Merchant blind tasting. The 1962 was served in a pair with the 1953. The 1962 was rich and ripe with lots of botrytis, smoke, honey, easy to spot as a good quality Sauternes/Barsac. The 1953 was even better for me, lighter crisper with a medicinal streak. Really elegant for a sweet wine.
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Really surprised by how well this showed, tropical notes, tempered by a slightly fat and sweet mid-palate with a finish that has an acidic lift and vibrancy that contrasts well. Checked in on it an hour plus after opening and it was still holding on...
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This wine is sitting in its terciary phase, where the sweetness has resolved and the acid is playing a major part in the palate. Dark golden color. Flavors of light apricot and crème brulee. Still drinking extremely well and will for at least another 10 years. At this point, it's an excellent foie gras wine.
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Brown Bag Wine Dinner at Two Chefs - Double Blind: The wine looks caramel colored. The legs are slow. It smells like orange, mineral and honey. The body is full. The wine has polished texture. The wine finishes long. The wine has medium acidity. Luis' wine.
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10/19/2019 - Collector1855 wrote: 96 Points
Merchant blind tasting. The 1962 was served in a pair with the 1953. The 1962 was rich and ripe with lots of botrytis, smoke, honey, easy to spot as a good quality Sauternes/Barsac. The 1953 was even better for me, lighter crisper with a medicinal streak. Really elegant for a sweet wine.
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11/29/2015 - Bill Bucklew wrote: 89 Points
Really surprised by how well this showed, tropical notes, tempered by a slightly fat and sweet mid-palate with a finish that has an acidic lift and vibrancy that contrasts well. Checked in on it an hour plus after opening and it was still holding on...
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9/8/2015 - Border Boss Likes this wine: 90 Points
This wine is sitting in its terciary phase, where the sweetness has resolved and the acid is playing a major part in the palate. Dark golden color. Flavors of light apricot and crème brulee. Still drinking extremely well and will for at least another 10 years. At this point, it's an excellent foie gras wine.
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9/8/2014 - admid wrote: 86 Points
MW Sebastian Bredal Wine dinner (Restaurant Festningen, Oslo): Ap: dark orange yellow
Ar: orange, apricot and honey with a herbal touch. Medium intensity.
Full bodied. Appears a little flat on the mouth. Medium intensity
Good length
50+5+11+14+6
Good wine, but it seems that it has past it's best years.
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4/22/2014 - markellen.foodies@gmail.com wrote: 92 Points
Brown Bag Wine Dinner at Two Chefs - Double Blind: The wine looks caramel colored. The legs are slow. It smells like orange, mineral and honey. The body is full. The wine has polished texture. The wine finishes long. The wine has medium acidity. Luis' wine.
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