Dark cherry on the palate. Some Tannins providing dryness offsetting fruitiness common in Pinot Noir. This is a style typical of the Otago region and one that I like. January 2024. — 4 months ago
Rubber hose (blew off over time). Tart lemon lime white peach blossom crushed stone and dried apricot and dried mango. Zesty acidity laced with stony minerality. It is alive in the glass constantly evolving. — 6 months ago
I haven’t had a lot of experience with Napa Valley Chardonnay but this was most enjoyable. Rich and mouth filling, creamy. Stone fruit and almonds. Barb said white flowers on the nose. Apparently this was picked early and malolactic fermentation was blocked. Oak influence is totally integrated - balanced. I paid $147 AUD in Brisbane in September 2021. A lot dearer than what you might pay in the States I would guess. — 2 months ago
Magnum was great… ready to drink now IMO! Love Brickhouse wines! — 4 months ago
Fantastic, pinnacle #champagne - incredibly fresh nose, lots of energy with lemon, pear on the nose, touch of brioche plus wet stone. Fine bubbles, definitely felt like this was still too young and would have developed additional complexity given another decade. #cristal — 5 months ago
Very good, easy drinking. — 8 months ago
Jay Kline
Served around 55°F. The cork looked all kinds of nasty underneath the capsule but I was able to extract it, intact, with the help of a Durand. I then poured the bottle into a decanter about 30min prior to service. At the ripe age of 41, the 1983 pours a deep gold with a transparent core; medium viscosity with some slight signs of sediment. On the nose, the wine is vinous with notes of baked stone fruits: peach, apricot, marmalade, hazelnuts, baked lemon, and those gummy peach rings. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long and the texture is creamy, buttery. I thought this was a lovely, mature Corton Charlemagne and while it is very much alive, its life-force is fading. Drink now. — 12 days ago