In a beautiful place right now. The structure has relaxed enough to allow the rich black fruit to show through, with lots of meaty, earthy, and mushroomy nuances. The tannins are soft and rich, supporting the fruit without overwhelming it, and there's no screechy 96 acid here.
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Seems the '96s have been teasing readiness for so long and then curling back into their shells, but my god, this '96 from Courcel is finally and unambiguously there! The aromatics are soft but entirely tertiary. The palate is just packed with dense, glossy material that still shows freshness of fruit but has the sève and sticky grip that only comes from bottle age having given it its time in the stockpot. The tertiary notes are hard to put a finger on but add darker tones and generally contribute to the boldness of the whole package. This is still robust with a ton of solidity but the tannins appear mostly polished by that glossy veneer. This is drinking great now and will keep going for a long time.
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Decanted one hour...Beautiful Burgundy nose beginning to emerge. Pine, leaves, little funk. Youthful-tasting fruit that is red, ripe-ish,and tart braced with some acid and waves of earth and mushroomy-funk. With more air that fruit is almost dense. Terrific wine that will be even better in a few years. But quite enjoyable now!
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This is a lovely wine. What a nose! Like many '96s, it is just beginning to emerge from its slumber. It's enjoyable now, but it should continue to improve with more time. Great wine.
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Very secondary nose to start, oxidative chars, largely blew off as it warmed from 13 to room temp 23. Lightly nutty, good depth, smooth and balanced, fruit and flesh have fallen away, definitely past it's best now but pleasant enough, hints of coffee and stewed fruits, prune and plum. Too rustic now.
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Burgundy Wine Club Dinner 2012 - Pommard: Constricted and tightly wound, the acidity almost too much, but still pretty, with dark fruit and floral aromas. In the mouth the stoney mineral streak is prominent. The wine is very good, but probably needs another 5 years or so to unwind.
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Deep garnet. Very fragrant even before decanting but the 2 hours seemed to help the flavors along. Aroma of ripe blackberry, sour cherry, leather and mushroom. Earthy and muscular for Burgundy--i might have guessed Chateauneuf blind. Seems mature but nothing faded here. Very good with steak with shallot and peppercorn sauce and mashed new potatoes.
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This was a huge surprise to me. Really, extraordinarily lovely nose. So very civilized for Pommard. None of the real rusticity that I expected (but it is a top notch site). Lovely nose of lighter red fruits, underbrush, spice without any blowsy-ness, but still gentle. It's hard to describe how dramatically, and surprisingly good the nose was. The palate was not of the same caliber, but it certainly offered a nicely built spine, if laking the depth to be truly exceptional. The surprise of the evening for me. Worth seeking out well stored bottles.
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popped and poured, dark ruby color- the nose had dark redfruits and earth with a hint of smoke. The palate had a touch of rusticity with game, blood and iron notes around a dark red fruit frame and persistent tannins- still a touch heavy. not quite ready yet, still brooding. good now, better in 3-5 years I'd say.
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8/3/2019 - flah00 Likes this wine: 92 Points
Still vibrant, fruity, and tannic
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3/1/2019 - coremill wrote: 91 Points
In a beautiful place right now. The structure has relaxed enough to allow the rich black fruit to show through, with lots of meaty, earthy, and mushroomy nuances. The tannins are soft and rich, supporting the fruit without overwhelming it, and there's no screechy 96 acid here.
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1/23/2019 - Keith Levenberg Likes this wine: 94 Points
Seems the '96s have been teasing readiness for so long and then curling back into their shells, but my god, this '96 from Courcel is finally and unambiguously there! The aromatics are soft but entirely tertiary. The palate is just packed with dense, glossy material that still shows freshness of fruit but has the sève and sticky grip that only comes from bottle age having given it its time in the stockpot. The tertiary notes are hard to put a finger on but add darker tones and generally contribute to the boldness of the whole package. This is still robust with a ton of solidity but the tannins appear mostly polished by that glossy veneer. This is drinking great now and will keep going for a long time.
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11/22/2014 - decaturwinedude wrote:
Decanted one hour...Beautiful Burgundy nose beginning to emerge. Pine, leaves, little funk. Youthful-tasting fruit that is red, ripe-ish,and tart braced with some acid and waves of earth and mushroomy-funk. With more air that fruit is almost dense. Terrific wine that will be even better in a few years. But quite enjoyable now!
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10/25/2014 - TWaldmann wrote:
This is a lovely wine. What a nose! Like many '96s, it is just beginning to emerge from its slumber. It's enjoyable now, but it should continue to improve with more time. Great wine.
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5/29/2013 - Vini Ciclismo wrote: 84 Points
Very secondary nose to start, oxidative chars, largely blew off as it warmed from 13 to room temp 23. Lightly nutty, good depth, smooth and balanced, fruit and flesh have fallen away, definitely past it's best now but pleasant enough, hints of coffee and stewed fruits, prune and plum. Too rustic now.
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1/8/2012 - brooklynguy wrote:
Burgundy Wine Club Dinner 2012 - Pommard: Constricted and tightly wound, the acidity almost too much, but still pretty, with dark fruit and floral aromas. In the mouth the stoney mineral streak is prominent. The wine is very good, but probably needs another 5 years or so to unwind.
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8/8/2011 - Mistress of Wine wrote:
Deep garnet. Very fragrant even before decanting but the 2 hours seemed to help the flavors along. Aroma of ripe blackberry, sour cherry, leather and mushroom. Earthy and muscular for Burgundy--i might have guessed Chateauneuf blind. Seems mature but nothing faded here. Very good with steak with shallot and peppercorn sauce and mashed new potatoes.
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11/16/2007 - vulgar little monkey wrote:
This was a huge surprise to me. Really, extraordinarily lovely nose. So very civilized for Pommard. None of the real rusticity that I expected (but it is a top notch site). Lovely nose of lighter red fruits, underbrush, spice without any blowsy-ness, but still gentle. It's hard to describe how dramatically, and surprisingly good the nose was. The palate was not of the same caliber, but it certainly offered a nicely built spine, if laking the depth to be truly exceptional. The surprise of the evening for me. Worth seeking out well stored bottles.
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12/2/2006 - winenutnyc wrote:
popped and poured, dark ruby color- the nose had dark redfruits and earth with a hint of smoke. The palate had a touch of rusticity with game, blood and iron notes around a dark red fruit frame and persistent tannins- still a touch heavy. not quite ready yet, still brooding. good now, better in 3-5 years I'd say.
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1/3/2006 - speedmac wrote:
Good dark fruit with pleasant finish. It is ready to drink.
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