really liked that one. reminded me a 1er Cru from burgundy, a great chardonnay with lot of velocity and some elevage. The bottom of the bottle was drunk 2 days after and the chenin traditional aromas where there. still a lot of life
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5th bottle of this since 2020. Two bottles very reductive and tight early on, 1 beautiful and 1 slightly ox. This last one is gorgeous from pnp. Sea breeze, grape fruit, spices, white flowers, underripe yellow apples and just a hint of steely lanolin. Wonderful nose. The mouth is also intense, yet light-med bodied, long and acidic. Lingers. A bottle in perfect balance, drinking in its prime. 94 p.
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In a direct comparison of Clos Rougeard's Brezé and Guiberteau, Guiberteau's wine clearly had the edge. I do not know if the CR was an off bottle or not. It was not a classic cork fault, the wine was too developed, lacked tension and clarity. Some yellow fruit, wax notes - somehow everything like a Burgundy with Premox. The Guiberteau was quite different. The wine shows in the form of a harmonious acidity and a delicate melt that it has now arrived in a good drinking window. Various notes of citrus peel, green pears, lemon balm and chamomile, as well as a nice chalky minerality from the Loire tufa (not to be confused with volcanic tufa) that gives the wine a touch of oyster shell. The wine has a nice medium+ acidity and a good length. It lacks some complexity for a great wine. 92/100 The Brezé of Clos Rougeard was in condition at a maximum of 85 points. Disappointing.
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Dinner with the wine group (La Bohème, Palo Alto): Golden; aromatic, peach, stone fruit; palate is dry, medium-plus acidity, lovely balanced alcohol, stone fruit, a bit of lemon peel; medium-plus finish. Lovely chenin. 92-93
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Still drinking great. Beginning to show some more relaxed fruit on the palate to complement the firm acidity. The oak influence has left the fruit with an attractively soft edge, though the wine still has tons of energy.
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The note from Vinhslee below mirrors my experience. This has developed well and is really expressive at the moment. The palate is in early maturity but is still showing some youthful grip. Others mention a spotty record of ageing for these wines, but I can't speak to that; I've never run into one that seemed prematurely advanced, although this is the earliest vintage I have experience with. But based on how this is drinking, I'd expect it to continue to develop for many years. Really nice.
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Initially, the signature waxy and lanolin notes are prominent. With further aeration, layers of baked apple, lemon, minerality, wet stone, grapefruit, jasmine, white flowers notes keep unfolding themselves. The flavours are harmonised with no hard edges at all. The mouthfeel is surprisingly creamy. What a wonderful Breze blanc!
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Un vin dégusté avec le club les Œnosapiens et service en magnum. Un jus ciselé, tranchant au nez très marqué par la minéralité (pierre à fusil), les vignes étant hors d'âge (1933 et 1952 dans le climat de Brézé) délivrent là une vraie personnalité à cette cuvée. Très longue persistance aromatique, j'ai adoré ce vin qui peut-être bu et aussi attendre quelques années (décennies?) en cave : 98-100/100
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Holy shit, this was an amazing bottle. Dry, full-bodied, textured chenin blanc that is right in the pocket at the early peak. The density and texture is remarkable, and there's great 2014 acidity and still some freshness. There are lovely aromas of almonds and white florals, and a deft touch with some oak. While this will likely continue to develop for a number of years, given the mixed track record of aging for these wines, if I had more I would drink them all now. And this is so good now! Retasted from Boston round a week later, nearly straight from the refrigerator this was rather quiet. I left a glass out for a few hours, and coming back it was brilliant - a reminder that this 2014 still needs air and a somewhat warmer serving temperature. That glorious mouthfilling texture in particular seems to come out at room temperature. Retasted again from BR three weeks later, this was mind-bogglingly good. Nose of almond paste, beautiful yellow and green fruits, mouthfilling texture, lingering aftertaste of toasted nuts. So youthful and only slightly evolved, but the acid has receded enough that it's a joy to drink. This has grand cru white Burgundy concentration and intensity.
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Light honey gold in color, nose is on the lighter side, maybe my imagination but a hint of wet wool, wax, a nice savory sensation; medium rich on the palate, nice depth, the savoriness really comes out here, along with some salinity, lightly mouthwatering tartness, a long, tapering finish turning to subtle minerality at the end. Is there some wood here? Not sure of the elevation on this wine, but if so it only adds to the marvelous complexity.
