Gareth's Magnum Dinner, part 1 (Noize): Magnum. Delighted to sniff this and immediately conclude it was in excellent condition. Seemed in a great spot, with plenty of evidence of the tropical, grassy, blackcurrant leaf notes of its youth, plus the waxy lanolin sensations that come with age. Loved the mouthfeel, the bitterness and the long finish.
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A 25 year old wine that has held up well. Still Sauvignon Blanc dominant on the nose and front palate (tropical fruits), the wine had a wonder mouthfeel texture. Honey and other tertiary characteristics from the semillon were present. Oak was no longer a factor as it had integrated and it was a complete wine. Finish was fading a bit more quickly than I had hoped but possible did not have the weight that I had experienced in the past. Drink now.
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At Troquet Boston, tasted over 2 hrs -translucent med gold -fairly complex nutty oxidation, caramel/butterscotch oak, lanolin mature element, and a faint underlying grassy streak -med acidity, med weight, mature oxidative notes, decent length -very good mature white BDX
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My last demi and the best. Pnp. Light to medium yellow and not over the top. For once a SHL where the oak is fully integrated. Love the fine texture on the waxy palate, and the medium + finish. Great showing and would drink up from Demi and regular bottle.
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PnP from demi. Bottom neck fill. Light/medium golden yellow. Fine nose with minerality, flowers and a touch of sulphur. On the palate much bigger, very oily but well balanced with lots of citrus and hence fairly sharp acidity. Honeymellon, oak and there certainly was a fair bit of it at younger age. A fascinating wine of extremes that still balance each other out to create an equilibrium. Medium length. 91-92. Don't see a reason why this should not last until 2020, and this was a demi.
PS: As the wine warms up gradually it gains in length and becomes even more expressive. If there is something to criticize, it's the oak which I find a bit too pronounced, especially at age 20.
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Popped and poured on day 1, then recorked, put in a refrigerator, and the second half of the bottle was finished on Day 2. A bit better on day 2 than day 1, but very close. Just a bit more feeling of depth.
This wine has now moved from "I don't know why I bought this, it's too bitter" to "not a bad wine as a change of pace from Chardonnay" to "This is now outstanding." Smokey, meaty white fruit. Sound like an odd mix? Yes, it is. There is a tiny bit of tropical fruit, but that's the only component reminiscent of Sauvignon Blanc, and there's very little of that. Semillion? Who knows? I'm not sufficiently familiar with it.
The learning here is age. 19 year old white Bordeaux is outstanding. Older? I do not think this wine is on the down slope yet. Still never had an Haut Brion Blanc, but this was worth the wait.
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Color is a golden yellow, a tiny bit darker for the age. I do not know if I like this wine. I've never had a white Bordeaux this old and the flavor is unusual. Oily, maybe a bit of petrol, minerals. The flavor has a breadth in your mouth that results in an EXTREMELY long finish. There is a flavor component sinmilar to a Roussane/Marsanne southern Rhone white, with very little if any fruit, certainly no tropical fruit component. It was a bit rough when popped and poured but after 3 hours, the harshness is gone. There's a bit of smokiness and acidity giving it a tiny bit of citrus reminiscentof grapefruit.
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Momofuku inspired dinner RJ, Scott, Kate et al – Whoooahhh, a blazingly unique and particular wine. Definite signs of development, the classic diesel fumes/nutmeg/muscat/gingerbread I get on these. Not for everyone, but paired brilliantly with the tofu and sherry vinegared cherry tomato salad.
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Several days later from memory. Served blind. Deep gold color suggested age. Distinctly cardboardy nose was off-putting and seemed to indicate it was corked, but underneath there was a lot of complexity and even hint of sweetness with none of the cardboard. Flailing, I somehow guessed a ripe 10 year-old sauvignon blanc from the Loire, which is good for a little bit of credit. But what about that nose?
After posting, I read the other reviews, and even if they are almost all submitted by one taster, it would seem my bottle was flawed in some way which prevented full appreciation/enjoyment. I would drink the wine I tasted now and not wait, though I know white Graves can age long time.
