Opened and consumed over 3 days (about 1 glass per day each my wife and I). Subtle nose of lime, white peach and good amount of white blossom framed by mineral notes and a thin layer of fine oak. A bit more smoky on day 2 maybe, but virtually unchanged otherwise. On day 3 a noticeably larger emphasis on floral notes, with the white flowers bouquet now including daisy as well. Crisp palate with a lot of tension, a more fresh than creamy texture, and nice floral note too on day 1. The crispiness gives way to a softer and rounder texture by day 3. I did open this 2-3 years too early no doubt and I think day 3 provided a glimpse into what great St Aubin potential slumbers here. 93+ for now and thus already the best St Aubin I've tasted so far (by a "+" whisker) from Lamy, Marc Colin, P-Y Colin and Chartron, but with the potential to just tip over into 94 in a few years. Will hold back on the remaining few bottles.
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3/1/2024 - Burgundy Al wrote:
La Paulée de Los Angeles - The Verticals (Maybourne Hotel - Beverly Hills CA): Tasting. Magnum. Faintly reductive. Ultra bright middle-to-finish with very good length. Needs time, very good potential, 90+ points.
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3/1/2024 - drwine2001 wrote:
Wines Tasted at the La Paulée Verticals Session (The Maybourne, Beverly Hills): Magnum. Pale. Reductive scents. Excellent weight and texture. Ripe orchard fruit, good acidity, salty but woody finish. Very good if the sulfur abates.
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2/27/2021 - sirpat00 Likes this wine: 93 Points
Opened and consumed over 3 days (about 1 glass per day each my wife and I). Subtle nose of lime, white peach and good amount of white blossom framed by mineral notes and a thin layer of fine oak. A bit more smoky on day 2 maybe, but virtually unchanged otherwise. On day 3 a noticeably larger emphasis on floral notes, with the white flowers bouquet now including daisy as well. Crisp palate with a lot of tension, a more fresh than creamy texture, and nice floral note too on day 1. The crispiness gives way to a softer and rounder texture by day 3. I did open this 2-3 years too early no doubt and I think day 3 provided a glimpse into what great St Aubin potential slumbers here. 93+ for now and thus already the best St Aubin I've tasted so far (by a "+" whisker) from Lamy, Marc Colin, P-Y Colin and Chartron, but with the potential to just tip over into 94 in a few years. Will hold back on the remaining few bottles.
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