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Wine Dinner (Zoom): Tasted blind. Light golden; aromatic, stone fruits, very slight oxidation?; palate is medium bodied, more prominent oxidation here, mature white fruits, medium-plus acidity, medium alcohol; finish is medium-plus length. Seems like a good quality white burgundy at full maturity or with a bit of premox depending on age. 91-92 On reveal, makes sense, but I wasn’t thinking Chenin at all. A very high quality dry Chenin, enjoyable now.
This wine needs long hours of slow aeration. Best served after a double-decant, followed by chilling for a few nights in the fridge.
At its peak, it shows wonderful layers of baked apple, lemon, minerality, wet stone, grapefruit, jasmine, white flowers, with well-judged oak and a hint of stonefruit, smoke and wooly/waxy notes. The acidity, as usual, is searingly high, which needs to be balanced out by fully developed fruity flavours.
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-- popped and poured -- -- tasted non-blind over 2.5 hours on Day 1; revisited on Day 2 and Day 4 --
NOSE: much more expressive from Grassl Liberté than the Mineralité. rich; reductive; oak; banana Runts candy; still oaky/reductive at the 2.5 hour mark.
BODY: medium maize-golden yellow color; medium-light to medium bodied.
TASTE: Day 1: medium-light to medium concentration of fruit; oak; lots of mineral; hint of buttered popcorn; improved over a couple hours (less oaky, less reductive), but still more oak than I prefer; alc. not noticeable (labelled at 13%); Hold. Day 1 score: 50, 5, 11, 16, 7 = 89 Day 2: pretty much the same as Day 1, but a bit less oaky. Day 4: clearly the best yet: still rich, but oak has drawn-back and it now has an attractive salty element. Perhaps this is a Strong Hold situation.
Day 4/Final score: 50, 5, 12, 17, 8 = 92
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Deep gold color. Immediate complex aroma of chalk, flint, hay, toasty oak, sweet vanilla, apricot, hazelnut, honey. Zesty almost electric acidity and concentration, medium to full body, expansive midpalate of well integrated French oak, ripe citrus fruits, long finish of creamy nutty and saline notes. Brilliant.
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Third Zoom tasting – Blind Bordeaux (Mi Casa): Clean nose displaying fresh rich white citrus fruit, honey, saline, flint and limestone. Excellent concentration, slightly coiled ripe citrus, dense yet focused and precise, bright acidity, strong limestone mineral, and a long cool citrus fruit driven finish with a hint of honey and mineral at the end. It reminds me St Aubin in rich yet cool fruit and strong mineral expression. All guess White Burgundy. Excellent showing.
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Straight away the oak treatment is noticeable aromatically, with cinnamon and nutmeg both showing strongly. A nice enough wine but doesn't show as 'typical' Chenin, and with lower acidity (too ripe?) than I'd expect. If paired with rich food, this would probably show well.
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Truly excellent. This was of course too young to be drinking right now, but so interesting. A bit of a sour balanced with a hint of fruits that almost gives an impression of sweetness. A wine that is very easy to drink and yet if you want to spend time contemplating it it can stand up to that as well. Great with the food (esp the sole).
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Five winos excellent adventure , mostly in Burgundy; 6/7/2019-6/15/2019 (Beaune, France): Quiet rich and ripe yet incredibly focused nose displaying yellow tropical fruit, pineapple, yellow and white peach, lemon curd, honey, a hint of flint, spicy spices and earth. Excellent concentration, nicely layered concentration yellow fruit, sweet and unctuous yet very focused and precise, mouth puckering acidity strong mineral and a long sweet yellow fruit and spicy spices driven finish. Very similar to the Clos Rougeard version at quarter of price. Excellent showing.
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Ganske stor munnvekt, svakt oljete, mineralsk, en god dose syre blir gjemt bak stor frukt -- grønne og gule epler, sitron og aprikos. Meget flott sak, selv om jeg skulle ønsket den hakket mer energisk.
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Matchstick reduction, lemon zest, smoke, wet stones, and oak spice...you'd easily be fooled into thinking this was a well-made White Burgundy. Piercing acidity, stony minerality, and ripe green apples on the palate, with just the faintest suggestion of wet wool and honey to remind you it's chenin blanc. Not your typical Loire chenin experience, but the laser-like focus and tactile minerality makes this a really compelling drink.
