dry sherry, but this is its own thing. (For reasons I don't understand, in contrast to every other note on here the wife and I thought the wine declined noticeably after just a day. Has held steady after that for two more days.)
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Color: Pale golden yellow Smell: Pear, baked yellow apple, faint oxidative Taste: Stone fruit, lemon Overall: Outstanding. Complex, brisk acidity, and light-medium bodied. Guessed an off the wall Chenin Blanc from Joly.
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Smells of completely flat sparkling wine to me - just a bit 'boozy' on the nose, even though it has low abv. Bright and fruity on the palate, great acidity, pairs excellently with spicy food.
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The first of these I have had. Excellent bottle of wine, although painfully young. Very good structure, very minerally. I had it over 3 nights and on the 3rd night it was still very tight. It did remind me a little of a good Baumard.
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Served to civilians and cannot say it brought much joy or got much love. oxidation was noted and really no hint this is chardonnay. Clearly needs lots of air, but not sure how one goes about this.....just let it sit there for hours getting rounder and warmer....I still own a bunch and will let them sit for now
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This needs sooo much time. The notes are from the 2nd night as the first was dominated by a sulphur note. Intense mineral, almost painfully so, but this is one excellent wine. Nice nose that suggests wood, but didn't find much on the palate. Limestone, a slight oxidative note, nutty and a subtle pear note frame the palate. This is a beautiful wine, but might not be for everyone. The drinking window on this is probably something like 2015-2040...
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Tasty and fascinating, even though I probably didn't give this enough air. Hints of potential abound beneath the tightly wound surface. I am very curious to see how my remaining bottles will age.
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Not as oxidized as I feared. Like a cross between a Chablis and a dry Loire Chenin Blanc; hopefully it will have a similar aging profile. Gun metal, flint, apple and just a hint of fino sherry. Bright and vibrant. Unique; this grows on me. The second day the oxidizied notes became more prominent, and less enjoyable. On the third day this took on a more appealing custardy sherry flavor, but with sharp and precise acids.
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The previous tasting note suggests that it would be difficult to peg this as Chardonnay blind. I'll go one further, if you served this in a black glass at cellar temperature or slightly above, it might be difficult to peg this as white wine. This has an intensely nutty, tropical, and somewhat oxidative bouquet that leads to an interesting palate. Lacking traditional white-wine guideposts, this rich wine showed nuts, honeysuckle, roasted lemons, some exotic fruits, and even some tannin. A little flat at the beginning, this takes time to open up and show some depth. It's hard to know what to make of this--it may be more interesting than good--but no matter how you look at it it's a unique, well-made wine with loads of character. Could use a bit more acidity. Hard to really assess, since I've never had anything quite like it. Maybe Lopez de Heredia whites are the closest analogy, but that's a unique expression as well. This is a wine for geeks only. I served it to some regular folks to a very mixed reception. I confess to having no clue how this will age.
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Not surprisingly, I've tasted a lot of chardonnay. And perhaps a small surprise, I've tasted a fair number of wines from the Jura. But I've never tasted anything like this. I'm sure I couldn't guess the varietal blind. Given the oxidative note and the nutty character, I might have even guessed Vin Jaune. It took a full three hours for the wine to swell into an astonishing mix of citrus, butterbeans, rocks, orchard fruit, umami-ness, almond paste, fino sherry, sap and lemon peel. The wine has a delicate, feminine structure, but still packs a muscular punch. Wonder what it'll be like in 40 years? (edit 3/1: For what it's worth, this was still drinking well almost 10 days after I opened it.)
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1/18/2022 - jfd717 wrote:
Wine was fine, but like every other bottle of Bourdy I've had (all from Garagiste), the cork disintegrated when I tried to open it.
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10/31/2021 - BRSAustinTex Likes this wine: 92 Points
Yes, oxidative but give it an hour and it’s singing beautifully!
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4/11/2021 - SB5784 Likes this wine: 90 Points
Pale straw color. Rather light for 16 years of age. Nose took a while to open and is slightly oxidative in style. Citrus, earth, mineral driven with white fruits. Palate was round, nicely balanced, and with good white and citrus fruits and strong but integrated acidity. A nice wine that feels like it will last a few more decades easily. Fun to drink.
