Nose has ripe black cherry, stemmy notes or autumn leaves, ripe plum flesh, red/green pepper in your brown paper grocery bag which got a little wet in the rain as you hurried to your car, mashed blackberry and light oak toasty-ness.
Palate has blackberry & black cherry jam, over-ripe black currant, light green herbs and toasty oak barrel.
Decanted ~3hr, just becoming ready after about 5hr. 2013 was a satisfactory vintage, this faired well. — 6 days ago
Pale orange-pink. Fresh citrus fruits and pungent flowers on the spice- and mineral-accented nose. Lithe and sharply focused on the palate, offering pink grapefruit and strawberry flavors that deepen on the back half. Closes taut and racy, with resonating red berry character and very good persistence. (Josh Raynolds, Vinous, August 2019) — 2 days ago
The quality outclasses most village level and even approaches premier cru level in its integrity and unity of characters. — 10 days ago
Beautifully restrained, not attention-seeking but quietly confident. — 6 days ago
This was one of those fascinating whites that improved over 24 hrs. Started out golden in color, with slightly tired citrus aromas, perhaps bruised apple but seemingly old and past its prime. Set it aside in the frig, and a day later, lighter color, lemon verbena, more energy and structure. Will this go longer? No, drink up but oxygen helped oxidize some of the funk in this wine; and it is quite delicious for an aged white Burg. — 14 days ago
This is way too young to open now, but someone brought it to a dinner party so I thought I would review it. On the nose it is mineral, earthy, bacon fat, and smoke. On the palette this wine is bright with cherry, raspberry, herbaceous, forest floor, mushroom, slight oak. If you have the 2017 vintage of this wine, don’t open it until 2023. — 6 days ago