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Guiberteau’s Breze 2014 besticht durch seine Salzigkeit und animierender Frische. Hat nicht ganz die Dichte eines Clos Rougeards, aber die dezente Nußnote mit nassem Stein erinnert an einen schönen Burgunder. 92
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(Tasted blind.) Lemon cream, lemon zest, some mysterious funk. I liked it, but couldn't really get a handle on this one. Guessed Chenin Blanc, Old World, 10 years old, mostly by process of elimination.
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Double-decanted, then bottle-breathe for 2 hours. I have tried aerating it in the wine glass for 2 hours (then chill in icy water bath for 15 minutes), but the flavours are not as good.
Wonderful layers of baked apple, lemon, minerality, wet stone, jasmine, white flowers, with well-judged oak and a hint of stonefruit, smoke and wooly/waxy notes.
The flavours are very well integrated with seamless layers. I am particularly impressed by the depth and density (not intensity) of flavours. Goes particularly well with poached chicken.
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Aus dieser Lage kannte ich bisher nur Clos Rougeard. Am Tisch tat man sich mit Herkunft, Rebsorte und Stil am Anfang etwas schwer, aber mit Zeit und Dauer konnte er alle restlos überzeugen. Nach dem Molitor fiel die „Trockenheit“ am Gaumen allseits auf. Karg, puristisch mit ultrapräziser Säure. Der oxidative Stil macht ihn zeitlos schön. Sternfrucht, Reneclaude und nasser Stein. Dazu etwas Nußnoten, die aber minimal im Hintergrund zu spüren sind. Zwei Stunden karaffiert. Zu wenig aus meiner Sicht. Es fehlt die Konzentration und Dichte seines großen Bruders, aber ein Leichtgewicht ist er dennoch sicher nicht. 92+
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Tasted blind. Exciting nose ripe stonefruit, citrus, lanolin, jasmine, white tea, dried spice, stylish oak. Complex palet, power and elegance all at once, good acid, nice mineral core and very long finish. Blind I thought classic Puligny 1er Cru...
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10/26/2023 - NickNYC Likes this wine: 93 Points
really liked that one. reminded me a 1er Cru from burgundy, a great chardonnay with lot of velocity and some elevage. The bottom of the bottle was drunk 2 days after and the chenin traditional aromas where there. still a lot of life
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10/8/2023 - LWI wrote: 91 Points
Vinøs hyttetur 2023: Blind. Utviklet, noe røkt, stor kropp, men kanskje ikke så spenstig.
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8/19/2023 - Coblerone Likes this wine: 94 Points
5th bottle of this since 2020. Two bottles very reductive and tight early on, 1 beautiful and 1 slightly ox. This last one is gorgeous from pnp. Sea breeze, grape fruit, spices, white flowers, underripe yellow apples and just a hint of steely lanolin. Wonderful nose. The mouth is also intense, yet light-med bodied, long and acidic. Lingers. A bottle in perfect balance, drinking in its prime. 94 p.
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7/27/2023 - MQuentel@web.de Likes this wine: 92 Points
In a direct comparison of Clos Rougeard's Brezé and Guiberteau, Guiberteau's wine clearly had the edge. I do not know if the CR was an off bottle or not. It was not a classic cork fault, the wine was too developed, lacked tension and clarity. Some yellow fruit, wax notes - somehow everything like a Burgundy with Premox. The Guiberteau was quite different. The wine shows in the form of a harmonious acidity and a delicate melt that it has now arrived in a good drinking window. Various notes of citrus peel, green pears, lemon balm and chamomile, as well as a nice chalky minerality from the Loire tufa (not to be confused with volcanic tufa) that gives the wine a touch of oyster shell. The wine has a nice medium+ acidity and a good length. It lacks some complexity for a great wine. 92/100 The Brezé of Clos Rougeard was in condition at a maximum of 85 points. Disappointing.
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6/6/2023 - Richard P Howden Likes this wine: 91 Points
Classy mid-weight Vouvray. Slightly wooly palate with a long tart lemony finish.
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6/6/2023 - aagrawal wrote: 92 Points
Dinner with the wine group (La Bohème, Palo Alto): Golden; aromatic, peach, stone fruit; palate is dry, medium-plus acidity, lovely balanced alcohol, stone fruit, a bit of lemon peel; medium-plus finish. Lovely chenin. 92-93
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5/20/2023 - jlm wrote:
Still drinking great. Beginning to show some more relaxed fruit on the palate to complement the firm acidity. The oak influence has left the fruit with an attractively soft edge, though the wine still has tons of energy.
