A Delightful Dinner in Vienna: Deep yellow with a bit of amber. Beeswax and honey. Full bodied and creamy without any sense of heaviness. Complex, long, nutty without overt oxidation, and still with great verve, which amazed me given the hot, low acid vintage. I rarely try white Hermitage, but this bottle was great and showed how they can exit their adolescence and turn into something special.
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Easter dinner. Funky and sherried, not that familiar with Marsanne but not my bag. Tasted flat and a bit rank. Maybe some folks dig but at best an acquired taste and perhaps the vintage isn’t doing it any favors.
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Almond cake, lanolin, and beeswax on the nose, following through to the palate. Very long finish. Sexy, voluptuous and rich, in a bone-dry package. Needs a long decant. This is one of those wines that keeps drawing you back for another sip and forces you to ration out the last few sips as you get near the end of the glass. Confirms that Chave blanc is one of the great white wines in the world.
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Tasted blind, this wine was a bit of a ringer. It had a light gold center with clear rims. The medium intensity nose put forth apricot, pear, apple, and some soil.
This was quite tight in both the nose and mouth at first. It needed many hours of air to fill out. The mouth was a bit dilute in the beginning but filled out nicely over several hours. There was good acidity and length.
My guess is there is a couple points of upside here in 5-10 years. Impressive for what is considered an off vintage.
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Honey and minerals in the bouquet. On the palate very complex and tasty with some medicine (in a positive meaning) beautiful acidity, a pleasant touch of sweetness and a great length. Another WOTN.
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Full gold. Waxy, lanolin, a touch of honey and. Stones minerality. Broad, very broad but also very smooth, but with a weight and heft that makes its presence felt. Served cool there’s a line here, but not enough to get away from the vintage, and yet despite the heft the 15% abv isn’t obvious in any sense of heat. As it warms there’s more nuance and sufficient interest but that broad brick wall obscures any real acidity, line or more importantly, energy. In some ways this is a product of the vintage, and in some ways it transcends it. Savour a glass but possibly not a bottle. ***1/2
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Chave: "In the name of science" (Chicago, IL): A very interesting wine, especially with the 2005 next to it, in that this actually didn't feel like the highest alcohol/ripest wine there was. The fruit profile is incredibly sweet, and you almost think you're getting a dessert wine, but then you realize the palate is bone dry, there's no acidity, an oily texture, and a bitter finish. This was mercifully not as intense as the 2005.
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Oily, unctuous, waxy, and overal heavily oxidative. Super sherried. Lanolin? I imagine perpetuated by the scorched vintage. Very interesting but not my thing... yet.
Two bottles with identical profiles given an aerated decant together and kept in the fridge for a couple of hours before emerging for grandson's birthday dinner. Absolutely singing. Golden (but no hint of oxidisation). Packed with florals, honeysuckle and concentrated white stoned exotic fruit. Touch of viscosity as well as a hint of granitic minerality not noted earlier. Good acidity preserves balance. Splendid. At its peak and for the next three or so years.
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Another CHL Wine Night!: Nice buttery and slight oxidation of the nose. Linear and structured, with nice Rhone notes like Chrysanthemum, osmanthus tea, yellow flowers, wet stones. Should improve with more time though. Hold
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Wine in the time of Corona Virus - Quarantining in NYC & NH; 3/7/2020-9/1/2020 (NYC/NH): Last night in NYC (for the summer) after this long strange year of Corona Virus. We decided to celebrate and open a special bottle. Chave Blanc is a favorite for both myself and the husband so this was ticket. Dark golden color, was worried it might be oxidized but it was still in great shape. Lovely nose of stone fruit and beeswax. On the palate this has great mouthfeel and some weight, rich stone fruit, but enough balancing acidity and then that long resonating finish. A great way to cap off this crazy isolating quarantine season!
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Second time trying Chave Blanc recently. I’m just not seeing it with these bottles. Felt this was astringent, tart, harsh and nearly bitter. Some nice waxy notes but just lacking depth and complexity. 15% alcohol is fully present. Felt the same about the last bottle as well. Maybe just not my thing.
Much as my previous note, but must be served distinctly chilled (as there stated) for maximum enjoyment. Superb. Will not improve but should remain in this optimum c.94pt state for up to 20yrs from vintage.
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12 Days of Christmas - 2018; 12/21/2018-1/1/2019 (NYC, Vermont, Lake Placid): Color is a golden yellow. Nose of golden honey. On the palate, stone fruit but less primary with the the more oxidative carmelized honey and toasted notes taking center stage. A bit of heat on the finish - this has 15% abv so not surprising. Enjoyable but this bottle is not as good as the one I had earlier this year. WOTN for the group though.
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I'm not sure if this was an off bottle but if it wasn't this is a sad joke of a wine. It's a hot alcoholic mess, and I have had Chave Blanc before so it isn't just the style.
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Intronization into Rhone (Riverpark): This wine was quite interesting. First time I've gotten so much sweetness on a Chave blanc but there's really not another word for it. It has some of the white floral note as well, but the piece that stands out is almost a candied (it's a dry wine, just giving off the sense of sweet). Good mouthful. Very bright.
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Charleston Offlineorama IV; 9/27/2018-10/1/2018 (Charleston, NC (various locations)): Brought as a corkage bottle for lunch at Husk (Charleston,NC). Color was a bright golden yellow. Initially a bit too cold but as it warmed up a bit the flavors started to reveal themselves. Tastes of lemon custard tart with flaky pastry, golden apple, honey and a touch of caramel - with enough acidity and minerals to keep it fresh. Satiny mouthfeel and a long finish. Love this stuff!
