1998 Marc Sorrel Hermitage Blanc Les Rocoules

Community Tasting Notes (8) Avg Score: 91.2 points

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  6/17/2022 - melvinyeowq wrote: 92 Points

  Lunch at La Trompette: A treat to have tried one of the top Rhône whites. A slight sherry character with almond and nutty notes. Aroma was quite different to the floral notes of young Rhône whites that I have tried before. Guess more than 20 years is a good time to open Rhone whites, the fruit was quite expressive and not shut tight as I have read that Rhône whites can be disappointing in their adolescence.

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  6/17/2022 - fussyeater wrote: 90 Points

  Melvin's La Trompette Lunch (La Trompette, Chiswick, London): Almonds on the nose, medium bodied at most, lowish acidity with grapefruit and almonds on the palate. Did not seem to want to try too hard to please, yet question is whether it was sufficiently interesting to play it that way. Still, a treat to try a well regarded Hermitage Blanc with some bottle age.

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  8/17/2019 - abh wrote:

  I liked this. Clear oak influence on the nose, slightly medicinal, aspriny, bitterness along with herbs and a bit of waxiness. Good acidity and balance, not too much alcohol. Leaner, more structured and Burgundian, than most any other Rhone white I've had. Perfect condition and maturity to my taste.

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  3/7/2017 - SimonG wrote: 90 Points

  Dumien-Serrette (RSJ, London): Fuller colour; fuller and heavier on the nose too. Some heft on the attack. A slightly woody, slightly bitter attack. Quite a lot upfront but it drops away; some length but it lacks stuffing at the back end. Front-heavy. Not without interest but doesn't really float my boat. ***1/2

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  2/9/2013 - honest bob wrote: 90 Points

  From 75cl, perfect cork, only slightly grey at end. Fine powdery deposit (it's worth standing the bottle for several days and decanting carefully; the lees - about 5cl - were milky white when poured into a separate glass). Improved marginally after an hour, thereafter consistent impression over two further hours. Massive wine, architecturally like one of those huge Victorian buildings where it's hard to be analytical because the detail just goes swimming in the sheer bulk of the structure. Some hints: there is massive orange peel (dried? candied?) and intense chalky minerality on the palate; strong retronasal citrus oil dominates the shortish-medium finish. What persists is a prolonged slight numbness in the mouth, a bit like the anaesthetic effect of eating too much orange marmalade. The scent is elusive. Honeysuckle? A good pairing with Wolfram Siebecks "Bunte Fischsuppe" recipe, particularly after I chewed on a stray fragment of orange peel and the subsequent sip of wine fought it out with the citrus oil. Fully mature now, or perhaps a year past its best. (89-)90P

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