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Oh Lord, this gets better and better, and to think I paid $16 for it on sale! Dinner with Chris and Molly. Absolutely oozing with candied spiced pineapple, candied lemons, citrus oils, petrol and crushed minerals. A spearmint note, pineapple upside down cake. Seamless and paired great with every dish from salad to Cassoulet! Wow!
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Beautiful mature BDX blanc--fascinating waxy honeyed notes, rich and unctuous but not cloying at all--like a great Hermitage Blanc. Aromatics evolved and never grew less interesting.. great viscous but refreshing mouthfeel.
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7/9/2023 - kstoddard wrote: flawed
Vinegar :(
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6/24/2021 - DAN BAILEY Likes this wine:
From mag. Gorgeous nose with notes of lanolin. So refreshing and just lovely!
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6/24/2021 - NickA Likes this wine: 94 Points
Gareth's Magnum Dinner, part 1 (Noize): Magnum. Delighted to sniff this and immediately conclude it was in excellent condition. Seemed in a great spot, with plenty of evidence of the tropical, grassy, blackcurrant leaf notes of its youth, plus the waxy lanolin sensations that come with age. Loved the mouthfeel, the bitterness and the long finish.
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1/30/2021 - tanduybui Likes this wine: 94 Points
A 25 year old wine that has held up well. Still Sauvignon Blanc dominant on the nose and front palate (tropical fruits), the wine had a wonder mouthfeel texture. Honey and other tertiary characteristics from the semillon were present. Oak was no longer a factor as it had integrated and it was a complete wine. Finish was fading a bit more quickly than I had hoped but possible did not have the weight that I had experienced in the past. Drink now.
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8/4/2020 - humagne wrote: 96 Points
Outstanding as in previous notes.
Sauvignon blanc profile and tertiary notes (honey, hazelnut). Persistent and long.
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12/13/2019 - Kim Gerner wrote: 80 Points
20 Old Bordeaux grand cru classe - vertical and horizontal semi blind Wine tasting dinner (DK-Frederiksberg): Magnum, Sauternes aromas, cooked
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3/29/2017 - Cote d'Or wrote:
At Troquet Boston, tasted over 2 hrs
-translucent med gold
-fairly complex nutty oxidation, caramel/butterscotch oak, lanolin mature element, and a faint underlying grassy streak
-med acidity, med weight, mature oxidative notes, decent length
-very good mature white BDX
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2/11/2017 - humagne wrote: 96 Points
Just in perfect shape. Peach, citrus, honey... palate is wonderfuööy balancer but powerful at the same time. Ling.
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1/24/2017 - pavel_p Likes this wine: 93 Points
My last demi and the best. Pnp. Light to medium yellow and not over the top. For once a SHL where the oak is fully integrated. Love the fine texture on the waxy palate, and the medium + finish. Great showing and would drink up from Demi and regular bottle.
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8/29/2016 - pavel_p wrote: flawed
3rd demi within the last 12 months. Should not have written last time that this can last until 2020 as this bottle was oxidized...
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8/2/2016 - humagne wrote: 94 Points
This has a glorros nose of honey, candied citrus, vanilla nutmeg. The palate is oily and firm, the finish is lingering.
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10/15/2015 - pavel_p Likes this wine: 92 Points
PnP from demi. Bottom neck fill. Light/medium golden yellow. Fine nose with minerality, flowers and a touch of sulphur. On the palate much bigger, very oily but well balanced with lots of citrus and hence fairly sharp acidity. Honeymellon, oak and there certainly was a fair bit of it at younger age. A fascinating wine of extremes that still balance each other out to create an equilibrium. Medium length. 91-92. Don't see a reason why this should not last until 2020, and this was a demi.
PS: As the wine warms up gradually it gains in length and becomes even more expressive. If there is something to criticize, it's the oak which I find a bit too pronounced, especially at age 20.
