A mix of red and black fruit, today more on the red side: mostly red currant, cherries, soil and saline notes, with some aeration perfectly accessible.
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Atsushi supps (McLeay Street Bistro, Potts Point): Elegant, yes, but still with that rather muted quality from its last tasting. Still in the black and red cherry spectrum, earthy savoury underpin, soft tannic burr. I was hoping for a little more.
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Mostly black and some red fruit, mainly cherries, spices (in a Zalto glass it is amazing, the nose full of Vosne spices), some soil, a good amount of salinity. Entering its drinking window.
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Tasted over 2 hrs -brilliant med dark red violet -expressive spicy red cherry wet stone -med/med+ acidity, med/med- weight focused sappy red cherry mildly bitter earthy streak, finishes complex with faint burnt caramel oak remnant and medicinal note enveloping the fine med tannins -gorgeous complex nose and complex palate, early on mature plateau
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4/5/2024 - MJReb wrote: 93 Points
A mix of red and black fruit, today more on the red side: mostly red currant, cherries, soil and saline notes, with some aeration perfectly accessible.
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2/11/2024 - chatters wrote:
Atsushi supps (McLeay Street Bistro, Potts Point): Elegant, yes, but still with that rather muted quality from its last tasting. Still in the black and red cherry spectrum, earthy savoury underpin, soft tannic burr. I was hoping for a little more.
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1/19/2024 - MJReb wrote: 93 Points
Mostly black and some red fruit, mainly cherries, spices (in a Zalto glass it is amazing, the nose full of Vosne spices), some soil, a good amount of salinity. Entering its drinking window.
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11/9/2023 - Cote d'Or wrote:
Tasted over 2 hrs
-brilliant med dark red violet
-expressive spicy red cherry wet stone
-med/med+ acidity, med/med- weight focused sappy red cherry mildly bitter earthy streak, finishes complex with faint burnt caramel oak remnant and medicinal note enveloping the fine med tannins
-gorgeous complex nose and complex palate, early on mature plateau
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10/7/2023 - MJReb wrote: 93 Points
Dark cherries, spices, white pepper, mouth coating. Another confirmation that the 2012 Côte de Nuits seem to get ready for business.
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