Dîner de Noël des anciens C&S (Restaurant Bagatelle): Nez rancio, de noix de Grenoble. Bouche riche et dense, puissante, avec finale très lactique et funky, que j'ai beaucoup de mal à apprécier. Un vin tellement intense, qu'il a quelque chose de monstrueux! Fascinant à sa façon, mais je l'ai détesté cordialement.
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Surprisingly accessible and showing fruit and balancing acidity within 15-20 min of opening. Lots of stoniness in the back end and more light on its feet than the towards amber color and honeyed nose would indicate. I kept about half for the next night and while much of the initial full almost off-dry palate was gone, the minerality and acidity remained. I'm glad I opened my last bottle tonight, but as most who love Joly wines know, your mileage may vary.
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This was absolutely lovely, what a wine! Beautiful nose with honey, orange, nuts, lemon, and hay notes. Clearly mature, but in a perfect place. On the palate, the wine is very well balanced with riper/richer notes yet enough citrus notes and acidity to keep it in check. Notes of orange, lemon, hay, honey, apricot, and peach follow. Long finish. Outstanding wine and very lucky to come across a great bottle.
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8th of 12, pnp, perfect level, stained cork, better than most previous bottles and with some fruit and nuance, BUT atypical for Savennieres with its demi sec oxidised style which curiously works ok with some food combos (eg pork and apple casserole), no upside but no rush. G (15).
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Decanted for 8h in wine fridge then back into bottle. Note is 12h after initial decant. Aromas of ripe, almost bruised apples, spice aromas from botrytis, herbs, and rich honeysuckle. Palate with dried ripe apples, herbs, and minerals. Full bodied w a waxy. mildly viscous mouthfeel. Nice finish of ripe apples, and spices. There is some mild alcoholic heat on the finish. Definitely a good experience but the wine is too big and the alcoholic heat doesn't really suit me. After 2 bottles of this also the 2001, I won't refuse a glass but it's not a wine that I will actively seek out. 90+
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4th of 12, opened 30 minutes, horribly oxidised and dark......they've all been like this to a greater or lesser extent signifying a major problem in the winemaking! Av (11).….so much for Joly's claims for longevity!
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BYOB "High Altitude wines" - blind tasting (Sollentuna): Oxidized, nutty, fiery, and herbal. Great freshness on the body. Very good but only recommended if you're really into natural wine and oxidized stuff. A bit over the hill.
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Extremely oxidative, pale amber/brown, slightly dirty in appearance. Hazelnuts/ almonds, amontillado aromas. Also complex on the mouth though lacking depth and acidity. More a curiosity than anything else at this point, it is at a tertiary stage.
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Interesting but fully spent at this point. Nutty, oxidized, OK with cheese. Not sure if it was the bottle or if this would have been typical in the progression of the vintage.
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Better bottle than last, or maybe I just decanted longer. Opened in morning, so it was decanted about 9 hours. As always, a dark urinous gold color. A bit of resin and apple cider when first opened. 9 hours later, apricot, vanilla, old library books, leather sofa, light tobacco and mineral. very rich and bone dry. Lovely with food.
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drinking this bottle for the very first time i found it to be quite unusual and unlike any chenin blanc i've ever tasted. Flavors were extremely wild with waxy texture, golden apples, tons of mineral, slight saline, touch of honey. I can't imagine how much crazier this would taste if it was a well aged top vintage version of this wine. Overall a super complex wine, I can see why this bottle is sought out.
--edit bumping to 93 after drinking this again
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3rd of 12, decanted an hour, perfect level, stained, damp cork - golden; nuts, little fruit, touch of honey and wax; fullish, quite long and complex, very persistent, vin jaune flavours, rich entry and mid palate, tails of dry, as nose nutty, little fruit, more interesting than compelling and at present much clumsier than other vintages I've drunk. Fine potential, currently VGI (17).
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Dark gold. Tobacco nose on first opening, but then decanted 5 hours. Light almond and some faint tropical fruit and light citrus. Needs a cream sauce dish and more time. Good, complex and certainly interesting. More challenging and interesting than hedonistic, but I do enjoy these.
