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Wine Type Vintage Name Variety Locale Date Posted Score Helpful Comments Comment Date Community Score More...
Red

2009 Williams Selyem Pinot Noir Flax Vineyard

Russian River Valley more

7/16/2015 - golfwine wrote: 92 points

Similar notes to the first bottle but this one was much more integrated & balanced and so, not as noticeably fruity, up front. The Flax continues to be my favorite of their wines and so, I was elated to hear that they're once again, sourcing the grapes. On another note, although some attest that these wines are long-lived, it's my experience that they have a relatively narrow drinking window...not unlike most Pinots, IMHO. This Flax, sings at 3-5yrs after release. Any more and you're playing Russian roulette.

  • Comment posted by NineteenEightyTwo:

    7/21/2015 1:21:00 PM - Would be interested to hear more thoughts on this. I have drunk Williams Selyem wines with up to 14 years' age on them, but didn't have enough of a frame of reference then to reach an educated conclusion. Does the longevity increase as one migrates up the range in price?

White

2012 Jean-Marc Brocard Chablis Domaine Sainte Claire Vieilles Vignes

Chardonnay more

8/26/2014 - NineteenEightyTwo wrote: 84 points

Light straw color. Nose overwhelmed by a wave of oak, with only very deep inhalation yielding the hoped-for maritime aromas of Chablis. On the palate this is a bit thin, though the oak is more sedate than the aromatic profile would suggest, and the seashell and mineral flavors more prominent. Acidity is mediocre, inspiring little hope for the future on this one. Fevre's "Champs Royaux" offers a much better entry-level Chablis at a lower price.

  • Comment posted by NineteenEightyTwo:

    6/8/2015 7:15:00 AM - This is a widespread, incorrect belief- a review of the technical sheets from the winery shows clearly that they use oak barrels as well as foudre across a number of their wines.

  • Comment posted by NineteenEightyTwo:

    6/8/2015 9:24:00 AM - You contend that Brocard never uses oak on its Chablis, despite the vintner's having provided evidence to the contrary. Is it possible that they may have used some oak for this wine in this vintage?

    Regardless, this $25 bottle of Village-level Chablis doesn't merit ongoing rancorous debate. It's a free country; if you disagree strongly, I'd encourage you to add your own tasting note to correct any misapprehensions caused by my review.

Red

2003 Camille Giroud Beaune 1er Cru Les Cras

Pinot Noir more

5/20/2015 - NineteenEightyTwo wrote: 86 points

Accessed with Coravin. Medium-light garnet color with initial signs of bricking. Flabby nose of tomatoes and blackberries, with nary a wisp of tertiary aromas. On the palate this is also quite primary, with stone fruit flavors easing into a smooth, barely acidic finish. This wine tastes a bit like it is falling apart; perhaps the oddness of the vintage is to blame? In any case, this may have been an easy drinker in its youth but, based on this example, it is unlikely to inspire the type of decades-long fascination that makes Burgundy so enthralling.

  • Comment posted by NineteenEightyTwo:

    5/28/2015 12:49:00 PM - Consumed the remainder of this bottle a few days later. Room temperature and some air notably improved this. The acidity was more forceful, lending structure to what had previously been a rather flaccid mouthfeel. I also noticed greater depth to the nose and palate. Would probably upgrade this to an 88. Recommend allowing this to warm up and breathe before enjoying.

Red

2005 Reignac

Bordeaux Supérieur Red Bordeaux Blend more

5/7/2015 - Magnum Bill Likes this wine: 90 points

Im a New World, QPR-focused guy looking to expand my horizons by trying Old World product. Recently I saw a video comparing some of the best Bordeaux of the '05 vintage. This $25 bottle scored better than a $1,000+ Petrus and other premieres. Wow! I''m still trying to digest the meaning of that. For some CT'ers it's too oakey. Maybe so. However for this nose, its balance of fruit, acid, grip and length creates an enjoyable quaff...at a terrific price!

  • Comment posted by NineteenEightyTwo:

    5/13/2015 11:19:00 AM - I attended a dinner in 2008, hosted by Mr. Vatelot, where we tasted Reignac (2003 and 2004) and Balthus (2003 and 2004) blind against Lafite-Rothschild (2004), Haut-Brion (2003), Cheval Blanc (2003), and Dominus (2004).

