Reading Offline #1 - Alino's Thames Lido Dinner - Mixed Whites and Reds (The Thames Lido, Reading): We're properly into tapas in a Seville square territory on the nose here; way more smoky almonds than before. Some deep linseed oil and lifted pistachio shell notes. On the nose definitely in Fino territory. As ever with these the palate has us back in the Jura; saline and savoury but most definitely not sherried there are some brown toast notes. Just what you want from one of these wines.
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Il s'agit indéniablement d'un beau vin, couleur or profond, qui s'ouvre sur des notes de jaune typiques complexifiées par des herbes (foin coupé, livèche). La bouche est puissante, moins qu'un vrai jaune certes, mais plus qu'attendu pour un "simple" arbois, avec une certaine rondeur gourmande bienvenue. Très bien, et plutôt mieux le lendemain.
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Breathtakingly aromatic and focused right at pnp. Deep aromatics such as mellow citrus fruits, walnuts, cashew nuts, fine sherry, mature yellow apples, lime juice, bread, honey and much more. Majestic on the nose, if you like this style of oxidative wines this is right up there with serious Vin Jaunes, only lighter and not so oily in its texture. There's also a smoky, mineral component that lingers and grows with time and air. The palate is smooth without being at all tired, just provocatively balanced and precise. Same notes is found on the palate, beautiful acidity that I believe have settled down a few steps since last bottle a couple of years ago. Not really much resistance drinking this, I think it is in a beautiful spot right now, if not THE spot. I guess it will gain more weight with further cellaring but also loose the energy that still drives the wine. Equally brilliant on day 2, if not better. Then with more pronounced tropical fruit and crushed rocks, actually felt fresher the next day which surprised me a little. Many times described as "a poor man's Vin Jaune" but personally I prefer this slightly lighter style every day of the week. Pair this with proper comté or gruère and magic will happen. Somewhat an acquired taste of course but if you like the "sous voile" style you are going to love this.
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Nutty, orange, straw, pencil, ozone, lemon. Quite oxidative, really tangy and spice driven. Some grip to it as well. Good length. Feels like a drink now proposition.
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Wide open from the start. Walnuts, butter, caramel, lemon, oily texture, almost fat. Fine sherry and ox-notes, all very balanced. The mouthfeel is just stunning. Smoky minerality and present but modest acidity, again, the overall impression is balance. Long aftertaste lingers on. In it's category it's nothing but brilliant. Delivers equally good day two. Will probably develop during a long time but I will drink this the coming years on it's freshness and energy.
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Tasting the Tissot at about 60°, that's 16° celcius for you Frogs. Killer nose of walnut oil, oak, and ripe peaches. In the mouth I get an almost perfect balance of acid, essence of vanilla and lemon with the oak peeking out just a whisper. The description of the wine on the back of the bottle is in French but what I get from translating the words is this was raised for 28 months sans topping. I assume it was done in barrel because I get a touch of oak on the nose and both oak and tannin on the palate. This is just the right amount oxidized. I was a bit worried after reading rains plagued the tail end of the '11 harvest but no ill effect here, this is tremendous. Lovely wine that would go incredibly well with cheese as it actually has a bit of a bleu cheese essence. The '11 Tissot Savagnin has enough structure and gusto to improve and provide further fascination for at least four years. I have zero experience with how savagnin ages but taking a stab at it I'll say drink the '11 by Winter, 2023. For $30 this provides a ton of pleasure and intrigue. Thought provoking. Poor man's Vin Jaune.
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4/30/2024 - Vinumming & Ahhing Likes this wine: 89 Points
Reading Offline #1 - Alino's Thames Lido Dinner - Mixed Whites and Reds (The Thames Lido, Reading): We're properly into tapas in a Seville square territory on the nose here; way more smoky almonds than before. Some deep linseed oil and lifted pistachio shell notes. On the nose definitely in Fino territory. As ever with these the palate has us back in the Jura; saline and savoury but most definitely not sherried there are some brown toast notes. Just what you want from one of these wines.
