Marcy McNeely

9.0

Nice and oaky — 15 days ago

David T

Independent Sommelier/Wine Educator

9.6

Happy New Year!🎈🎆🎊

This is a pairing I’ve been talking about doing for a decade but, couldn’t find a bakery to make one. So, I had to make it. The Sauternes is a 96. The pairing is a 10

Everything about the Sauternes is married in the pineapple upside down cake. Old school meets old school. Clemens the second best Sauternes producer after D’ Yquem.

At En Primeur in 2014, we spent a day in Sauternes & Barsac…eight Chateau’s and multiple vintages. We component tasted at Clemens. Great day. The highlight wasn’t D’Yquem, it was component tasting at Clemens. After eight Chateau’s, we went to Guiraud to taste 50 more Sauternes in an hour and then dinner. When we finished the 50 Sauternes, I wanted to go to the dentist for a teeth cleaning rather than have dinner I had so much RS in my mouth. Tasted nearly 2500 wines in 6 days.

This note is being written the next day with leftover Pineapple Upside down cake and 2003 Clemens.

This has a classic Sauternes nose of heather honey, marmalade, dry citrus and stone fruits with nuts with skin & waxy notes.

The palate is super thick, lush, waxy with ripe botrytis fruits of dry; pineapple, stone fruits. Orange-tangerine, lemon, lime, grapefruit citrus, marmalade, honey dripping, coconut shavings, nuts with skin, candied walnuts, saline, white spice, caramel, vanillin, wet marl, soft but strong edgy chalk, molasses notes, fruit blossoms, yellow lilies & flowers, spring white florals, excellent, very round acidity, balanced, excellent structure, well woven and smartly polished finish that lasts minutes.

From 750 ml — 4 months ago

Paco Suro

9.0

Love the sticker. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.4

Second Sauternes pairing with my homemade Pineapple Upside Down Cake. Didn’t use the additional crushed pineapple this time. Both preparations are very good. I think I prefer it w/ less pineapple.

In 2014 I attended the Bordeaux En Premiere. One of the six days, we toured 8 Chateau’s tasting multiple vintages at each in Sauternes & Barsac. Then, went back to Chateau Guiraud for dinner. Before the dinner, Bill Blatch then arranged for a Sauternes tasting after tasting at 8 Chateau’s in Saternes & Barsac. We tasted 50 Sauternes in basically in 60 minutes. After that, my hand was like Winne the Poo in the honey jar from dumping. After, my wish wasn’t necessarily for the forthcoming dinner, but rather wished to go to a Dentist for a teeth cleaning I had so much RS in my mouth. None the less, dinner was fantastic and started with warm Foie Gras & gravy. Perfect as is w/ the Pineapple Upside Down Cake tonight.

This 05 is everything that you taste in the Pineapple Upside Down Cake. Perfect paring. Newly a quarter century and no fading in its evolution.

Dry; stone fruits, pineapple, orange citrus, pineapple. Marmalade, caramel, saline, limestone, honeycomb, beeswax, coconut, vanilla, saline, round acidity with yellow florals, toasted nuts with round acidity for days. Elegance, balance, structure and round, rich polish that goes in and on. Coravined from 375ml.

Bill Batch (who worked for Cristy’s & owned his own negotiate company) has somewhere around 5,000 bottles of Sauternes. He does a Sauternes & Sausage party bi-annually. Good luck getting a well sought after invitation. There are more people in Bordeaux who want to attend then there are available invitations. — 4 days ago

Ray Vanderhoff

9.1

Blend of Pinot Noir (68%), Chardonnay (26%) and Pinot Meunier (6%). Light pink/salmon color. Aromas of strawberries, rose petals. Bright and ripe strawberry, pomegranate and orange zest fruit flavors with a note of yellow cake. Hint of spice. Creamy texture, juicy and medium bodied. Nice steady stream of bubbles. Crisp with excellent length. Great value. Quite consistent. See prior notes. — 10 months ago

Byron C Mayes

9.1

Deep gold. Nose and palate yield candied apricot, honey, white flowers, baked peach, and pineapple birthday cake. Perfect balancing acidity. Lingering finish extends the palate. Geez! And this isn’t even a Premier Cru. Drink now through forever. — 3 years ago

John Malcolm

9.2

Honeysuckle and nectarine with a hint of almond (paired beautifully with the almond cake it was served with). — 3 months ago

romo

9.4

Balsamic strawberry char su purple taffy seven-layer wedding cake. Magic carpet ride, no alcohol in sight. En mag. Wow. — 6 months ago

Donald Williams

9.4

Perfect with veal parmigiana and grilled ribeye. — 6 months ago

with Bonnie

Laura Pestronk

8.9

Very drinkable. I like it a lot- it has that easy oiliness about it. Not that complex. But good east wine. — 2 years ago

with Brian