    By consensus, the 2003 Balthus and Reignac beat out offerings from the same vintage from Haut-Brion and Cheval Blanc. Lafite and Dominus were preferred, though Reignac certainly wasn't embarrassed by the comparison. Considering that Reignac and Balthus sold for $20-30/bottle, it was a triumph that they held their own against wines >10x more expensive.

    Astute observers will note that all these wines were a maximum of 5 years old at the time. The real test, in my opinion, is whether Reignac will age for multiple decades. Reignac shows well in its youth, but I have difficulty believing that it will be as vivacious in 30+ (or even 60+) years in the way that First Growth Bordeaux from the superlative vintages are. Time, as always, will tell.

    To that end, I have a vertical of Reignac (1998 and 2001-2005) that I've been meaning to taste through. Notes to come, once I get around to it.

White

2007 Bonneau du Martray Corton-Charlemagne

Corton-Charlemagne Grand Cru Chardonnay more

4/21/2015 - Burgundy Al wrote: 93 points

Popped and poured. Apple, lemon and lemon peel aromas and flavors. Lean and somewhat tart to start, with more flesh and weight coming through over the course of a couple of hours in glass. Lots of power, great length.

  • Comment posted by NineteenEightyTwo:

    4/22/2015 7:13:00 AM - Thoughts on a drinking window? I have a case of these that I am struggling to stay out of.

Red

2004 Clos del Rey Côtes du Roussillon Villages

Red Blend more

1/20/2015 - NineteenEightyTwo Does not like this wine: 70 points

Opaque rosewood color. This is a big, oaky, vanilla-saturated fruit bomb on both the nose and the palate. I'm usually not too prissy about a wine being a bit "internationally" styled, but this is preposterous; the wine is totally unbalanced and aggressive. The palate tastes like jammy acetone, as though someone dumped a bottle of nail polish remover into a bucket of grape juice. My remaining two bottles will be "gifted" to people I loathe. Drink never.

  • Comment posted by NineteenEightyTwo:

    2/22/2015 11:05:00 AM - Please re-read my tasting note attentively. At no point did I indicate that the wine was corked. On the contrary, this was full-throttle. However the vigorously alcoholic and extracted style combined with injudicious use of oak made this wine unpleasant to drink. I didn't rate it "flawed" because it wasn't flawed; I rated it 70 because it sucked.

Red

2004 Antinori Tignanello Toscana IGT

SuperTuscan Blend more

12/26/2014 - darrenhe Does not like this wine: 77 points

Was it the anticipation of my first bottle of Tig?....not sure but this was probably the biggest wine disappointment ever! How can there possibly be 85% Sangiovese in here!!??....it never showed itself. The 10% Cab Sav totally dominates this wine and not in a particularly good way. This was clunky/chunky, had some good fruit in the middle but a very tart (almost astringent) finish. If drunk blind I may have thought this was a cheap Cab Sav from California without any of the warmth or charm. At this price would much rather have 2 bottles of the Ridge Estate Cabernet than one of these. Absolutely no link to Tuscany - really could have been from anywhere - San Guido and Ornellaia 2nd and 3rd wines are light years better. I have a case of 2006 in bond which I will be shipping on after this tasting.

  • Comment posted by NineteenEightyTwo:

    1/6/2015 3:42:00 PM - Darren, I'd suggest trying some older vintages for perspective. These wines are built to last, making them somewhat inaccessible in their youth. I recently had a 1995 Tignanello at Cantinetta Antinori (the vintner's restaurant) in Zurich, and it was mind-blowing. Very lovely, subtle flavors of truffles and sous-bois. It's not necessarily classically Tuscan (I find it lacking the "red rocks" flavor that distinguishes the region) but these do tend to suggest elegant, mature Bordeaux as they get older. Terroir extremists (terroirists?) may scorn this, but that just leaves more for the open-minded.

Red

2007 Frog's Leap Zinfandel

Napa Valley more

12/5/2013 - blind troglodyte wrote: NR

Nice enough with dinner but even better when I woke up at 2 a.m. and couldn't get back to sleep. So I had two more glasses between 3 a.m. and 6 a.m. Then I went to bed. Woke up at 10 very satisfied. So it's like that.

  • Comment posted by NineteenEightyTwo:

    7/31/2014 3:37:00 PM - Best CellarTracker review ever.