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9/21/2019 - guitarguy wrote: 86 Points
Like most Bourdy and natural wines (Cornelissen, et.al.) this was a bit weird. Fortunately it had entered a stomachable phase, as I didn’t wretch or immediately relegate it to the cooking sherry bottle. There’s a weird note on approach but it opens to a bit of crabapple and cotton but finishes with a bit of that same weird funk. I dare say as good as it will be and I’d hard chug them before they turn undrinkable again.
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7/12/2019 - maxima wrote: 91 Points
WOW, surpris par le côté oxidatif super bien dosé.
C'est digeste et assez droit, des pommes et de la craie avec
une belle impression de minéralité.
Très long et salivant. Bien aimé, impeccable.
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10/24/2017 - danibus Likes this wine: 90 Points
Fuzzy memory, but unique and tasty. Has that oxidized thing but somehow it doesn't detract because of acidity and concentrated yellow fruit.
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5/27/2016 - skifree wrote: 89 Points
Took to CT SEA event on a Tuesday, had the last glass on the Friday afterwards. Much better than I remembered. Some oxidation evident, but mineral and some fruit (like pear-apple?) as well. Lacking depth in the mid-palate and finish. Drank quite well the first night, though no notes from that event.
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4/10/2016 - ctbob wrote:
Haven't had a wine that tasted or smelled like this thing... Different enough to be off-putting. 'Round the corner? Based on this bottle, next one I'll open and decant and let sit for a day. I know they do some weird stuff to whites in the Jura, and now I'm not sure why.
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12/29/2015 - jkwatson Likes this wine: 93 Points
Yum!!!!
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7/7/2014 - eschwet wrote: 89 Points
I clearly have a hard time with wines like this. Oxidized notes are prevalent, but don't greatly detract from the wine. Funk and minerality with bright sweet fruit that is still overt after 9 years in the bottle support the claim that this can go for decades. I'm stashing one or two bottles in the back corner and coming back in 20 years. The problem is, if I like it, what do I do then???
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11/28/2013 - mulder wrote:
Very interesting bottle of wine, I enjoyed it quite a bit. The nose was full of citrus, mineral, and sherry type notes. The palate was full of lime, citrus peel and an amazing vein of mineral. The finish was exceptional with great acidity helping it to work with sushi.
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3/19/2013 - ron m wrote:
An excellent bottle. Light gold, somewhat shy on the nose but explosive on the palate showing lime, blood orange, citrus peel. Pure and focused, and finishes very long with waves and waves of limes and minerals. Absolutely marvelous pairing with the olive oil poached black cod in saffron broth.
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1/11/2013 - redwhiteandrich wrote: 92 Points
Minerals and acid. Lemon zest and lanolin.
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11/23/2012 - guitarguy wrote: 80 Points
Full of animal dung on the nose which follows on into a bright citrus palate. Probably flawed, like so many organic POS's, I am so tired of flaws masquerading as natural or organic. A bit oxidized, yes, but that barnyard stank was almost unbearable. The acidity stripped the enamel off my teeth, dentist Monday. I doubt time will improve this.
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11/1/2012 - pbjosh wrote:
Quite nice, saline yet with some fresh fruit remaining. Well concentrated, quite tasty.
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7/6/2012 - KeithAkers wrote: 92 Points
A Friday Afternoon at Domaine (Domaine Wine Storage, Chicago IL): nose: utterly evocative and nearly perplexing nose of navel oranges, butterscotch, spice tones, pears and some sherry tones as well. Very good depth with a very aromatic quality to the nose.
taste: full bodied with some very noticeable tart medium+ acidity. There is a good polished feel to this as well with tones of navel oranges, butterscotch, pears, and sherry tones.
overall: This wine was almost confusing as it was interesting. But, it was confusing in a good way as it was hard to fully pick out everything that was going on. Easily one of the more unique wine experiences I've had and one I look forward to again.
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7/6/2012 - tooch wrote: 91 Points
Friday Afternoon at Domaine (Domaine Wine Storage): Floral and exotic. Had that waxy peach I love and subtle butterscotch on the nose. Had slight oxidation tones, but wasn't overly dense. Palate had incredible acidity with great peach, apricot with a nice floral lift.
