MATTYM19 got the note right for me, except that I like this type of thing more and would rate it more highly. That said, I agree that this isn’t the best value, even in the Ganevat line, where there are far more interesting cuvées at around the same price.
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This is a little one-dimensional...slightly oxidative even though I believe this one is topped up, strong acidity, no fruit. I’ve been underwhelmed by a few ouillé Ganevat wines in middle age...perhaps this will become more interesting with time. One problem with the vast number of wines he produces is that there is very little information about the specific cuvees.
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Unmistakable scent of oxidation on the nose gives way to dried apricots and raisins. Palate is also oxidized and dry but still tart, nutty and funky, just like a sherry (but not fortified). This would be amazing with rich/and or funky cheeses (like the local comte) and/or as an aperitif, but as with sherry it may be a challenge for a more "traditional" wine drinker in a more "traditional" wine setting. I won't rush out to spend $60 on this bottle, but is definitely an interesting ride if you happen to find one that someone else has already paid for : )
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1/6/2019 - Enfant sauvage Likes this wine:
MATTYM19 got the note right for me, except that I like this type of thing more and would rate it more highly. That said, I agree that this isn’t the best value, even in the Ganevat line, where there are far more interesting cuvées at around the same price.
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9/15/2018 - ludwigbpm wrote: 94 Points
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3/10/2018 - BillBell73 wrote:
This is a little one-dimensional...slightly oxidative even though I believe this one is topped up, strong acidity, no fruit. I’ve been underwhelmed by a few ouillé Ganevat wines in middle age...perhaps this will become more interesting with time. One problem with the vast number of wines he produces is that there is very little information about the specific cuvees.
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10/18/2016 - mattym19 wrote: 89 Points
Unmistakable scent of oxidation on the nose gives way to dried apricots and raisins. Palate is also oxidized and dry but still tart, nutty and funky, just like a sherry (but not fortified). This would be amazing with rich/and or funky cheeses (like the local comte) and/or as an aperitif, but as with sherry it may be a challenge for a more "traditional" wine drinker in a more "traditional" wine setting. I won't rush out to spend $60 on this bottle, but is definitely an interesting ride if you happen to find one that someone else has already paid for : )
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