Take away the residual sugar from a late harvest riesling and you’ll have an idea of the mouthfeel and acid structure. Notes of poached pears and marcona almonds. Definitely a ‘drink now’ but the window is not closed... has just begun the downward curve. I’m not big on scores but I wouldn’t debate anything between an 89-92; merely, at this point in its life it is going to be a polarizing bottle but, let’s be honest, anyone drinking aged Ossian probably knows what they’re getting into haha. Personally, I don’t find the ‘mature characteristics’ a detractor at all because they are well integrated and the palate is still very harmonious. Now that I’m on my second glass I’m actually really impressed at the acidity levels in this bottle.
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Last bottle, decanted 1 hour and drank over two days. Typical yellow-green verdejo color. Nose is herbaceous, white flowers, white fruit and some vanilla and even some balsamic notes in day 2. I find a difference with bottles not decanted as wood is less noticiable. On palate this wine is grassy, unctuous, with a remarkable body, quite fat, mineral but low acidity. Finishes with long and persistent bitter flavour. I liked it more on day 2 and more than previous bottles. While acidity certainly is not what it was 1 year ago, it still seems to have time left. (88-90)
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Still deteriorating. Closed down nose, nowhere near as smooth as the first bottle and nowhere near as complex. Only oak on the nose and much more alcoholic on the taste than usually. What a change over 1,5 years!
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On the nose, butterscotch is king. Fruit like pineapple and lemon are slight. On palate, fruit more prominent. Full bodied. Bright acidity. Creamy texture. Overall, well balanced oaky white.
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After a series of disappointing bottles, this one was very fine. Caveat: served chilled (direct from the ice-bucket) it was excellent, but as it warmed up (to normal "white wine temperature") it lost its charm. At 5 degrees Celsius: mineral-lemon-oily balance, more like a slender, muscular, oaked Chablis than a Meursault. Alarmed by the bottle variation and by the general deterioration since purchase, I shall buy again, but in small quantities, and to drink ASAP. 89P(?)
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After reading the previous notes, I wanted to give a try and see: PnP. Drank over three days. Well, certainly this bottle has lost quite acidity on palate and I found the wood still noticiable on nose. Although I didn't enjoy the wine day 1, it was probably the 2nd day when the it showed better, with that herbaceous aromas on nose and the unctuosity and white fruit on palate, however I admit that was far away from the enjoyment of previous bottles, had me a bit down. Perhaps a long decant may help to get a better showing, as I found myself that the previous bottles I decanted were wonderful. I will probably end drinking up earlier my last 08 and keep my 07's for the next 3-4 years.
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Going... going... but not gone yet. The best bit is the extremely classy new french oak, unfortunately the grape bit isn't quite holding up. On opening I was reminded of a 15-year old Grand Cru Chablis from a poor vintage and an even poorer producer which I once bought out of curiosity on ebay, but with intense refrigeration and a bit of air this bottle perked up and coped quite well with fried asparagus and wild mushrooms. Apparently there are 111 bottles of this in CT members' cellars as I write this note. Drink up, folks. 87P and falling.
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Dégustation de la SCO au complet 2012 (Paris 12e, France): Je dois avouer que le premier nez est assez uniformément marqué par le chêne grillé, il faut attendre de longues minutes pour percevoir d'autres arômes mais très peu de fruit hélas. Il a une finale assez savoureuse, légèrement lardée-fumée et a trouvé un public parmi les convives.
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Agree with the other reviewers. This wine was stunning 1,5 years ago and is now just a mediocre wine with too much oak. It is really amazing how fast it has lost its quality - the colour has gone from light to golden and the smell and taste no longer show any characteristics. I'm afraid this won't come back.
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This wine might be on a sliding hill. First bottle I had a year and a half ago was realy the best. After that the fruit seems to be shutting down and the oak is getting more and more pronounced. I think it is time to drink these asap, which will be delightful because the wine still has a fantastic balance and freshness.
