Toasted wheat color, showing some age. Unctuous nose with dried fruits, marzipan, honey comb, bees wax. The palate is muscular and shows good depth. Front palate shows gingery notes, toasted nuts, almond and quince paste. Finish gives off stone fruits and herbal elements, with touches of orange marmalade. Definely requires a high acid food to juxtapose the richness and distinctness of the wine. Clearly built to age but drinking just fine at this stage. For the price this offers real depth and substance. Not an everyday by any means.
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Stone fruit jams, molasses, and a serious body. A tad too much for me actually. Would have liked it more a year or two younger, so there'd be more primary fruit and acidity. Needed serious decanting.
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(Nicolas Joly Les Clos de la Bergerie) COLOR-medium amber; NOSE-evergreen; pine needle component; spearmint; TASTE-starts out extremely evergreen, the gets extremely nutty (walnuts) on the back-end; GV-93/94
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2/27/2022 - T.E.D. wrote: 92 Points
Toasted wheat color, showing some age. Unctuous nose with dried fruits, marzipan, honey comb, bees wax. The palate is muscular and shows good depth. Front palate shows gingery notes, toasted nuts, almond and quince paste. Finish gives off stone fruits and herbal elements, with touches of orange marmalade. Definely requires a high acid food to juxtapose the richness and distinctness of the wine. Clearly built to age but drinking just fine at this stage. For the price this offers real depth and substance. Not an everyday by any means.
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9/21/2020 - vinoradio wrote: 91 Points
Seemed a overly oxidized on opening, but somehow magically improved and became more balanced after a couple hours of air.
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4/18/2020 - DavidKehler wrote:
I think that I kept this bottle too long and that the wine is past its prime.
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8/9/2016 - paulst Likes this wine: 90 Points
Supple; concentrated; peachy; creamy; complex; balanced; round finish.
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7/28/2016 - WhatsSamSipping wrote: 84 Points
Stone fruit jams, molasses, and a serious body. A tad too much for me actually. Would have liked it more a year or two younger, so there'd be more primary fruit and acidity. Needed serious decanting.
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