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12/31/2014 - Jay Hack wrote: 92 Points
Popped and poured on day 1, then recorked, put in a refrigerator, and the second half of the bottle was finished on Day 2. A bit better on day 2 than day 1, but very close. Just a bit more feeling of depth.
This wine has now moved from "I don't know why I bought this, it's too bitter" to "not a bad wine as a change of pace from Chardonnay" to "This is now outstanding." Smokey, meaty white fruit. Sound like an odd mix? Yes, it is. There is a tiny bit of tropical fruit, but that's the only component reminiscent of Sauvignon Blanc, and there's very little of that. Semillion? Who knows? I'm not sufficiently familiar with it.
The learning here is age. 19 year old white Bordeaux is outstanding. Older? I do not think this wine is on the down slope yet. Still never had an Haut Brion Blanc, but this was worth the wait.
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5/19/2014 - LIE-user wrote: 93 Points
Very dark yellow. Intense and complex. Like a trip to Burgundy.
Drink soon.
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8/24/2013 - humagne wrote: 94 Points
Citrus and flintstone, grass. Seems still young. Very intense and long. Pleasure to drink.
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6/10/2011 - Jay Hack wrote:
Color is a golden yellow, a tiny bit darker for the age. I do not know if I like this wine. I've never had a white Bordeaux this old and the flavor is unusual. Oily, maybe a bit of petrol, minerals. The flavor has a breadth in your mouth that results in an EXTREMELY long finish. There is a flavor component sinmilar to a Roussane/Marsanne southern Rhone white, with very little if any fruit, certainly no tropical fruit component. It was a bit rough when popped and poured but after 3 hours, the harshness is gone. There's a bit of smokiness and acidity giving it a tiny bit of citrus reminiscentof grapefruit.
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6/27/2010 - rralls wrote: 92 Points
92+ Fantastic white bordeaux. Lighter and smoother than I would have expected for a wine of this age.
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4/30/2010 - danstrings wrote: 91 Points
Momofuku inspired dinner RJ, Scott, Kate et al – Whoooahhh, a blazingly unique and particular wine. Definite signs of development, the classic diesel fumes/nutmeg/muscat/gingerbread I get on these. Not for everyone, but paired brilliantly with the tofu and sherry vinegared cherry tomato salad.
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11/9/2009 - bevetroppo wrote: 87 Points
Several days later from memory. Served blind. Deep gold color suggested age. Distinctly cardboardy nose was off-putting and seemed to indicate it was corked, but underneath there was a lot of complexity and even hint of sweetness with none of the cardboard. Flailing, I somehow guessed a ripe 10 year-old sauvignon blanc from the Loire, which is good for a little bit of credit. But what about that nose?
After posting, I read the other reviews, and even if they are almost all submitted by one taster, it would seem my bottle was flawed in some way which prevented full appreciation/enjoyment. I would drink the wine I tasted now and not wait, though I know white Graves can age long time.
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4/30/2009 - danstrings wrote: 94 Points
Oh Lord, this gets better and better, and to think I paid $16 for it on sale! Dinner with Chris and Molly. Absolutely oozing with candied spiced pineapple, candied lemons, citrus oils, petrol and crushed minerals. A spearmint note, pineapple upside down cake. Seamless and paired great with every dish from salad to Cassoulet! Wow!
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8/5/2006 - danstrings wrote: 92 Points
Scott's masterpiece dinner--amazing spicy grapefruit and honeyed maturity
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7/29/2006 - danstrings wrote: 92 Points
Awesome as the last!
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7/24/2006 - danstrings wrote: 92 Points
Beautiful mature BDX blanc--fascinating waxy honeyed notes, rich and unctuous but not cloying at all--like a great Hermitage Blanc. Aromatics evolved and never grew less interesting.. great viscous but refreshing mouthfeel.
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1/1/2002 - winefool wrote: 93 Points
Pale yellw, honeyed aroma of cantelope. Rich gorgeous on the palate and a long finish. Fantastic. Drink now. 1/02
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