Having followed this wine from my cellar over the last 5yrs, it seems to still be improving! From a very ripe year, this is rich and dark with wonderful tension from the acidity. Initial pecorino and almond became honeydew melon and lemon - before it evolved wonderfully with extended air, showing plenty of umami (specifically porcini mushroom) in the mouth with a liquid butter and mineral nose. Simply wonderful. The best showing of this wine yet - outshone the Ramonet alongside and close to wine of the night. Gave it 4hr slow ox. Damn, only seem to have 1 bottle left now… No hurry to drink it (hold for another 5yrs?)
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Saturday Skeels BBQ: I described this to guests as "fresh butter in your mouth" and this was a perfect description. Slox-oxed 7hrs, and served just below room temperature. One of the most popular wines of the night. Deep yellow with mouth coating wax feel, and butter. Some almond aromatics, but this is all about mouth feel and length of rich finish. Glorious, and the best bottle yet.
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Well this was an improvement! Decanted for 90mins then in glass for a further hour and the wine becomes a wonderfully broad, rich and buttery Meursault. Ignore the crumbling corks (same with all my bottles); a great wine.
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1/31/2017 - JulianSkeels Likes this wine: 95 Points
Having followed this wine from my cellar over the last 5yrs, it seems to still be improving! From a very ripe year, this is rich and dark with wonderful tension from the acidity. Initial pecorino and almond became honeydew melon and lemon - before it evolved wonderfully with extended air, showing plenty of umami (specifically porcini mushroom) in the mouth with a liquid butter and mineral nose. Simply wonderful. The best showing of this wine yet - outshone the Ramonet alongside and close to wine of the night. Gave it 4hr slow ox. Damn, only seem to have 1 bottle left now… No hurry to drink it (hold for another 5yrs?)
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11/16/2013 - JulianSkeels Likes this wine: 94 Points
Saturday Skeels BBQ: I described this to guests as "fresh butter in your mouth" and this was a perfect description. Slox-oxed 7hrs, and served just below room temperature. One of the most popular wines of the night. Deep yellow with mouth coating wax feel, and butter. Some almond aromatics, but this is all about mouth feel and length of rich finish. Glorious, and the best bottle yet.
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2/26/2013 - don_quichotte Likes this wine: 91 Points
Christopher Prain's Mature Burgundy Dinner @ Ten Bells (Upstairs @ The Ten Bells): Smells a bit metallic. Not the most appealing nose initially, though improved with air. Very clean palate. A bit of an oxidative/oily/stony character. Very mineral and focused. Lemon, honey and tertiary character.
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12/2/2012 - JulianSkeels Likes this wine: 93 Points
Another good bottle, although 3hr decant was too much. See previous note.
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8/15/2012 - JulianSkeels wrote: 94 Points
Well this was an improvement! Decanted for 90mins then in glass for a further hour and the wine becomes a wonderfully broad, rich and buttery Meursault. Ignore the crumbling corks (same with all my bottles); a great wine.
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