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Decanted for 2h. Golden bordering on amber yellow. Honeyed apple aromas with some beeswax, hints of wool and nuts, and prominent alcohol at the end. Flavors on the palate follows with good weight, nice acids and almost a eucalyptus/menthol apple taste on the midpalate. Really nice balance in the mouth with a mildly viscous texture. But the finish, like the nose, is marred by prominent alcoholic heat. Definitely better with food. There is a lot going on here and if it wasn't for the hot finish on nose and palate, i would have liked this a lot more. Bottle says 14% abv but tastes closer to 15%.
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Bought back in 1999, kept in a personal cellar since. Double-decanted for 24 hours before the tasting. 15% alcohol.
Very slightly hazy and quite deep bronze-toned straw-yellow color. Developed and ridiculously complex nose with somewhat waxy aromas of sweet yellow apples, honeyed richness, some nutty maturity, light smoky character, a little bit of bruised apple, a hint of butter, a touch of beeswax and a very delicate aldehydic undertone of salinity, green apple peel and green almonds. The wine is incredibly smooth, textural, weighty and complex - up to the point that the first sip just sends chills down my spine and makes me just stop to revel in the kaleidoscopic array of flavors. The wine is obviously very ripe and really concentrated with remarkably intense, powerful and developed flavors of honey, wet stones, some bruised apples, a little bit of roasted nuts, a hint of browned butter, a touch of toasted bread and rich, sweet hints of mirabelle plums, cantaloupe and almond paste. The wine is technically dry, yet its super-ripe flavors and oily texture make it come across as almost sweet. The complexity here is just staggering and the wine seems to taste different with every sip - yet never any less magnificent. The moderate acidity keeps the wine from coming across as fat or flabby, although I must say that the acidic backbone seems to be getting a bit soft at this age. The alcohol remains incredibly well-hidden by the concentrated fruit and massive body. The finish is very powerful, almost sweet and incredibly complex with rich, unctuous flavors of dried peach, browned butter, apple jam, roasted nuts, wet stones, some crème brûlée, a little bit of honeydew melon, a hint of smoke and a touch of toasted bread.
This wine felt very similar to Coulée de Serrant 2007 tasted alongside it, but infinitely more complex with nuanced, layered flavors of nuts, toast and more obvious sense of sweetness. Although the wine seems to be quite mature now, I'm still not sure whether it is actually at its plateau of maturity yet. It might be that it will still be developing even further from here, into a completely unique dimension of its own. Although I think I prefer Clos de la Bergerie's bit more lighter and harmonious style over Coulée de Serrant's heavier and more unctuous style, this wine managed to move me in a way very few wines have done. An incredible experience. Having tasted this wine, I start to understand where the fuss about Joly's wines comes from. Stunning value at ~60€ (back in 1999).
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Was very shy at first with sherry notes. Opened up after two hours exposing beautiful stone fruit & a luscious mouthfeel. Perfect with rockfish served with a beurre blanc
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This particular bottle was delicious right off the bat... No 24 hour decant necessary. Classic baked and bruised apple and pear, but also lots of fresh stonefruit. The botrtyis is obvious up front with lovely honeyed notes. Roaring acidity keeps this fresh and tasting much younger than 20 years, although the deep golden color gives away its age. Intense on the palate, it almost tastes hot despite its moderate alcohol because it's just so concentrated. A really incredible wine. It went perfect with ribeye topped with beech mushrooms sautéed in soy and sesame, asparagus, and broccoli.
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Very tight on open as usual. The key is patience and letting it breathe for a whole day then it opens up. Has a mature nutty characteristic, but the rich honeyed peaches comes out and since there is always a lot of acidity it all balances out. Great with a cauliflower soup. Just as good the next night and is easily enjoyed over a 2-3 day period generally.
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Wasnt sure about the condition. Color is beautiful, deep amber. On the nose, it's burnt straw/hay? Paint thinner? Medicinal? The palate reveals some savouriness that i got used to, with a note of spiciness. Looking forward to the development after 24 hours.