Red

2005 Domaine Raspail-Ay Gigondas

Red Rhone Blend more

7/14/2014 - NineteenEightyTwo wrote: 83 points

Popped and poured at cellar temperature, this was very reticent. Decanting for an hour didn't help this much. Medium-dark crimson color. Faint aromas of graham crackers, but not much else on the nose. The palate is tannic but lacks body and character. I tried this back in 2009 and assumed then that the overall underwhelming impression was due to youth; unhapily, I can report that this seems to be an inferior vintage relative to the expressive, enjoyable 2003 and 2004.

  • Comment posted by NineteenEightyTwo:

    7/17/2014 6:50:00 PM - Pretty sure it wasn't flawed. It didn't taste stewed or funky or corked or anything- just dull. As I said, I had this several years back and recall a similar impression, despite generally being a big fan of Dominique Ay's wines. I'll certainly try again in the future.

Red

1998 Gaja Langhe Sito Moresco

Langhe DOC Red Blend more

7/8/2014 - NineteenEightyTwo wrote: 87 points

Medium-dark rosewood color. This was initially quite dumb on both the nose and the palate. Two hours of decanting didn't improve this much. The nose had a faint smell of berries and chalk, with the palate being a muddle of indistinct dark fruit flavors. This started to open up a bit by hour three. The wine developed a more Cabernet-leaning nose, with cigar box aromas. On the palate, this was weighted towards the front of the mouth, though there was an earthy finish punctuated by grainy tannins. This wasn't seriously flawed but was obviously past it's prime. The Terlato site recommends drinking this between 5-7 years; I'd try this again, but would drink a vintage within that window.

  • Comment posted by NineteenEightyTwo:

    7/11/2014 2:08:00 PM - Very helpful, thank you!

White

2009 Domaine William Fèvre Chablis Grand Cru Les Clos

Chardonnay more

7/3/2014 - Goldstone Likes this wine: 91 points

Silvery Sauvignon Blanc colour. Nose is ozone, fresh-chucked oyster shells, a bracing sea breeze, wet pebbles. Palate is wet stones from a brook, very crisp, white apple, precise but slightly overwhelming acidity. Beautifully made. Some length. Fruit stones emerge on the palate after 2+ hours in the glass. Some length. Super...... but I would mistake it blind for a killer Sauvignon Blanc at this stage of its development. Needs at least another 5 years to flesh out. Everyone loved this.

  • Comment posted by NineteenEightyTwo:

    7/7/2014 9:13:00 AM - Kindly indicate exactly which Sauvignon Blancs taste like Les Clos, because I'd immediately buy a case.

Red

1982 Château Mouton Rothschild

Pauillac Red Bordeaux Blend more

5/31/2014 - aquacongas Likes this wine: 97 points

Yes it was great, but I expected more. dark berries, licorice, earth, pepper, fruit tea, sour cherry, Tannins soft and silky, but still present, high acidity, Missing a little bit of complexity, maybe missing a little bit fruit. I know this wine is 40 years old, but anyway. I had it 2012 together with my friend Thomas. I will try it in 2 months. See what will happen then. I prefer the 1986 and 1955 (50+5+14+19+9)

Red

2007 Meerlust Rubicon

Stellenbosch Red Bordeaux Blend more

1/29/2014 - Neecies Does not like this wine: 79 points

I am absolutely at a loss to reconcile Tanzer's 92 pt description against the rotting cabbage/sewage nose on the four identically tainted bottles of Rubicon I bought and poured for a local wine tasting a few weeks ago. Opened early in the day, splash decanted and left to air out over about eight hours, though some fruit developed in that time the stench never did blow away. I'm very familiar with this wine in other vintages and know this not to be typical. But four bottles says it's not a problem with the closures.

  • Comment posted by NineteenEightyTwo:

    1/29/2014 3:34:00 PM - Did you purchase them from different sources? Sounds like a case that was left out in the sun. I've had three bottles of this in the past month that were all excellent, with nary a sign of the rotten smells you note. Maybe you should press the seller for a refund.

Red

2006 Harlan Estate The Maiden

Napa Valley Red Bordeaux Blend more

12/29/2013 - NineteenEightyTwo Likes this wine: 91 points

Opaque, with crimson rim. Nose starts with a light floral note and quickly becomes more brooding, with ripe blueberry, cedar and ash aromas, and a pervasive flinty or slate-like stone smell. The palate is round and full of fruit, with ripe tomato and blackberry flavors, with subtle woodsy accents. The tannins are softer better-integrated than when I first tried this, but still reasonably firm and tight. This drinks well now with aeration (I decanted for three hours and consumed over another three) but may benefit from 3-5 more years in the cellar.

