Pale to mid Ruby in colour. Bright red fruits with a sooty stalky earthy note. Barb the gardener thought pansy perfume amongst the forest floor. Earthy savouriness on the medium weight palate with red fruits - red cherry to the fore. Still fresh at 10 years. We both loved it. Even though the Lavaux site is one of the last picked in Gevrey Chambertin ensuring longer hang time and good depth, Jasper Morris MW described it as “fine boned”. A very good Premier Cru from a good vintage. — 6 months ago
I have a thing for Davis Estates Chardonnay. It’s the quality & the $36 price point that does it. We like it even better with Jasper Hill Farms Harbison soft white cheese. We never seem to tire of it.
This is a Chardonnay that you want to enjoy at a temperature slightly cooler than standard room temperature. 60-64 degrees.
The nose shows reveals; honeysuckle, green & golden apple, slightly sour lemons, overripe pineapple, lime zest, underripe green melon, marmalade, honeycomb, vanilla, overripe stone fruit, melted, brown butter, gentle white spice & chalky volcanic minerals, just a whiff of eucalyptus, salted & melted caramel, limestone, almond skin, hints of the good parts of Lemon Pledge, with candied, yellow lilies/flowers, jasmine & mixed floral greens.
The body is full, waxy, touch gluey with nice viscosity. Beautiful mouthfeel & texture. Honeysuckle, green & golden apple, slightly sour lemons, overripe pineapple, lime zest to candy, apple Jolly Rancher, underripe green melon, marmalade, honeycomb, overripe stone fruit, melted, brown butter, vanilla, gentle white spice & chalky volcanic minerals, touch of the good parts of Lemon Pledge, just a whiff of eucalyptus, salted & melted caramel, limestone, almond skin, fresh Provence herbs, gentle application of oak giving it soft barrel shavings, with candied, yellow lilies/flowers, jasmine & mixed floral greens. Big phat, round, beautiful acidity. The long, full, round, lush, waxy, well balanced & polished finish glides gently and long sets with mid intensity spice & minerality on the long set.
Photos of; their tasting room with kitchen in the back, signage as you come up the driveway with either barn or guest house behind it, Harbison cheese and the Estate as view from their terrace balcony. — 6 months ago
The nose reveals; sour lemons, green apple skin, green apple Jolly Rancher, lime zest to candy, pineapple juice, underripe green melon, white peach, honeysuckle, some fresh, green herbs, white spices, cream, notes of melted butter, caramel notes, hints of vanillin, cream, some candle wax, steely flintiness, saline, sea fossils, powdery beautiful, chalkiness, limestone minerals, grey volcanics, fruit blossoms, spring flowers, jasmine & yellow florals.
The body is; a touch waxy, full, rich, round, lush & gorgeous. Great viscosity, tangy & sour lemons, green apple skin, green apple Jolly Rancher, lime zest to candy, pineapple juice, underripe green melon, white peach, honeysuckle, honeycombs, some fresh, green herbs, white spices, caramel notes, hints of vanillin, cream, steely, flintiness, white spices, mint, saline, sea fossils, powdery chalkiness, limestone minerals, grey volcanics, river stones, tree bark w/ just a touch of sap, fruit blossoms, spring flowers, jasmine & yellow florals. The acidity is like a rushing, fresh water Colorado river. The long; gorgeous, sexy, polished, elegant, finely balanced finish is excellent wire to wire and persists minutes.
Beautiful wine & vintage. It’s about 3-5 years away from 94 & has 10-15 years of good drinking ahead. Properly stored of course.
Quite good with Lamb Chopper harder white cheese & Rustic Bakery Rosemary & Olive Oil Organic Flatbread & the Jasper Hill Willoughby soft white cheese with the Firehook flatbread crackers.
Photos of; Domaine William Fevre, their Bougros Vineyard, Winemaker- Didier Séguier and the entrance to William Fevre. — 23 days ago
This is hard to beat at $25.