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See previous TNs. This is NOT a vin de garde, but a brilliant, steely, thrilling wine in its youth, which rapidly acquires flab around the middle in the 3rd-4th year after the vintage. Not a pretty picture. OK, this might also describe my morpology of late, but - as a matter of record - I managed to remain moderately lean and mean until my mid-40s. Drink up. 86P
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The menu at Empire State South describes this as Meursault-like and it is dead on true. The oak treatment provides a structure and full-bodiedness to the wine (aided by the age of the vines and concentration.) Mineral-y, plenty of the typical acids. Lush finish which successfully intermingles with food. Lovely wine.
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The balance, the edgy minerality, the lovely sour-acid prickling on the mid-palate, the super-ripe lemon quality I noted in my first two TNs - all these joyous qualities shine though. A very fine bottle after 3 disappointing - or perhaps spoiled - ones in a row. Let's hope my remaining five are as good as this one. 90P
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Back on course after two very disappointing bottles; the only question is - on course to where? What was once a dead ringer for a lean mineral Chablis has turned into a fat New World mega-oaked Chardonnay look-alike (of course the grape tastes different, I'm taking about the style here). Intense barrique, lemon, butter, fat scent. Broad creamy entry with just enough minerality to keep it alive, thins out considerably on the mid-palate (Verdejo just isn't Chardonnay...) leaving the finish short-medium, not unpleasant, but definitely truncated, a kind of grey hole... 88P(?)
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Double decanted for 3 hours. Showed strong aromas on nose... herbal, wood, flowers. Powerful palate, elegant, mid bodied, creamy and grassy. Another good bottle.
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I fear this wine is ageing far too fast. The acid, minerality and edgy sharp yellow/green fruit I liked so much in the 2007 and which prompted me to buy a case of the 2008 are yielding fast to a oaky-caramel-butter profile which would be wildy exciting in a 9 year old white burgundy but -alas- is not supported by the quality of this 3-year old Verdejo juice. It ain't no Chablis Grand Cru, folks: each successive bottle I have tried has been softer and flabbier than the last one. Now feels distinctly overpriced at just under €20/75cl. 86P(?)
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1 hour decant. Medium intensity nose, flowers, vanilla, cinnamon , tobacco, appealing and hardly resembling a verdejo. On palate in medium bodied, with high acidity, very mineral, wet stones, a bit citric, with a slighty bitter end a quite exhuberant smokey and long finish. A very nice bottle.
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Disappointing after several great bottles in the past. Flabby, non-descript, almost as sweet as a Riesling Kabinett, lacking the minerality previously noted. Faulty? Not really, not obviously, just not at all what I expected. 84P(?) in this condition. 2nd day - the main problem is the lack of balancing acidity. If this is a flawed bottle, it's unlike any other flawed bottle I ever had. Let's hope my remaining half-dozen are in better shape...
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Less complex than last tasting, especially on the nose. The oak seems a bit too prominent at the moment and mutes the other aromas. But taste-wise this is just stunning. Really velvety and long lasting, and just superb balance. But judging from the tasting 8 months ago, the wine seems to be more closed and should maybe left aside for a couple of years.
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Light golden colour. Baked yellow apples, gravel, smoke and charred wood on the nose. Only judging by the bouquet I must admit being slightly worried about the oak. Fortunately my fears were groundless. Considerably fruitier on the palate with citrus and peach notes dominating. The oak integrates seamlessly with the sweet fruit and fresh acidity resulting in near perfect balance. Rich, creamy and long. An absolutely delicious wine that went surprisingly well with the Norwegian autumn favourite “lamb and cabbage”.
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Lemon, minerality, chalk, "I can't believe this isn't Chablis with a twist of extra lemon". Terrific stuff: the best drop is the last drop in the bottle, 2 hours 30 minutes after opening. 90P
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Distinctive and very balanced, with butterscoth, honeysuckle, citric notes, and a hint of apricot as the key aromatics. Rich and attractive, it pairs well with smoked salmon, caviar, and similar strong-flavored sea food.
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Lemon-tinged aroma, profound minerality, honey-butter richness, bone dry... this is a good as a white wine gets without being truly profound. If I had to guess, I would start in Chassagne, or perhaps Meursault, then protest that the grape varietal is wrong, then probably give up and just enjoy. One hell of a good wine, with 4-5 years ahead. 91P
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Not as good as the last bottle I had. On the other hand it was shared between 7 instead of 2 so there was not that much time for the wine to open up and develop in the glass. This was a bit oaky to me but I remerber from last time I had it that the oak dominated early before the amazing fruit started to shine. Decant?
