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At present, it is a little more disjointed than its peers although I am sure it will become more cohesive throughout its maturation. The palate shows its true potential: medium-bodied with great tension on the spice-tinged entry. It is cohesive and mellifluous, although at present it does not have the depth or weight of a top flight de Fargues. 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It is satiny in the mouth, with lively tension and a lifted finish.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eRayne Vigneau’s vineyard lies on a splendid gravel mound, overlooking Sauternes near the village of Bommes and forming the third highest point in the area after Yquem. These slopes have seen a dozen generationstake charge of this estate since it was founded by Gabriel de Vigneau in the early 17th century.\u003c\/p\u003e\n\u003cp\u003eMadame de Rayne, née Catherine de Pontac, bought the Domaine du Vigneau in 1834. Under her ownership, the estate reached the envied rank of premier Grand Cru Classé of Sauternes in the famous 1855 classification. 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On the palate, this is a vital, fresh, straight, pure, tightly woven and salty noble sweet wine with great, almost electric tension, finesse and vitality. The fruit is lush and dense, but the mineral grip and acidity are mind-blowing. 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Having shed a lot of the puppy fat from when I last tasted this from barrel, the palate reveals loads of elegant, tightly wound layers and seamless freshness, finishing long and fragrant.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of the great names of Sauternes. This property is owned by the Rothschilds of Château Lafite. It is made from around 90 to 95% Sémillon with a dash of Muscadelle and Sauvignon Blanc. 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To begin, the nose blows you away with intense lemon tart, lime cordial, mango and quince notes followed by a second wave of floral, orange blossoms and honeysuckle scents, and then notes of crushed rocks, crème caramel and marzipan join the party. Medium to full-bodied, the palate is still very tightly wound with concentrated sweetness and a racy backbone to match, delivering layer upon layer of citrus and savory flavors, finishing on a persistent mineral note.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of the great names of Sauternes. This property is owned by the Rothschilds of Château Lafite. It is made from around 90 to 95% Sémillon with a dash of Muscadelle and Sauvignon Blanc. 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The nose is powerful and rich with scents of Clementine, beeswax and quince that certainly pack a punch. The palate is spicy on the viscous entry with bitter orange, marmalade and stem ginger, although the glycerine-rich finish is missing some freshness and tension. This remains an unashamedly hedonistic Suduiraut.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of the greatest châteaux of Sauternes. Suduiraut was purchased by AXA Millesimes in 1992 and is run by the same team as Pichon Baron in Pauillac. 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It has the same balance on the palate that exhibits the rich sweetness and the piquant and endlessly salty Le Mont terroir. Except for the Scharzhofberg and other Wiltingen terroirs with red slate, I don't know of any terroir that absorbs the sweetness as much as the Mont. Add alcohol, richness and tannins, more charming stone fruits and autumn instead of spring, and you come closer to Chenin from Vouvray's Le Mont terroir than to Riesling from the Saar's greatest terroir. The elegance and balance as well as the vitality and tension are gorgeous here. The further aging potential should be 20, probably even more years. Mind you though, that I didn't pull the best cork. 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Sourced in the Schoenenbourg and fermented during 20 years in glass bottles \"down\" to \"probably 500 grams of residual sugar\" (Marc Hugel), the oily textured wine opens with fascinating flavors of black olives, dried tomatoes, brown sugar, dried and potted fruits... It is a terribly intense and concentrated nose that reminds me of a PX. Viscous, very dense and sweet, but also piquant and fresh in its acidity (it's a 1996!) this is a very special, unrivaled and immortal Riesling of which 150 bottles have been sent into the markets recently. 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So sprightly and brisk, it dances delicately on the tongue, yet lingers long with a murmur of lime zest astringency.\u003c\/em\u003e\u003c\/p\u003e","brand":"Dr. Loosen","offers":[{"title":"Default Title","offer_id":44912612212911,"sku":"DRL111112","price":420.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0518\/9291\/2303\/files\/unnamed.jpg?v=1739337849"},{"product_id":"dr-loosen-urziger-wurzgarten-riesling-auslese-2020","title":"Dr. Loosen Urziger Wurzgarten Riesling Auslese 2020","description":"\u003cp\u003e\u003cstrong\u003e94 \/ 100\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAleks Zecevic, Wine Enthusiast\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis is a delicacy, with a rich, almost creamy mouthfeel, and array of orchard, stone and tropical fruit flavors. 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Dark walnut, slow moving, rich and ethereal in heavenly scents of Christmas cake, treacle-drenched figs, dried fruit and nuts, butterscotch and chocolate honeycomb. Less obviously sweet than younger Muscats, more obviously complex, velvety and endless. Rare old parcels of aged wines form the basis freshened with younger wines. The vision for the wine, its superlative taste, however, belongs to the blender and time. Bravo!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Museum Release Muscat is a masterful blend of the richest and rarest 100 plus year-old stocks in Australia The colour is treacle like, with hints of olive and honeycomb. The aroma is intense and lifted showing characters of dry, dusty raisins. 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Seamless, tranquil and un-showy, its sweetness lends silkiness to its core and allows it to bloom. Aromatically, there's not much going on here at the moment, but it is quite young and has ample length and purity. This is satisfying, calm and meditative, with fine texture and a cooling minty note on the long finish. It was only bottled three weeks ago, but I’m a fan already. 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Offering up a complex, spicy bouquet of curry leaf, cardamon, white pepper, ripe orchard fruits and menthol mingled with touches of vanilla pod and pineapple, followed by a medium to full-bodied, round and gourmand palate, it’s also concentrated and rich with a perfumed, fleshy core of fruit that segues into a long, mineral and ethereal finish. This blend of 94% Sémillon and 6% Sauvignon Blanc, harvested between September 17 and October 30, in three tries, was matured for 20 months in oak barrels and contains 130 grams per liter of residual sugar. It's worth noting that, in this vintage, the arrival of botrytis following 60 millimeters of late-harvest rainfall severely impacted the remaining crop, yielding a mere seven hectoliters per hectare. Despite these challenges, the estate has achieved a remarkable feat, demonstrating exceptional skill and resilience and underscoring the force of its terroir.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of the greatest châteaux of Sauternes. Suduiraut was purchased by AXA Millesimes in 1992 and is run by the same team as Pichon Baron in Pauillac. 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The Dogliani family works with the land and allows nature to ensure their wines' quality comes first. Batasiolo's vines prosper across nine beni or estates in Piedmont. 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