Bonneau du Martray, Ghislaine Barthod, Clos des Lambrays and other Auction Steals (Alex's place): How rare, another bottle from the same rare climat in Corton. This was a decently good rather than great wine, but at least it was worlds better than the truly mediocre Adrien Belland version that we drank alongside. The nose smelt of sweet, almost candied berries and cherries, with touches of earth, spice and bramble. Okay, if not exactly inspiring. I thought the palate was a bit more pleasant, with velvety tannins and surprisingly soft acidity for a 1996 couching nice flavours of sour cherries and fresh berries. Far less sweet than the nose would suggest, which was a great thing. In fact, the wine showed a little austerity and some structure and at the finish, with spicy notes mingling with some tannins. Simple for a Grand Cru and I thought it lacked some length, just dropping off with a final kiss of fruit right at the end. Quite pleasant though, if rather punching below its weight. Good to drink now and over the next 4-5 years I would say.
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(Burgs w PaulS et al @AlexH's) [tasted alongside the 1983] Big perfume, sour cherries, indian spices + dirty plums. Inky, lifted with orange peel. chlorine?? not too sure.. if tad simple?
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1976 - 1996 Pinot Noir (Tom's House, Palo Alto, CA): Light bricking. Weird, chemical, cheesy, funky nose. So off-putting I didn't taste it. Waited at least an hour and it didn't blow off, so I marked flawed and even ranked it below the two corked wines. After the reveal, when I discovered that three people ranked it first, I returned and the odor had dissipated and it was much better. No additional notes. Strange. (my 10th, group's 7th)
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1/6/2014 - Paul S wrote: 90 Points
Bonneau du Martray, Ghislaine Barthod, Clos des Lambrays and other Auction Steals (Alex's place): How rare, another bottle from the same rare climat in Corton. This was a decently good rather than great wine, but at least it was worlds better than the truly mediocre Adrien Belland version that we drank alongside. The nose smelt of sweet, almost candied berries and cherries, with touches of earth, spice and bramble. Okay, if not exactly inspiring. I thought the palate was a bit more pleasant, with velvety tannins and surprisingly soft acidity for a 1996 couching nice flavours of sour cherries and fresh berries. Far less sweet than the nose would suggest, which was a great thing. In fact, the wine showed a little austerity and some structure and at the finish, with spicy notes mingling with some tannins. Simple for a Grand Cru and I thought it lacked some length, just dropping off with a final kiss of fruit right at the end. Quite pleasant though, if rather punching below its weight. Good to drink now and over the next 4-5 years I would say.
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1/4/2014 - JerM wrote:
(Burgs w PaulS et al @AlexH's) [tasted alongside the 1983] Big perfume, sour cherries, indian spices + dirty plums. Inky, lifted with orange peel. chlorine?? not too sure.. if tad simple?
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11/22/2011 - rjonwine@gmail.com wrote: 90 Points
Old Pinots Blindtasted (Tom's House, Palo Alto, California): Group's #7 (my #1) – 91 pts.; 3, 0, 1, 1 - bricked medium red color with 1 millimeter clear meniscus; mature, strawberry jam, jam on toast, ripe berry nose; tasty, tart strawberry, mineral, dried cherry palate; medium-plus finish 90+ points
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11/22/2011 - zscheiner wrote: flawed
1976 - 1996 Pinot Noir (Tom's House, Palo Alto, CA): Light bricking. Weird, chemical, cheesy, funky nose. So off-putting I didn't taste it. Waited at least an hour and it didn't blow off, so I marked flawed and even ranked it below the two corked wines. After the reveal, when I discovered that three people ranked it first, I returned and the odor had dissipated and it was much better. No additional notes. Strange. (my 10th, group's 7th)
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