Somm David T

Independent Sommelier/Wine Educator

9.4

My continuing quest to taste as many 22 Burgundies as possible…

Rounding up to 94 here.

The nose is warm & inviting. It leads you slowly through & down its path. Warm compote made with; blackberries, dark cherries, plums, dark cherries, cherries, strawberries & some blueberries & raspberries. The core is dark & a touch brooding. Anise to black licorice, baking soda, beautifully, layered baking spices, moist/dry herbs, caramel, chocolate baking bar, notes of fallen tree bark, sun tea with fruit dropped in with amazing fresh & withering red, dark, blue florals framed in slightly candied & liquid violets.

The palate is beautiful and strangely wrapped in a waxy coating. The fruits have a slightly baked to stewed and yet candied topping. blackberries, dark cherries, plums, dark cherries, cherries, strawberries & some blueberries & raspberries. The core is again dark & a touch brooding. Anise to black licorice, mid berry cola, baking soda, beautifully, layered baking spices-cinnamon stick, nutmeg, clove & vanillin, moist/dry herbs-sage, bay leaf, caramel, chocolate baking bar, some butterscotch notes, fallen, dry tree bark, dark spices, sun tea with fruits dropped in, dry oak barrel shavings, amazing fresh & withering red, dark, blue florals framed in slightly candied & liquid violets, excellent acidity with a very well balanced, well structured-toned, elegant & polished finish that last minutes falling on dark spice and beautiful earth tones.

This is easy to drink now, but better things lie ahead with another 10 plus years of integration and evolution.

Beautiful 22. — 6 days ago

Severn Goodwin

9.2

Nose has ripe blackberry, blueberry jam on toast, seasoned oak firewood, over-ripe plum and moist cinnamon.

Palate has semi-dried blueberry jam, over-ripe black cherry, cedar shavings, moist leather and blackberry concentrate. Very long finish, heavy on the palate, slightly astringent, nose has notable alcohol. Decanted +4H, more time appreciated.

Suggest holding this bottle until at least 2024+, hopefully it settles some more. Expected maturity 2028-33, in proper storage.

Paired to medium-rare burgers with the best ground beef we can acquire locally at this time; Kinderhook Farm (Valatie, NY), I love thee! Lettuce from our garden, BBQ sauce from our garden (2020). Tomato topping needs to wait another 1-2 weeks, this year things seem slower than normal. Southern Berkshires of Massachusetts 🤷🏻‍♂️

Pairs well with one-day old brownies. 😋 — 4 years ago

David Kline

9.2

Cloudy urine colour. With marshmallow creme enamel topping. Alpine sunrise lacing. Yeasty nose shows chive and beet greens. Grapefruit and black lime. Full palate creaminess turns sharp with lemon pith and oil surfacing. Microgreens and dried apricot form the parameters while yeasty pomelo notes bolster the core. Very zingy finish that refreshes the palate and adds substance.


#GeorgRittmeyer #GeorgRittmeyerWeizen
#weizen #BrauereiRittmeyer #Hallerndorf #deutschebier #deutschland #bier #biere #birra #beer #cerveza — 4 months ago

Martinez

9.0

100% Savagnin made in ouillé style (topped up, non oxidized). In fact, this is Tissot’s only Savagnin ouillé, as most of their Savagnin grapes go towards the production of Vin Jaune (aged under flor, without topping-up). Complex, mineral, very tasty. Long, saline finish — 3 years ago

Lucas B

9.0

Dry. Delicious. Went very well with meat topping pizza. — 5 years ago

Mark Eastom

9.0

Oxidative style, nutty, spice, orange peel, round mouthfeel and bright tangy acidity. 2-years in barrels without any topping or racking. — 6 years ago

romo

9.3

Baked pot pie with blueberry topping. Needs air to settle. A phenomenal interpretation. — a year ago

Scott@Mister A’s-San Diego

9.4

2018 vintage. More accessible than expected, given past, sporadic vintages tasted. Should prob give it a 9.7 just for that damnable wax topping finally saying bye-bye. — 2 years ago

Shengli Hu

9.4

Hand harvest, selection during harvest, pneumatic press for gentle extraction on whole clusters, indigenous yeasts, no sulphur, must settling for 12 hours, ferment in the tank first then transfer to 228L used barrels with malo. Infrequent topping up without sulfur, on lees in old barrels, 18-24 months at least. Lemon curd, yellow apricot, ripe pear, round leesy texture, dried white blossom, white cherry, mushroom, medium acidity, pronounced intensity and length. 13% abv. — 5 years ago

Tony Garcia

9.2

Sous bois, mature red fruit, elegant with a tad short finish. Controversial as usual regarding refresh - topping off. Would be good on it's own but overshadowed by other bottles in the tasting. — 6 years ago