Coiled as hell but a long decant gave way to an awesome and a more classic (to me) Bordeaux. Its structured and tannic with a great spine of acid to it, however the dense brambly fruit holds up. Beautiful. Layers of gravel, turned earth, cedar and tobacco below it all. 20+? Should be stellar. — 3 years ago
The 2016 Chateau Climens is a head-turning blend made by the talented Bérénice Lurton, who has managed this property since 1992. 100% Semillon, this golden hued wine shows an exotic aromatic display, offering apricot jelly, pineapple upside down cake, butterscotch and shades of toasted hazelnut the all mingle together on the nose. Showing a glorious combination of tension and viscosity, the 2016 Climens shows incredible length and elegance despite its obvious power. Rich lemon creme brulee, vanilla cream, and orange marmalade flavors combine with a bright sense of minerality and a light salinity. The seamless quality of the wine is remarkable. Simply glorious now in its youth, this scintillating new release will have an exceedingly long life in the cellar. Drink 2026-2050- 98 — 3 years ago
A few fun bottles from last Friday.
I’ve had quite a few vintages of this wine and they all remain very consistent, so I won’t create a new tasting note aside from calling out the power and richness this highlighted next to a few other different Aubert’s on the table. Lauren is consistently my favorite offering from Aubert because of the profile it displays...so much concentrated fruit alongside honeyed sea salt, lemon cream and marzipan. This 2014 is still powering through and may even get better over the next couple years. Thanks @Dan Fitzgerald . — 3 years ago
God so good. Maybe the Champagne I tend to think about most. A glimpse into the world of aged Champagne at NV cost and no patience needed. Via solera system, it’s and equal mix of Chardonnay, Pinot Noire, and Pinot Meunier, of which 35% is reserve juice.
Rich, deep, sophisticated in a beautiful copper color. Deep. Yellow apple, spiced ginger, white flowers, red cherry, brioche. — 3 years ago