Maybe we got lucky compared to other reviews. I had low expectations. This was stunning. One of the top whites of the year for me. The acid was the star, so balanced and mouthwatering. Dark yellow suggesting some oxidation but none detected. Smelled of red delicious apples and citrus. Tasted like Granny Smith and lime with hint of butter. As the wine warmed up the butter component stood out more. I enjoyed both versions but preferred my first glass. Mouthfeel was full and acid cut it perfectly from front to back. Long coating finish. Grassel glass. Paired with roasted chicken, polenta and a creamy lentil soup.
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The good: Big. Ripe citrus, pear, mineral and somehow sort of balanced in spite of thermonuclear-high 14.7% alcohol. Surprisingly tasty and I liked it better than I expected, though it needed more acid. The not-so-good: Over-the-top compared to the kind of light-on-its’-feet white Burg style I think is the natural and best expression of Chard. The ugly: Left me with a serious headache.
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This bottle was better than the last, but still a bit buxom for my taste. It's beginning to show nice maturity and was certainly enjoyable, but given the lack of acidity I'd drink up. It doesn't strike me as the kind of juice with the stuffing to go the long haul.
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Acidity was severely lacking to deal with the richness and buttery notes. Everyone’s least favorite Chardonnay of the night. That said, there may have been a very very slight hint of cork taint so will try another bottle.
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Purchase 6 bottles when I was visiting last year. Only 122 cases produced. Beautiful clear, gold color. Small to medium tears and slight legs down the bowl of the glass. Decanted for 20 minutes. Drank with some Nan bread brushed with olive oil, garlic and Parmesan; as an appetizer and fresh Coho Salmon, medium rare, rare; with a plank rub that was slightly spicy. It took the 20 minutes of decanting to release the bouquet. Fresh aroma with slight oak and a lemon flavor and moderate stoniness. Moderate fruit on the palate with some acidity and a long finish. Very complex but more so it was an elegant wine and one of Veronique Drouhin-Boss's best accomplishments.
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11/27/2022 - Oregonnative Likes this wine: 97 Points
Maybe we got lucky compared to other reviews. I had low expectations. This was stunning. One of the top whites of the year for me. The acid was the star, so balanced and mouthwatering. Dark yellow suggesting some oxidation but none detected. Smelled of red delicious apples and citrus. Tasted like Granny Smith and lime with hint of butter. As the wine warmed up the butter component stood out more. I enjoyed both versions but preferred my first glass. Mouthfeel was full and acid cut it perfectly from front to back. Long coating finish. Grassel glass. Paired with roasted chicken, polenta and a creamy lentil soup.
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2/17/2021 - Pinot_Geek Likes this wine: 90 Points
The good: Big. Ripe citrus, pear, mineral and somehow sort of balanced in spite of thermonuclear-high 14.7% alcohol. Surprisingly tasty and I liked it better than I expected, though it needed more acid.
The not-so-good: Over-the-top compared to the kind of light-on-its’-feet white Burg style I think is the natural and best expression of Chard.
The ugly: Left me with a serious headache.
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10/7/2020 - anstruletz Likes this wine: 88 Points
This bottle was better than the last, but still a bit buxom for my taste. It's beginning to show nice maturity and was certainly enjoyable, but given the lack of acidity I'd drink up. It doesn't strike me as the kind of juice with the stuffing to go the long haul.
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2/25/2018 - anstruletz Does not like this wine: 82 Points
Acidity was severely lacking to deal with the richness and buttery notes. Everyone’s least favorite Chardonnay of the night. That said, there may have been a very very slight hint of cork taint so will try another bottle.
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8/27/2017 - fcs@macsimsllc.com wrote: 96 Points
Purchase 6 bottles when I was visiting last year. Only 122 cases produced. Beautiful clear, gold color. Small to medium tears and slight legs down the bowl of the glass. Decanted for 20 minutes. Drank with some Nan bread brushed with olive oil, garlic and Parmesan; as an appetizer and fresh Coho Salmon, medium rare, rare; with a plank rub that was slightly spicy. It took the 20 minutes of decanting to release the bouquet. Fresh aroma with slight oak and a lemon flavor and moderate stoniness. Moderate fruit on the palate with some acidity and a long finish. Very complex but more so it was an elegant wine and one of Veronique Drouhin-Boss's best accomplishments.
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