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generously provided by a friend, but dark and oxidized, unpleasant. Sad for what is normally such a great wine. A WineBid purchase (where flawed bottles are dumped) - caveat emptor
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Dinner with Jean-Louis Chave (Gwen - Loa Angeles CA): Exceptional concentration clearly on both nose and palate. Extremely ripe and rich, yet this somehow seems balanced and actually elegant, despite incredibly low acidity and 17% (!) alcohol. Mineral textures really help here. Another wine with lots of bottle variation, and tonight's was a better bottle.
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Decanted for 2.5hrs and kept in fridge till 15 mins before drinking. Excellent. Floral, aromatic, peachy core fruit with capsicum nuances for contrast. Viscosity and granitic minerality in abundance. Serving at a slightly lower temperature than many a white wine helps with the grip that brings the whole splendidly together. Should be good for at least another five years.
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Kelly’s 61st - Champ, Monfortino, Burgundy and a ringer ('14 Summum) (The Grill Room at the Rosewood DC): Perhaps more advanced than the last bottle. Sourced from France with perfect appearance. Medium expressive nose displaying dry orange peel, dry peach, oyster shell, cinnamon, nutmeg, honey and burnt sugar. Medium concentration, lacking acidity and a medium finish that clips due to a hint of alcohol. Will this come back in another decade?
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Bottle was oxidized upon opening -- color and aroma. Left the bottle open, and the wine in the glass, but neither improved over the next couple of hours. Bought at Acker Merrall Auction. Caveat Emptor!
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Domaine Jean-Louis Chave Dinner with Erin Chave (RPM Steak - Chicago IL): Popped-and-poured. Very opulent and rather tropical. Dense and ultra concentrated. I was neutral on this wine at first, finding it slightly too ripe, but the density and concentration finally won me over, even if this comes across as slightly too warm.
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Viscosity and floral nuances are evident and to the fore along with the exotic fruit and spice core. The capsicum green element continues to give balance. Superb if a tad less concentrated than earlier noted bottles which are otherwise consistent with this note. Serve a little cooler than many fine whites to enhance the grip. Nevertheless more than enough structure to see further evolutionary steps and my 2026 drink-by date stands.
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S'envole dans toutes les directions avec puissance et mesure: acidité, fruits, fleurs, le tout coloré à l'or fin... Ouvert et mis en carafe rafraîchie 1 h avant. Température min: 12° C (ne pas boire plus frais sous peine de "casser" les arômes)
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Coming together beautifully since my last note. Double back-decanted to really let the air at it followed by 2 hour breathing in fridge. Concentrated, viscous, peachy aromatic and spiced fruit base with ripe capsicum hints. Complex. Floral elements. Long dry finish. Unlike many fine whites clearly showed better when served a tad on the cooler side for grip straight from the fridge. Now just hitting its plateau of perhaps 10 years. Will be fascinated to watch its further development.
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Far exceeded my expectations given the vintage. Ultra ripe peach and tropical fruits with nutty and floral notes. Such an extreme in terms of concentration for a dry wine. We tasted this at various temperatures through the evening and I certainly preferred it on the colder side vs typical whites. I typically like good white wine at 52-54F, but for this it was best 48-50F, which restrained the sense of heat on finish.
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Very alcoholic and OTT, seemingly disjointed, awkward. I'm inclined to think it won't come together, but there's a lot of material and a great stony texture and structure, so anything's possible.
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Chave and co.: Explosive nose with citrus, toast, ginger, spice, smoke and slate. The palate balance is spectacular, with both deep complexity and poise - the fullness of the fruit is played off against texture and structure. Super impressive.
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I suspect my last top wine before safari time in Tanzania tomorrow. 2.5 years since last note and there is hint of evolution. Aromatic fruits, spice, viscous on the tongue and capsicum spine for grip. Full bodied, rich but dry with immense length but clearly with a lot still to offer - next bottle ?2017. Fabulous. If the lions get me they're in for a treat!
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Quite an enjoyable bottle; it took a while but this wine has finally hit its stride. Pale yellow... Still has a strikingly viscous texture, nearly silky, but nose has finally opened up, showing aromas of nuts and toasted brioche, white flowers, lime. Full bodied with yellow gooseberry fruit flavors, substantial acidity, a very long and rather silky, mineral-dominated finish that seems endless.
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Drank along side Dominus 1994 and 1990 Lagrange. Absolutely won the night. Buttery, caramel both in its aroma and taste. Quite possible best white I've ever had. Have to find more of this nectar.
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Judgment of Madrid, time for aficionados plus a late dinner (Vila Viniteca - Madrid): Perfect on the nose, unrounded on the palate. It's not a question of balance but extremes. Difficult to find a better aroma for a 2003 white Hermitage, hard to understand that absurd acidic, tannic, alcoholic performance on the palate. Really disappointed cause I love the producer. Only time will tell if finally all elements can integrate harmonically.
Perfecta en nariz, muy poco conseguida en boca. No es una cuestión de equilibrio si no de extremos. Difícil encontrar mejor aroma para un Hermitage blanco del 2003, por eso duro entender ese desarrollo ácido, tánico, alcohólico en boca. Realmente hundido porque me encanta el productor. Sólo el tiempo dirá si finalmente todos los elementos se pueden unir de forma armoniosa.
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The nose is intense (love the honeycomb aroma, much like the ice cream from Scott's :) ) and mid palate smooth / coating. The concern was a bit of heat on the finish clipping it some.
