Lovely unpretentious drinking Alsace "alternative Chardonnay"! Off dry, medium bodied with great acidity. The nose was fruity with tropical nose, honey and oranges. It was drunk with various cheeses (including Comte and Roquefort) and it turned out to be a good match. No hurry to drink up as it should keep for a few more years.
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A bit funky notes at first but dissapear within a couple of minutes in the glass, full bodied, great acidity, tropical hints, honey and grilled lemon. Off dry but does not feel to sweet thanks to the acidity. Great with comté gratinated lobster!
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Perfectly lovely aperitif. Quince, greengages, some pear drop on the nose, with background gunflint and smoke. Indeed this is weighty Auxerrois. I don't have a problem with the Chardonnay being inconspicuous, it simply adds a bit of weight and structure. That being said, good Auxerrois doesn't really need it. I do think it probably helps it stand up a bit better with food and the finish had slightly less of that awkward sweetshop/sherbet note Aux can have.
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12/28/2017 - faivre_eric wrote: 90 Points
Lovely unpretentious drinking Alsace "alternative Chardonnay"!
Off dry, medium bodied with great acidity.
The nose was fruity with tropical nose, honey and oranges.
It was drunk with various cheeses (including Comte and Roquefort) and it turned out to be a good match.
No hurry to drink up as it should keep for a few more years.
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10/15/2016 - Anton_Wallin Likes this wine: 90 Points
A bit funky notes at first but dissapear within a couple of minutes in the glass, full bodied, great acidity, tropical hints, honey and grilled lemon. Off dry but does not feel to sweet thanks to the acidity. Great with comté gratinated lobster!
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9/20/2016 - Carla42 wrote:
Gott. Mineraler
God till lax ingefära nudlar
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8/29/2015 - depechemoroder Likes this wine: 87 Points
Perfectly lovely aperitif. Quince, greengages, some pear drop on the nose, with background gunflint and smoke. Indeed this is weighty Auxerrois. I don't have a problem with the Chardonnay being inconspicuous, it simply adds a bit of weight and structure. That being said, good Auxerrois doesn't really need it. I do think it probably helps it stand up a bit better with food and the finish had slightly less of that awkward sweetshop/sherbet note Aux can have.
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10/20/2013 - englishman's claret wrote: 81 Points
Peaches and popcorn - a little odd. It's the Auxerrois, I think.
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