Cork - excellent condition. Dark golden straw colour. Served chilled, drink over 1.5hrs. Amazing nose, so much depth. Apricots, stonefruit florals. Could be mistaken for Sauternes. Complete absence of any kerosene characters. Deceivingly dry - maybe 1.5-2g/L residual sugar which defies the nose. Definitely drinking well. Unbelievable how gracefully the Clos St Hune ages.
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Dark golden color, turning to amber. Fern on the nose, very mineral, pebbles on the ocean front, tart apples; an attractive and complex medley. On the palate the fyrn impression continues, plus some extract-sweetness Good weight on palate, not hollow in the middle. Quite complete and well balanced. While there is fyrn, the wine has kept remarkably fresh and complete for its age. Almost a "vino da meditazione". This was my last bottle... Went well with the crab cake..
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Old golden color; on the nose some fyrn; touch of bee's wax in the way of an old school Rioja; nicely balanced. On the palate the wine shows more acidity, but still within tolerable limits. Nose is better, more complex and refined and more balanced. Wine needs drinking up.
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Clos Ste Hune vertical 83-09 with Anne Trimbach. Historic vineyard of only 1,67 ha in the village of Hunawihr in central Alsace. Limestone soil, cool southeast position with morning sun.
"FROST", year of the big frost. Very small production.
Hints of mouldy stuff on the nose.
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Dark golden color, turning to amber on the nose and on palate the taste and smell of an old wine; turning austere, old apples lurking in the back-ground. Kerosene prominently in the foreground. No fruit left whatsoever. More interesting than pleasurable although the finish still has some finesse. Needs drinking up.
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Honeyed golden color, surprisingly pale for the wine's age. On the nose: honeysuckle, kerosene On the palate: Old wine taste or what the Germans call "Firne". Quite austere, still surprising amount of acidity -which has kept the wine together. Good wine coming out of a mediocre year; definitively not vibrant anymore if it ever was. More interesting than charming or truly enjoyable. My wife quite liked it; I respect it because of how it carries it's age. (Unbending like an aristocrat of the old school.)
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New Years Eve 2004/2005 (My house): Out of a 1/2 bottle. High nose of petrol and minerality, the likes I have never experienced before. Really focused and balanced flavours, minerals, tight citrus fruit and long finish. High acidity. Perfect with the smoked salmon terrine. Did I mark this hard, yes, there was something about the lightness and lack of presence (which the ZH wines tend to have) which kept me from loving this wine. But I can understand others being enthralled with the complexity.
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5/5/2023 - Darke Peak Likes this wine: 96 Points
Cork - excellent condition. Dark golden straw colour. Served chilled, drink over 1.5hrs. Amazing nose, so much depth. Apricots, stonefruit florals. Could be mistaken for Sauternes. Complete absence of any kerosene characters. Deceivingly dry - maybe 1.5-2g/L residual sugar which defies the nose. Definitely drinking well. Unbelievable how gracefully the Clos St Hune ages.
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4/23/2021 - Bandreas Likes this wine:
Dark golden color, turning to amber. Fern on the nose, very mineral, pebbles on the ocean front, tart apples; an attractive and complex medley.
On the palate the fyrn impression continues, plus some extract-sweetness Good weight on palate, not hollow in the middle. Quite complete and well balanced.
While there is fyrn, the wine has kept remarkably fresh and complete for its age. Almost a "vino da meditazione". This was my last bottle...
Went well with the crab cake..
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8/10/2019 - Bandreas wrote:
Old golden color; on the nose some fyrn; touch of bee's wax in the way of an old school Rioja; nicely balanced.
On the palate the wine shows more acidity, but still within tolerable limits. Nose is better, more complex and refined and more balanced.
Wine needs drinking up.
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3/18/2017 - Markus IWC wrote: 87 Points
Clos Ste Hune vertical 83-09 with Anne Trimbach. Historic vineyard of only 1,67 ha in the village of Hunawihr in central Alsace. Limestone soil, cool southeast position with morning sun.
"FROST", year of the big frost. Very small production.
Hints of mouldy stuff on the nose.
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2/3/2016 - cardsandwine Likes this wine:
What a difference from my last bottle. Simply glorious, hitting on all cylinders. Gorgeous golden hue, brilliant acidity and citrus fruit.
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8/11/2015 - Bandreas wrote: 89 Points
Dark golden color, turning to amber
on the nose and on palate the taste and smell of an old wine; turning austere, old apples lurking in the back-ground.
Kerosene prominently in the foreground. No fruit left whatsoever.
More interesting than pleasurable although the finish still has some finesse.
Needs drinking up.
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6/8/2013 - Bandreas wrote: 87 Points
Honeyed golden color, surprisingly pale for the wine's age.
On the nose: honeysuckle, kerosene
On the palate: Old wine taste or what the Germans call "Firne". Quite austere, still surprising amount of acidity -which has kept the wine together. Good wine coming out of a mediocre year; definitively not vibrant anymore if it ever was. More interesting than charming or truly enjoyable. My wife quite liked it; I respect it because of how it carries it's age.
(Unbending like an aristocrat of the old school.)
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3/21/2012 - cardsandwine Likes this wine:
Drank very well, but seems to be in decline. Nice acidity but fruit is waning.
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2/20/2011 - spaniel wrote: 94 Points
Lovely. Mineral and citrus. Still plently of life in it.
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12/28/2005 - PhDP wrote:
Les Gourmands 2005 (groupe du mercredi, Blaregnies, Belgium): Homard rôti à la poutargue
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12/31/2004 - beachbum wrote: 91 Points
New Years Eve 2004/2005 (My house): Out of a 1/2 bottle. High nose of petrol and minerality, the likes I have never experienced before. Really focused and balanced flavours, minerals, tight citrus fruit and long finish. High acidity. Perfect with the smoked salmon terrine. Did I mark this hard, yes, there was something about the lightness and lack of presence (which the ZH wines tend to have) which kept me from loving this wine. But I can understand others being enthralled with the complexity.
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