Dorato, quasi ambrato. Il naso ha sentori gradevolmente ossidativi, albicocca, nespola, poi le classiche note saline, di acciuga e salamoia, anice. Bocca morbida, acidità che cede il passo alla netta sapidità. Finale caramellato, lunghissimo
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An intensely different and unique wine, which I suppose is why it has its own AOC.
On opening this is really tight, exhibiting lots of boozy and oxidized characteristics, but still bouncing back and forth between lovely honeyed, nutty, spicy, and stone fruit elements. Some botrytis seems evident. Complex off the bat, but looking forward to seeing it open after the suggested 24 hour decant.
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Mildly orange colour. Dried pear, fresh peah, sweet bubble gum on the nose as well as some curry, ground coffee, orange rind. High viscosity, some bitterness on the palate as well as caramel. Clear oxidative style, but good.
On day two caramel got more intense, accidity noticeably lowered, wine got rounder, but I doubt that better.
On day three mushroom notes appeared on the nose. Overall I believe it was the best on day 1.
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1st bottle from case and a huge disappointment after sensational 96 the previous week. I suspect this was flawed as it tasted almost botrytised, too sweet, close to an old oloroso...hopefully just an odd bottle!
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Monfortino 1971 Dinner: Butterscotch, ginger, nutty and iron notes. Has good acidity, there is an oxidative edge but it doesn't detract greatly (yet). A touch below a bottle last year, I think this is ready to go.
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After 2 hours of opening, golden yellow nose of honey and green apple with peach, floral on the palate is bony dry, mineral and stony, with little hint of sweetness
2nd glass at 10 hours after opening, almost amber in colour nose of honey getting more distinct, with hint of caramel on palate the flavours are more integrated and rounded more sweetness compared with earlier, good length with a sherry type of character
After 24 hours of opening, colour: small change since last night, amber nose: less than last night, less distinct, honey and apple less prominent sherry character more obvious, the stony character has decreased rounded and easy to drink
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Actually the last tasting of 2013: Orange peel, iron shavings, honey with some nutty Christmas cake notes. Really fresh on the palate, there is fine acidity with a menthol lift to it. Nice wine but the oxidative edge makes me think it may be best consumed now.
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Ambrato e velato. Profilo molto ossidativo al naso, con mallo di noce, albicocca disidratata, cenere, ma anche sensazioni di fieno essiccato e paglia, mela cotogna. In bocca si avverte il residuo zuccherino, sostenuto da una acidità meno presente del solito ma soprattutto da una salinità che richiama acciuga ed acqua salmastra. Lungo
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There are two things that you should know before trying this wine: drink at cellar temperature (i.e., only slightly chilled), and decant for 48-72 hours before tasting. I opted to open and periodically taste the wine over several days to find out if Joly's advice held water...it did. On first tasting, it was very boozy, almost reminiscent of sherry or baekseju, and the honeyed sweetness almost overwhelmed the stone fruit elements. 12 hours later, the alcohol was starting to show more balance, plum and prune were more apparent. 24 hours in, spice notes were joining the fray (subtle clove and cinnamon were surprising in this Loire white), and the rich mouthfeel has not given way yet. Looking forward to hour 48. Possibly too cerebral for everyday pleasure, but this is a special bottle.
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i think this bottle might have suffered from improper cellaring. lacks freshness, intensity... not a great bottle but still drinking well. a bit oxydised,
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Grand Blanc at Aquarelle French Restaurant (Austin, Texas): Its bright acidity “screamed for oysters.” This had a beautiful, honeyed nose for most tasters, was clean and dry, with much minerality, and impressed with sweet chenin blanc flavors of stone fruit, rich citrus, flowers, even pork sausage. Seamless with a great mouth-feel, a wine which continued to develop nuances in the glass, enjoyed by all.
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wine-pages.com SuperBOWL 2009 (Glasgow): 14% There’s a bit of an oxidised feel on the nose. Very full, spirity stone fruit characters on the palate. Very blowsy. Sour peas and bitter honey on the finish. Don’t know whether this is meant to be like this, but it’s not for me.