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6/29/2021 - Mckalm Likes this wine: 91 Points
Gul, doft och smak som en bra fino, mkt bra till Chèvre Chaud
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12/26/2020 - vinum bonum wrote: 90 Points
Il s'agit indéniablement d'un beau vin, couleur or profond, qui s'ouvre sur des notes de jaune typiques complexifiées par des herbes (foin coupé, livèche). La bouche est puissante, moins qu'un vrai jaune certes, mais plus qu'attendu pour un "simple" arbois, avec une certaine rondeur gourmande bienvenue. Très bien, et plutôt mieux le lendemain.
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7/14/2020 - JohanPe wrote: 93 Points
Consistent with previous note. Excellent.
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9/28/2019 - Sean Tay wrote:
Pair with Michelin Chinese cuisine at Chef Kang. Surprisingly, blended well with the food. First experience with the wine.
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11/17/2018 - JohanPe wrote: 94 Points
Breathtakingly aromatic and focused right at pnp. Deep aromatics such as mellow citrus fruits, walnuts, cashew nuts, fine sherry, mature yellow apples, lime juice, bread, honey and much more. Majestic on the nose, if you like this style of oxidative wines this is right up there with serious Vin Jaunes, only lighter and not so oily in its texture. There's also a smoky, mineral component that lingers and grows with time and air. The palate is smooth without being at all tired, just provocatively balanced and precise. Same notes is found on the palate, beautiful acidity that I believe have settled down a few steps since last bottle a couple of years ago. Not really much resistance drinking this, I think it is in a beautiful spot right now, if not THE spot. I guess it will gain more weight with further cellaring but also loose the energy that still drives the wine. Equally brilliant on day 2, if not better. Then with more pronounced tropical fruit and crushed rocks, actually felt fresher the next day which surprised me a little. Many times described as "a poor man's Vin Jaune" but personally I prefer this slightly lighter style every day of the week. Pair this with proper comté or gruère and magic will happen. Somewhat an acquired taste of course but if you like the "sous voile" style you are going to love this.
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12/10/2016 - CamWheeler wrote: 90 Points
Nutty, orange, straw, pencil, ozone, lemon. Quite oxidative, really tangy and spice driven. Some grip to it as well. Good length. Feels like a drink now proposition.
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3/19/2016 - ahagen wrote: 93 Points
Stor vin. Drikker fint nå. Fattigmanns Vin Jaune, som det er sagt.
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11/14/2015 - JohanPe wrote: 93 Points
Consistent with previous note, beautiful wine.
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5/22/2015 - JohanPe wrote: 92 Points
Wide open from the start. Walnuts, butter, caramel, lemon, oily texture, almost fat. Fine sherry and ox-notes, all very balanced. The mouthfeel is just stunning. Smoky minerality and present but modest acidity, again, the overall impression is balance. Long aftertaste lingers on. In it's category it's nothing but brilliant. Delivers equally good day two. Will probably develop during a long time but I will drink this the coming years on it's freshness and energy.
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5/1/2015 - kanjimoti wrote: 92 Points
Tasting the Tissot at about 60°, that's 16° celcius for you Frogs. Killer nose of walnut oil, oak, and ripe peaches. In the mouth I get an almost perfect balance of acid, essence of vanilla and lemon with the oak peeking out just a whisper. The description of the wine on the back of the bottle is in French but what I get from translating the words is this was raised for 28 months sans topping. I assume it was done in barrel because I get a touch of oak on the nose and both oak and tannin on the palate. This is just the right amount oxidized. I was a bit worried after reading rains plagued the tail end of the '11 harvest but no ill effect here, this is tremendous. Lovely wine that would go incredibly well with cheese as it actually has a bit of a bleu cheese essence. The '11 Tissot Savagnin has enough structure and gusto to improve and provide further fascination for at least four years. I have zero experience with how savagnin ages but taking a stab at it I'll say drink the '11 by Winter, 2023. For $30 this provides a ton of pleasure and intrigue. Thought provoking. Poor man's Vin Jaune.
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