World's Greatest, Hong Kong - Night II (Garden Suite, Peninsula Hotel): This is darker in colour than the ‘69 and is also much more mature on the nose with an oxidative creaminess and nuttiness without that same citrus fruit. Still very good, but mature in a way comparable to the ‘73 Krug Mag last night. Oxidization increasing with time. Palate is browning apple with some fall spices. Tasty but mature in a way the ‘69 in the next glass is not even close to yet. Unfortunately advanced and think this should be brighter. 93 +/- as is, but would expect 96+ territory in a fresher example.
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Color of apple cider; nose of apricot, ginger and of high-toned dessert wine; still a bit of shpritz left in it; flavors of apple and stone fruit. Like a very dry version of a "dessert wine". $2500 at auction??? I would not pay $250. A novelty to try though.
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Weekend with Eddie - Part 2 (Bouley, NYC): Light amber. Expressive nose with a lot of orange and apricot marmalade, tea, lemon curd, honey, a hint of toffee, roasted macadamia, almond paste, rain water and mineral. Fully harmonized palate, still very good amount of fine mousse, pure succulent yellow fruit driven palate impression, bright acidity and seamless long finish that resonates. Quite fresh overall impression despite being fully mature, partially due to bright acidity and strong presence of mineral. Truly great fully mature Champagne.
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7/9/2023 - aquacongas wrote: flawed
not blind, at the winery
A la vollee disg. but not perfectly carried out. Blue bottle. no rating
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5/31/2019 - fcxj wrote: 96 Points
CC. From magnum, quite special. Really fresh, linear.
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6/8/2018 - The Vines That Bind wrote:
World's Greatest, Hong Kong - Night II (Garden Suite, Peninsula Hotel): This is darker in colour than the ‘69 and is also much more mature on the nose with an oxidative creaminess and nuttiness without that same citrus fruit. Still very good, but mature in a way comparable to the ‘73 Krug Mag last night. Oxidization increasing with time. Palate is browning apple with some fall spices. Tasty but mature in a way the ‘69 in the next glass is not even close to yet. Unfortunately advanced and think this should be brighter. 93 +/- as is, but would expect 96+ territory in a fresher example.
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1/24/2017 - jmoore431 wrote:
Color of apple cider; nose of apricot, ginger and of high-toned dessert wine; still a bit of shpritz left in it; flavors of apple and stone fruit. Like a very dry version of a "dessert wine". $2500 at auction??? I would not pay $250. A novelty to try though.
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4/16/2016 - dcwino wrote: 98 Points
Weekend with Eddie - Part 2 (Bouley, NYC): Light amber. Expressive nose with a lot of orange and apricot marmalade, tea, lemon curd, honey, a hint of toffee, roasted macadamia, almond paste, rain water and mineral. Fully harmonized palate, still very good amount of fine mousse, pure succulent yellow fruit driven palate impression, bright acidity and seamless long finish that resonates. Quite fresh overall impression despite being fully mature, partially due to bright acidity and strong presence of mineral. Truly great fully mature Champagne.
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