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12/22/2023 - d'Artagnan wrote:
Dîner de Noël des anciens C&S (Restaurant Bagatelle): Nez rancio, de noix de Grenoble. Bouche riche et dense, puissante, avec finale très lactique et funky, que j'ai beaucoup de mal à apprécier. Un vin tellement intense, qu'il a quelque chose de monstrueux! Fascinant à sa façon, mais je l'ai détesté cordialement.
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9/16/2023 - portman63 Likes this wine: 93 Points
Surprisingly accessible and showing fruit and balancing acidity within 15-20 min of opening. Lots of stoniness in the back end and more light on its feet than the towards amber color and honeyed nose would indicate. I kept about half for the next night and while much of the initial full almost off-dry palate was gone, the minerality and acidity remained. I'm glad I opened my last bottle tonight, but as most who love Joly wines know, your mileage may vary.
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1/5/2023 - MC2 Wines wrote: flawed
Bottle was corked which was a bummer.
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10/25/2022 - glou.sf Likes this wine: 96 Points
This was absolutely lovely, what a wine! Beautiful nose with honey, orange, nuts, lemon, and hay notes. Clearly mature, but in a perfect place. On the palate, the wine is very well balanced with riper/richer notes yet enough citrus notes and acidity to keep it in check. Notes of orange, lemon, hay, honey, apricot, and peach follow. Long finish. Outstanding wine and very lucky to come across a great bottle.
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5/19/2022 - liber wrote: 84 Points
8th of 12, pnp, perfect level, stained cork, better than most previous bottles and with some fruit and nuance, BUT atypical for Savennieres with its demi sec oxidised style which curiously works ok with some food combos (eg pork and apple casserole), no upside but no rush. G (15).
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6/19/2021 - James Kim wrote: 90 Points
Decanted for 8h in wine fridge then back into bottle. Note is 12h after initial decant. Aromas of ripe, almost bruised apples, spice aromas from botrytis, herbs, and rich honeysuckle. Palate with dried ripe apples, herbs, and minerals. Full bodied w a waxy. mildly viscous mouthfeel. Nice finish of ripe apples, and spices. There is some mild alcoholic heat on the finish. Definitely a good experience but the wine is too big and the alcoholic heat doesn't really suit me. After 2 bottles of this also the 2001, I won't refuse a glass but it's not a wine that I will actively seek out. 90+
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7/31/2020 - TBean Likes this wine: 95 Points
Wonderful after breathing for 8 hours. Very complex, honey, coconut, lime and slight bitter after taste.
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6/29/2020 - dmitrybulkin Likes this wine: 93 Points
Слишком сильные специи, долго раскрывается. Насыщенный гречишный сед и пряные персики.
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3/19/2020 - liber Does not like this wine: 80 Points
4th of 12, opened 30 minutes, horribly oxidised and dark......they've all been like this to a greater or lesser extent signifying a major problem in the winemaking! Av (11).….so much for Joly's claims for longevity!
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12/14/2019 - RayOB wrote: flawed
Too funky
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8/24/2019 - AV2012 wrote: 87 Points
Darkish colour, sweetish on the palate, oxidative. Evidently a weaker vintage.
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3/25/2019 - jsblau wrote:
Corked, despite careful storage.
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1/26/2019 - Omar Khayyam wrote:
BYOB "High Altitude wines" - blind tasting (Sollentuna): Oxidized, nutty, fiery, and herbal. Great freshness on the body. Very good but only recommended if you're really into natural wine and oxidized stuff. A bit over the hill.
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1/25/2019 - thunberg wrote: 90 Points
BYOB "High Altitude" (Sollentuna, Sweden): Mature brownish color, oxidation, honey, nutty, oak, heat. A very interesting and enjoyable wine even past peak.
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11/1/2018 - kstoddard wrote:
Not a fan of these wines
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10/8/2018 - fcxj wrote: 90 Points
Curnonsky dinner. Nail varnish, waxy apples aromatics.
