Points | International Wine Cellar , January/February 2004
($104; this aged for four years in barrel, then spent another five months in cuve prior to bottling) Pale gold color. Exotic aromas of honey, marzipan, baked bread, nuts and spices. Fat, dense and chewy with extract; lush, superripe and extremely long on the back. But a distinctly extreme style of wine; some tasters will be put off by the notes of whiskey and walnut skin. As it opened in the glass, I was reminded of Tokaji and vin jaune I don't know how to put a number to this.
The finest red and white wines of Burgundy set the standard for Pinot Noir and Chardonnay. At their best, Burgundy wines are the world's most aromatically complex, silky, and seductive wines, thanks to their ineffable combination of fruits, flowers, minerals, and earth, and their ability to project flavor authority without excess weight. But first-rate Burgundies are produced in limited quantities. Burgundy is a minefield for the... Read More »
The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed... Read More »
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