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2011 - Cata #7 (Can Vilallonga): Double decanted for 3 hours. Visually very clean color, light straw gold. Tear fine, rich and dense. Initially the nose shows aromas of toast, vanilla, honey. With aeration and higher temperature pear, citric, veggies, bakery. The nose gets better over time. High palate acidity, creamy, sweet flavor entry and bitter finish, citrus. Long finish. This wine is made for the long run, give it time. Very nice.
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Strong notes of mineral on the nose. Power, with elegnace, thin on the mid palate in terms of body but massive in terms of flavor. An incredible finish.
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The best dry white I have had for a long time. Complex aromas: Those sweets elderly used to love, called Ricola swiss herb, combined with caramel, flowers and oak. Fresh, long mineral taste. Powerful, consentrated and yet elegant. What a wine!
A wine that will overrun subtle fish dishes. We had it with a soup made with white beans, salted pork, vegetables, and sprinkled with goat cheese upon serving.Very good match.
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Burgundy-like oak paired with relatively neutral fruit aromas. Creamy sur lie/batonnage character, lovely fullness and structure, great freshness and minerality. Very tasty wine with an elegant barrel treatment. Beats many a white burgundy.
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Very clean wine with a perfectly balanced mouthfeel that coats the teeth. Nice, full taste of lemon-curd, lemons and peaches. Beautiful mineral, burgundian smell of sweet lemons with hints of smoke and grass. Excellent value!
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Bright straw color, very clean. Nose dominated with bakery, vanilla aromas, nuts. With aireation and time, the Verdejo's typicality of herbaceous aromas is more present. The palate is grassy, creamy, medium bodied, silky, very mineral with present acidity and long finish, although I missed some fruit, probably because this is such a young wine that needs time.
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8/17/2020 - HowDoYouDrew Likes this wine:
Take away the residual sugar from a late harvest riesling and you’ll have an idea of the mouthfeel and acid structure. Notes of poached pears and marcona almonds. Definitely a ‘drink now’ but the window is not closed... has just begun the downward curve. I’m not big on scores but I wouldn’t debate anything between an 89-92; merely, at this point in its life it is going to be a polarizing bottle but, let’s be honest, anyone drinking aged Ossian probably knows what they’re getting into haha. Personally, I don’t find the ‘mature characteristics’ a detractor at all because they are well integrated and the palate is still very harmonious. Now that I’m on my second glass I’m actually really impressed at the acidity levels in this bottle.
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8/22/2018 - AV2012 wrote:
Buckwheat and popcorn, quite a closed nose. Somewhat heavy and hard to drink.
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4/9/2018 - AV2012 wrote: 92 Points
Massive, but classy.
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2/17/2015 - Pedro G wrote: 87 Points
Em boca saboroso, macio e suave. Bem integrado com final agradável. Em nariz muito neutro e fechado.
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3/2/2014 - LFCHALA wrote: 88 Points
Family Lunch (Restaurante Bacalhoeiro - São Paulo - Brazil): Correct wine with good acidity and balance. However, the wood aromas and flavors predominate and hide any singularity related Verdejo grape.
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11/1/2013 - FelipeTF Likes this wine: 90 Points
Amazing Verdejo. I think it is on it's top form now to drink.
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4/8/2013 - sharkarama wrote: 88 Points
Maybe showing its age a little
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9/29/2012 - olalar wrote: 85 Points
Falling down...drink now
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9/22/2012 - Periko wrote: 89 Points
Last bottle, decanted 1 hour and drank over two days. Typical yellow-green verdejo color. Nose is herbaceous, white flowers, white fruit and some vanilla and even some balsamic notes in day 2. I find a difference with bottles not decanted as wood is less noticiable. On palate this wine is grassy, unctuous, with a remarkable body, quite fat, mineral but low acidity. Finishes with long and persistent bitter flavour. I liked it more on day 2 and more than previous bottles. While acidity certainly is not what it was 1 year ago, it still seems to have time left. (88-90)
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9/10/2012 - klino wrote: 86 Points
Still deteriorating. Closed down nose, nowhere near as smooth as the first bottle and nowhere near as complex. Only oak on the nose and much more alcoholic on the taste than usually. What a change over 1,5 years!
