Light gold color. Thick and viscous. “Wow” nose! Notes of ripe pit fruit, honey, wet river stones, sea breeze and allspice. Great rich fruit with nice balance. Still has good fine grained acidity to support the great fruit. Delivers an awesome Chablis experience and is in a perfect drinking window. At peak and no reason to wait. — 21 days ago
Bought it from wright brothers instead of Camus. Same winery — 2 months ago
Moores. 2016. — 2 months ago
Great value. On the nose, super funky earth and rustic with that smokey/metallic vibe but with an under current of strawberries, red fruit, and baking spice. On the palette light with good tart acidity - fruit comes through firmer alongside that earthy ness. Nice tannic and peppery finish
— 3 months ago
またしてもミュスカデ・シュールリー。うきうきワインの玉手箱税別1600円。2016年もの。先のミュスカデのような発泡感はないので落ち着いて味わう。爽やかな柑橘系でドライ。こいつは好きです。 — 4 months ago
First experience of an Aligote. Sharp white floral notes minerals on nose. Mouth watering acidity, steely and tingling finish. Excellent food wine. Moore B. Opened 8/24/20 bit more mellow and opened nicely in the glass to be an enticing test wine to go with mildly spicy medley of chicken and veggies. — a month ago
Nose has dried grape vines, (old) neutral oak barrel, dried black cherry, dried garden soil, (cooled) grilled tomato, graphite mechanical pencil refills, old coffee grounds and very dry compost/soil.
Palate has dried cherries resurrected in bacon fat, several day old sliced fresh cherries, blend of moist/dry soil with medium tannins. Cork pulled for a slow ox. for ~6h, then decanted ~1h. Picking up some since decanting, but still not moving the needle much. Likely great 5+ years ago, acceptable this evening.
Paired to a local pig, grilled pork chops from our favorite just over the border farmer (Highland Farm, Old Chatham, NY). Courtney only raises about six pigs every year, I'm overjoyed when we land some for our freezer, delicious factor 2x over just about anything else in the region.
(Pork was 93 points, if I had been more observant on internal temps would have been 95 points, still grilled to a wonderful medium.) — 3 months ago
Nose reveals beauty & grace. Sweet & just sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, sea fossils, sea spray, light volcanics, marmalade fruit, Stone fruit with yellow & spring flowers flowers set in mixed greens.
The palate is very full, round, waxy, rich with excellent viscosity. Beautiful mouthfeel. Great time for a bottle. Sweet & just a sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, healthier honey, sea fossils, white spice with the perfect depth & heat, sea spray, reductive, melted molasses, light volcanics, wet stone, elegant flintiness, marmalade fruit, stone fruit-apricot, nectarines, white & yellow peach with yellow & spring flowers flowers set in mixed greens. The acidity is like a cool stone filled stream. The long, round finish is; waxy, round, lush, with excellent balance fruit & earth, gentle white spice palate heat that persists endlessly. On the long, longboard set, I get soft subtle cream notes of whiskey/scotch w/o any heat. It Hoovers center mouth.
Photos of; one of Dauvisst Cru vineyards, staff caning in the spring, Vincent, Dauvisst and photo of a vineyard that shows every bit of reason why White Burgundy tastes the way it does!
Some producer notes I read. Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinified and aged in a mixture of steel vats and 6-to 8 year old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of flavor and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait. — a month ago
1996 was a great great white Burgundy vintage. And it fell apart. The great wines were amazing, some of the best white Burgs in my experience. And premox came like the grim reaper, destroying so many wines. I’ve kept a few. Opened one tonight—Preuses from Dauvissat, not immune to the pox.
But this bottle is great. Great great like the vintage promised long ago. Essence of lemon drops. Incredible intensity. Length is infinite. So balanced. Minerals and a little chalk, but such intense citrus. I can’t even write in sentences. — 4 months ago