Opened Dec 25/21. Cork completely wet, extracted intact, and crumbled in hand. Wine browny red. Oxidized nose; mouthfeel astringent and unpleasant. Same after 30 minutes of decanting. Discarded. The cork was the likely culprit as provenance was excellent.
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Favre-a-thon 6.0: Still showing very nice fruit, with leather, light spice, and just a touch of tobacco. Thankfully this held together and could be appreciated over a couple of hours.
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Smoky, stemsy, vinous and sweet. It was quite floral in the mouth and had reasonable depth of black cherry fruit. It finished with fresh minerally acidity.
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In Toulouse. Level was about 4.5cm. Serious and expressive nose of iron, iodine, wet earth and mushrooms. Just the faintest hint of spice. The palate was barely alive at first but did give glimpses of faint dried roses, dark fruit and a touch of spice. No doubt this was not the best example and this had faded a long time ago, but you did get a sense for what this wine once was.
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Vosne-Romanee: Grand Crus and Top 1er Crus (La Bracceria, Greendale Avenue): Solid stuff. Opened some 6 hours before serving, this still needed significant time in the glass before really showing. It had a very challenging bouquet on first pour. Completely full-on, it whooshed out of the glass in swirls of funky undergrowth and deep wafts of dark plummy aromas – almost a bit too much. If not for the fact that a theme had been set for the dinner, I might actually have guessed this as an old CdP on that nose. Thankfully, all those heady scents calmed down a lot with time, unfolding in more gentle dark-fruited scents, seasoned with wood spice, drifts of umami mushroom tones and little wreathes of smoked bacon. It was quite compelling by the fifteen-minute mark, and much more Vosne than Rhone. The palate, in contrast, could hardly have been from anywhere but Vosne-Romanee from the get-go. From the first sip, it showed reams of wood spice, dried herbs and black tea swirling around weighty, powerful flavours of plums and black cherries. It had a strong finish too with a sappy, plummy sweetness wed to slightly herbal, black tea underlayer. In true Richebourg fashion, this was still grippy and muscular after 40 years, couched in finely formed but clearly structured tannins and beautiful acidity that kept the wine lithe and transparent in spite of its obvious power. Strangely enough, the one criticism that we had about this was that it was almost a bit too clean, too polished, lacking the x-factor you would expect from a DRC Richebourg at this age. In fact, when blind, I ruled out DRC quite quickly on the basis that this barely seemed to show any stem influence at all. That said, it was a very good indeed. A fantastic pairing with porcini mushrooms too. Yummy stuff. Drinking well I would say, but it did start to fade after half an hour or so.
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This was something else, like a roller coaster of aromatics and flavors. This started off super vegetal, like green beans and squash, then quickly evolved to kirschwasser, red fruits, cola, minerals and damp earth. Unbelievable complexity and nuance. The acid was still in place and the mid palate was rich and textural. Started to fade after about 15 minutes. My DRC 'ginity has finally been taken.
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amazing to see this wine fall apart in front of my eyes, the first tast was very good- grass, earth, some fruit, and acid balance, but when I came back to it 5 minutes later- wet mushrooms, cork, materized, no fruit. maybe someone switched the wines on me?
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Raspberry, earth, cherry and pencil lead. Smell a little like cork. Fruit is very faded and comes up flat on the palate. Still good acidity. This wine has seen better days.
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1/1/2022 - LHB Does not like this wine: 60 Points
Opened Dec 25/21. Cork completely wet, extracted intact, and crumbled in hand. Wine browny red. Oxidized nose; mouthfeel astringent and unpleasant. Same after 30 minutes of decanting. Discarded. The cork was the likely culprit as provenance was excellent.
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4/15/2018 - Collector1855 wrote: flawed
During a La Paulee dinner, so no detailed tasting notes. Sadly oxidized as well. Argh!
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9/9/2017 - BradE wrote:
Favre-a-thon 6.0: Still showing very nice fruit, with leather, light spice, and just a touch of tobacco. Thankfully this held together and could be appreciated over a couple of hours.
