Community Tasting Notes 5

• acyso wrote: 90 points

  September 15, 2017 - HDH auction tasting at Tru; 9/14/2017-9/16/2017 (Chicago, IL): This is about as autumnal as wine gets: "Vermont compost heap." Fully mature, with some cooked mushroom and meat notes. The palate has a distinct hawthorn taste, as well as some lovely earthy elements and a fair bit of acidity.

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• Burgundy Al wrote: 92 points

  September 15, 2017 - Wines Tasted at HDH Auction; 9/15/2017-9/16/2017 (Tru Restaurant - Chicago IL): This is all about slowly cooked, slowly reduced mushroom with balsamic vinegar thrown in at the end. Some lingering black cherry aromas, slightly more on palate. Some people didn't enjoy this wine, but perhaps they shouldn't drink as much old Burgundy at this level.

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• Burgundy Al wrote: 90 points

  February 28, 2015 - La Paulée de New York Gala Dinner (Metropolitan Pavilion - New York NY): 4.5 cm ullage. Lots of mature black fruit, cooked mushroom and smoked meat aromas and flavors. An elegant old Burg.

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• Burgundy Al wrote: 91 points

  October 3, 2011 - Chambertin Clos de Beze Dinner (Boka - Chicago IL): Tasted single blind. Wanted to do a "pop-and-pour" but the cork fell apart, so unfortunately we had to decant this bottle, which probably detracted from some of the remaining freshness in the wine. All secondary character but still showing meaty textures and good spice. Long and powerful on palate, earthy flavors and spice, slightly muddy on finish. Not as good as a bottle from the same case that I opened this summer.

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• Burgundy Al wrote: 94 points

  August 20, 2011 - Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): At first nose showed mostly tea and earth, but really picked up great rose petal aromatics within 5 minutes, and the earthy notes became richer and more mushroomy. Flavors were all about charming spice, dried and candied red fruit and naturally that same mushroom character. Really good acidity made this more charming by keeping the flavors bright. Seemed to pick up weight and more flavor for about 15 minutes, then plateaued for another 10-15 minutes, then started a 15 minute decline to no-longer-interesting.

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Wine Definition

• Vintage 1966
• Type Red
• Producer Domaine Pierre Gelin
• Varietal Pinot Noir
• Designation n/a
• Vineyard n/a
• Country France
• Region Burgundy
• SubRegion Côte de Nuits
• Appellation Chambertin-Clos de Bèze Grand Cru

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 6 (60%)
• Consumed 4 (40%)

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