Darkest color of all the whites, viscous, "seems old or oxidized" was my assessment at this blind tasting. Drinkable but not spectacular, this wine is past its prime.
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Purchased recently from an impeccable source, this is still drinking at its peak, albeit with probably only another year or two at this level. This was a very slow developer and it has become a vey special wine in the last decade. Everything is integrated and the palate is rounded. Admittedly it has lost some acidity, but the toffee notes and luscious mouthfeel more than compensate, and the finish is still sharp and crisp with residual flavours of apple and lemon zest.
The 1991 Bonneau du Martray Corton Charlemagne was surprisingly fresh and lean, a hallmark of white Burgundy before the premix era. Unlike the 1992, 1991 was a leaner vintage for White Burgundies, most of them are maturing to fully mature now with plenty of fresh acidity. Fresh yellow fruits, mild camomile, oily Corton Charlemagne characteristic. Very tempered nose with clean fruits and no signs of tertiary flavours, yet nothing particularly energetic or exciting. Glossed spicy finish. (88/100)
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Very nice. Toffee and mature warm aromas of stone fruit. Very complex. Acid has faded to the background but still there making for a nice wine that makes you think about the flavors. Everything is well rounded and integrated. Nice golden color. Tried it at the same time as the 2016 vintage to see what a wine that will last this long tastes like when very young.
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Wow, I have very limited white burg experience but have heard many talk about it so when the nose exploded with flint, matchstick, and sulphur it sounded familiar. Fruit is a mild lemon and very long finish. I thought this was awesome.
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This started out a bit smoky, reminding me of the fruit and aromatics of the recent Marcassin I had. However, it took only some air and ox time to shed that stuff and it became nothing like Marcassin but instead just really beautiful, youthful, 25 year old white burgundy. Flint, lemon drop, smoky and lime skin with orange blossom. Instead of Marcassin, it ended up reminding me more like Copain Brosseau, the fruit profile and texture. When I finally finished the last ounce or so at about the 3 hour mark into dinner, the acidity had really emerged and the lemon drop note was gorgeous. For a wine to show this well at 25 years old and remain youthful, it's a real gift to enjoy wines like this one. Loved it.
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From magnum this looked good. It was just a little wooly on the nose and had some toasty development. The white peach fruit was generous in the mouth and there's good volume and richness. It lacks the piercing line of the great BdM's but is delicious right now none the less.
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Blind tasted. Pop up and pour. Straw hue. Nose of caramel, pastrie and fresh pineaple. Mouth silky, integrated burned oak, a touch of cereals, enough freshness, balanced and low bitterness. Elegant. Medium finish. Perhaps the fruit could been more extracted. Sorry, it is blind noting, I didn't thought it was so old. So the caramel is a tertiary flavour. Drink it. Surely on the way down, but good.
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WineFanatic Grand Cru Burgundy Offline (Vancouver, BC): Tasted blind – This was slightly darker than the ’00 Boillot—medium yellow. Quite a difference coming from the Boillot to this as this wine was very tight on the nose and clean of any sulfur. After some time in the glass and vigorous swirling the nose starting opening a bit giving notes of coconut, tropical fruits and floral. Richer and weightier in the mouth but with good acidity and freshness that made this seem more youthful than the Boillot. This, just like the Boillot, could use more time and based on this bottle, will improve with another 3-5 years in the cellar. While the Boillot seemed to have more complexity going on (especially on the nose), this offered perhaps a bit more generosity and richness and in the mouth so it’s really hard to pick a favorite...but on this night, I’d give a slight nod to the Boillot. Excellent. 91+
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Mature but still fresh with subtle aromas of white flowers, white peaches and a lick of minerality. Round and textured in the mouth with a gentle kiss of acidity on the finish. Certainly stood up well in this exalted line up.
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Wonderfully golden with some green hues. Nose reminds of acacia, hazelnut, flintstone and tropical fruits. Youthful mouth, very mineral, incredible length.
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The aroma has a hint of the exotic and a little candy. In the mouth it has great shape, is rich and textured with a solid mineral base. It finishes long and minerally and is drinking just so well.
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At the Domaine: Very clean with a creamy aftertaste, very fresh. Not the same “Chablis” Minerality that I expect. The year was over cropped with high malic content.
