We can’t get enough of top shelf chenin these days. 3 hour decant, tasting as it slowly unfolds from cellar to room temp. Palate is where this shines, a real shapeshifter. Beeswax, lanolin, jasmine, finishes like a sunset—dips out of sight and leaves you with a beautiful afterglow. — a day ago
Simply delightful and crisp aromatics of honeycomb and straw — to me, that classic Burgundy, but in a reserved and dry and reserved way that I love. There is still acid here, but in balance. Vive la balance! — 3 days ago
Started complex and booming with minerality and energy. Second and third day pure meursault unmistakeable salted light butterscotch. Excellent, not a flaw in sight 👌🏼 — 8 days ago
Just concluded our annual Fall seclusion at our cabin in the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again. Notes are somewhat brief, as my focus is relaxing and watching the Common Loons swimming and diving in the cove in front of our camp.
Nose has pineapple core, lemon zest and papaya peel.
Palate has oxidized orange, dried orange peel, dried lemon peel, fresh apricot, blood orange and grapefruit peel.
Either past peak or still needs more time, last time we had this bottle the sweetness was over the top ~9 years ago; still sweet but mellowed some, more oxidative than past memory. — 16 days ago
Light straw gold. Heavy weight in the glass. Sweet fruit nose. Notes of pineapple, sea shell, some apricot, white flowers and a little spice. Rich and fat in the mouth. Some acidity in the background. If I were to taste this blind I doubt I would guess Raveneau. But knowing the vigneron you can pick out the little notes which identify it as so. This is a pleasant drink right now with the warm vintage that provides the bright fruit with semi decent acidity. — 11 days ago
This is good. In the beginning the nose had this vitamin B thing going on, but it wasn’t in the flavors in the mouth. The second day the smell was gone but the finish has this flintstone or scooby doo vitamin thing. Could just be a light struck bottle. TBL — 13 days ago
At The Come Taste The Stars Dinner hosted by Tyson Stelzer. Another 60/40 blend of Pinot Noir/Chardonnay. Quite BdB - very lemony and Chardonnay in style. So fresh and young - you would never pick this as 17 years of age. Aged 13 years on Lees. Evolving at glacial pace with developing layers of complexity. Will mature to 2030. A wonderful Champagne from the excellent 2002 vintage. At Montrachet Restaurant in Brisbane. — 4 days ago
Started out surprisingly tannic and scorchy, but with air it’s softening and the floral fruit is peeking out. But the time my braised rabbit arrives I’m hoping it will be shining.
UPDATE: 2 hours later, it’s much softer and more open. Raising from 8.9 to 9.0 — 20 days ago