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4/18/2018 - ccn wrote: 88 Points
Extremely oxidative, pale amber/brown, slightly dirty in appearance. Hazelnuts/ almonds, amontillado aromas. Also complex on the mouth though lacking depth and acidity. More a curiosity than anything else at this point, it is at a tertiary stage.
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4/15/2018 - railgunner wrote: 88 Points
Interesting but fully spent at this point. Nutty, oxidized, OK with cheese. Not sure if it was the bottle or if this would have been typical in the progression of the vintage.
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4/10/2018 - acidqueen wrote: 94 Points
Better bottle than last, or maybe I just decanted longer. Opened in morning, so it was decanted about 9 hours. As always, a dark urinous gold color. A bit of resin and apple cider when first opened. 9 hours later, apricot, vanilla, old library books, leather sofa, light tobacco and mineral. very rich and bone dry. Lovely with food.
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3/15/2018 - sung251 Likes this wine: 93 Points
drinking this bottle for the very first time i found it to be quite unusual and unlike any chenin blanc i've ever tasted. Flavors were extremely wild with waxy texture, golden apples, tons of mineral, slight saline, touch of honey. I can't imagine how much crazier this would taste if it was a well aged top vintage version of this wine. Overall a super complex wine, I can see why this bottle is sought out.
--edit bumping to 93 after drinking this again
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2/15/2018 - liber wrote: 90 Points
3rd of 12, decanted an hour, perfect level, stained, damp cork - golden; nuts, little fruit, touch of honey and wax; fullish, quite long and complex, very persistent, vin jaune flavours, rich entry and mid palate, tails of dry, as nose nutty, little fruit, more interesting than compelling and at present much clumsier than other vintages I've drunk. Fine potential, currently VGI (17).
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12/18/2017 - acidqueen wrote: 91 Points
Dark gold. Tobacco nose on first opening, but then decanted 5 hours. Light almond and some faint tropical fruit and light citrus. Needs a cream sauce dish and more time. Good, complex and certainly interesting. More challenging and interesting than hedonistic, but I do enjoy these.
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11/5/2017 - James Kim Likes this wine: 90 Points
Decanted for 2h. Golden bordering on amber yellow. Honeyed apple aromas with some beeswax, hints of wool and nuts, and prominent alcohol at the end. Flavors on the palate follows with good weight, nice acids and almost a eucalyptus/menthol apple taste on the midpalate. Really nice balance in the mouth with a mildly viscous texture. But the finish, like the nose, is marred by prominent alcoholic heat. Definitely better with food. There is a lot going on here and if it wasn't for the hot finish on nose and palate, i would have liked this a lot more. Bottle says 14% abv but tastes closer to 15%.
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10/3/2017 - forceberry wrote: 98 Points
Bought back in 1999, kept in a personal cellar since. Double-decanted for 24 hours before the tasting. 15% alcohol.
Very slightly hazy and quite deep bronze-toned straw-yellow color. Developed and ridiculously complex nose with somewhat waxy aromas of sweet yellow apples, honeyed richness, some nutty maturity, light smoky character, a little bit of bruised apple, a hint of butter, a touch of beeswax and a very delicate aldehydic undertone of salinity, green apple peel and green almonds. The wine is incredibly smooth, textural, weighty and complex - up to the point that the first sip just sends chills down my spine and makes me just stop to revel in the kaleidoscopic array of flavors. The wine is obviously very ripe and really concentrated with remarkably intense, powerful and developed flavors of honey, wet stones, some bruised apples, a little bit of roasted nuts, a hint of browned butter, a touch of toasted bread and rich, sweet hints of mirabelle plums, cantaloupe and almond paste. The wine is technically dry, yet its super-ripe flavors and oily texture make it come across as almost sweet. The complexity here is just staggering and the wine seems to taste different with every sip - yet never any less magnificent. The moderate acidity keeps the wine from coming across as fat or flabby, although I must say that the acidic backbone seems to be getting a bit soft at this age. The alcohol remains incredibly well-hidden by the concentrated fruit and massive body. The finish is very powerful, almost sweet and incredibly complex with rich, unctuous flavors of dried peach, browned butter, apple jam, roasted nuts, wet stones, some crème brûlée, a little bit of honeydew melon, a hint of smoke and a touch of toasted bread.
