Medium red core with brown rim and some brown hints throughout. Woody nose with toast, coffee, mushroom, and meat notes showing. On the palate, a black cherry, strawberry, and rhubarb red fruit element appears and combines with mushroom and sous bois elements. The finish has a bit of drying tannin and notes of leather appear. This appears to be past prime, but was drinkable and would complement a meal. Drink.
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Classic Burgundian nose of raspberries and forest floor. Some secondary components starting to show themselves. Acidity remains high; I would wait a couple more years before enjoying at its peak.
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7/1/2019 - wardamnwine Likes this wine: 89 Points
Second bottle, not much different than first.
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10/8/2018 - wardamnwine Likes this wine: 88 Points
Fully mature, if not past its peak. Fruit is gone. Better with food.
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1/14/2011 - Rupert wrote: 91 Points
Chevillon Vaucrains vertical 1979-2004 (RSJ, London): Smooth, deep, sappy, the secondary aromas well developed, very attractive
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7/29/2010 - fredb wrote:
Medium red core with brown rim and some brown hints throughout. Woody nose with toast, coffee, mushroom, and meat notes showing. On the palate, a black cherry, strawberry, and rhubarb red fruit element appears and combines with mushroom and sous bois elements. The finish has a bit of drying tannin and notes of leather appear. This appears to be past prime, but was drinkable and would complement a meal. Drink.
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3/24/2010 - drwine2001 wrote:
Chevillon Nuits Vaucrains Vertical, 1985-1998 (RN 74, San Francisco): Medium ruby. Stalky, green nose that picks up some fruit. Dilute and diffuse without either clear fruit or defining acidity. Forgettable and a poor example of 1997.
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5/5/2009 - FakeAccount wrote: 92 Points
Again, with consistent notes.
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5/5/2009 - FakeAccount wrote: 92 Points
A bit more tart than previous bottles, but it still has a life ahead of it. I would wait another year before trying again.
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12/19/2008 - FakeAccount wrote: 93 Points
Classic Burgundian nose of raspberries and forest floor. Some secondary components starting to show themselves. Acidity remains high; I would wait a couple more years before enjoying at its peak.
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