Drinking very nicely at this time. Deep golden in color with a slight green hue. The nose is tight but shows apples, pears and minerals along with just a touch of oxidation. On the palate, this has slight tannins. Tart apples with slightly bitter lemons (not in a bad way). Good acidity although the wine comes off more rich/fat than lean/mean. Nice finish. This seems fully mature and these probably should be consumed in the next five to seven years.
Great showing for this bottle. This is a big, round white Burgundy that at age 21, is just about at peak. Deep golden in color with some orange hues, clear and bright. The color likely influenced by both the time spent in oak and the age of the wine, but certainly proper. The nose is nice with red apples, with air, some lemon cream, just a very slight brown sugar note, and great minerality. Almost viscous, but crisp at the same time gives this a nice texture.
Light golden in color, slight green hue. The nose is tight and not giving up much. Revisiting it later doesn't add much; some minerality. On the palate, there is more going on at this point. Slightly oily texture which is nice. Burnt lemon peel notes. Ok finish. Hard to tell where this is going. It seems fresh and clean but in a shell right now. Probably should hold or give it a lot of air. Seem like it would work well with sea food and lighter dishes. Hopefully, this has some upside with proper cellaring.
Great showing for this wine! At age 21, it is showing just a bit of age. No signs of any real oxidation (too old to be premox). Golden in color, clear and bright. The nose is nice with smoke, grapefruit, slight lemon and a bit of minerality. A lovely, oily texture. Medium bodied. Light tannins which were surprising. On the palate, this has a lemon hard candied quality to it with plenty of acidity to counter it. Long finish. Based solely on this bottle, this could have gone another ten to fifteen years. Good on its own, but better with food, this went very well with Baba Ghanoush
Light golden in color. The nose has some lemons, a bit of hay but a touch of oxidation as well. Not too much though. On the palate, the lemons carry thru with nice acidity. Slightly candied on the finish. This kept improving all night with air and the bit of oxidation seemed less obvious as other elements were more present. Nice finish. This worked quite well with a funghi pizza. It may improve a bit with more storage, but it seems like it should be drunk sooner than later at this point. Of course, one always worries with oxidation and white Burgundies.
