A nose of some citrus and spice, medium golden in color. A medium to full bodied Chardonnay, with citrus, apple, some honey and spice on finish, good not great. www.winelx.com
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I tried to drink this with some simply grilled shrimp. I have a theory that good Chablis is made, in youth, for grilled shrimp and, in older age, for roasted chicken. This is not Chablis. There's a verve, a nervy grassiness, in the nose that carries thru to first sip. And each thereafter. There's also a touch of oak in the nose, and underlying malo richness just inside the rim of the glass, added to yellow ripened mayapple fruit and hints of oak smoke. Tasting this... there's an immediate, searing lemon oil and lime attack. The fruit is there but overpowered, I think. My ratings are... fruit 2/4.0, acid 2.8/4.0 meaning... disproportionate, oak 3/4.0 being just about right, and subtle, density... 2.8/4 distracted by the wine's acid, overall... 2.2/4.0... meaning... it serves a purpose if you need a searing chard with more malo than a Chablis to pour as a "first glass" for your pals. Pair it with something... richer than my grilled shrimp. Scampi might have worked fabulously.
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Couleur pâle, agrumes au nez. En bouche, une bonne sensation minérale, avec citron jaune, un peu d'herbe verte. OK RQP. Sélection de Becky Wasserman, 12.5% abv
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First bottle of white Bize I've ever seen on these shores. Wonder if it doesn't regularly get into the NY market? Ce n'est pas possible! Let's get down to Bize-ness. Pale straw color, nose laced with white orchard fruits, citrus, and chalky minerality. Medium bodied with an expressive minerality on the mid-palate extending through the finish. Fresh and appealing. This could easily pass as a villages, a tribute to both winemaker and vintage.
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4/19/2015 - corkscrews wrote: 88 Points
A nose of some citrus and spice, medium golden in color. A medium to full bodied Chardonnay, with citrus, apple, some honey and spice on finish, good not great. www.winelx.com
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8/25/2014 - oldcorke wrote: 87 Points
I tried to drink this with some simply grilled shrimp. I have a theory that good Chablis is made, in youth, for grilled shrimp and, in older age, for roasted chicken. This is not Chablis.
There's a verve, a nervy grassiness, in the nose that carries thru to first sip. And each thereafter. There's also a touch of oak in the nose, and underlying malo richness just inside the rim of the glass, added to yellow ripened mayapple fruit and hints of oak smoke.
Tasting this... there's an immediate, searing lemon oil and lime attack. The fruit is there but overpowered, I think. My ratings are... fruit 2/4.0, acid 2.8/4.0 meaning... disproportionate, oak 3/4.0 being just about right, and subtle, density... 2.8/4 distracted by the wine's acid, overall... 2.2/4.0... meaning... it serves a purpose if you need a searing chard with more malo than a Chablis to pour as a "first glass" for your pals. Pair it with something... richer than my grilled shrimp. Scampi might have worked fabulously.
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8/2/2013 - Chaz Bham wrote: 88 Points
Couleur pâle, agrumes au nez. En bouche, une bonne sensation minérale, avec citron jaune, un peu d'herbe verte. OK RQP. Sélection de Becky Wasserman, 12.5% abv
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1/21/2013 - bevetroppo Likes this wine: 88 Points
First bottle of white Bize I've ever seen on these shores. Wonder if it doesn't regularly get into the NY market? Ce n'est pas possible! Let's get down to Bize-ness. Pale straw color, nose laced with white orchard fruits, citrus, and chalky minerality. Medium bodied with an expressive minerality on the mid-palate extending through the finish. Fresh and appealing. This could easily pass as a villages, a tribute to both winemaker and vintage.
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9/10/2012 - Gargantua Likes this wine:
Martin Scott Portfolio Tasting (New York, NY): Tasting, hasty impression. Rich but weightless; nice use of oak. I like it.
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