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Billecart-Salmon Champagne, Burgundies, Rhones, Bordeaux etc with Sebastien, Brandon and Maciej (Museum Hotel, Wellington): Colour deep gold. Wow, the bouquet on this! I could happily sit with a glass of this in the corner on my own and sniff it all night. Notes of butterscotch, honey, burnt toffee, crème brulee, blanched nuts, glycerol, candied orange peel, with a touch of gasoline. And the palate delivers on the promise of the bouquet. The amazing texture hits you first: waxy, honeyed, tactile, oily and viscous. The flavours are multidimensional, in layers, including butterscotch, marmalade, candied fruit peel, Asian spices, honey, yellow orchard and tropical fruit, again with that touch of gasoline. There are even limestone and mineral flavours, with the palate finishing on an attractive bitterness, not on acids. The palate is primary, not oxidative, with the oak (apparently 10 -20 percent new oak) still visible, yet to fully integrate. High alcohol obviously but not obtrusive. Huge structure and very long. Easily 10+ more years in it. WoTN in a quality field, 97.
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A 40 minute decant. Rich complex nose of sweet melon, creme brulee, vanilla and honey. The palate is dry and spicy with a petrol kick. Waxy and slightly nutty. Nose is a 94-95. The palate, although just as complex, is challenging to me. I don't follow this as long as others who liked it better after it had gotten a couple hours air.
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Highly Rated Rhones and a Few More (Shari's house, Mpls, MN): Medium dark gold color. Decanted for 30 minutes. Followed one glass over 2.5 hours. The nose is lovely, a mix of oily, nutty goodness, almonds, wax, butterscotch, butter, white flowers, crème brule, and vanilla. The palate is rich and becomes more dense and textured with air, viscous, oily, petrol, waxy, nutty, filberts, spice, mineral spirits, full bodied, slightly oxidative. Very complex and very intriguing wine. 92+ to 93 pts.
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From memory earlier this week. Big and lush for a Chave, but still showing all the minerals and apricot expected. Has great balance for such a big wine. Great now, but doesn't seem to be going anywhere. A
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Another lazy Sunday dinner with La Las, Chaves, Chapelles, Rayas, Plume and Celestins (The Grill Room at Capella Hotel Georgetown): Subtle nose displaying lanoline, ripe yellow fruits but not tropical, grapefruit, petrol and pepper. Silky, oily palate, noticeable mineral presence and incredible concentration. There is a hint of oxidative note but it goes away and gets noticeably fresher with an hour of air. It is a serious wine with beautiful balance that needs at least ten years of further cellaring. I would highly recommend five hours of decanting in cold cellar. I was the only one who preferred this to the 96 Beaucastel Roussanne VV.
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Indescribable. Taut, concentrated, viscous. Even after 90 minutes in open decanter gave only hints of encyclopaedic treats to come. Most would settle for the hints, I'm hoping to for the answers in 5-15 years. Potential 98+ wine.
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Aerated to decanter 90 minutes, served just below cellar temp. Beneath the 10 or so layers of granite is a core of waxy yellow fruits, candied oranges, grated ginger, white pepper, honeysuckle, quince, the list goes on, as does the finish. Which is to say this is long, and complete. But for my tastes, I think I'd prefer it in 10 years at which time I suspect the magic will really be on point. For now, it's just a bit too much, and needs some bottle rest to become even more than it is today. Really quite an experience, which is to be expected with this producer. I'm afraid to find out what the '10 is going to sell for - I know I already want it. 16,5% abv, drink thru 2027
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À Sacacomie Un nez complexe mais pas charmeur pour autant....il me vient des épithètes peu flatteurs! Une bouche puissante, très dense, un vin impressionnant par sa structure davantage que par son aromatique à ce stade. Large, ample, on y trouve le coté chaud du millésime, il est un brin "cuit" (pommes chaudes), mais j'aime bien. Sans doute supérieur à mon impression ce soir là. 92+ pts
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Slightly darker yellow in comparison to the 2007. Forward notes of pear, orange, honey, ripe yellow fruit and minerals. The alcohol does show a little on the nose but well integrated on the palate. Thick mouth feel and long finish.
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With salmon.... A viscous medium yellow. Nose is showing toasted hazelnuts, citrus, marzipan, honey. But the striking thing is the minerality here, and the endless finish. A wine sculpted from granite. Best in fifteen years but better than I initially thought.
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The Greatest Pig Roast Ever?? (Chicagoland): From 1.5L Bottle. Ripe, waxy fruits on the nose with marzipan notes. Rich, oily, full bodied palate. Mineral backbone with a long finish.
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Jen's Birthday (Lake Bluff, IL): Raw macadamia nut, lemon, marzipan and a touch of kumquat on the nose with wet stone. Very mineral driven palate with orange peel being the dominate fruit. Huge mineral backbone with a very nice finish.
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Jen's birthday (Inovasi; Lake Bluff, IL): Not as big as I remember. Refined tropical fruits - exotic wine. Great delineation of flavors. Some alcohol. Subdued and clearly in need of time. Very good.
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Another weekend of Excess; 8/21/2009-8/24/2009 (Chicagoland): Opened two bottles. Bottle # 1; Powerful aromatics of waxy lemon, apple, and white flowers. Oily texture, rich ripe fruit with nice minerality and a lengthy finish. Bottle #2; not giving much at all on the nose and the palate was lacking the intensity on the palate. Did not appear to be flawed; just shut down.
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Charles Banks dinner at home. Okay, now I can say I've had one of the most incredible white wines of my life. Yes, yes, it's infanticide, and yes, I thought I'd have one bottle left only to find that one of our first two was "off" and I had to use up my last one, but it was all worth it. Brilliant nose of sweet white flowers, almost like a nectarine bud, with hints of marzipan showing through. Unctuous texture while remaining crisp. Doesn't seem possible? Well it is here. Extremely long finish. My guess is that this will probably shut down in a couple years, so if you have plenty, open one now and save the rest for two decades from....just please invite me over then!