I respect the professionals at Harlan Estate and think they run a top-class operation from a winemaking and customer service perspective. I am gratified to support their tireless pursuit of excellence with my custom. All that said, I'm not sure this wine is worth the price. As evinced above: I like this wine; however I'm not sure I like it $150 worth. You're at or above the high end of Deuxième Cru Bordeaux at that price point, and I think I'd rather have a Pichon Lalande or a Léoville-Barton. How to resolve this? The commerical director of a winery would know; I don't.

  • Comment posted by NineteenEightyTwo:

    12/30/2013 9:39:00 AM - Exactly my point, ArtF: my willingness to pay this much is going to be based on whether I have comparable or better alternatives for a similar or lower price. At $150/bottle, I'd argue that I do. In addition to the French wines mentioned above, Harlan's neighbor Dominus sells their first wine for roughly that much.

    As I said, I like the Harlan folks and I enjoy their wine, and I would like to patronize their enterprise through fat and lean years. However, I'm going to be less inclined to purchase consistently in the lesser vintages (2011: I'm looking at you) at $150/bottle, whereas I would probably put in a three-bottle order every year at $75/bottle, just to support the team.

    They know how to run their business better than I do, and I'm sure there is no shortage of takers for every drop they have to offer. I'm not claiming to be anything more than a lone, plaintive voice in the wilderness. I believe the point deserves to be made, nonetheless.

Red

2008 Dunn Vineyards Cabernet Sauvignon Howell Mountain

more

11/13/2013 - jnewman77 wrote: NR

An interesting Cabernet. Tried this basically to see if I truly liked Dunn's wines before buying more. The wine was opaque purple with an interesting nose of herbs, licorice, and dark fruit with some mineral notes underlying. The palate has lots of structure with mouth coating tannins, but there is fruit and flavorful herbs underlying. The finish is largely obscured by tannins currently. I am going to have reserve judgement overall. I wouldn't put this in a class with Diamond Creek or Spottswoode currently as it doesn't seem to have the balance and elegance of those wines; but it is clearly more interesting than a lot of Napa cabernets currently being made. It will be interesting to try with a lot more bottle age.

  • Comment posted by NineteenEightyTwo:

    11/14/2013 11:10:00 AM - It's nearly impossible to judge these wines in their youth as they are built to age, with so much structural support in the form of the prominent tannins you mentioned. I'd suggest trying some of the late 1980's or early 1990's vintages. Even at 20+ years, they are still vivacious and evolving positively. While Dunn's wines lack accessibility, they reward the patient, and at a fraction of the cost of similarly high-quality wines.

Red

2001 C.V.N.E. (Compañía Vinícola del Norte de España) Rioja Imperial Gran Reserva

Tempranillo Blend, Tempranillo more

10/13/2013 - NineteenEightyTwo Likes this wine: 91 points

Accesed with Coravin. Medium carmine color. The nose immediately expresses a mix of smoky, rocky, woody and fruit flavors. With aeartion, additional nuances of rose petals, berries, roasted bell peppers, cedar, and cinnamon emerge. The palate starts out somewhat restrained by stiff tannins and firm acidity. However, some time in the glass allows this to mellow and express fruity notes like the nose. Regrettably, the nose itself fades during this process, leaving the wine unbalanced between one and the other. This is a complex wine made in a restrained old-world style, but I would like to see it achieve better harmony between fragrance and flavor.

  • Comment posted by NineteenEightyTwo:

    10/16/2013 6:14:00 AM - Chatters, to first answer succinctly: Coravin is way more than a novelty gadget or a fancy corkscrew. It has its ups and downs, however.

    On the positive side, it performs as advertised, as far as I can tell from a few months of using it. Wine in the bottle stays fresh over several weeks' time. I like that it allows me to have a single glass of wine (on a weeknight, say) without having to commit to an entire bottle, or resorting to a chaper bottle with half poured down the drain or saved for cooking. It's also fun to have friends over and to be able to offer them a taste of anything in the cellar.