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A very beautiful wine. Lots of toast, minerals, popcorn, lemon, honey, smoke, sulfur... Nose was huge, fragrant and opulent, and the wine was incredibly smooth on the palate.
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Simple Series II: Henry's Birthday (Ming Kee, Macpherson Road): I enjoyed this. There was always just that suspicion of TCA with this bottle, but the quality of the wine still shone through somehow. Colour was surprisingly light for a wine of this age. Nose had a sweet muskiness to it, along with honey notes, flowers and cream fraiche with an edge of slatey mineral. There was a dried woody, almost cardboardy smell lingering in there somewhere though - not altogether pleasant on that count. The same woody, cardboard hints permeated the palate as well. However, there was still plenty of flavour on the wine. Rich, but super fresh, it showed great balanced and an almost chiselled structure, with honeyed tones and a touch of meatiness in a creamy textured body, along with a great streak of rocky mineral that defined the wine from attack to its long, focused finish. A little less complex than my previous experience with Bonneau du Matray maybe? But that could have been because of TCA. Nevertheless, there was still more than enough in here to make it a really nice wine.
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This was a bottle from ex Domaine stock that has just lobbed in Australia and it shows. It is so fresh and vibrant with aromatics of lemon curd, crushed rocks, white peach and toast. If it weren’t for just a faint hint of white mushroom you’d swear it was a five year old or younger. In the mouth it was rich and detailed and beautifully balanced. It doesn’t possess a lot of acidity and I suspect the wine has aged on its minerality (a concept I believe Kevin Harvey was talking about a few months back). It is perfect now but in no danger of decline given further careful cellaring.
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Light, very lively; reticent, seamless and classically styled, at room temperature aromas of honey, minerals, yellow prune and apricot emerge; vegetables and spices, finesse and grandeur but also rather puzzling.
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Dinner at home with Jeff, MacDonald's and Knox's. First bottle was corked and what a shame. Drinking perfectly right now. Still has some nice acidity. Lovely wine.
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Damn Good Burgs and a Toast to Hanky J (Keyaki Grill at Capital Tkyu Hotel): Rich yellow-gold. Touch of vanilla oak on the nose, along with citrus over crisp apple, brie rind, and warm stone. A tiny hint of volatility or heat, but that passes quickly and doesn’t reappear. On the palate, great mineral to open, turning smokey on a mid-palate that features rich ripe white fruit, cream and granite, and a whiff of anise, especially on the finish. Full, sweet but clean, great showing for an underrated vintage. After a long time in the glass, settles into a lovely lemony sweet slightly candied mode but never gets cloying or loses freshness. Beautiful now but with time in hand.
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11/11/2023 - Throughthegrapevine Likes this wine: 92 Points
Amazing acidity and fruit still present at age 32. Delicious
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10/29/2021 - Alex G. wrote:
Darkest color of all the whites, viscous, "seems old or oxidized" was my assessment at this blind tasting. Drinkable but not spectacular, this wine is past its prime.
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6/24/2021 - djhammond Likes this wine: 95 Points
Purchased recently from an impeccable source, this is still drinking at its peak, albeit with probably only another year or two at this level. This was a very slow developer and it has become a vey special wine in the last decade. Everything is integrated and the palate is rounded. Admittedly it has lost some acidity, but the toffee notes and luscious mouthfeel more than compensate, and the finish is still sharp and crisp with residual flavours of apple and lemon zest.
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9/13/2019 - Mortgage92 Likes this wine: 89 Points
If anyone has this - drink NOW!
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8/22/2019 - Jammy Wine wrote: 88 Points
The 1991 Bonneau du Martray Corton Charlemagne was surprisingly fresh and lean, a hallmark of white Burgundy before the premix era. Unlike the 1992, 1991 was a leaner vintage for White Burgundies, most of them are maturing to fully mature now with plenty of fresh acidity. Fresh yellow fruits, mild camomile, oily Corton Charlemagne characteristic. Very tempered nose with clean fruits and no signs of tertiary flavours, yet nothing particularly energetic or exciting. Glossed spicy finish. (88/100)
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7/14/2019 - Mortgage92 Likes this wine: 88 Points
Acidity is a little too strong and overbearing. Needs to be consumed now.