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3/14/2016 - Jeremy Holmes wrote:
Smoky, stemsy, vinous and sweet. It was quite floral in the mouth and had reasonable depth of black cherry fruit. It finished with fresh minerally acidity.
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12/5/2015 - Burgundy Al wrote:
Eleventh Annual White Truffle Dinner (Chez Weber - Chicago IL): Very brief (very) late night tasting note. Better than expected. Very mature red cherry, earth. Good spice. Nice balance.
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2/28/2015 - tinybubbles Likes this wine: 92 Points
Great nose with white pepper, spice and light must. Thin palate which faded quite quickly.
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12/14/2014 - johnh1001 wrote:
In Toulouse. Level was about 4.5cm. Serious and expressive nose of iron, iodine, wet earth and mushrooms. Just the faintest hint of spice. The palate was barely alive at first but did give glimpses of faint dried roses, dark fruit and a touch of spice. No doubt this was not the best example and this had faded a long time ago, but you did get a sense for what this wine once was.
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5/10/2014 - lepetitchateau wrote: 91 Points
Thus is a pretty wine but it has started its decline, as evidenced by the leather on the nose. Still very enjoyable. (Bistro)
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9/16/2012 - Paul S wrote: 93 Points
Vosne-Romanee: Grand Crus and Top 1er Crus (La Bracceria, Greendale Avenue): Solid stuff. Opened some 6 hours before serving, this still needed significant time in the glass before really showing. It had a very challenging bouquet on first pour. Completely full-on, it whooshed out of the glass in swirls of funky undergrowth and deep wafts of dark plummy aromas – almost a bit too much. If not for the fact that a theme had been set for the dinner, I might actually have guessed this as an old CdP on that nose. Thankfully, all those heady scents calmed down a lot with time, unfolding in more gentle dark-fruited scents, seasoned with wood spice, drifts of umami mushroom tones and little wreathes of smoked bacon. It was quite compelling by the fifteen-minute mark, and much more Vosne than Rhone. The palate, in contrast, could hardly have been from anywhere but Vosne-Romanee from the get-go. From the first sip, it showed reams of wood spice, dried herbs and black tea swirling around weighty, powerful flavours of plums and black cherries. It had a strong finish too with a sappy, plummy sweetness wed to slightly herbal, black tea underlayer. In true Richebourg fashion, this was still grippy and muscular after 40 years, couched in finely formed but clearly structured tannins and beautiful acidity that kept the wine lithe and transparent in spite of its obvious power. Strangely enough, the one criticism that we had about this was that it was almost a bit too clean, too polished, lacking the x-factor you would expect from a DRC Richebourg at this age. In fact, when blind, I ruled out DRC quite quickly on the basis that this barely seemed to show any stem influence at all. That said, it was a very good indeed. A fantastic pairing with porcini mushrooms too. Yummy stuff. Drinking well I would say, but it did start to fade after half an hour or so.
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5/23/2012 - lepetitchateau wrote: 92 Points
Elegant nose but starting to fall apart, if ever so gently. Hallowing out but sound.
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5/2/2011 - KC Bloodlines wrote: 96 Points
This was something else, like a roller coaster of aromatics and flavors. This started off super vegetal, like green beans and squash, then quickly evolved to kirschwasser, red fruits, cola, minerals and damp earth. Unbelievable complexity and nuance. The acid was still in place and the mid palate was rich and textural. Started to fade after about 15 minutes. My DRC 'ginity has finally been taken.
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8/25/2007 - goofy Yno wrote:
amazing to see this wine fall apart in front of my eyes, the first tast was very good- grass, earth, some fruit, and acid balance, but when I came back to it 5 minutes later- wet mushrooms, cork, materized, no fruit. maybe someone switched the wines on me?
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8/25/2007 - kstoddard wrote:
Raspberry, earth, cherry and pencil lead. Smell a little like cork. Fruit is very faded and comes up flat on the palate. Still good acidity. This wine has seen better days.
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