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9/23/2022 - jlm wrote:
The note from Vinhslee below mirrors my experience. This has developed well and is really expressive at the moment. The palate is in early maturity but is still showing some youthful grip. Others mention a spotty record of ageing for these wines, but I can't speak to that; I've never run into one that seemed prematurely advanced, although this is the earliest vintage I have experience with. But based on how this is drinking, I'd expect it to continue to develop for many years. Really nice.
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1/16/2022 - rmalloy Likes this wine: 92 Points
Classy / elegant / mineral with a hint of new oak.
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12/23/2021 - vinhslee Likes this wine: 99 Points
From magnum.
Bottle-breathe for hours before serving.
Initially, the signature waxy and lanolin notes are prominent. With further aeration, layers of baked apple, lemon, minerality, wet stone, grapefruit, jasmine, white flowers notes keep unfolding themselves. The flavours are harmonised with no hard edges at all. The mouthfeel is surprisingly creamy. What a wonderful Breze blanc!
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12/7/2021 - stefad wrote: 99 Points
Un vin dégusté avec le club les Œnosapiens et service en magnum. Un jus ciselé, tranchant au nez très marqué par la minéralité (pierre à fusil), les vignes étant hors d'âge (1933 et 1952 dans le climat de Brézé) délivrent là une vraie personnalité à cette cuvée. Très longue persistance aromatique, j'ai adoré ce vin qui peut-être bu et aussi attendre quelques années (décennies?) en cave : 98-100/100
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11/27/2021 - 5laton wrote:
Holy shit, this was an amazing bottle. Dry, full-bodied, textured chenin blanc that is right in the pocket at the early peak. The density and texture is remarkable, and there's great 2014 acidity and still some freshness. There are lovely aromas of almonds and white florals, and a deft touch with some oak. While this will likely continue to develop for a number of years, given the mixed track record of aging for these wines, if I had more I would drink them all now. And this is so good now!
Retasted from Boston round a week later, nearly straight from the refrigerator this was rather quiet. I left a glass out for a few hours, and coming back it was brilliant - a reminder that this 2014 still needs air and a somewhat warmer serving temperature. That glorious mouthfilling texture in particular seems to come out at room temperature.
Retasted again from BR three weeks later, this was mind-bogglingly good. Nose of almond paste, beautiful yellow and green fruits, mouthfilling texture, lingering aftertaste of toasted nuts. So youthful and only slightly evolved, but the acid has receded enough that it's a joy to drink. This has grand cru white Burgundy concentration and intensity.
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5/15/2021 - jhbehrens Likes this wine: 91 Points
A little tertiary already. Don’t keep
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4/30/2021 - alanr wrote: 94 Points
Light honey gold in color, nose is on the lighter side, maybe my imagination but a hint of wet wool, wax, a nice savory sensation; medium rich on the palate, nice depth, the savoriness really comes out here, along with some salinity, lightly mouthwatering tartness, a long, tapering finish turning to subtle minerality at the end. Is there some wood here? Not sure of the elevation on this wine, but if so it only adds to the marvelous complexity.
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4/29/2021 - aagrawal wrote: 92 Points
Wine Dinner (Zoom): Tasted blind. Light golden; aromatic, stone fruits, very slight oxidation?; palate is medium bodied, more prominent oxidation here, mature white fruits, medium-plus acidity, medium alcohol; finish is medium-plus length. Seems like a good quality white burgundy at full maturity or with a bit of premox depending on age. 91-92
On reveal, makes sense, but I wasn’t thinking Chenin at all. A very high quality dry Chenin, enjoyable now.
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3/1/2021 - vinhslee Likes this wine: 98 Points
This wine needs long hours of slow aeration. Best served after a double-decant, followed by chilling for a few nights in the fridge.
At its peak, it shows wonderful layers of baked apple, lemon, minerality, wet stone, grapefruit, jasmine, white flowers, with well-judged oak and a hint of stonefruit, smoke and wooly/waxy notes. The acidity, as usual, is searingly high, which needs to be balanced out by fully developed fruity flavours.
