Gregg Adams

9.0

Pear and pine perfume aromas. Full mouth feel, lovely balanced acid. Light white fruit. Lemon peel. — 2 years ago

with Swanky

Gregg Adams

9.4

The 1999 tasted on 5/24/18 at Auberge du Soleil. Wonderfully alive; tropical, flint and spice. Brilliant ripe pineapple in the center. Fabulous acid and a long, singing finish — 7 years ago

with Swanky

Gregg Adams

9.1

Tasted the 2016 on 5/3/18 at Rigamarole in Paris.
On the nose: baking spice, orange peel, lemon jest, baked pear, mandarin orange, red apple. Very fresh on the palate, lemony and rich, great balance. A smooth and bright pairing to oysters with black garlic oil and with the scallop crudo. — 7 years ago

with Swanky

Gregg Adams

9.0

Gregg had this 3 years ago

Gregg Adams

8.9

A surprise find at Deo Deka. 6/29/18

Village Meursault from Leroy, 1986.

Slight browning, but only mild oxidation. The nose is dried apricot, honey and over-ripe apples. The palate is best just over cellar temperature. Creamy mouth feel, dried flowers, spices, slight nutmeg. Creme Brullee and apricot. Echoes of the past fruit, but still formidable acid.

Wonderful! But faded after an hour. — 7 years ago

Gregg Adams

9.4

One to let warm up in the glass. Rich and creamy, nice brioche and wonderful bubbles. Fresh and balanced. A perfect way to celebrate small (or large) victories!
Happy VE Day!🇫🇷 — 7 years ago

with Swanky

Gregg Adams

10

1986 tasted 4/7/18
Tolstoy in a glass.
It starts brooding and deep, but brightens quickly with brandy and spice. Intense and complex. Soaring combinations of fresh fruit and candied citrus peel, with reality-anchoring acidity. The oxidative notes are held in check by a myriad of flavors. Each sip is a new chapter, fresh nuances, new overtones. The only tragedy was when the bottle was empty. — 7 years ago

with Swanky

Gregg Adams

9.2

Tasted the 1995, on 7/14/18 at Plumed Horse. Dark gold color with sight orange tinge. Nose of butter rum, well ripened apricot and golden raisin. Lovely balanced flavors, well on its way to sherry. Nuts, citrus, spice and dried apple. Good acid, not overpowering. A great pairing with the roasted apricot and Mt. Tam triple cream cheese. Thank you, Jeffrey Perisho, for the suggestion! — 7 years ago

with Swanky

Gregg Adams

8.7

The 2010 Vaillons, tasted 5/8/18. Many great Chablis characteristics: strong acid, lemon and minerality. But the fruit lags, and doesn’t balance the sharpness. It needs an oyster or twelve to soften the experience. — 7 years ago

with Swanky

Gregg Adams

8.9

Light and spicy, Grenache-like nose, but rustic and tannic. A good match for charcuterie. — 7 years ago

with Swanky