I think my last note was wrong, in that this bottle is not really oxidized. The color is youthful, pale straw yellow. The Savagnin grapes that are mixed in with the Chardonnay in this bottle give a strong impression, with some cocoa powder, mushroom flavor that made me think oxidized, but I believe it is the character of the Savagnin speaking. This bottle had fresh lemon acidity to go with the myriad flavors. Very good with ribollita soup.
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Intentionally oxidized style with a fino sherry nuttiness, cocoa powder, and malt. Crisp acidity and medium weight with good length. Fine match with a casserole of mushrooms, eggplant, chicken thigh meat, thyme, and garlic.
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This was similar to my previous note, it is still pale colored, smells of malt, corn, milk chocolate, lots of sous voile character. Rich but with great acidity too. A killer match with a roasted eggplant/feta/mint/tomato/cucumber salad made with a lemon viniagrette. The recipe was in the NY times this past week, except I added a cucumber and cut the amount of bell pepper. I love this wine and find it really complemnets a lot of the food we eat.
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3/2/2010 - mdstenner wrote:
This is my first Jura white - an absolute delight. Nutty and salty, not easy to understand or appreciate, but oh so delicious.
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6/10/2008 - marc d wrote:
Drinking very well, cocoa powder, nuts, malt-o-meal, similar to previous, but less sharp acidity.
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2/20/2008 - marc d wrote:
I think my last note was wrong, in that this bottle is not really oxidized. The color is youthful, pale straw yellow. The Savagnin grapes that are mixed in with the Chardonnay in this bottle give a strong impression, with some cocoa powder, mushroom flavor that made me think oxidized, but I believe it is the character of the Savagnin speaking. This bottle had fresh lemon acidity to go with the myriad flavors. Very good with ribollita soup.
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12/1/2007 - marc d wrote:
Intentionally oxidized style with a fino sherry nuttiness, cocoa powder, and malt. Crisp acidity and medium weight with good length. Fine match with a casserole of mushrooms, eggplant, chicken thigh meat, thyme, and garlic.
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8/18/2007 - marc d wrote:
This was similar to my previous note, it is still pale colored, smells of malt, corn, milk chocolate, lots of sous voile character. Rich but with great acidity too. A killer match with a roasted eggplant/feta/mint/tomato/cucumber salad made with a lemon viniagrette. The recipe was in the NY times this past week, except I added a cucumber and cut the amount of bell pepper.
I love this wine and find it really complemnets a lot of the food we eat.
Do you find this review helpful? Yes - No / Comment