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11/23/2018 - smurfmacaw wrote: 95 Points
Very nice. Toffee and mature warm aromas of stone fruit. Very complex. Acid has faded to the background but still there making for a nice wine that makes you think about the flavors. Everything is well rounded and integrated. Nice golden color. Tried it at the same time as the 2016 vintage to see what a wine that will last this long tastes like when very young.
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3/11/2017 - fcxj wrote: 90 Points
Paulee. Solid, but lacked the energy of the better wines tonight.
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7/16/2016 - NikAlbert Likes this wine: 94 Points
Fantastic in the mouth even if the nose was a bit passive. Remarably fresh with a fantastic long aftertaste full of fruit, toffee and more
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7/25/2015 - brigcampbell wrote:
Book Club (The Winery, Newport Beach, CA): Blind. Guessed white burg.
Wow, I have very limited white burg experience but have heard many talk about it so when the nose exploded with flint, matchstick, and sulphur it sounded familiar. Fruit is a mild lemon and very long finish. I thought this was awesome.
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7/25/2015 - Frank Murray III wrote:
This started out a bit smoky, reminding me of the fruit and aromatics of the recent Marcassin I had. However, it took only some air and ox time to shed that stuff and it became nothing like Marcassin but instead just really beautiful, youthful, 25 year old white burgundy. Flint, lemon drop, smoky and lime skin with orange blossom. Instead of Marcassin, it ended up reminding me more like Copain Brosseau, the fruit profile and texture. When I finally finished the last ounce or so at about the 3 hour mark into dinner, the acidity had really emerged and the lemon drop note was gorgeous. For a wine to show this well at 25 years old and remain youthful, it's a real gift to enjoy wines like this one. Loved it.
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9/2/2014 - fcxj wrote: 90 Points
HDH dinner
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12/13/2013 - Jeremy Holmes wrote:
From magnum this looked good. It was just a little wooly on the nose and had some toasty development. The white peach fruit was generous in the mouth and there's good volume and richness. It lacks the piercing line of the great BdM's but is delicious right now none the less.
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6/28/2013 - coremill wrote: flawed
Ex-domaine bottle, perfect cork, beautiful color .... and it's badly corked. ARGHGH.
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1/1/2013 - pads Likes this wine: 92 Points
persistance d'une belle acidité puis beau gras et belle longueur
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11/9/2012 - NoTrollingerPlease wrote: 90 Points
Winespecials Wine Evening (Villa im Park / Kirchheim): Bright, pale golden yellow, nose almost closed, strong minerality, complex, strong acidity, long finish. Has potential for 5-10 more years.
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3/7/2012 - dead puddle wrote: 90 Points
Blind tasted. Pop up and pour. Straw hue. Nose of caramel, pastrie and fresh pineaple. Mouth silky, integrated burned oak, a touch of cereals, enough freshness, balanced and low bitterness. Elegant. Medium finish. Perhaps the fruit could been more extracted. Sorry, it is blind noting, I didn't thought it was so old. So the caramel is a tertiary flavour. Drink it. Surely on the way down, but good.
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2/7/2012 - godx wrote: 91 Points
WineFanatic Grand Cru Burgundy Offline (Vancouver, BC): Tasted blind – This was slightly darker than the ’00 Boillot—medium yellow. Quite a difference coming from the Boillot to this as this wine was very tight on the nose and clean of any sulfur. After some time in the glass and vigorous swirling the nose starting opening a bit giving notes of coconut, tropical fruits and floral. Richer and weightier in the mouth but with good acidity and freshness that made this seem more youthful than the Boillot. This, just like the Boillot, could use more time and based on this bottle, will improve with another 3-5 years in the cellar. While the Boillot seemed to have more complexity going on (especially on the nose), this offered perhaps a bit more generosity and richness and in the mouth so it’s really hard to pick a favorite...but on this night, I’d give a slight nod to the Boillot. Excellent. 91+
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12/18/2011 - Flavito wrote: 89 Points
A little tired and alcoholic, the least great from a fantastic trio.
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12/13/2011 - Jeremy Holmes wrote:
Mature but still fresh with subtle aromas of white flowers, white peaches and a lick of minerality. Round and textured in the mouth with a gentle kiss of acidity on the finish. Certainly stood up well in this exalted line up.