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7/3/2012 - tooch wrote: 92 Points
Such a great wine. Sweet lemon tones mingle with the oxidized notes of almonds on the nose. The palate is crisp and energetic with citrus and white peach tones. Changes a lot over time, developing a sweeter lemon profile with softer almond and herbal tones. Great stuff.
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4/13/2012 - tooch wrote: 91 Points
Tingly on the tongue, this has razor sharp acidity with waxy floral and orchard fruit notes. Good length, medium body and layered flavors...just a lovely savagnin.
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1/15/2012 - nwa2280 wrote: 87 Points
- Light gold color - No better- lean and tight
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11/30/2011 - coremill wrote: 91 Points
Certainly unlike any other white wine I've ever had. The expressive aromas of oranges and apricots were so sweet in character I was reminded of Sauternes, and there were also herbal nuances as well as a distinct black licorice note in addition to the slight nuttiness you'd expect from the oxidation. The palate featured the same orange/apricot fruit, but with such lively acidity that it didn't seem sweet at all, and plenty of rocky minerality underlying a slightly waxy/oily texture. One of the better whites I've had all year and great QPR at sub-$30.
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9/5/2011 - mburke wrote:
Really enjoyed this my first Baudry. A slight oxidative note on the nose but not enough to overwhelm the additional lime, cedar and minerals also present. On the palate very dry with beautiful bright acidity. Still young but enjoyable now.
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9/5/2011 - tbone wrote:
My first of six and by far the best Jura blanc I have tried. Not crazy about the sherry tastes in my chardonnay and this has none of that but at the same time very unusual in a good way. Delicious.
2nd night this wine was all saline and slight hints of sherry before paired with food. With food it was brilliant. A wine geek white and I like it.
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8/7/2011 - Burgundy Al wrote: 91 Points
My first Bourdy and it exceeded my expectations. Nose shows some slightly ripe fruit that seems a bit mature. Palate has the same ripe apricots but massive minerality with bright acidity. Real power and length. There is a very charming rustic character to this wine. I can certainly see this having a very long life.
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8/6/2011 - rogerr wrote: 70 Points
I don't know what to think of this. I know Jura whites are usually intentionally oxidized. This one smelled like feces upon opening. It opened up to more of a formaldehyde aroma. On the palate it does have an interesting and long finish but I wouldn't call it enjoyable. From reading other's tasting notes, I suspect my bottle is bad.
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7/21/2011 - RKatzDO wrote: flawed
Corked
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7/10/2011 - skifree wrote:
Very closed on opening, just the weird oxidation flavor. Mostly nutty flavor the second day, better. Astounded at the scores for this.
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6/18/2011 - sadofsky wrote:
Interesting, just slightly nutty, and actually a decent match with salad.
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4/26/2011 - Keith Levenberg wrote: 92 Points
I am not normally a fan of oxidative white wines but finally here is one that actually seems to have picked up all sorts of interesting flavors from the process without tasting like a bottle that had been left open on the counter too long. The fruit is still chiseled and bright with taut citric acidity and a salty thing going on that hasn't yet crossed the line into anything nutty, which helps retain its freshness, not totally dissimilar from a fino sherry though I think the oxidation here is more mild. We drank this with raclette and a salad with our usual mustard-based dressing and it was good with the cheese but great with the salad - really I don't think I've ever had a wine taste so good with salad (it absolutely loved the mustard) and it was one of those rare truly synergistic wine/food matches, and the whole combination could not have tasted more wonderfully and quintessentially French than if we had actually been eating croissants wrapped in the French flag while chain-smoking, taking a mistress, reading Sartre, and surrendering to Germany.
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1/7/2011 - 14frimaire wrote:
Pretty tame by Jurrasien standards, this is quite good. Much more subdued than, say, Puffeney's Savagnin, this is subtle and needs lots of time.
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12/9/2010 - jim dixon wrote: 90 Points
Bizarre but beautiful. Definite slight oxidation, and if I had to say it reminded me of anything I'd say a dry sherry, but this is its own thing. (For reasons I don't understand, in contrast to every other note on here the wife and I thought the wine declined noticeably after just a day. Has held steady after that for two more days.)