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8/11/2012 - jibby wrote: 90 Points
On the nose, butterscotch is king. Fruit like pineapple and lemon are slight. On palate, fruit more prominent. Full bodied. Bright acidity. Creamy texture. Overall, well balanced oaky white.
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8/1/2012 - olalar wrote: 87 Points
Although this bottle was better than some in the past it is still too much oak in relation to the fruit.
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7/29/2012 - honest bob wrote: 89 Points
After a series of disappointing bottles, this one was very fine. Caveat: served chilled (direct from the ice-bucket) it was excellent, but as it warmed up (to normal "white wine temperature") it lost its charm. At 5 degrees Celsius: mineral-lemon-oily balance, more like a slender, muscular, oaked Chablis than a Meursault. Alarmed by the bottle variation and by the general deterioration since purchase, I shall buy again, but in small quantities, and to drink ASAP. 89P(?)
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6/16/2012 - honest bob wrote: 85 Points
Astonishingly sweet on opening. Oak; decaying, once noble fruit. Drink up. 85P(-)
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6/5/2012 - Periko wrote: 88 Points
After reading the previous notes, I wanted to give a try and see: PnP. Drank over three days. Well, certainly this bottle has lost quite acidity on palate and I found the wood still noticiable on nose. Although I didn't enjoy the wine day 1, it was probably the 2nd day when the it showed better, with that herbaceous aromas on nose and the unctuosity and white fruit on palate, however I admit that was far away from the enjoyment of previous bottles, had me a bit down. Perhaps a long decant may help to get a better showing, as I found myself that the previous bottles I decanted were wonderful. I will probably end drinking up earlier my last 08 and keep my 07's for the next 3-4 years.
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6/1/2012 - honest bob wrote: 87 Points
Going... going... but not gone yet. The best bit is the extremely classy new french oak, unfortunately the grape bit isn't quite holding up. On opening I was reminded of a 15-year old Grand Cru Chablis from a poor vintage and an even poorer producer which I once bought out of curiosity on ebay, but with intense refrigeration and a bit of air this bottle perked up and coped quite well with fried asparagus and wild mushrooms. Apparently there are 111 bottles of this in CT members' cellars as I write this note. Drink up, folks. 87P and falling.
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5/27/2012 - olalar wrote: 88 Points
Better than last time. The oak was not as overwhelming. We had it at a lower temperature which might have helped (~10 degrees C).
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5/8/2012 - stadler wrote:
Dégustation de la SCO au complet 2012 (Paris 12e, France): Je dois avouer que le premier nez est assez uniformément marqué par le chêne grillé, il faut attendre de longues minutes pour percevoir d'autres arômes mais très peu de fruit hélas. Il a une finale assez savoureuse, légèrement lardée-fumée et a trouvé un public parmi les convives.
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4/30/2012 - honest bob wrote: 86 Points
Nothing to add to my previous TNs. Drink up ASAP. 86P.
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4/28/2012 - klino wrote: 87 Points
Agree with the other reviewers. This wine was stunning 1,5 years ago and is now just a mediocre wine with too much oak. It is really amazing how fast it has lost its quality - the colour has gone from light to golden and the smell and taste no longer show any characteristics. I'm afraid this won't come back.
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4/25/2012 - olalar wrote: 86 Points
This wine might be on a sliding hill. First bottle I had a year and a half ago was realy the best. After that the fruit seems to be shutting down and the oak is getting more and more pronounced. I think it is time to drink these asap, which will be delightful because the wine still has a fantastic balance and freshness.