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7/18/2011 - Ludi Likes this wine: 93 Points
Wonderfully golden with some green hues. Nose reminds of acacia, hazelnut, flintstone and tropical fruits. Youthful mouth, very mineral, incredible length.
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2/12/2011 - Jeremy Holmes wrote:
The aroma has a hint of the exotic and a little candy. In the mouth it has great shape, is rich and textured with a solid mineral base. It finishes long and minerally and is drinking just so well.
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6/1/2010 - ricknat1 wrote: 92 Points
At the Domaine: Very clean with a creamy aftertaste, very fresh. Not the same “Chablis” Minerality that I expect. The year was over cropped with high malic content.
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5/31/2010 - Peech wrote: 95 Points
A very beautiful wine. Lots of toast, minerals, popcorn, lemon, honey, smoke, sulfur... Nose was huge, fragrant and opulent, and the wine was incredibly smooth on the palate.
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5/31/2010 - Lord Rayas wrote: 92 Points
MNSC - Alex (Caprice): Opulent nose of toast, minerals, popcorn, lemon and honey. A tad short on the finish. Still excellent overall.
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1/29/2010 - Paul S wrote: 92 Points
Simple Series II: Henry's Birthday (Ming Kee, Macpherson Road): I enjoyed this. There was always just that suspicion of TCA with this bottle, but the quality of the wine still shone through somehow. Colour was surprisingly light for a wine of this age. Nose had a sweet muskiness to it, along with honey notes, flowers and cream fraiche with an edge of slatey mineral. There was a dried woody, almost cardboardy smell lingering in there somewhere though - not altogether pleasant on that count. The same woody, cardboard hints permeated the palate as well. However, there was still plenty of flavour on the wine. Rich, but super fresh, it showed great balanced and an almost chiselled structure, with honeyed tones and a touch of meatiness in a creamy textured body, along with a great streak of rocky mineral that defined the wine from attack to its long, focused finish. A little less complex than my previous experience with Bonneau du Matray maybe? But that could have been because of TCA. Nevertheless, there was still more than enough in here to make it a really nice wine.
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1/29/2010 - astroman wrote:
Slightly musky with good depth. Seemly youthful prob ex chautea.
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8/24/2009 - 60ouvrees wrote:
Holding up quite well though perhaps lacking sufficient acidity to balance the considerable power.
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5/22/2008 - Jeremy Holmes wrote:
This was a bottle from ex Domaine stock that has just lobbed in Australia and it shows. It is so fresh and vibrant with aromatics of lemon curd, crushed rocks, white peach and toast. If it weren’t for just a faint hint of white mushroom you’d swear it was a five year old or younger. In the mouth it was rich and detailed and beautifully balanced. It doesn’t possess a lot of acidity and I suspect the wine has aged on its minerality (a concept I believe Kevin Harvey was talking about a few months back). It is perfect now but in no danger of decline given further careful cellaring.
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5/14/2008 - Xavier Auerbach wrote: 93 Points
Light, very lively; reticent, seamless and classically styled, at room temperature aromas of honey, minerals, yellow prune and apricot emerge; vegetables and spices, finesse and grandeur but also rather puzzling.
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3/16/2008 - G SQUARED wrote: 93 Points
Dinner at home with Jeff, MacDonald's and Knox's. First bottle was corked and what a shame. Drinking perfectly right now. Still has some nice acidity. Lovely wine.
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10/2/2006 - jrufusj wrote:
Damn Good Burgs and a Toast to Hanky J (Keyaki Grill at Capital Tkyu Hotel): Rich yellow-gold. Touch of vanilla oak on the nose, along with citrus over crisp apple, brie rind, and warm stone. A tiny hint of volatility or heat, but that passes quickly and doesn’t reappear. On the palate, great mineral to open, turning smokey on a mid-palate that features rich ripe white fruit, cream and granite, and a whiff of anise, especially on the finish. Full, sweet but clean, great showing for an underrated vintage. After a long time in the glass, settles into a lovely lemony sweet slightly candied mode but never gets cloying or loses freshness. Beautiful now but with time in hand.
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5/4/2003 - Henman wrote:
N: elegant and floral on the nose.
P: elegant,pleasant with various floral notes on palate.
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