This wine felt very similar to Coulée de Serrant 2007 tasted alongside it, but infinitely more complex with nuanced, layered flavors of nuts, toast and more obvious sense of sweetness. Although the wine seems to be quite mature now, I'm still not sure whether it is actually at its plateau of maturity yet. It might be that it will still be developing even further from here, into a completely unique dimension of its own. Although I think I prefer Clos de la Bergerie's bit more lighter and harmonious style over Coulée de Serrant's heavier and more unctuous style, this wine managed to move me in a way very few wines have done. An incredible experience. Having tasted this wine, I start to understand where the fuss about Joly's wines comes from. Stunning value at ~60€ (back in 1999).
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8/29/2017 - humagne wrote: 93 Points
This is quite mature, baked apple, honey notes, nuts. The attack is nice and the finish rather impressive. Ready to drink, will probably not improve.
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7/12/2017 - Nick4378 Likes this wine: 90 Points
Was very shy at first with sherry notes. Opened up after two hours exposing beautiful stone fruit & a luscious mouthfeel. Perfect with rockfish served with a beurre blanc
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6/6/2017 - IanBlessing Likes this wine:
This particular bottle was delicious right off the bat... No 24 hour decant necessary. Classic baked and bruised apple and pear, but also lots of fresh stonefruit. The botrtyis is obvious up front with lovely honeyed notes. Roaring acidity keeps this fresh and tasting much younger than 20 years, although the deep golden color gives away its age. Intense on the palate, it almost tastes hot despite its moderate alcohol because it's just so concentrated. A really incredible wine. It went perfect with ribeye topped with beech mushrooms sautéed in soy and sesame, asparagus, and broccoli.
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4/21/2017 - LWI wrote: flawed
Ox
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4/26/2016 - portman63 Likes this wine: 92 Points
Very tight on open as usual. The key is patience and letting it breathe for a whole day then it opens up. Has a mature nutty characteristic, but the rich honeyed peaches comes out and since there is always a lot of acidity it all balances out. Great with a cauliflower soup. Just as good the next night and is easily enjoyed over a 2-3 day period generally.
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3/24/2016 - Kmok wrote: 75 Points
Wasnt sure about the condition. Color is beautiful, deep amber. On the nose, it's burnt straw/hay? Paint thinner? Medicinal? The palate reveals some savouriness that i got used to, with a note of spiciness. Looking forward to the development after 24 hours.
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11/19/2015 - Ludi Likes this wine: 90 Points
Dorato, quasi ambrato. Il naso ha sentori gradevolmente ossidativi, albicocca, nespola, poi le classiche note saline, di acciuga e salamoia, anice. Bocca morbida, acidità che cede il passo alla netta sapidità. Finale caramellato, lunghissimo
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6/2/2015 - IanBlessing Likes this wine: 91 Points
An intensely different and unique wine, which I suppose is why it has its own AOC.
On opening this is really tight, exhibiting lots of boozy and oxidized characteristics, but still bouncing back and forth between lovely honeyed, nutty, spicy, and stone fruit elements. Some botrytis seems evident. Complex off the bat, but looking forward to seeing it open after the suggested 24 hour decant.
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3/27/2015 - AV2012 wrote: 90 Points
Mildly orange colour. Dried pear, fresh peah, sweet bubble gum on the nose as well as some curry, ground coffee, orange rind. High viscosity, some bitterness on the palate as well as caramel. Clear oxidative style, but good.
On day two caramel got more intense, accidity noticeably lowered, wine got rounder, but I doubt that better.
On day three mushroom notes appeared on the nose. Overall I believe it was the best on day 1.
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8/24/2014 - liber wrote: flawed
1st bottle from case and a huge disappointment after sensational 96 the previous week. I suspect this was flawed as it tasted almost botrytised, too sweet, close to an old oloroso...hopefully just an odd bottle!
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6/14/2014 - CamWheeler wrote: 89 Points
Monfortino 1971 Dinner: Butterscotch, ginger, nutty and iron notes. Has good acidity, there is an oxidative edge but it doesn't detract greatly (yet). A touch below a bottle last year, I think this is ready to go.