    Drawbacks are few, but here they are: it's an expensive piece of kit, at nearly $300. With time and economies of scale, I wonder if the price won't come down? The argon gas also has an associated cost- at $10/capsule and 15 glasses per capsule, it adds about $4 to the cost of a bottle of wine. Thus if you think the convenience is worth, say, a 10% premium, it only really makes sense to use on bottles that are $40 and up.

    Another drawback is that it doesn't allow older wine to aerate and mature, which is sometimes key to enjoying it. I have been underwhelmed by some older bottles at first but, after decanting, they really start to bloom. The downside of the wine remaining fresh is that it stays exactly that way- fresh. I guess you could use the Coravin to decant half a bottle, or to allow the glasses to sit and aerate a while.

    I also had a problem with two bottles- both Fichet Meursault- where everything seemed fine at first. However, the next day I noticed that the cork was soaked through with wine, and the wine had oxidized. I tried this with a second bottle of the same wine and encountered the same issue. I don't know if this is specific to the type of cork Fichet used, but it was irritating to lose a whole bottle and have to drink the entire second one straightaway. That said, I have used this dozens of times on various wines and this is the only issue I have had. However, it makes me a little nervous about using the device on a seriously special bottle.

    In all, I'm a satisfied customer and would recommend this.

  • Comment posted by NineteenEightyTwo:

    10/17/2013 7:00:00 AM - The Fichets were both 2005. I have used this on older wines (e.g. this C.V.N.E., which I tried again last night, with no issues) that have been just fine. I am thinking now that this is attributable to cork problems with that vintner and vintage, but will check back in if the issues recur with other wines.

White - Off-dry

2001 Kerpen Wehlener Sonnenuhr Riesling Auslese

Mosel Saar Ruwer more

8/19/2013 - NineteenEightyTwo Likes this wine: 87 points

Accessed with Coravin. Medium-gold color. Classic Riesling nose of honeysuckle and petrol, but all very faint. Sweet but clean palate with sedate acidity and a faint note of stone. Not much finish, with the airiest wisp of tart lemon flavors. Slightly past its prime, this will not improve much and should be consumed immediately. Would be nice as pairing with lighter desserts (fresh fruit, berry tart, etc).

  • Comment posted by NineteenEightyTwo:

    8/20/2013 6:25:00 AM - I myself was surprised, given that other reviewers seemed to really enjoy this. It's entirely possible that it was an off bottle. I have two more bottles in the cellar, so will certainly be revisiting this with high hopes. The foie gras suggestion is a good one; I was thinking this might be a nice substitute for heavier sweet wines like Sauternes, for when a lighter pairing is required.

Red

2009 Williams Selyem Pinot Noir Sonoma County

more

8/16/2013 - NineteenEightyTwo Likes this wine: 90 points

Sampled using Coravin. Though I usually decant these, I am drinking this at cellar temperature. I sometimes find that the ample fruit and spice bouquet overwhelms the stone notes, though this serving temperature brings them back into balance, even favoring the latter. What is lost in more expansive berry aromas is gained in a cool slate nuance. This is not totally devoid of fruit, however, having a initial flavor of ripe peach. The palate is linear, with subtle acid and a lingering cola and cinnamon sensation on the finish. In total, this seems more akin to an elegant young Côte de Beaune wine than a flashier (and indeed fleshier) California Pinot noir. Have half a bottle of this left under the ostensibly benign seal of argon gas; will provide updates over time as I am able to taste further.

  • Comment posted by NineteenEightyTwo:

    8/19/2013 7:40:00 PM - Had another glass of this three days on, again accessed using Coravin. Showing more depth, with charcoal and tobacco flavors emerging on the palate. Fruit flavors tending towards the darker side: plum, blackberry and so forth. Better than the 2009 Sonoma Coast.

Red

2007 Van Duzer Cabernet Sauvignon Sorcery

Rutherford more

8/17/2013 - NineteenEightyTwo Likes this wine: 88 points

Found this much improved relative to the prior bottle I tried. Medium-dark maroon color. This starts a little sweet, though by no means as saccharine as the previous tasting. Nose incorporates vanilla, pepper, mulled spice and raspberry aromas. On the palate this is juicy at first but finishes slightly dry, with firm tannic support. This is on the lighter end of the Cabernet Sauvignon spectrum, which is by no means a bad thing. The overall effect is pleasing and elegant, with decent value for the price.

