Medium gold. Apricot, ripe pear, honey, and spice. Full, with lowish acidity, a creamy texture and average to good length. The alcohol (14.5%) is warming. Light phenolic bitterness. Consistent on day two. Pair with poultry and lighter pork dishes. Drink now.
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Dinner with Michel and Bastien Tardieu. We had cheese for desert and was paired with a Saint Péray Vieilles Vignes 2009 from equal measures of Roussanne and Marsanne. I would have enjoyed it more had I not spent the entire time reminiscing about the Gigondas and Côte Rôtie. Bastien told us that he nicknamed it the 'Petit Hermitage' and that the vines are over 100 years old.
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A blend of traditional varieties of Roussanne and Marsanne.
I'm sure that this is a very well made, possibly even exceptional wine, but I was sitting there transfixed by the remnants of the Gigondas and the and Côte Rôtie which I alternated between, swirling, sniffing and living in the end of the moment...
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Je lui accorde la même note que WS. Une floralité incroyable, une bombe au nez, gout de miel et de poires. Franchement bon et voir même excellent avec du crabe des neiges. Chears !.
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3/21/2022 - PSPatrick wrote: 88 Points
Medium gold. Apricot, ripe pear, honey, and spice. Full, with lowish acidity, a creamy texture and average to good length. The alcohol (14.5%) is warming. Light phenolic bitterness. Consistent on day two. Pair with poultry and lighter pork dishes. Drink now.
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11/19/2011 - roquenroell wrote: 90 Points
Dinner with Michel and Bastien Tardieu. We had cheese for desert and was paired with a Saint Péray Vieilles Vignes 2009 from equal measures of Roussanne and Marsanne. I would have enjoyed it more had I not spent the entire time reminiscing about the Gigondas and Côte Rôtie. Bastien told us that he nicknamed it the 'Petit Hermitage' and that the vines are over 100 years old.
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11/10/2011 - Cooky474 wrote:
A dinner with Michel Tardieu (Palm restaurant, London): This wine was served with British cheeses.
A blend of traditional varieties of Roussanne and Marsanne.
I'm sure that this is a very well made, possibly even exceptional wine, but I was sitting there transfixed by the remnants of the Gigondas and the and Côte Rôtie which I alternated between, swirling, sniffing and living in the end of the moment...
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4/21/2011 - louis99nolet wrote: 91 Points
Je lui accorde la même note que WS. Une floralité incroyable, une bombe au nez, gout de miel et de poires. Franchement bon et voir même excellent avec du crabe des neiges. Chears !.
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