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4/20/2014 - michaelong wrote: 97 Points
After 2 hours of opening, golden yellow
nose of honey and green apple with peach, floral
on the palate is bony dry, mineral and stony, with little hint of sweetness
2nd glass at 10 hours after opening, almost amber in colour
nose of honey getting more distinct, with hint of caramel
on palate the flavours are more integrated and rounded
more sweetness compared with earlier, good length with a sherry type of character
After 24 hours of opening, colour: small change since last night, amber
nose: less than last night, less distinct, honey and apple less prominent
sherry character more obvious, the stony character has decreased
rounded and easy to drink
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12/30/2013 - octopussy wrote: flawed
Coulée de Serrant - 1990 - 1999 and more Loire (Huet, Closel, Landron) (Home): Oxidized (probably bad storage). 24 hours open didn't help, only increased the oxidation.
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12/29/2013 - CamWheeler wrote: 90 Points
Actually the last tasting of 2013: Orange peel, iron shavings, honey with some nutty Christmas cake notes. Really fresh on the palate, there is fine acidity with a menthol lift to it. Nice wine but the oxidative edge makes me think it may be best consumed now.
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8/29/2013 - G_H Likes this wine: 91 Points
55 years and 1 day: The old man and his wine (Double blind tasting) (Vinozeros - Winterthur): Slightly oxidative, honey, green apple, some sherry notes, walnut a hint of residual sugar with an extremely long finish and a beautiful balance.
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1/30/2013 - Ludi Likes this wine: 88 Points
Ambrato e velato. Profilo molto ossidativo al naso, con mallo di noce, albicocca disidratata, cenere, ma anche sensazioni di fieno essiccato e paglia, mela cotogna. In bocca si avverte il residuo zuccherino, sostenuto da una acidità meno presente del solito ma soprattutto da una salinità che richiama acciuga ed acqua salmastra. Lungo
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5/23/2011 - CWig wrote: 95 Points
There are two things that you should know before trying this wine: drink at cellar temperature (i.e., only slightly chilled), and decant for 48-72 hours before tasting. I opted to open and periodically taste the wine over several days to find out if Joly's advice held water...it did. On first tasting, it was very boozy, almost reminiscent of sherry or baekseju, and the honeyed sweetness almost overwhelmed the stone fruit elements. 12 hours later, the alcohol was starting to show more balance, plum and prune were more apparent. 24 hours in, spice notes were joining the fray (subtle clove and cinnamon were surprising in this Loire white), and the rich mouthfeel has not given way yet. Looking forward to hour 48. Possibly too cerebral for everyday pleasure, but this is a special bottle.
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11/15/2010 - Imoollan wrote: 89 Points
i think this bottle might have suffered from improper cellaring. lacks freshness, intensity... not a great bottle but still drinking well. a bit oxydised,
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8/8/2010 - austinwinesalon wrote: 93 Points
Grand Blanc at Aquarelle French Restaurant (Austin, Texas): Its bright acidity “screamed for oysters.” This had a beautiful, honeyed nose for most tasters, was clean and dry, with much minerality, and impressed with sweet chenin blanc flavors of stone fruit, rich citrus, flowers, even pork sausage. Seamless with a great mouth-feel, a wine which continued to develop nuances in the glass, enjoyed by all.
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3/30/2009 - SGS wrote:
Definitely a nose of honey and beeswax. Rich taste of apples and honey. Strong.
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3/7/2009 - andrewstevenson.com wrote: 76 Points
wine-pages.com SuperBOWL 2009 (Glasgow): 14%
There’s a bit of an oxidised feel on the nose. Very full, spirity stone fruit characters on the palate. Very blowsy. Sour peas and bitter honey on the finish. Don’t know whether this is meant to be like this, but it’s not for me.
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7/1/2006 - winefool wrote: 91 Points
Full golden yellow. Rich forward bees wax nose with honey notes. Better balanced. Rich tight lemony citrus mineral. 7/06
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