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1/27/2021 - grafstrb wrote: 92 Points
-- popped and poured --
-- tasted non-blind over 2.5 hours on Day 1; revisited on Day 2 and Day 4 --
NOSE: much more expressive from Grassl Liberté than the Mineralité. rich; reductive; oak; banana Runts candy; still oaky/reductive at the 2.5 hour mark.
BODY: medium maize-golden yellow color; medium-light to medium bodied.
TASTE: Day 1: medium-light to medium concentration of fruit; oak; lots of mineral; hint of buttered popcorn; improved over a couple hours (less oaky, less reductive), but still more oak than I prefer; alc. not noticeable (labelled at 13%); Hold.
Day 1 score: 50, 5, 11, 16, 7 = 89
Day 2: pretty much the same as Day 1, but a bit less oaky.
Day 4: clearly the best yet: still rich, but oak has drawn-back and it now has an attractive salty element. Perhaps this is a Strong Hold situation.
Day 4/Final score: 50, 5, 12, 17, 8 = 92
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10/31/2020 - LWI wrote: 92 Points
Blind. Nuts, big, rich and complex; wonderful and full mouth, some fatness, could have been longer.
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10/24/2020 - Montesquieu Likes this wine: 95 Points
This definitely merits a classic score in my book. Rich, smoky flavors. A great wine worth seeking out.
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9/27/2020 - Zweder wrote: 94 Points
Special International tasting group (@ Zarzo, Eindhoven, The Netherlands): Smoky and complex bouquet with flint stone and beautiful citrus. Same on the palate. Focused acidity. A really beautiful and delicious wine.
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7/15/2020 - wineappellation Likes this wine: 96 Points
Deep gold color. Immediate complex aroma of chalk, flint, hay, toasty oak, sweet vanilla, apricot, hazelnut, honey. Zesty almost electric acidity and concentration, medium to full body, expansive midpalate of well integrated French oak, ripe citrus fruits, long finish of creamy nutty and saline notes. Brilliant.
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6/29/2020 - Frank Schneider wrote: 96 Points
Brilliant wine. Huge minerality with herbal , tannin and acid. Punch from the start with a real long finish . Loving it. Need much more
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6/10/2020 - dcwino wrote: 94 Points
Third Zoom tasting – Blind Bordeaux (Mi Casa): Clean nose displaying fresh rich white citrus fruit, honey, saline, flint and limestone. Excellent concentration, slightly coiled ripe citrus, dense yet focused and precise, bright acidity, strong limestone mineral, and a long cool citrus fruit driven finish with a hint of honey and mineral at the end. It reminds me St Aubin in rich yet cool fruit and strong mineral expression. All guess White Burgundy. Excellent showing.
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4/26/2020 - SoundinBetween wrote:
Straight away the oak treatment is noticeable aromatically, with cinnamon and nutmeg both showing strongly. A nice enough wine but doesn't show as 'typical' Chenin, and with lower acidity (too ripe?) than I'd expect. If paired with rich food, this would probably show well.
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2/22/2020 - ccn Likes this wine: 94 Points
Outstanding in every dimension. Lovely weight and complexity.
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1/3/2020 - MC2 Wines Likes this wine:
Truly excellent. This was of course too young to be drinking right now, but so interesting. A bit of a sour balanced with a hint of fruits that almost gives an impression of sweetness. A wine that is very easy to drink and yet if you want to spend time contemplating it it can stand up to that as well. Great with the food (esp the sole).
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8/2/2019 - tak4 Likes this wine: 92 Points
At Craigie on main, recommended by Todd.
What a wine! White pepper, apples, quince, unctuous texture, lovely structure.
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6/8/2019 - dcwino wrote: 94 Points
Five winos excellent adventure , mostly in Burgundy; 6/7/2019-6/15/2019 (Beaune, France): Quiet rich and ripe yet incredibly focused nose displaying yellow tropical fruit, pineapple, yellow and white peach, lemon curd, honey, a hint of flint, spicy spices and earth. Excellent concentration, nicely layered concentration yellow fruit, sweet and unctuous yet very focused and precise, mouth puckering acidity strong mineral and a long sweet yellow fruit and spicy spices driven finish. Very similar to the Clos Rougeard version at quarter of price. Excellent showing.
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5/9/2019 - LWI wrote: 92 Points
Ganske stor munnvekt, svakt oljete, mineralsk, en god dose syre blir gjemt bak stor frukt -- grønne og gule epler, sitron og aprikos. Meget flott sak, selv om jeg skulle ønsket den hakket mer energisk.