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Phoenix eRP Offline - Whites (Backstreet Wine Salon, Phoenix): Pears, caramel and cat pee. Rich extraction in the bright fruit however the alcohol is quite distracting. Not a very good showing for this wine. Could this bottle be off? 15% alcohol.
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Backstreet - Whites (Backstreet Wine Salon, Phoenix, AZ): A bit flat compared to the '01. I got a lot of heat on the finish. Controversion wine - half the group thought it was on par/close to the '01, the other half thought the '01 was significantly better.
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earlier descriptions and notes of this wine are too accurate. i incorporate by reference. leaving the office in a stumble due to this sweet and delicious juice. bg
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Graduation wines (Columbus, OH): Intense tropical fruits - pineapple, papaya, and the like. Oily and viscous with a tangy finish. Lots of alcohol showing. Really good young Chave Blanc - more open than the last bottle I had.
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Tasted with Hermann Wiemer. Nose is currently muted, with distinctive aromas of hazelnuts, marble dust, yet aromatic behind the curtain. (For now, not at all open or floral or outgoing). On the palate, rich to the point of seeming thick, extremely rich and extracted; tight with firm acidity. Seems almost saline on the back palate... Needs several years -- revisit in 2016!
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Dinner with friends (My house): Melon, pear, orange oil, and exotic tropical fruit with floral notes. Lushly textured, flashy, and oily on the palate. Deliciously forward but traces of alcohol detract from the finish as the glass warms up. As intensely flavored as any Chave Blanc as I've ever had, but never heavy or tiring.
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Pale with a slight greenish glow. An intense nose, but suprisingly light - spicy peach, butter and ferment. Very thick and unctuous. Honey notes with bitter elements, almost like cocoa. Quince, some mineral. Feels more than tastes sweet on the finish. No penetration or precision. Plenty of good elements here, but despite re-visiting many times over the night, this wine felt rather empty and just left me rather ambivalent.
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Pale yellow colour with distinct legs. Quite restrained nose, but what was there hinted at some richness - honey, flint, butter, nuttyness and a slight cheesyness. Concentrated, multi-layered palate with an apparent high acidity and warm alcohol finish.Was expecting more fruityness and especially some apricot. Finish long and rich.
Quite a polished wine for one so young, would have put it much older if blind tasting.
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9/16/2023 - drwine2001 wrote:
A Delightful Dinner in Vienna: Deep yellow with a bit of amber. Beeswax and honey. Full bodied and creamy without any sense of heaviness. Complex, long, nutty without overt oxidation, and still with great verve, which amazed me given the hot, low acid vintage. I rarely try white Hermitage, but this bottle was great and showed how they can exit their adolescence and turn into something special.
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4/9/2023 - Nontaco Likes this wine: 91 Points
Easter dinner. Funky and sherried, not that familiar with Marsanne but not my bag. Tasted flat and a bit rank. Maybe some folks dig but at best an acquired taste and perhaps the vintage isn’t doing it any favors.
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12/29/2022 - Burgland Likes this wine: 95 Points
Almond cake, lanolin, and beeswax on the nose, following through to the palate. Very long finish. Sexy, voluptuous and rich, in a bone-dry package. Needs a long decant. This is one of those wines that keeps drawing you back for another sip and forces you to ration out the last few sips as you get near the end of the glass. Confirms that Chave blanc is one of the great white wines in the world.
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11/2/2022 - fclarity wrote: 92 Points
Tasted blind, this wine was a bit of a ringer. It had a light gold center with clear rims. The medium intensity nose put forth apricot, pear, apple, and some soil.
This was quite tight in both the nose and mouth at first. It needed many hours of air to fill out. The mouth was a bit dilute in the beginning but filled out nicely over several hours. There was good acidity and length.
My guess is there is a couple points of upside here in 5-10 years. Impressive for what is considered an off vintage.
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10/1/2022 - Zweder wrote: 97 Points
Honey and minerals in the bouquet. On the palate very complex and tasty with some medicine (in a positive meaning) beautiful acidity, a pleasant touch of sweetness and a great length. Another WOTN.
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7/14/2022 - SimonG wrote: 90 Points
Full gold. Waxy, lanolin, a touch of honey and. Stones minerality. Broad, very broad but also very smooth, but with a weight and heft that makes its presence felt. Served cool there’s a line here, but not enough to get away from the vintage, and yet despite the heft the 15% abv isn’t obvious in any sense of heat. As it warms there’s more nuance and sufficient interest but that broad brick wall obscures any real acidity, line or more importantly, energy. In some ways this is a product of the vintage, and in some ways it transcends it. Savour a glass but possibly not a bottle. ***1/2
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6/23/2022 - acyso wrote: 83 Points
Chave: "In the name of science" (Chicago, IL): A very interesting wine, especially with the 2005 next to it, in that this actually didn't feel like the highest alcohol/ripest wine there was. The fruit profile is incredibly sweet, and you almost think you're getting a dessert wine, but then you realize the palate is bone dry, there's no acidity, an oily texture, and a bitter finish. This was mercifully not as intense as the 2005.
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1/3/2021 - The Vines That Bind wrote: 91 Points
Oily, unctuous, waxy, and overal heavily oxidative. Super sherried. Lanolin? I imagine perpetuated by the scorched vintage. Very interesting but not my thing... yet.
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12/20/2020 - Bullethead wrote: 93 Points
Big bold sweet northern rhone white with 15% abv
It’s a good wine if you enjoy the style but not my cup of tea.
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11/2/2020 - NickBurwood Likes this wine: 95 Points
Two bottles with identical profiles given an aerated decant together and kept in the fridge for a couple of hours before emerging for grandson's birthday dinner.
