Beautiful garnet color with light bricking. Red fruit, sweet spice and forest floor. Kept evolving in the glass. Medium+ body, great balance and very long finish. So many layers. This is a wine that gets your attention. Beautiful.
This example started out a bit astringent, but evolved to show weighty and quite full on the nose and palate. Comments were that this bottle was not representative as it seemed a bit disjointed, not soaring as expected or as the 1991 Rousseau Chambertin did, tasted alongside it.
Rousseau Chambertin Clos de Beze event; 9/11/2015-9/12/2015 (Capella Hotel Georgetown): Beguiling sweet ripe red and yellow fruits, raspberry essence, yellow cherry, light caramel, a hint of sous bois, cinnamon, tree bark, cappuccino, sesame and mushroom. Beautiful harmonious overall palate impression, quite silky and sensual, decadent yet delicate raspberry jelly driven palate impression, perfect amount of acidity, fully integrated tannins and very long seamless finish. This is a class Rousseau, neither big nor impressive but energetic, seamless and decadent. Great showing.
Peter's 40th Birthday celebration at Nicolas. Last burgundy of the evening and what a wine, just what a wine. Ruby red, just the slightest bit darker than the Mugnier Bonnes Mares 99. The nose was an absolute killer. It wasn't as voluptuous and ripe as the Mugnier, neither did it have the intensity and depth of the Montille, but my word was this special. Exotic Arabian spice, coffee, wild strawberries, rose petals, honey and that splendid minerals and meat from the very best of Gevrey. This had a real underlying elegance, you just felt a waste drinking it too quickly. I'm sure with 2 hours in the glass, it would have showed best. The palate was just as beautiful, with lovely layers of grilled meats, barbeque, beef stock, strawberries, currants, wood spice, new leather. Acid and tannins were well integrated, the balance was perfect for this wine. Finish was long, complex and detailed. Very pronounced and elegant. This was the clear (aged) standout of the night. Thanks Peter, I'm glad to have been blessed with such a lovely generous friend.
La Paulée de New York Gala Dinner (New York, NY): Brief Paulee tasting note. Hints forest floor combine with great red and black fruit aromas. Not as powerful as some vintages of rousseau Beze, but incredibly nuanced, layered and well textured, this is long, energetic and very exciting.
I've had this wine a couple of times before and have always loved it. In fact it is my wife's all time favorite wine! This wine did not disappoint. It was served alongside the 85 and 90 Chambertin. A bit more structured than the 85 but less so than the 90. Dark cherries, meat, some oak. So complex. Big mid palate with some soft tannins poking through. Long, long finish. Great wine.
Open savoury nose with bright reb berries and stone fruits. Graphite, barnyard, mushroomy earth, clove, teak, fried bacon, beans and peashoots. Light to medium bodied beautifully refreshing and grainy palatal feel. Red berries and stone fruits with notes of coffee, peashoots and minerality. Endless finish. Structured complexity with seamless ease. Amazing stuff.
A Red Burgundy night in Helsinki (Classic Wine Cellars, Helsinki, Finland): Clearly less evolved than the 1988 Chambertin. Also an extremely lovely and complex nose of powerful fruit and damp earth. In the mouth liquor-like intensity with still youngish pure fruit and fine terroir complexities. Wonderful mouthfeel. With enough air it becomes almost as refined as the Chambertin. Perhaps just a bit less finesse, but very, very lovely. Extraordinary wine.
Drank the 91 Beze and 91 CSJ side by side. The nose on both was beguiling. In the glass, the Beze went from strength to strength, while the CSJ started to taper off (likely some heat along the way). The Beze was outstanding, the CSJ very good.
I love this vintage. One of the stars of the night!Big complex nose with secondary aromas, red fruits, funk. Dense, rich, balanced. Long lingering finish. Ambrosia! My wife's all time favorite wine. 96 pts.
Drank with OT and crew @ Frankies. The nose was full of blackberries, and had a wonderful light floral component. Probably too young to be drinking now but loved every drop. This puppy needs time, but has potential to be very special stuff.
Alcohol :: 13% There were burn rubber nose that masked the fruits and profile during the first poured and alerted us that this might be condition problem with this bottle. We leave it alone and get back to it in another 20mins and hey! The rubbery nose has completely blew off and display lovely, perfume bouquet of sweet cherry, dark berry and earthy, wild meatiness that is so deep and focus. The wine continue to put on weight through out the night and the intense, super rich mid palate is awesome. Lots of power and surprisingly fresh, not taut but very fine masculine profile that is elegance and flow on to the palate nicely with palate staining, fine-grained tannins that giving good grip and flow on seamlessly to the intense, slightly austere long finish. Very lively and youthful, some med level of fine, ripe tannin and structure to shed, lovely. I'm looking forward to try the Chambertin!
The Greatest Pig Roast Ever?? (Chicagoland): Highly aromatic red fruits and forest floor nose with some spice in the background. The same on the palate. Great texture with no hard edges. Great acidity on the lengthy finish. Beautiful.
First Growths, etc @ Howard's (Old Greenwich, CT): Given the lofty reputation of this wine, it was a disappointment. Primary, high-toned cherry fruit and some sous bois. Grippy on the finish, but the mid-palate seemed a bit thin and watery for a Grand Cru. Nice wine, but nothing out of the ordinary... showed more like a good village level wine. A sample held for the next day showed the same.
4th and final bottle for me. All I can say is, that this wine is the ** essence of wine for me **. It has everything that I could wish for and more. Truly Extraordinary! It will hold much longer and probably even soften, but I don't see the point in waiting. See my other note and others for the small print..
I knew this would be a great wine, what I did not know though was how great. I still even now, a day later, still don’t fully comprehend the experience it provided. I do though know very well – it has no doubtfully changed my expectations of wine in general. Onwards is going to be a whole different story.
The second I poured the wine in the glass, it exploded. Masses and I mean masses of aromas were revealed. I have yet to experience a wine providing such huge and complete aromas so fast, especially from such a complex and unique one such as this 91. I will simply quote Mr. John Gillman’s description, as I could not possibly describe it any better “The bouquet soars from the glass in a mélange of sweet black cherries, blood orange, grilled venison, woodsmoke, minerals, violets and a judicious framing of vanillin oak.” So right and so bloody great! I was blown away.. honestly. Full massive body, with incredibly profound flavors. Perfectly structured (and I mean perfect.. as in “it can’t get any better than this” perfect) with an incredibly accurate and easy to full-in-love with balance. An overflow of personality, so much so, that this has to be one of the easiest wines to spot out in a blind tasting. Talk about terroir.. geez. Huge finish with an incredibly appealing aftertaste. Overall this wine exceeded my already high expectations and provided what for me was the ultimate wine experience. Yet fully ready to be enjoyed now, will no doubtfully cellar and probably improve for many more years. Though I am told the 91 Chambertin is “better”, I can’t score this one anything less than 100/100. For me this was as perfect as it gets.
CT Group does 1995 Bordeaux w/ Blind Wine Mania @ Mike J: Very dark for a Burgundy of 7 years old. Black raspberries and cherries. Very nicely extracted, and yet very elegant. The proverbial "iron fist in a velvet glove". Some minerals and smoke added to the mix to add complexity. A wonderful, yet young, wine with tons of room to improve. Still waiting to show those secondary aromas.