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4/14/2019 - Burgundy Al wrote:
Les Gobeloteurs Wine Garden Party (Domaine Stéphane Ogier - Ampuis): Brief note from memory, tasted earlier today. Slight reduction is barely distracting. Apple, ginger and toasted brioche. Good+ weight. Bright acid and mineral driven finish.
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2/11/2019 - Billigan Likes this wine: 92 Points
Matchstick reduction, lemon zest, smoke, wet stones, and oak spice...you'd easily be fooled into thinking this was a well-made White Burgundy. Piercing acidity, stony minerality, and ripe green apples on the palate, with just the faintest suggestion of wet wool and honey to remind you it's chenin blanc. Not your typical Loire chenin experience, but the laser-like focus and tactile minerality makes this a really compelling drink.
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10/20/2018 - appel54 Likes this wine: 93 Points
Ljusgul färg, fet
Blommigt, smörigt, fet, brynt smör, lite vanilj, vaxigt, dill, kardemumma, mandel
Medium+ syra, oerhört bra och trevlig längd, sätter sig långt bak i gommen, väldigt bra och härlig komplexitet
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10/13/2018 - Ben Christiansen wrote:
With smoke and spice. Wow that is killer.
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6/13/2018 - aquacongas Likes this wine: 92 Points
Guiberteau’s Breze 2014 besticht durch seine Salzigkeit und animierender Frische. Hat nicht ganz die Dichte eines Clos Rougeards, aber die dezente Nußnote mit nassem Stein erinnert an einen schönen Burgunder. 92
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6/11/2018 - Xavier Auerbach wrote: 91 Points
A private dinner hosted by Chris Janselijn, Mattijs Koornneef & Midas van der Meiden (Restaurant The Lobby Fizeaustraat, Hotel V, Amsterdam, NL): Magnum. Gunpowder and matchstick nose, lots of sweet oak, ripe fruit, relatively soft acidity, clearly full malo, good weight, oaky finish, very good length. An attempt to make Burgundy in the Loire. Impressive in its way, but perhaps beside the point?
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5/30/2018 - alpha_ori Likes this wine: 92 Points
(Tasted blind.) Lemon cream, lemon zest, some mysterious funk. I liked it, but couldn't really get a handle on this one. Guessed Chenin Blanc, Old World, 10 years old, mostly by process of elimination.
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4/1/2018 - vinhslee wrote: 98 Points
Double-decanted, then bottle-breathe for 2 hours. I have tried aerating it in the wine glass for 2 hours (then chill in icy water bath for 15 minutes), but the flavours are not as good.
Wonderful layers of baked apple, lemon, minerality, wet stone, jasmine, white flowers, with well-judged oak and a hint of stonefruit, smoke and wooly/waxy notes.
The flavours are very well integrated with seamless layers. I am particularly impressed by the depth and density (not intensity) of flavours. Goes particularly well with poached chicken.
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3/4/2018 - aquacongas Likes this wine: 92 Points
Aus dieser Lage kannte ich bisher nur Clos Rougeard. Am Tisch tat man sich mit Herkunft, Rebsorte und Stil am Anfang etwas schwer, aber mit Zeit und Dauer konnte er alle restlos überzeugen. Nach dem Molitor fiel die „Trockenheit“ am Gaumen allseits auf. Karg, puristisch mit ultrapräziser Säure. Der oxidative Stil macht ihn zeitlos schön. Sternfrucht, Reneclaude und nasser Stein. Dazu etwas Nußnoten, die aber minimal im Hintergrund zu spüren sind. Zwei Stunden karaffiert. Zu wenig aus meiner Sicht. Es fehlt die Konzentration und Dichte seines großen Bruders, aber ein Leichtgewicht ist er dennoch sicher nicht. 92+
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11/13/2017 - JWdeSommelier wrote: 93 Points
Tasted blind. Exciting nose ripe stonefruit, citrus, lanolin, jasmine, white tea, dried spice, stylish oak. Complex palet, power and elegance all at once, good acid, nice mineral core and very long finish. Blind I thought classic Puligny 1er Cru...
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9/16/2017 - ove_stammrud wrote:
Sky-høy intensitet. Modne amalfie sitronener, puligny-flint, grønne syrlige epler og luksus eik. Knivskarp i munn, kjølig skifer. Lang og konsentrert.
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