Light golden color. Deep into its secondary stage and really opened up after about 30 minutes. Honey and beeswax but lots of saline and oyster shell as well. There's nice weight to it as well. Really really nice Chablis drinking at peak.
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Mostly Burgundy Dinner (Nopa, San Francisco): Second try at this wine and much, much better. Full yellow color but no brown this time. Still with initial honey and beeswax but no maderized notes, and it much more quickly revealed Chablis typicity with oyster shell. Medium to full, excellent remaining acidity, and like the first bottle, intriguing truffle aromas by the end. Excellent this time and the variability is all par for the course for a 17 year old white wine.
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Another lesson in withholding judgement. Ominous deep golden brown and equally depressing fat, honeyed nose with a whiff of walnut. Initial palate impression was diffuse and lacking intensity. Then the transformation took place. The color lightened a tone, and the aromas took on a fascinating truffled butter character, with some seashell eventually coming through to provide a more discrete core. Acidity was average and the body more consistent with a fine Premier Cru Chablis than Grand Cru. By the end of the bottle, the oxidative elements returned, strongly suggesting that this is a wine right on the precipice. Immensely interesting rather than great, but I'm so glad we resisted the temptation to dump it after the initial visual impression and first taste. I think this would have benefited from decanting.
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3/17/2015 - Herb K wrote:
So elegant and mature.. Drinking at its peak. Would never think this wine is so old...
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2/21/2014 - cortoncharlie wrote: 93 Points
Light golden color. Deep into its secondary stage and really opened up after about 30 minutes. Honey and beeswax but lots of saline and oyster shell as well. There's nice weight to it as well. Really really nice Chablis drinking at peak.
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7/7/2009 - drwine2001 wrote:
Mostly Burgundy Dinner (Nopa, San Francisco): Second try at this wine and much, much better. Full yellow color but no brown this time. Still with initial honey and beeswax but no maderized notes, and it much more quickly revealed Chablis typicity with oyster shell. Medium to full, excellent remaining acidity, and like the first bottle, intriguing truffle aromas by the end. Excellent this time and the variability is all par for the course for a 17 year old white wine.
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5/23/2009 - drwine2001 wrote:
Another lesson in withholding judgement. Ominous deep golden brown and equally depressing fat, honeyed nose with a whiff of walnut. Initial palate impression was diffuse and lacking intensity. Then the transformation took place. The color lightened a tone, and the aromas took on a fascinating truffled butter character, with some seashell eventually coming through to provide a more discrete core. Acidity was average and the body more consistent with a fine Premier Cru Chablis than Grand Cru. By the end of the bottle, the oxidative elements returned, strongly suggesting that this is a wine right on the precipice. Immensely interesting rather than great, but I'm so glad we resisted the temptation to dump it after the initial visual impression and first taste. I think this would have benefited from decanting.
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