You can still find cartons of this wine at auctions. Blind tasted you can think it is a medium dry and golden coloured sherry of certain age; nutty and agreeable. It is however a chassagne, so clinically dead.
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Deep gold color ... Zachy auction lunch celebrating an office move (and bought from Zachy).
A girl who happened to be at my table was born in 1992 so shared with her and her friends.
Deep gold. Aromas of white flowers and apples in storage. Minerality. Very well balanced. long finish. Some vanilla notes from oak. slight caramel flavors.
clearly oxidized on the opening (dark and offputting caramel/smoke/other on the palate), decanted for a couple hours and it was a little better with some acidity coming forward at least, but - while not totally untasteable, this wine was goners
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color ... very deep intense saturated gold, tears med to form and fall, fades gradullay to clear rim, no gas no bubbles no setiment nose: med+ intensity, very sharp Meursault-like sense of rich melted butter, intense stone like minerality, a butter ripeness ... fruit comes across as very ripe peach more than apple palate: dry, acidity racing and very mineral, tannin low, body med to med+ alc est 13.5, finish med+ ... very very long counting more than 40 seconds of ripe sugary fruit and minerals ...
style note: Extremely intense wine with razor sharp acidity yet full lush ripeness and, why dry, a perception of residual sugar. One senses a caramelized pear .... this wine can pair well with any carmamelized dish, such as seared scallops in butter
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color - med heavy gold, buttery core and wite miniscus nose: med+ intense butter, minerals, spice, golden ripe apples palate: med+ intensity, acid is med+/high very intense, tannin zero (oak) body med+ alc est 13.5 finish med +
Style: Intense pulse of acidity and delicious nose of butter, ripe sauteed apples, and oak, all very well and seemlessly integrated. Seems like barrel fermentation from the integration. Delicous after 20 years!
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10/13/2016 - FransS wrote:
You can still find cartons of this wine at auctions. Blind tasted you can think it is a medium dry and golden coloured sherry of certain age; nutty and agreeable. It is however a chassagne, so clinically dead.
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9/23/2016 - awinestory Likes this wine: 90 Points
Deep gold color ... Zachy auction lunch celebrating an office move (and bought from Zachy).
A girl who happened to be at my table was born in 1992 so shared with her and her friends.
Deep gold. Aromas of white flowers and apples in storage. Minerality. Very well balanced. long finish. Some vanilla notes from oak. slight caramel flavors.
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9/16/2016 - WoodieBayArea wrote: flawed
clearly oxidized on the opening (dark and offputting caramel/smoke/other on the palate), decanted for a couple hours and it was a little better with some acidity coming forward at least, but - while not totally untasteable, this wine was goners
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8/22/2011 - awinestory wrote: 91 Points
color ... very deep intense saturated gold, tears med to form and fall, fades gradullay to clear rim, no gas no bubbles no setiment
nose: med+ intensity, very sharp Meursault-like sense of rich melted butter, intense stone like minerality, a butter ripeness ... fruit comes across as very ripe peach more than apple
palate: dry, acidity racing and very mineral, tannin low, body med to med+ alc est 13.5, finish med+ ... very very long counting more than 40 seconds of ripe sugary fruit and minerals ...
style note: Extremely intense wine with razor sharp acidity yet full lush ripeness and, why dry, a perception of residual sugar. One senses a caramelized pear .... this wine can pair well with any carmamelized dish, such as seared scallops in butter
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6/5/2011 - awinestory wrote: 98 Points
color - med heavy gold, buttery core and wite miniscus
nose: med+ intense butter, minerals, spice, golden ripe apples
palate: med+ intensity, acid is med+/high very intense, tannin zero (oak) body med+ alc est 13.5 finish med +
Style: Intense pulse of acidity and delicious nose of butter, ripe sauteed apples, and oak, all very well and seemlessly integrated. Seems like barrel fermentation from the integration. Delicous after 20 years!
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