1/25/2012 - Faryan wrote:

UGC 2009 Bordeaux Tasting - NYC - 1.25.12 (New York City): Last tasted a year ago almost to the day via barrel sample. The wine has “grown up” quite a bit. Before it was primordial, backward and embryonic. In this setting it has calmed down and begun to settle into infancy. The wine shows far more class on the nose compared to the prior Graves. More floral lift (almost Margauxesque) and a beautiful red berry element to the fruit. I can’t wait until the telltale smoke begins to develop with more time in bottle. D d Chevalier rouge seems to be nipping at the heel of the 2nd tier graves rouges. Excellent. (92-96)

8/19/2012 - Bearbus wrote:

muted, closed?, vegtative in a stemmy way (not undergrowth and not meadow), not much fruit at all but suggestive of red blackberries and underipe cherries, a kind of dusty wood; palate is all up front, and the acid reverberates in the front palate after swallowing which is disconcerting, tannins are fluffy, strangely and awkwardly structured on the palate. Would this come around with time? I suspect not.

8/12/2017 - EhrlichDY Likes this wine:

Rayas wines age so effortlessly at any level. This is no exception as it has hardly budged since my last bottle more than two years ago and is drinking incredibly young for a Cote du Rhone at age 13. Stunning fruit perfume and a delicious balance of fruit, mineral, acid and tannin that remains. On day two it all integrates with a pillowy soft texture.

7/14/2017 - coremill wrote:

Past its prime. What fruit is left has a roasted, figgy character consistent with the vintage, but this is noticeably volatile and turning into generic old wine. Probably better 10 years ago. Drink up.

2/5/2016 - Pknut wrote:

Began with a musty, moldy smell although not full-on TCA. Palate lacked the mustiness, but wasn't fresh, with a baked caramel note that suggested heat damage along the way. A note of coconut oil popcorn is evident once past the caramel, which R says is typical of the 90 Dom. With R.

1/12/2016 - dcwino wrote:

66 Bordeaux dinner (Ripple Restaurant in DC): This is a very complete mature claret and very PB, ie more black fruit driven, round and generous. Beautiful harmonious nose displaying cassis, lead pencil, cedar and caramel. Excellent concentration, warm and round, sweet opulent cassis driven palate impression and lovely long finish. Very harmonious and exceptionally balanced wine that is drinking beautifully. According to Ken, very poor ratings by critics. I highly recommend. The dry red wine of the night for me.

8/5/2015 - Capt Cutlass Likes this wine:

Better chilled to smooth off the alcohol bite. Has some residual sugar (tasted twice - similar) but goes nicely with some pizza or other rustic fare. A bit Valpolicella-like. Drink up!

5/21/2015 - JOsgood wrote:

I wasn't a fan of the 2012 vintage of this usually excellent wine. It comes across very sweet on the palate and lacks the Savagnin funk of older vintages. Perhaps too young, let's hope.

3/5/2015 - Comte Flaneur wrote:

I had high hopes for this and bought a case privately. This has had some rapturous notes. Well the first two bottles from this case were...er...a bit ho hum. I thought initially one was corked, but no it turned out it wasn't. This is not a bad wine. Rather it is an expectations let down. It has a reasonable core of fruit and has some mineral, meaty and gamey overtones. The underlying wine is still quite stern, tannic...and ungracious. It isn't elegant. It has a kind of rubberiness. In fact it is furry and clunky! I think just leave it for 5-10 years. Then it might be more tertiary and leathery...but already shows some leatheriness..a sign of age like liver spots on the back of your hand. So it is a bit of an enigma this. Overall it is good, but a let down given some recent hype. It lacks charm. And elegance.

1/26/2015 - Pknut wrote:

Disappointing. The fruit lacks richness and the wine comes across as rather dry. I don’t know whether the fruit is fading already, or if this is closed, or whether my other bottles need years longer to gain some richness and fruit sweetness. Right now, this is too dry for me. Bottle 1 of 4. Preparing for the epic snowstorm that didn’t happen.

About 1/3 of the bottle remained in the bottle, in the fridge, for the next two nights. When I tried it, no degradation. Dry raspberry palate, but a hint of richness comes through. Perhaps this just needs more time?

12/18/2014 - brooklynguy Likes this wine:

A good vintage for this wine, it would seem. Balanced and fresh in character, although also infused with an earthy gravelly minerality that is interesting, although not always viscerally pleasing. Not a fruity wine, even at this very young state. This is good - it drinks well with food, it's a lovely little wine. But it costs $28 now. That's more than what a lovely little wine should cost. I love Baudry, but I'm just saying, I think we are in territory now where as good as the wines are, Grezeaux may cease to merit the price, relative to other wines of similar quality.

11/6/2014 - tooch wrote:

Decanted for about 3 hours. Smelled like a pepperoni pizza. Lots and lots of meaty notes and while this is still young, and I'm not sure it'll make old bones, this is going to be one darn delicious syrah in a couple years. I'm thinking it'll be something like 2008.

7/10/2013 - christyler wrote:

I knew this would be too young, but I opened it anyway. It's a little difficult to enjoy now - even after a four hour decant it's tightly coiled, the wood is noticeable and the tannins are a little rough. It still has that beautiful acidity that Baudry's 2010s all display, and I think it has tremendous potential. My remaining six bottles won't be touched for at least 5 years.

5/19/2013 - tooch wrote:

Chicago Berserkerfest; 5/18/2013-5/19/2013 (Chicago, IL): This was definitely the best bottle of this I've had. The nose was floral, and elegant. Tones of lychee and lanolin wafted out of the glass. The palate was soft in a way, but still complex. Perhaps some acidity has been lost over time, but what remains is floral, soft and delicate.