BORDEAUXLICIOUS's profile

BORDEAUXLICIOUS
BORDEAUXLICIOUS
Toronto
477
92.243%
0
4
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BORDEAUXLICIOUS 90

1990 Kuentz-Bas - Riesling Pfersigberg Cuvee Caroline VT
Tasted out of half bottle. Medium gold with an amber hue. Ripe melon, pineapple, honey, lemon zest and a touch of peach. Rather fresh and zesty in the mouth. Medium bodied and nicely balanced with just enough sugar for it to be a pleasant mouthful. Nicely ripe fruit character and medium length.


(Tasted Apr 15, 2014)

BORDEAUXLICIOUS 95

1988 Sipp-Mack - Pinot Gris Osterberg SGN
375ml. Light to medium amber, caramelized sugar, honey, apricot jam and baked peaches, iced tea. This is fully sweet but well balanced, full bodied. This could easily be confused for sauternes in a blind tasting. Very pure and correct, medium length.


(Tasted Apr 15, 2014)

BORDEAUXLICIOUS 90

1998 Selbach-Oster - Zeltinger Sonnenuhr Riesling Auslese
375ml. Lite golden in color. The nose is reserved and tamed, apricot, peach and pear atop lemon pie, slightly reminiscent of a new shower curtain. Very mildly sweet with massive acidity following soon after. It's like biting into a lemon, this is perhaps the most acidic riesling I have ever come across, washing away every nuance of complexity that could have been. Never the lees this is a style I like and this wine will age gracefully for the next three decades and perhaps longer.


(Tasted Apr 15, 2014)

BORDEAUXLICIOUS 93

2008 Pontet-Canet


(Tasted Apr 13, 2014)

BORDEAUXLICIOUS 90

2003 Perrin & Fils - Chateauneuf du Pape Les Sinards
From Victors basement, popped and poured straight into a glass and let sit for forty minutes. Medium ruby red. Ripe, juicy fruit on the nose underlined by a bit of Burgundian stink, blood sausage and cured meats. The palate reveals gorgeous fruit, red plums, raisins, black cherries macerated in brandy. Nice ripeness and all in balance with complementary acidity and just a slight afterthought of tannin on the finish. This wine is in its prime bit will continue drinking well for the next 3-5 years.


(Tasted Apr 13, 2014)

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