Dark, gorgeous orange toasted colour, although appears rather thin (most likely due to the grape variety). When first opened, a hot fortified aroma filled the room. On the nose, marmalade, vanilla, toffee/caramel dominate. The palate has zippy orangey acidity (very similar to the David Bruce 1976 Riesling that I wrote about earlier this year) that makes the mouth water with hints of other citrus fruits. These soon give way to more caramelised, almost charred flavours. ****
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Wow, what a fun bottle of wine to drink. Color is a burnt orange which closely resembles an 83 rieussec. Nose gives off notes of sweet boiled peaches, creme brule and pear meringue. Apricot jam, burnt carmel and warm vanilla dominate the palate. Started to fade a bit over the next 30 minutes and revealed more toasted sugar lacking fruit.
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6/30/2019 - G_H wrote: 92 Points
Forest honey, candied sugar, some saffron, slightly oxidative in the nose, but not in the palate. Puff pastry, raisins, very healthy acidity.
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8/9/2010 - TheArtisan wrote:
Dark, gorgeous orange toasted colour, although appears rather thin (most likely due to the grape variety). When first opened, a hot fortified aroma filled the room. On the nose, marmalade, vanilla, toffee/caramel dominate. The palate has zippy orangey acidity (very similar to the David Bruce 1976 Riesling that I wrote about earlier this year) that makes the mouth water with hints of other citrus fruits. These soon give way to more caramelised, almost charred flavours. ****
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1/31/2009 - tyvoodoo wrote: 90 Points
Wow, what a fun bottle of wine to drink. Color is a burnt orange which closely resembles an 83 rieussec. Nose gives off notes of sweet boiled peaches, creme brule and pear meringue. Apricot jam, burnt carmel and warm vanilla dominate the palate. Started to fade a bit over the next 30 minutes and revealed more toasted sugar lacking fruit.
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12/14/2008 - spacewrangler wrote: 91 Points
Gorgeous melange of apricot jam, banana and tropical fruits. Zippy acidity despite the browned-out color.
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