April BYO (Bodø, Norway): The wine is light straw yellow, and smells of sweet fruit, dry paper, and light notes of hung meat. The wine is perceived to have fortified tones, which I have previously also experienced in white wines from the Northern Rhone. Left the wine for a long time in the glass and with time it develops more floral notes. On the palate, the wine is acidic and has an oily mouthfeel. The wine has a bitter fruit profile.
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Duck, duck, abortion!; 11/11/2023-11/17/2023: [Coravined a pour] (No initial rating, couldn't give it one honestly on the first go around) A heavy wall of wax and notes of petrol that stand in the way of this damp oaked fruit.
Palate showed bitter yellow and heavy fruits. This is big, and so round, and even thicc.. Could’ve used an injection of acidity but I don’t know if it would ever get some. Maybe with a ton of time, the weighty fruit recedes some and allows the acidity, if there is any at all, to strut its stuff. to Personally, I don't know if food would even help this but supposedly it should.
[Popped cork after 6 days] Nose is surprisingly different: yellow flowers with a spritz of deep honey, and halved pineapples with a nicely bitter lemon zest. A pleasantly creamy characteristic adds depth, almost like a drop of condensed vanilla.
The flavors are like biting into a slice of pineapple with all its sweetness extracted, leaving just its juicy, bitter and mineraly flesh. Tall grass and earth on the mid palate. Bitter hay, minerals, lime zest and dirt dry straw trails into the finish.
Decant HEAVY if opening now, and room temp actually seemed to improve this. It’s weighty but softens up with a lot of time. Should also go well with food, with what though, I can’t tell ya.
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Notes of apricot, lemon, white peach, honey, limestone, and olive oil touch off an oily but properly dry delivery of controlled (and fairly restrained) flavors that roll along the palate in a balanced and somewhat firm cadence. Finishes a little stern, but not without lovely pure fruit flavors saturating the palate, stopping just short of a full envelopment. This is young and primary in many ways, but there is solid accessibility despite its more militaristic posturing. The freshness here holds interest, though I’d give this a decade before it really starts to come alive (depending on when the whole ‘shut down’ period with these wines starts to kick off). A treat to try even at this early stage.
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A stunning Hermitage Blanc, the 2019 has a limpid pale yellow color, with soaring aromas of yellow gooseberry, beeswax, honeysuckle, caramel. Concentrated and long, saturates the palate. The level of acidity is in balance and lifts and frames the wine without dominating. Trails off on a fascinating bitter note, like the scorched flesh of a roast chestnut, and for me this bitterness elevates the wine to genuine majesty. Unquestionably one of the world’s best white wines.
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Wow. A super opulent, oily beauty. Really concentrated ripe fruit with plenty of spiciness, sweet caramel, oak and l amazing, sharp acidity. Coats your mouth and lingers forever. A hint of alcohol day 2, which wasn't that pleasant.
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The penetrating nose hits you with all of its flowers, crushed rock, lemon peel, orange rind, and spicy notes with almost no effort. It is even better on the palate. With mouth-coating layers of rich, ripe fruits balanced with piercing acidity and a touch of honeyed sweetness on the backend. This is simply fabulous. Drink it now, or wait 12 years, either way, it is about as good as Hermitage Blanc can be. Drink from 2023-2040.
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Mostly CDP dinner (The Capital Grille at Tysons corner, VA): Expressive nose displaying very ripe slightly dry yellow fruit, clementine, orange peel, peach, citrus oil, light caramel and mineral. Excellent concentration, finely layered exotic yellow fruit, sweet and opulent, medium acidity, strong mineral, and a long concentration ripe yellow fruit driven finish with orange marmalade at the end. I like to try them young before they shutdown. Although very ripe and exotic with high alcohol, this shows a very good balance.
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4/19/2024 - Torchy wrote: 92 Points
April BYO (Bodø, Norway): The wine is light straw yellow, and smells of sweet fruit, dry paper, and light notes of hung meat. The wine is perceived to have fortified tones, which I have previously also experienced in white wines from the Northern Rhone. Left the wine for a long time in the glass and with time it develops more floral notes. On the palate, the wine is acidic and has an oily mouthfeel. The wine has a bitter fruit profile.