  • Comment posted by NineteenEightyTwo:

    8/18/2013 7:05:00 PM - Decanted overnight, this is far more expressive. Candied red apple, cinnamon sigar and sweet oak aromas dominate the nose. The palate is darker, with ripe black fruit and a persistent sweet/spicy note on the long finish. Tannins are more integrated, indicating this may benefit from extended decanting. I reiterate my prior assessment that this represents good value for the price.

Red

2010 Ridge Cabernet Sauvignon Estate

Santa Cruz Mountains more

7/4/2013 - NineteenEightyTwo Likes this wine: NR

Even with five hours of decanting, this is still too young and tightly wound to evaluate properly. Having said that, here goes: Dark crimson color. Nose of vanilla, berries, cherry pie. This starts very sweet, but additional aeration reveals more subdued, stony aromas. Tight as a drum on the palate, tart and restricted, to the point of crowding out all other flavors. Give this another two years at a bare minimum; not even worth drinking currently. I never do this, but I cannot properly assign a score right now.

  • Comment posted by NineteenEightyTwo:

    7/7/2013 5:27:00 PM - 24 hours later, a bit more expressive on the palate. This has a lovely, dark, brooding taste. Still diificult to score, but would be leaning towards 90-92+. Worth revisiting, to be sure.

Red

1996 Clos Mogador Priorat

Red Blend more

5/6/2013 - NineteenEightyTwo Likes this wine: 93 points

Cloudy maroon color. Cork was soaked through with signs of seepage, and this seemed a bit stewed at first. However, an hour of decanting let the funk blow off and this revealed a lovely, concentrated nose of cedar, chocolate-covered cherries, and old sweaty leather shoes (delightfully so). On the palate this is all tart cherry and garrigue, with a persistently salty ketchup note to finish. This still has structural support, with a late trumpet blast of spicy, chalky tannin before finishing dry and long. Great terroir. Overall, this is akin to mature Rhone wine or the better California Cabernets of the 1980's. Layers and layers of "the right stuff." Showing stunningly, with perhaps three years of optimal drinking left at a maximum, so don't be shy about opening this now.

  • Comment posted by NineteenEightyTwo:

    5/7/2013 6:49:00 PM - Decanted overnight, on day two the fruit scents on the nose have deepened. This also takes on a gamey nose of roast venison, complimented by herbaceous anise and thyme aromas. On the palate this is more broad to start, but retains tart tightness and dry minerality on the finish, indicating a good few years of life in this one, yet. Superlative.

Red

2007 Priest Ranch Cabernet Sauvignon

Napa Valley more

4/20/2013 - NineteenEightyTwo Likes this wine: 91 points

Dark crimson color. Decanted for two hours, This has a nose dominated by oaky vanilla aromas with undercurrents of red fruit, poblano peppers, and a woody sweetness. This is deep and dark on the palate, with a reprise of the sweet note on the back of the tongue. Long, persistent finish (seven seconds), though slightly bitter, with tart tannins. Good potetial here, but needs a few years for some of the coarse edges on the palate to round out.

  • Comment posted by NineteenEightyTwo:

    4/22/2013 11:41:00 AM - Decanted this overnight, on day two the wine is much more smooth while not losing any power or concentration. The nose now has a pronounced aroma of chocolate. The palate broadens out to incorporate more deep, rich fruit flavors. If this gives any indication of the maturation potential, there may well be upside to my 91 point score.

Red

2009 Williams Selyem Pinot Noir Hirsch Vineyard

Sonoma Coast more

3/4/2013 - NineteenEightyTwo wrote: 89 points

Dark garnet color. Heady aromas of freshly sanded cedar wood, ripe raspberries, cherry cola and charcoal. This is noticably alcoholic to me, with the 14.1% indicated by the label asserting itself in the form of a lingering burn on the nose. At first, the palate is very mute, pretty much like alcoholic grape juice with very little supporting acid and tannin. With aeration, the nose starts to take on a sweet, toasty crème brûlée scent, and the palate broadens a bit to encompass a bold blackberry flavor. This ends up being forward but still somewhat flaccid; overall it remains underwhelming. Considering there are Grand Cru Burgundies available for a similar cost, the QPR on this is abysmal.

  • Comment posted by NineteenEightyTwo:

    3/10/2013 9:24:00 AM - Decanted this overnight, hoping for improvement. If anything, it was more dull than on day one, with the aromas and flavors becoming muddled together into an indistinct whole. A real shame.

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