Absolutely singing. Golden (but no hint of oxidisation). Packed with florals, honeysuckle and concentrated white stoned exotic fruit. Touch of viscosity as well as a hint of granitic minerality not noted earlier. Good acidity preserves balance. Splendid.
At its peak and for the next three or so years.
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7/18/2020 - dnnk88 Likes this wine: 93 Points
Another CHL Wine Night!: Nice buttery and slight oxidation of the nose. Linear and structured, with nice Rhone notes like Chrysanthemum, osmanthus tea, yellow flowers, wet stones. Should improve with more time though. Hold
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6/11/2020 - retired_and_roving Likes this wine:
Wine in the time of Corona Virus - Quarantining in NYC & NH; 3/7/2020-9/1/2020 (NYC/NH): Last night in NYC (for the summer) after this long strange year of Corona Virus. We decided to celebrate and open a special bottle. Chave Blanc is a favorite for both myself and the husband so this was ticket. Dark golden color, was worried it might be oxidized but it was still in great shape. Lovely nose of stone fruit and beeswax. On the palate this has great mouthfeel and some weight, rich stone fruit, but enough balancing acidity and then that long resonating finish. A great way to cap off this crazy isolating quarantine season!
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3/7/2020 - hprphf wrote: 92 Points
Nice honeyed fruit, good length. 92
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3/7/2020 - Burgundy Al wrote: 92 Points
Wine Tasted at Acker Auction (Marea - New York NY): Small glass, brief note. Very rich stone fruit with unctuous textures and very good weight. Long life ahead.
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4/8/2019 - KenPlace wrote: 93 Points
Drinking really well. Served at a good temperature. Could not detect the heat others talked about.
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3/31/2019 - Kemo Sabe wrote: 87 Points
Second time trying Chave Blanc recently. I’m just not seeing it with these bottles. Felt this was astringent, tart, harsh and nearly bitter. Some nice waxy notes but just lacking depth and complexity. 15% alcohol is fully present. Felt the same about the last bottle as well. Maybe just not my thing.
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2/10/2019 - NickBurwood Likes this wine: 94 Points
Much as my previous note, but must be served distinctly chilled (as there stated) for maximum enjoyment. Superb.
Will not improve but should remain in this optimum c.94pt state for up to 20yrs from vintage.
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12/31/2018 - retired_and_roving Likes this wine:
12 Days of Christmas - 2018; 12/21/2018-1/1/2019 (NYC, Vermont, Lake Placid): Color is a golden yellow. Nose of golden honey. On the palate, stone fruit but less primary with the the more oxidative carmelized honey and toasted notes taking center stage. A bit of heat on the finish - this has 15% abv so not surprising. Enjoyable but this bottle is not as good as the one I had earlier this year. WOTN for the group though.
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12/12/2018 - essconsults Does not like this wine: 85 Points
I'm not sure if this was an off bottle but if it wasn't this is a sad joke of a wine. It's a hot alcoholic mess, and I have had Chave Blanc before so it isn't just the style.
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12/11/2018 - MC2 Wines Likes this wine:
Acker BYO 2018 (Tribeca Grille): On the heels of the champagnes this was very intense. Lots of vanilla bean. More full bodied. It's a mouthful.
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12/3/2018 - MC2 Wines Likes this wine:
Intronization into Rhone (Riverpark): This wine was quite interesting. First time I've gotten so much sweetness on a Chave blanc but there's really not another word for it. It has some of the white floral note as well, but the piece that stands out is almost a candied (it's a dry wine, just giving off the sense of sweet). Good mouthful. Very bright.
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9/27/2018 - retired_and_roving Likes this wine: 95 Points
Charleston Offlineorama IV; 9/27/2018-10/1/2018 (Charleston, NC (various locations)): Brought as a corkage bottle for lunch at Husk (Charleston,NC). Color was a bright golden yellow. Initially a bit too cold but as it warmed up a bit the flavors started to reveal themselves. Tastes of lemon custard tart with flaky pastry, golden apple, honey and a touch of caramel - with enough acidity and minerals to keep it fresh. Satiny mouthfeel and a long finish. Love this stuff!
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8/14/2018 - vindictive wrote: flawed
generously provided by a friend, but dark and oxidized, unpleasant. Sad for what is normally such a great wine. A WineBid purchase (where flawed bottles are dumped) - caveat emptor
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7/1/2018 - Hypersphere Likes this wine: 93 Points
wow. Butter, hint of lemon, mild oakiness ... why didn't i get more !
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4/4/2018 - barolo300 Likes this wine: 92 Points
This bottle was in a good place. The nose was a little oxidised but I think bottles stored well have a good amount of time left in them.
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3/23/2018 - Burgundy Al wrote: 92 Points
Dinner with Jean-Louis Chave (Gwen - Loa Angeles CA): Exceptional concentration clearly on both nose and palate. Extremely ripe and rich, yet this somehow seems balanced and actually elegant, despite incredibly low acidity and 17% (!) alcohol. Mineral textures really help here. Another wine with lots of bottle variation, and tonight's was a better bottle.
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3/4/2018 - NickBurwood Likes this wine: 94 Points
Decanted for 2.5hrs and kept in fridge till 15 mins before drinking.
Excellent. Floral, aromatic, peachy core fruit with capsicum nuances for contrast. Viscosity and granitic minerality in abundance. Serving at a slightly lower temperature than many a white wine helps with the grip that brings the whole splendidly together.
Should be good for at least another five years.
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8/31/2017 - Burgundy Al wrote: 90 Points
Chicago Wine Flock...Don Serving So Many Great Blind Wines/Flights (Park Ridge, IL): Tasted double blind in Chave Hermitage blanc flight. Flight seemed so Northern Rhone, and this wine started rich but then seemed to shorten and finish abruptly.
