Light golden in color. The nose is very nice. Lemons, slightly candied, a bit of vanilla, and slight spice. On the palate, this has a creamy texture. Good not great acidity. Slightly oily texture. The lemon candy come thru nicely. A bit of oak too on the palate, but mostly integrated at this point. Good finish. Worked well with lighter foods. Seems to still be maturing but getting close to peak. No hurry has a decade or more to go.
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.
Golden in color, clear and bright. The nose has some oak, its a bit tinny along with some nice lemon chiffon. On the palate, lemon tart with some confectionery sugar. Slightly oily texture. Soft. Some depth. Long finish. This retails for around $70 and that is the question. Is it worth it. A very nice wine to be sure, but it would seem there are plenty of Chardonnay's at this quality level for less money. It is reasonably food friendly. Of course, the other issue with white Burgundies is whether they will age or will oxidize prematurely. Caveat Emptor.
Served to a group blind. I thought it was a bit oxidized (just slightly) which is worrisome. The group guess was California although I leaned to a more modern, bigger Chablis. Light golden in color, clear and bright. The nose has some lemons with oak/spice but a streak of apple cider. Not fresh apples thought perhaps that was there too. On the palate, apples with some cider notes. Slightly oily texture (which is why I thought Burgundy). Some viscosity. Slightly flabby. It was likely the oak and the lack of acid that led the group into thinking it was from California. OK finish.
This comes from 60 year old vines and is made utilizing a concrete egg. Yellow/gold in color, clear and bright. The nose is great with green apples, slight chalk and salinity. Medium bodied. Crisp acidity. On the palate, this has lemons and sour lemon hard candy. Long finish. This is very nice on its own and will work well with most foods (except beef). A nice choice would be Tandoori Chicken. Drink over the next seven to ten years.
Light golden in color, clear and bright. The nose is nice with vanilla, and a bit of lemon cream along with a bit of sulfur. Medium bodied. Nice texture. Moderate acidity. On the palate, this is nice with lemon notes and a slight lemon pith. Good finish. This will work better with food. Drilled trout or other seafood would be a nice match. Drink now.
