Tasted blind in a flight of three 2011 Chards. Everyone loved this wine. The nose and palate are racy, touch of flint, salty. Really sexy and impressive. A bit of fennel on the finish which may point outside of Burgundy but everyone guessed Burgundy here. It seems like Tazi is a place to watch for Chard and Pinot given global warming.
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This has really fleshed out and put on mid palate weight since I last opened a bottle. It is peak drinking right now. White peach and citrus blossom on the nose, palate adding a hint of nutty complexity to these flavours, and with great texture. Finishes long with that lovely Tasmanian acidity.
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Peter Bourne GWT Tasitng Chardonnay (8 Danks street, Sydney): slight burnt/toasty notes, 'round' citrus aromas, butter, cream and a slight lemon jelly note. It's a little sour on the palate with lemon jelly flavours. The worked aromas do not carry to the palate. Medium length, quite simple in fact. Meh
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Menu for Di, Jean-Christophe, Liz and Bud (Ponsonby, Auckland, New Zealand): Fine wine that is quite French in style - for my palate. In fact, tasted blind (wine options style), I first went for France, then the North Island of New Zealand and then Western Australia. Generous toasted French oak melds well with quite high acid chardonnay fruit. Good depth and complexity and a fine sense of style. Not a good match with a seviche of scallops and watermelon.
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They borrowed a box of matches from J-F Coche and struck one over the top of the aroma profile. It bursts with peach fruit and has a fruit sweet middle palate and good tension. It finishes with precision and is long and dry
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7/2/2021 - Collector1855 wrote: 94 Points
Tasted blind in a flight of three 2011 Chards. Everyone loved this wine. The nose and palate are racy, touch of flint, salty. Really sexy and impressive. A bit of fennel on the finish which may point outside of Burgundy but everyone guessed Burgundy here. It seems like Tazi is a place to watch for Chard and Pinot given global warming.
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8/12/2017 - DavidY Likes this wine: 93 Points
This has really fleshed out and put on mid palate weight since I last opened a bottle. It is peak drinking right now. White peach and citrus blossom on the nose, palate adding a hint of nutty complexity to these flavours, and with great texture. Finishes long with that lovely Tasmanian acidity.
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2/24/2015 - chatters wrote:
Peter Bourne GWT Tasitng Chardonnay (8 Danks street, Sydney): slight burnt/toasty notes, 'round' citrus aromas, butter, cream and a slight lemon jelly note. It's a little sour on the palate with lemon jelly flavours. The worked aromas do not carry to the palate. Medium length, quite simple in fact. Meh
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11/28/2014 - Marc wrote: 88 Points
Menu for Di, Jean-Christophe, Liz and Bud (Ponsonby, Auckland, New Zealand): Fine wine that is quite French in style - for my palate. In fact, tasted blind (wine options style), I first went for France, then the North Island of New Zealand and then Western Australia. Generous toasted French oak melds well with quite high acid chardonnay fruit. Good depth and complexity and a fine sense of style. Not a good match with a seviche of scallops and watermelon.
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1/11/2014 - Jeremy Holmes wrote:
They borrowed a box of matches from J-F Coche and struck one over the top of the aroma profile. It bursts with peach fruit and has a fruit sweet middle palate and good tension. It finishes with precision and is long and dry
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