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7/30/2017 - dcwino wrote: 92 Points
Kelly’s 61st - Champ, Monfortino, Burgundy and a ringer ('14 Summum) (The Grill Room at the Rosewood DC): Perhaps more advanced than the last bottle. Sourced from France with perfect appearance. Medium expressive nose displaying dry orange peel, dry peach, oyster shell, cinnamon, nutmeg, honey and burnt sugar. Medium concentration, lacking acidity and a medium finish that clips due to a hint of alcohol. Will this come back in another decade?
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7/3/2017 - VlgJeff wrote: flawed
Bottle was oxidized upon opening -- color and aroma. Left the bottle open, and the wine in the glass, but neither improved over the next couple of hours. Bought at Acker Merrall Auction. Caveat Emptor!
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6/12/2017 - Burgundy Al wrote: 91 Points
Domaine Jean-Louis Chave Dinner with Erin Chave (RPM Steak - Chicago IL): Popped-and-poured. Very opulent and rather tropical. Dense and ultra concentrated. I was neutral on this wine at first, finding it slightly too ripe, but the density and concentration finally won me over, even if this comes across as slightly too warm.
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5/14/2017 - NickBurwood Likes this wine: 94 Points
Viscosity and floral nuances are evident and to the fore along with the exotic fruit and spice core. The capsicum green element continues to give balance. Superb if a tad less concentrated than earlier noted bottles which are otherwise consistent with this note. Serve a little cooler than many fine whites to enhance the grip.
Nevertheless more than enough structure to see further evolutionary steps and my 2026 drink-by date stands.
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12/26/2016 - k H i L o Likes this wine: 94 Points
S'envole dans toutes les directions avec puissance et mesure: acidité, fruits, fleurs, le tout coloré à l'or fin... Ouvert et mis en carafe rafraîchie 1 h avant. Température min: 12° C (ne pas boire plus frais sous peine de "casser" les arômes)
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12/25/2016 - Hypersphere Likes this wine: 92 Points
oaky, drank on river fish and butter sauce for xmas.
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7/30/2016 - NickBurwood Likes this wine: 95 Points
Coming together beautifully since my last note. Double back-decanted to really let the air at it followed by 2 hour breathing in fridge.
Concentrated, viscous, peachy aromatic and spiced fruit base with ripe capsicum hints. Complex. Floral elements. Long dry finish. Unlike many fine whites clearly showed better when served a tad on the cooler side for grip straight from the fridge.
Now just hitting its plateau of perhaps 10 years. Will be fascinated to watch its further development.
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3/16/2016 - Burgundy Al wrote: 93 Points
Far exceeded my expectations given the vintage. Ultra ripe peach and tropical fruits with nutty and floral notes. Such an extreme in terms of concentration for a dry wine. We tasted this at various temperatures through the evening and I certainly preferred it on the colder side vs typical whites. I typically like good white wine at 52-54F, but for this it was best 48-50F, which restrained the sense of heat on finish.
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3/12/2016 - yofog wrote:
Very alcoholic and OTT, seemingly disjointed, awkward. I'm inclined to think it won't come together, but there's a lot of material and a great stony texture and structure, so anything's possible.
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10/11/2015 - joshabramson Likes this wine: 96 Points
Lovely texture, very silky and complex.
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10/3/2015 - CamWheeler wrote: 93 Points
Chave and co.: Explosive nose with citrus, toast, ginger, spice, smoke and slate. The palate balance is spectacular, with both deep complexity and poise - the fullness of the fruit is played off against texture and structure. Super impressive.
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6/16/2015 - NickBurwood Likes this wine: 95 Points
I suspect my last top wine before safari time in Tanzania tomorrow.
2.5 years since last note and there is hint of evolution.
Aromatic fruits, spice, viscous on the tongue and capsicum spine for grip. Full bodied, rich but dry with immense length but clearly with a lot still to offer - next bottle ?2017.
Fabulous. If the lions get me they're in for a treat!
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1/5/2015 - KPB wrote: 93 Points
Quite an enjoyable bottle; it took a while but this wine has finally hit its stride. Pale yellow... Still has a strikingly viscous texture, nearly silky, but nose has finally opened up, showing aromas of nuts and toasted brioche, white flowers, lime. Full bodied with yellow gooseberry fruit flavors, substantial acidity, a very long and rather silky, mineral-dominated finish that seems endless.
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12/25/2014 - blakehastings wrote: 97 Points
Drank along side Dominus 1994 and 1990 Lagrange. Absolutely won the night. Buttery, caramel both in its aroma and taste. Quite possible best white I've ever had. Have to find more of this nectar.
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12/18/2014 - Harley1199 wrote:
Judgment of Madrid, time for aficionados plus a late dinner (Vila Viniteca - Madrid): Perfect on the nose, unrounded on the palate.
It's not a question of balance but extremes. Difficult to find a better aroma for a 2003 white Hermitage, hard to understand that absurd acidic, tannic, alcoholic performance on the palate.
Really disappointed cause I love the producer. Only time will tell if finally all elements can integrate harmonically.
Perfecta en nariz, muy poco conseguida en boca.
No es una cuestión de equilibrio si no de extremos. Difícil encontrar mejor aroma para un Hermitage blanco del 2003, por eso duro entender ese desarrollo ácido, tánico, alcohólico en boca.
Realmente hundido porque me encanta el productor. Sólo el tiempo dirá si finalmente todos los elementos se pueden unir de forma armoniosa.
