7-8°C not nice. 10-11° a little better. For me, this is at it's best at 12-14.
I am no great half-decent Burgundy expert but the oak chip on my shoulder says that this is past it's best. There is a single (for me) invidious nose / first taste that I do not like. Similar to the heavier Semillons. Have opened something less complicated and will reurn to this tomorrow.

'05 Auxey blanc, past it's best...surely not yet ? ....I'd give it at least five.

You can always donate the rest to me, enjoy tomorrow.

_________________
Duncan

Did you get a few, Bacchus, so that you can compare with another, just in case it's bottle variation. There is often quite a strong phenolic aroma and texture on WB, which you do get on some Semillons although for different reasons.

If it's not your thing then and least you can rule two wine styles out of your wish list, which saves money.

_________________
mel

Mel's spot on with that comment

You'd need to know what nice Auxey tastes like. They dont usually over oak Auxey D, even in text book vintages like '05.
You may not like the extra body and texture.

£20 -23 for this wine implies top dollar for this WB. Can you say which dom it was. Worth looking up to see if your exprerience is the same as other professionals

recent TN's for Auxey-Duresses

Ba, you must have been to Allen Meadows @ Burghound.com.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Foul weather today, yesterday was better than forecast. I shall check that the rainstorm last night did not wash away my rows of seeds that are poking up - rocket, chard, sumer spinach etcetera. Don't want more of this heavy stair-rods stuff

_________________
Duncan

A FEW ? at £20, not on your nelly.

It was a gift. I just could not put my finger on that smell/taste, but having consulted brother (organic chemist) and my books, phenol is bang on Mel. Good old carbolic soap, heading towards the ammonia of smelling salts.

Sounds horrid - should be slightly honeyed, maybe with Cointreau (fermented blood orange) notes but a mile away from cloying, almonds, fresh hazel nuts, beautiful light oak, so integrated that you think the ripe hand sorted sun blushed chardonnay grape and terroir made the flavour.

Nah, this is not the style, or stages of brett coming on, or cork, or both. Some rarerified "hooray henry" styles are not up my street either.

Bang the cork back in the open one and take it and the others back to Avery's and politely say that the wine is not to your taste buds. They can try the open one, so put in the fridge till Tuesday.

Then, with the refund, swap for wines at Avery's that you like. They will be totally fine with that arrangement, and will refund for the 2/3rds open one. Consult them if you want to try another half decent white burgundy.....dont let it put you off. who knows thae might giive you something rather nice to restore your faith with them as quality purveyors and trad merchants.

Not this one, surely but at £23 for the '06 I'm affraid it has been hiked up, because others think it is drinking well !

Ba, I must say, that I will generally buy Auxey rouge in preference, and on ripe vintages the wines are charming burgundy and a little cheaper than the prestige whites. You need to do your homework at this price.

Dom Christophe Mary is a lovely pale Auxey rouge, but with lots of cote d'Or pinot body, sweet oak, mineral and sunny flavour from one so elegantly pale.

Ba, Maj do a good white burgundy list, as well as Fingal Rock. Some merchants have hiked the price by 25% since mid January 2009, even though they bought the stock when the Euro was nearler 70p. I've learnt that many wholesale burgundy prices generally move at the end of January each year.

For you, and at that money per bottle, I'm sorry bout this

_________________
Duncan

Just what I was looking forward to. It was a gift, will try again later and if still the same will bin it. And yes, that is the one but '05.

Avery's are probably the only supplier of this wine in your region. Call them on the phone, explain the problem - see what they say. Where else could your gift have come from ?

Ba, you have faith in your taste - this wine does not sound correct to me.
Enjoy the rest of your bank holiday.

_________________
Duncan

So much for day 2. Pure malt vinegar now. Ah! well.

Shouldn't be malt vinegar on day two. WB often pretty oxidised, but this seems all wrong. I'd have thought Avery's would take it back and apologise. I imagine you're quite a good customer.

_________________
mel

Pascal Prunier, who makes this wine has invested in new syphoning and bottle equipment, I seem to remember. The rouge that I have enjoyed is not an old burgundian oxidised style, the St. Romain rouge he makes in the same facility is very fresh and quite vigorous on the palate.

Malt, how weird is that ? Surely not with white wine, if anything they will go a tad acetic 1st, where the acid builds, and the fruit disappears and then, with a faulty cork over time, they dry out, and acquire a dry angostura bitterness. If you can remember years ago, La Mancha blanco cheapo wines, they become ole world very stale and wet corky spanish type stuff.

Sorry Spain - 95% of that has been fixed by dedicated producers.

Please call Avery's on Tuesday, if they are not open today, and get a credit.
Ok Ba.

Sorry to bully you

_________________
Duncan

No can do. The wine is now helping boost the next Severn bore, and the bottle is at the recycling centre along with a load of cardboard...now just where did all that cardboard come froam?

Your photo's gone. Let me know if it's a new site issue.

_________________
mel

Mine too, will reload.

Test