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4/23/2012 - honest bob wrote: 86 Points
See previous TNs. This is NOT a vin de garde, but a brilliant, steely, thrilling wine in its youth, which rapidly acquires flab around the middle in the 3rd-4th year after the vintage. Not a pretty picture. OK, this might also describe my morpology of late, but - as a matter of record - I managed to remain moderately lean and mean until my mid-40s. Drink up. 86P
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3/17/2012 - AndrewSGHall wrote:
The menu at Empire State South describes this as Meursault-like and it is dead on true. The oak treatment provides a structure and full-bodiedness to the wine (aided by the age of the vines and concentration.) Mineral-y, plenty of the typical acids. Lush finish which successfully intermingles with food. Lovely wine.
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3/3/2012 - honest bob wrote: 90 Points
The balance, the edgy minerality, the lovely sour-acid prickling on the mid-palate, the super-ripe lemon quality I noted in my first two TNs - all these joyous qualities shine though. A very fine bottle after 3 disappointing - or perhaps spoiled - ones in a row. Let's hope my remaining five are as good as this one. 90P
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1/29/2012 - JoKakelder wrote:
is over de top heen, was gelukkig onze laatste fles.
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1/2/2012 - honest bob wrote: 88 Points
Back on course after two very disappointing bottles; the only question is - on course to where? What was once a dead ringer for a lean mineral Chablis has turned into a fat New World mega-oaked Chardonnay look-alike (of course the grape tastes different, I'm taking about the style here). Intense barrique, lemon, butter, fat scent. Broad creamy entry with just enough minerality to keep it alive, thins out considerably on the mid-palate (Verdejo just isn't Chardonnay...) leaving the finish short-medium, not unpleasant, but definitely truncated, a kind of grey hole... 88P(?)
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12/24/2011 - Periko wrote: 90 Points
Double decanted for 3 hours. Showed strong aromas on nose... herbal, wood, flowers. Powerful palate, elegant, mid bodied, creamy and grassy. Another good bottle.
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11/29/2011 - honest bob wrote: 86 Points
I fear this wine is ageing far too fast. The acid, minerality and edgy sharp yellow/green fruit I liked so much in the 2007 and which prompted me to buy a case of the 2008 are yielding fast to a oaky-caramel-butter profile which would be wildy exciting in a 9 year old white burgundy but -alas- is not supported by the quality of this 3-year old Verdejo juice. It ain't no Chablis Grand Cru, folks: each successive bottle I have tried has been softer and flabbier than the last one. Now feels distinctly overpriced at just under €20/75cl. 86P(?)
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11/26/2011 - Periko wrote: 91 Points
1 hour decant. Medium intensity nose, flowers, vanilla, cinnamon , tobacco, appealing and hardly resembling a verdejo. On palate in medium bodied, with high acidity, very mineral, wet stones, a bit citric, with a slighty bitter end a quite exhuberant smokey and long finish. A very nice bottle.
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10/29/2011 - honest bob wrote: 84 Points
Disappointing after several great bottles in the past. Flabby, non-descript, almost as sweet as a Riesling Kabinett, lacking the minerality previously noted. Faulty? Not really, not obviously, just not at all what I expected. 84P(?) in this condition. 2nd day - the main problem is the lack of balancing acidity. If this is a flawed bottle, it's unlike any other flawed bottle I ever had. Let's hope my remaining half-dozen are in better shape...
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10/9/2011 - klino wrote: 90 Points
Less complex than last tasting, especially on the nose. The oak seems a bit too prominent at the moment and mutes the other aromas. But taste-wise this is just stunning. Really velvety and long lasting, and just superb balance. But judging from the tasting 8 months ago, the wine seems to be more closed and should maybe left aside for a couple of years.
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9/12/2011 - Pebben wrote: 91 Points
See earlier note.
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9/12/2011 - Pebben wrote: 91 Points
Light golden colour. Baked yellow apples, gravel, smoke and charred wood on the nose. Only judging by the bouquet I must admit being slightly worried about the oak. Fortunately my fears were groundless. Considerably fruitier on the palate with citrus and peach notes dominating. The oak integrates seamlessly with the sweet fruit and fresh acidity resulting in near perfect balance. Rich, creamy and long. An absolutely delicious wine that went surprisingly well with the Norwegian autumn favourite “lamb and cabbage”.