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7/10/2014 - MikeZ Likes this wine:
The nose is intense (love the honeycomb aroma, much like the ice cream from Scott's :) ) and mid palate smooth / coating. The concern was a bit of heat on the finish clipping it some.
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4/17/2014 - HowardNZ Likes this wine: 97 Points
Billecart-Salmon Champagne, Burgundies, Rhones, Bordeaux etc with Sebastien, Brandon and Maciej (Museum Hotel, Wellington): Colour deep gold. Wow, the bouquet on this! I could happily sit with a glass of this in the corner on my own and sniff it all night. Notes of butterscotch, honey, burnt toffee, crème brulee, blanched nuts, glycerol, candied orange peel, with a touch of gasoline. And the palate delivers on the promise of the bouquet. The amazing texture hits you first: waxy, honeyed, tactile, oily and viscous. The flavours are multidimensional, in layers, including butterscotch, marmalade, candied fruit peel, Asian spices, honey, yellow orchard and tropical fruit, again with that touch of gasoline. There are even limestone and mineral flavours, with the palate finishing on an attractive bitterness, not on acids. The palate is primary, not oxidative, with the oak (apparently 10 -20 percent new oak) still visible, yet to fully integrate. High alcohol obviously but not obtrusive. Huge structure and very long. Easily 10+ more years in it. WoTN in a quality field, 97.
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2/2/2014 - galewskj wrote: 89 Points
A 40 minute decant. Rich complex nose of sweet melon, creme brulee, vanilla and honey. The palate is dry and spicy with a petrol kick. Waxy and slightly nutty. Nose is a 94-95. The palate, although just as complex, is challenging to me. I don't follow this as long as others who liked it better after it had gotten a couple hours air.
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2/1/2014 - rocknroller wrote: 92 Points
Highly Rated Rhones and a Few More (Shari's house, Mpls, MN): Medium dark gold color. Decanted for 30 minutes. Followed one glass over 2.5 hours. The nose is lovely, a mix of oily, nutty goodness, almonds, wax, butterscotch, butter, white flowers, crème brule, and vanilla. The palate is rich and becomes more dense and textured with air, viscous, oily, petrol, waxy, nutty, filberts, spice, mineral spirits, full bodied, slightly oxidative. Very complex and very intriguing wine. 92+ to 93 pts.
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12/21/2013 - MC wrote:
From memory earlier this week. Big and lush for a Chave, but still showing all the minerals and apricot expected. Has great balance for such a big wine. Great now, but doesn't seem to be going anywhere. A
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7/7/2013 - dcwino wrote: 96 Points
Another lazy Sunday dinner with La Las, Chaves, Chapelles, Rayas, Plume and Celestins (The Grill Room at Capella Hotel Georgetown): Subtle nose displaying lanoline, ripe yellow fruits but not tropical, grapefruit, petrol and pepper. Silky, oily palate, noticeable mineral presence and incredible concentration. There is a hint of oxidative note but it goes away and gets noticeably fresher with an hour of air. It is a serious wine with beautiful balance that needs at least ten years of further cellaring. I would highly recommend five hours of decanting in cold cellar. I was the only one who preferred this to the 96 Beaucastel Roussanne VV.
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5/2/2013 - Melli wrote: 99 Points
This was the "perfect" wine. Heavy on the wax and Petrol. Wish I had a lot more.
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1/17/2013 - NickBurwood Likes this wine: 96 Points
Indescribable.
Taut, concentrated, viscous. Even after 90 minutes in open decanter gave only hints of encyclopaedic treats to come. Most would settle for the hints, I'm hoping to for the answers in 5-15 years.
Potential 98+ wine.
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11/28/2012 - Tim Heaton wrote:
Aerated to decanter 90 minutes, served just below cellar temp. Beneath the 10 or so layers of granite is a core of waxy yellow fruits, candied oranges, grated ginger, white pepper, honeysuckle, quince, the list goes on, as does the finish. Which is to say this is long, and complete. But for my tastes, I think I'd prefer it in 10 years at which time I suspect the magic will really be on point. For now, it's just a bit too much, and needs some bottle rest to become even more than it is today. Really quite an experience, which is to be expected with this producer. I'm afraid to find out what the '10 is going to sell for - I know I already want it. 16,5% abv, drink thru 2027
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8/18/2012 - d'Artagnan wrote: 92 Points
À Sacacomie
Un nez complexe mais pas charmeur pour autant....il me vient des épithètes peu flatteurs!
Une bouche puissante, très dense, un vin impressionnant par sa structure davantage que par son aromatique à ce stade. Large, ample, on y trouve le coté chaud du millésime, il est un brin "cuit" (pommes chaudes), mais j'aime bien. Sans doute supérieur à mon impression ce soir là. 92+ pts
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2/17/2012 - Milos wrote: 93 Points
Slightly darker yellow in comparison to the 2007. Forward notes of pear, orange, honey, ripe yellow fruit and minerals. The alcohol does show a little on the nose but well integrated on the palate. Thick mouth feel and long finish.
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8/30/2011 - mnh wrote:
another bad one
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6/22/2011 - mnh wrote: flawed
oxidized bottle.
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3/5/2011 - KPB wrote: 93 Points
With salmon.... A viscous medium yellow. Nose is showing toasted hazelnuts, citrus, marzipan, honey. But the striking thing is the minerality here, and the endless finish. A wine sculpted from granite. Best in fifteen years but better than I initially thought.
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5/22/2010 - MatthewF wrote:
The Greatest Pig Roast Ever?? (Chicagoland): From 1.5L Bottle. Ripe, waxy fruits on the nose with marzipan notes. Rich, oily, full bodied palate. Mineral backbone with a long finish.