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11/17/2023 - WineBurrowingWombat Likes this wine: 96 Points
Duck, duck, abortion!; 11/11/2023-11/17/2023: [Coravined a pour] (No initial rating, couldn't give it one honestly on the first go around)
A heavy wall of wax and notes of petrol that stand in the way of this damp oaked fruit.
Palate showed bitter yellow and heavy fruits. This is big, and so round, and even thicc.. Could’ve used an injection of acidity but I don’t know if it would ever get some. Maybe with a ton of time, the weighty fruit recedes some and allows the acidity, if there is any at all, to strut its stuff. to Personally, I don't know if food would even help this but supposedly it should.
[Popped cork after 6 days]
Nose is surprisingly different: yellow flowers with a spritz of deep honey, and halved pineapples with a nicely bitter lemon zest. A pleasantly creamy characteristic adds depth, almost like a drop of condensed vanilla.
The flavors are like biting into a slice of pineapple with all its sweetness extracted, leaving just its juicy, bitter and mineraly flesh. Tall grass and earth on the mid palate. Bitter hay, minerals, lime zest and dirt dry straw trails into the finish.
Decant HEAVY if opening now, and room temp actually seemed to improve this. It’s weighty but softens up with a lot of time. Should also go well with food, with what though, I can’t tell ya.
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11/17/2023 - csimm wrote: 95 Points
Notes of apricot, lemon, white peach, honey, limestone, and olive oil touch off an oily but properly dry delivery of controlled (and fairly restrained) flavors that roll along the palate in a balanced and somewhat firm cadence. Finishes a little stern, but not without lovely pure fruit flavors saturating the palate, stopping just short of a full envelopment. This is young and primary in many ways, but there is solid accessibility despite its more militaristic posturing. The freshness here holds interest, though I’d give this a decade before it really starts to come alive (depending on when the whole ‘shut down’ period with these wines starts to kick off). A treat to try even at this early stage.
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4/27/2023 - Ben Christiansen wrote:
Also amazing and dynamic nose to it. And round and full and rich.
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2/18/2023 - KPB Likes this wine: 99 Points
A stunning Hermitage Blanc, the 2019 has a limpid pale yellow color, with soaring aromas of yellow gooseberry, beeswax, honeysuckle, caramel. Concentrated and long, saturates the palate. The level of acidity is in balance and lifts and frames the wine without dominating. Trails off on a fascinating bitter note, like the scorched flesh of a roast chestnut, and for me this bitterness elevates the wine to genuine majesty. Unquestionably one of the world’s best white wines.
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10/8/2022 - FrbC wrote: 95 Points
Wow. A super opulent, oily beauty. Really concentrated ripe fruit with plenty of spiciness, sweet caramel, oak and l amazing, sharp acidity. Coats your mouth and lingers forever. A hint of alcohol day 2, which wasn't that pleasant.
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8/9/2022 - chatters wrote:
Second Tuesday club - 2019 Rhone Valley Red and Whites (Le Petit Flor Restaurant, Sydney): A little apricot, sweet spice backed by polished oak, cream. Juicy, fleshy, slightly bitter, talc textured burr, alcohol warmth intrudes on the finish, glycerol thickness.
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7/31/2022 - Jeff Leve wrote: 98 Points
The penetrating nose hits you with all of its flowers, crushed rock, lemon peel, orange rind, and spicy notes with almost no effort. It is even better on the palate. With mouth-coating layers of rich, ripe fruits balanced with piercing acidity and a touch of honeyed sweetness on the backend. This is simply fabulous. Drink it now, or wait 12 years, either way, it is about as good as Hermitage Blanc can be. Drink from 2023-2040.
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6/29/2022 - dcwino wrote: 96 Points
Mostly CDP dinner (The Capital Grille at Tysons corner, VA): Expressive nose displaying very ripe slightly dry yellow fruit, clementine, orange peel, peach, citrus oil, light caramel and mineral. Excellent concentration, finely layered exotic yellow fruit, sweet and opulent, medium acidity, strong mineral, and a long concentration ripe yellow fruit driven finish with orange marmalade at the end. I like to try them young before they shutdown. Although very ripe and exotic with high alcohol, this shows a very good balance.
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