I know that this isn't a fancy super expensive wine, but if you are patient to cellar it it will open a door of perception, an insight on the Hunter Valley semillon, it could indeed be a textbook as an aged sample and descriptor of the category.
Lime jelly, macadamia, lanolin, lemongrass, mineral and the more you swirl the more it gives you all in perfect balance. An outstanding performer that very rarely disappoints.
Long and generous. — 13 days ago
Lovely Vouvray with aroma of peach and pineapple. Full and round. Well judged sweetness. A great matchup to the spicy hot pot.
Kermit Lynch is one importer I trust and like very much. Great insight selections with sensible price. — a year ago
The insight that breathing this wine is a must was respected and the difference in my initial sip to 30 minutes later was validation of the recommendation!
Cherry and mildly dry. 2013 vintage — 2 years ago
Prie is the varietal. A first for me from my first visit to Flatiron in SF- a place I wish I had discovered much sooner. Bought this out of sheer curiosity with no intel/insight from staff. Delicately stewed yellow apples, delicately browned citrus which doesn't sound sexy but this wine is DELICIOUS! Some salty/mineral and "of the sea" happening too. Am I tasting the juice of vidalia onion???? Juicy and delicious, more savory than fruity= Such a cool wine!! Many talking about crazy acidity but I'm finding it to be very balanced. Poss due to drinking 2016 in 7/20. Maybe the younger ones are searing??? Glad I waited a few. Anyone else drinking this while rocking Coheed & Cambria turned up to 11? No its not Hatebreed or Slayer but also not Coldplay or Chopin. Struggled to save some for day 2. Probably not a wine I'll find in MCO =( Taking last sip thinking slightly of old Burgundy. — 3 months ago
An intoxicating nose of florals, lemon and lime, gun powder, and apples.
Powerful layers of stone fruit have escaped an acid bear hug just enough to give insight into the tremendous fruit concentration that lurks here. All encompassing mineral flavors appear throughout the palate and the lengthy backend. A decadent drinking experience. BELIEVE! — 2 years ago
Very cool wood cut label. Color is beautiful. Garnett and black-cherry juice. Aroma is fresh and subtle. Some peony flowers and a berry-apple tartlet type thing. Flavors are striking considering how light it is. Excellent balance and very dry. ‘Stemy’ with strawberry-rhubarb pie perhaps. It’s Pinot, but it’s also strange and much more citrusy than most American stuff. Cheerful and easy to enjoy. I’d consider this a small in insight into the Bourgogne mystique. — 9 months ago
I'll start of by saying that this is going to be a rant - one about intent and expectations. Don't get me wrong, this was a tasty wine but it got me thinking.
This entry-level Bourgogne took 3 days to uncoil itself. Extreme rubbery reduction when first opened, which pervased through the nose and palate. I tried decanting it, mind you, but to no avail. So back in bottle and fridge it went and day 2, it was the same thing. It was only at the end of day 3 when the wine starting unfurling its dark red fruits, smoky, spicy oak, cocoa, and hints of minerality in the finish. The intensity and texture's quite excellent for a Bourgogne. But really... 3 days for a Bourgogne to show itself. To me, that's way too long. In that time frame, it could have well ended up in a volatile mess.
It begs the question of intent: Did the father and son team intend to make a wine like this? Should a Bourgogne be made ready-to-drink? Should I have expected that? Perhaps this was just on the unlucky end of bottle variation. I don't know. Or maybe the question's about reduction - is it ok? Generally, I don't mind it, but there are cases like this where I would have loved to be able to enjoy the wine there and then - where was the copper coin when I needed it 🤣
NB: Third time having this producer, and I think it's just not my cup to tea. Nevertheless, Guillon's been getting quite a few rave reviews. Les Graviers comes from a vineyard just outside Chambolle. Ripe fruit, partial whole-cluster fermentation, a long maceration, and 100% new oak for aging. I guess the winemaking does give an insight on the intent of this wine 🤔 — a year ago