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12/5/2010 - Kirk Grant wrote:
2009 Beaujolais Tasting (W/ Old Musar and more) (Portland, ME): Tasted Blind:
Color: Pale golden yellow
Smell: Pear, baked yellow apple, faint oxidative
Taste: Stone fruit, lemon
Overall: Outstanding. Complex, brisk acidity, and light-medium bodied. Guessed an off the wall Chenin Blanc from Joly.
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12/3/2010 - Todd French wrote: 89 Points
Smells of completely flat sparkling wine to me - just a bit 'boozy' on the nose, even though it has low abv. Bright and fruity on the palate, great acidity, pairs excellently with spicy food.
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12/2/2010 - TwoSmoochies wrote: 60 Points
hideous
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10/26/2010 - bdelancy wrote: 91 Points
The first of these I have had. Excellent bottle of wine, although painfully young. Very good structure, very minerally. I had it over 3 nights and on the 3rd night it was still very tight. It did remind me a little of a good Baumard.
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10/20/2010 - Mr T wrote:
Served to civilians and cannot say it brought much joy or got much love. oxidation was noted and really no hint this is chardonnay. Clearly needs lots of air, but not sure how one goes about this.....just let it sit there for hours getting rounder and warmer....I still own a bunch and will let them sit for now
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10/11/2010 - pifcho wrote: 92 Points
This needs sooo much time. The notes are from the 2nd night as the first was dominated by a sulphur note. Intense mineral, almost painfully so, but this is one excellent wine. Nice nose that suggests wood, but didn't find much on the palate. Limestone, a slight oxidative note, nutty and a subtle pear note frame the palate. This is a beautiful wine, but might not be for everyone. The drinking window on this is probably something like 2015-2040...
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4/25/2010 - jkwatson Likes this wine: 91 Points
Got better as it sat open. Somewhat oxidized style. Smooth and delicious.
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4/24/2010 - zovizule wrote:
Very tight after 3 hours air. Lots of minerality, defintely hard to place. Will wait at least several years for next one.
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4/24/2010 - jwwinec Likes this wine:
Tasty and fascinating, even though I probably didn't give this enough air. Hints of potential abound beneath the tightly wound surface. I am very curious to see how my remaining bottles will age.
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4/22/2010 - mdefreitas wrote: 93 Points
Not as oxidized as I feared. Like a cross between a Chablis and a dry Loire Chenin Blanc; hopefully it will have a similar aging profile. Gun metal, flint, apple and just a hint of fino sherry. Bright and vibrant. Unique; this grows on me. The second day the oxidizied notes became more prominent, and less enjoyable. On the third day this took on a more appealing custardy sherry flavor, but with sharp and precise acids.
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4/11/2010 - rc@ughey Likes this wine: 88 Points
The previous tasting note suggests that it would be difficult to peg this as Chardonnay blind. I'll go one further, if you served this in a black glass at cellar temperature or slightly above, it might be difficult to peg this as white wine. This has an intensely nutty, tropical, and somewhat oxidative bouquet that leads to an interesting palate. Lacking traditional white-wine guideposts, this rich wine showed nuts, honeysuckle, roasted lemons, some exotic fruits, and even some tannin. A little flat at the beginning, this takes time to open up and show some depth. It's hard to know what to make of this--it may be more interesting than good--but no matter how you look at it it's a unique, well-made wine with loads of character. Could use a bit more acidity. Hard to really assess, since I've never had anything quite like it. Maybe Lopez de Heredia whites are the closest analogy, but that's a unique expression as well. This is a wine for geeks only. I served it to some regular folks to a very mixed reception. I confess to having no clue how this will age.
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2/10/2010 - RationalDenial wrote:
Not surprisingly, I've tasted a lot of chardonnay. And perhaps a small surprise, I've tasted a fair number of wines from the Jura. But I've never tasted anything like this. I'm sure I couldn't guess the varietal blind. Given the oxidative note and the nutty character, I might have even guessed Vin Jaune. It took a full three hours for the wine to swell into an astonishing mix of citrus, butterbeans, rocks, orchard fruit, umami-ness, almond paste, fino sherry, sap and lemon peel. The wine has a delicate, feminine structure, but still packs a muscular punch. Wonder what it'll be like in 40 years? (edit 3/1: For what it's worth, this was still drinking well almost 10 days after I opened it.)
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