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5/22/2010 - psmith wrote:
Birthday Bash with Pig (Chicagoland): From 1.5L. Great tropical fruit notes. Not as big as I remember. Firm acidity and mineral backbone. Very nice.
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1/24/2010 - gregg g wrote:
Chave at Palate (Glendale, CA.): Honey, nutty nose. Deep flavors, layered, rich, intense but very balanced. Completely open. Wonderful!
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12/3/2009 - Milos wrote: 92 Points
Nose of yellow plums, flower and pebbles; quite oily on the palate, long finish. A touch of alcohol distracts at the end, but still very enjoyable.
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11/12/2009 - MatthewF wrote:
Jen's Birthday (Lake Bluff, IL): Raw macadamia nut, lemon, marzipan and a touch of kumquat on the nose with wet stone. Very mineral driven palate with orange peel being the dominate fruit. Huge mineral backbone with a very nice finish.
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11/12/2009 - psmith wrote:
Jen's birthday (Inovasi; Lake Bluff, IL): Not as big as I remember. Refined tropical fruits - exotic wine. Great delineation of flavors. Some alcohol. Subdued and clearly in need of time. Very good.
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8/21/2009 - MatthewF wrote:
Another weekend of Excess; 8/21/2009-8/24/2009 (Chicagoland): Opened two bottles. Bottle # 1; Powerful aromatics of waxy lemon, apple, and white flowers. Oily texture, rich ripe fruit with nice minerality and a lengthy finish. Bottle #2; not giving much at all on the nose and the palate was lacking the intensity on the palate. Did not appear to be flawed; just shut down.
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8/31/2008 - G SQUARED wrote: 98 Points
Charles Banks dinner at home. Okay, now I can say I've had one of the most incredible white wines of my life. Yes, yes, it's infanticide, and yes, I thought I'd have one bottle left only to find that one of our first two was "off" and I had to use up my last one, but it was all worth it. Brilliant nose of sweet white flowers, almost like a nectarine bud, with hints of marzipan showing through. Unctuous texture while remaining crisp. Doesn't seem possible? Well it is here. Extremely long finish. My guess is that this will probably shut down in a couple years, so if you have plenty, open one now and save the rest for two decades from....just please invite me over then!
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4/8/2008 - Rupert wrote: 91 Points
Jean-Louis Chave Hermitage Blanc vertical 1984-2005 (Institute of Directors, London): Broodingly powerful on the nose, oily, dry, noticeably alcoholic
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8/1/2007 - jivey wrote: 93 Points
Backstreet wine salon.
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8/1/2007 - goofy Yno wrote: 91 Points
lemon soda, full bodied, smooth.
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8/1/2007 - kstoddard wrote: 90 Points
Phoenix eRP Offline - Whites (Backstreet Wine Salon, Phoenix): Pears, caramel and cat pee. Rich extraction in the bright fruit however the alcohol is quite distracting. Not a very good showing for this wine. Could this bottle be off? 15% alcohol.
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8/1/2007 - mattiasjansson wrote: 88 Points
Backstreet - Whites (Backstreet Wine Salon, Phoenix, AZ): A bit flat compared to the '01. I got a lot of heat on the finish. Controversion wine - half the group thought it was on par/close to the '01, the other half thought the '01 was significantly better.
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4/25/2007 - goldstein wrote: 95 Points
earlier descriptions and notes of this wine are too accurate. i incorporate by reference. leaving the office in a stumble due to this sweet and delicious juice. bg
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4/20/2007 - psmith wrote:
Graduation wines (Columbus, OH): Intense tropical fruits - pineapple, papaya, and the like. Oily and viscous with a tangy finish. Lots of alcohol showing. Really good young Chave Blanc - more open than the last bottle I had.
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2/20/2007 - Jeff Leve wrote: 89 Points
Ripe, aromatic and concentrated, but flabby in texture. Needs more acidity to give it life.
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2/19/2007 - Eric wrote:
Rocking out with Rhônes at Chez Leve (Los Angeles, CA): A rich oily wine but frankly rather flabby and boring. Not at all the revelation I was led to believe I would find. 96 Parker points?!?
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9/2/2006 - KPB wrote: 95 Points
Tasted with Hermann Wiemer. Nose is currently muted, with distinctive aromas of hazelnuts, marble dust, yet aromatic behind the curtain. (For now, not at all open or floral or outgoing). On the palate, rich to the point of seeming thick, extremely rich and extracted; tight with firm acidity. Seems almost saline on the back palate... Needs several years -- revisit in 2016!
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8/1/2006 - psmith wrote: 93 Points
Dinner with friends (My house): Melon, pear, orange oil, and exotic tropical fruit with floral notes. Lushly textured, flashy, and oily on the palate. Deliciously forward but traces of alcohol detract from the finish as the glass warms up. As intensely flavored as any Chave Blanc as I've ever had, but never heavy or tiring.
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8/1/2006 - AndrewSGHall wrote:
Pale with a slight greenish glow. An intense nose, but suprisingly light - spicy peach, butter and ferment. Very thick and unctuous. Honey notes with bitter elements, almost like cocoa. Quince, some mineral. Feels more than tastes sweet on the finish. No penetration or precision. Plenty of good elements here, but despite re-visiting many times over the night, this wine felt rather empty and just left me rather ambivalent.
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4/6/2006 - IanL wrote: 93 Points
Pale yellow colour with distinct legs. Quite restrained nose, but what was there hinted at some richness - honey, flint, butter, nuttyness and a slight cheesyness. Concentrated, multi-layered palate with an apparent high acidity and warm alcohol finish.Was expecting more fruityness and especially some apricot. Finish long and rich.
Quite a polished wine for one so young, would have put it much older if blind tasting.
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