White cheese starter.
Copying over & updating earlier notes...
The nose reveals; waxy, sweet & sour lemons, the light, good/softer aspects of lemon pledge, lime zest, green & golden apple, overripe pineapple, honeysuckle, apricots, white peach, orange rind, grapefruit w/ pith, tree bark, flintiness, notes of roasted caramel, vanillin, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices, sea spray, oyster notes, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers.
The body is thick, rich, lush and nicely rounded. If you like viscosity, no issues here. It guides over the palate presenting no mouth arguments. Waxy, sweet & sour lemons, the light, good/softer notes of lemon pledge, green & some golden apple with skin, lime zest, overripe pineapple, honeysuckle, apricots, white peach, orange rind, tropicals green melon, tree bark, notes of roasted caramel, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices with some medium palate heat, sea spray, oyster notes, sulfur/flintiness, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers. The acidity is near dead on...like a gentle cool stream. The long finish is, gorgeous & sexy, elegant, rich, good balance all around and persists gently for minutes.
Just gets better & better as it warms & opens up in the glass. This Bourgogne will add another point or two when I open my next bottle in 2-3 years. Except now, I own a bunch more of this 2018. Have some to enjoy early.
Excellent with our soft, white cheese...Jasper Hill Farms-Harbison. If you can find this cheese, it gets one of my highest recommendations. Bought it at Whole Foods but, you can always check JasperHillFarms.com if N/A where you shop.
Photos of; Masion Henri Boillot, Owner/Winemaker Henri Boillot, tasting room that looks into the barrel room and his Bonnes Mares Vineyard. — 6 months ago
Lemon and mineral nose, dry, fruity and floral, medium bodied — 5 months ago
Medium bodied Merlot and Cab Franc. Red fruit dominant with some mix of red cherries that provide added depth. The Cabernet franc adds fresh excitement with cooking spice, peppers, and springy acidity. Enjoyed this with Sushi, but would pair well with pastas, light meat dishes or on its own. Well rounded, balanced and approachable. Not a complex wine but provides a simple delicious taste. — 5 months ago
Drank this 1999 vintage the other day in a webinar tasting on Burgundy organised by 67PM and Jasper Morris. Nice and well rounded with ample acidity and sufficient fruit although a bit short perhaps — 6 months ago
I am not the biggest fan of a lot of CA Chardonnays but, I have come to fully embrace Arnot-Roberts, this vintage & terrior.
This is not a wine you want well chilled...better just under room temperature. When well chilled, it loses too much of its beauty & sheer elegance. Shows more CA Chardonnay structure/backbone with big green apple. When it is cold it does pair better with the Lattebusche Piave Vecchio...a drier, harder cheese. When it warms, the best choice is the Jasper Hill Farms soft, full cream. white, Harbison.
After it has warmed & had about a half-hour of air, the nose is rounded, lush & ruby. Sweet & sour lemon, green & golden apple, overripe pineapple, guava, green melon, kiwi with skin, lime candy, caramel, gentle, white spice, just a glimmer of, herbaceousness, chalk, grey volcanics, melted, brown butter with yellow flowers/lilies, jasmine, spring flowers with mixed greens.
The body is rich, lush and full, a touch gluey with good viscosity. Sweet & sour lemon, green & golden apple, overripe pineapple, guava, green melon, kiwi with skin, tangerine, lime candy, honeysuckle, caramel, cream, gentle, white spice, just a glimmer of, herbaceousness, chalk, grey volcanics, limestone, melted, brown butter with yellow flowers/lilies, jasmine, spring flowers with mixed greens. The acidity is phat, round and really well done. The rich, well balanced, elegant, long finish is delicious, settling into persistent, delicate white spice.
Just misses 94.
Photos of; Arnot-Roberts vineyard, staff at harvest and Duncan Arnot Meyers (left) and Nathan Roberts in their vineyard in Forestville, where they have Trousseau planted. — 6 months ago