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9/3/2011 - honest bob wrote: 90 Points
Lemon, minerality, chalk, "I can't believe this isn't Chablis with a twist of extra lemon". Terrific stuff: the best drop is the last drop in the bottle, 2 hours 30 minutes after opening. 90P
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8/10/2011 - Maestro wrote: 90 Points
Distinctive and very balanced, with butterscoth, honeysuckle, citric notes, and a hint of apricot as the key aromatics. Rich and attractive, it pairs well with smoked salmon, caviar, and similar strong-flavored sea food.
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7/31/2011 - mfriedman12 wrote: 91 Points
A big, fruit forward Verdejo. Oaky and chardonay-like. sweet apricot and honey but not over the top. Definitely going to add more to my cellar
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7/20/2011 - honest bob wrote: 91 Points
Lemon-tinged aroma, profound minerality, honey-butter richness, bone dry... this is a good as a white wine gets without being truly profound. If I had to guess, I would start in Chassagne, or perhaps Meursault, then protest that the grape varietal is wrong, then probably give up and just enjoy. One hell of a good wine, with 4-5 years ahead. 91P
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6/19/2011 - olalar wrote: 90 Points
Not as good as the last bottle I had. On the other hand it was shared between 7 instead of 2 so there was not that much time for the wine to open up and develop in the glass.
This was a bit oaky to me but I remerber from last time I had it that the oak dominated early before the amazing fruit started to shine. Decant?
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5/14/2011 - stadler wrote:
Salon de la Revue du Vin de France 2011 (Palais Brongniart, Paris, France): Un vin blanc capiteux, très puissant, à carafer absolument avant de le marier à force fromages et poissons ! On peut l'attendre sans souci.
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4/28/2011 - Periko wrote: 92 Points
2011 - Cata #7 (Can Vilallonga): Double decanted for 3 hours. Visually very clean color, light straw gold. Tear fine, rich and dense.
Initially the nose shows aromas of toast, vanilla, honey. With aeration and higher temperature pear, citric, veggies, bakery. The nose gets better over time. High palate acidity, creamy, sweet flavor entry and bitter finish, citrus. Long finish. This wine is made for the long run, give it time. Very nice.
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4/1/2011 - Ben Christiansen wrote:
Strong notes of mineral on the nose. Power, with elegnace, thin on the mid palate in terms of body but massive in terms of flavor. An incredible finish.
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3/31/2011 - RobinHeimdahl wrote: 91 Points
Nice mineral, acidity and very approachable. Very Burgundy-like!
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3/16/2011 - pereik wrote: 92 Points
The best dry white I have had for a long time. Complex aromas: Those sweets elderly used to love, called Ricola swiss herb, combined with caramel, flowers and oak. Fresh, long mineral taste. Powerful, consentrated and yet elegant. What a wine!
A wine that will overrun subtle fish dishes. We had it with a soup made with white beans, salted pork, vegetables, and sprinkled with goat cheese upon serving.Very good match.
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3/13/2011 - Finare Vinare wrote: 92 Points
Burgundy-like oak paired with relatively neutral fruit aromas. Creamy sur lie/batonnage character, lovely fullness and structure, great freshness and minerality. Very tasty wine with an elegant barrel treatment. Beats many a white burgundy.
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2/13/2011 - klino wrote: 93 Points
Very clean wine with a perfectly balanced mouthfeel that coats the teeth. Nice, full taste of lemon-curd, lemons and peaches. Beautiful mineral, burgundian smell of sweet lemons with hints of smoke and grass. Excellent value!
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11/28/2010 - Periko wrote: 91 Points
Bright straw color, very clean. Nose dominated with bakery, vanilla aromas, nuts. With aireation and time, the Verdejo's typicality of herbaceous aromas is more present.
The palate is grassy, creamy, medium bodied, silky, very mineral with present acidity and long finish, although I missed some fruit, probably because this is such a young wine that needs time.
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9/22/2010 - Ben Christiansen wrote:
This wine is rocking my world. Sorry, that is a terribly bad tasting note, but on day two I just can't stop drinking it. I feel it.
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9/1/2010 - Ben Christiansen wrote:
Smoke and toast. Damn this is good wine. Layered and texture, heavy, but with lots of minerality. We will see where it goes.
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