Reputedly sourced from THE domaine. This wine is beginning to enter its stride. Lovely VR spice, soy, Worcester sauce. Some lift from the stems. Lovely now but will be great in another 5 years or so
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Purple red but also with a bit of amber. Gave it two hours in the decanter. Very nice perfumed nose of liquorice, raspberry and violets. The perfume comes through in the flavour. A touch skinny and tannic, more time for this to peak yet. Fells out a bit in the glass. Certainly a Gand Cru nose. A bit like a decent Gevrey in style.
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1990s Burgundy, second attempt (Noize): Mature, elegant and lifted on the nose, with deep strawberry fruit, damp earth, undergrowrth and an overall sense of brightness - exactly what I'd want. Bright and juicy on the palate, with more strawberry. Wonderfully savoury with the food and a tasty truffley finish. Yum.
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Good texture - nicely refined while still showing some tannic grit. Not as exquisite as RSV can be, but classy just the same. Fruit may be in a somewhat in-between state, the primary is mostly gone though it has enough black tones to avoid a bricked complexion. Lacks the exotic spiciness you want out of RSV, though, and instead the fruit is adorned with a leafy, spearminty green. Can't tell if this is past its best or a few years away from it, but tonight it's a bit of a letdown.
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I last tasted this over 5 years ago and thought it seemed elderly. In fact, I couldn’t have been more wrong. It must have been going through a dull phase, but it is now opening up to become a rather fine grand cru. It is well structured, quite dense, with rich, dark fruit and a long finish. There is still a slight bitterness to the fruit which should go as it develops further. Perhaps I should wait another 5 years before drinking my last bottle.
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Slow oxed in the fridge with the cork removed from 7am until taken to the restaurant at 8pm. Served at 10pm. Vibrant crimson colour. Lovely mix of red and black fruits. Elegant, power without weight. Still quite compressed as with most 99 GCs but already delicious and with a great future ahead.
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Uncorked and left to stand for 7 hours before serving. Just beginning its plateau of mature drinking. Really precise, elegant and with gorgeous balance of red/black fruits and acidity. Really good showing. DRC level RSV.
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This is perhaps the best Potel I have ever had. Nose is tight with earth, dark fruit and spice. Guessed this is a gevrey while some tasters thought it's a bonnes mares. It is not your typical red fruit driven floral rsv. The palate does not open up fully but there are grand cru depth and structure with good minerals, dark fruit and spice. The oak is present but not disturbing, unlike most potel. I believe there are significant bottle variation on this wine based on the ct reviews, but this bottle was enjoyable. Don't rush.
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Richebourg and Romanee St Vivant Dinner (Summer Pavilion, Ritz Carlton, Singapore): Excellent. I thought this lacked a little charm on first pour, but it really opened up beautifully with just a little time in the glass. The nose was quite tight at first, showing little notes of earth and wood and dark berries, but as the wine took on air, sweeter notes of cooked cherries and red berries came to the fore alongside pretty accents of dried flowers and fragrant spice. By the time we were finishing, the nose had opened up into a lifted, perfumed mélange of spice and flowers. Lovely. Like the nose, the palate started out a bit tight, showing a bit thin, even astringent. It never took on the scale you would expect of a top-end 1999 Grand Cru, but when it hit its stride, it was quite a delight to drink. It shared the same juicy purity of the Girardin RSV that preceded it, with a lovely clarity sounding through ample flavours of red cherries and berries infused with a wonderful spiciness. However, I thought there was a greater sense of structure and depth to this wine as well, with what grew to become a full, generous attack and midpalate undergirded fine, firm tannins that provided a nice, chewy grip to the wine. This had both power and grace and quite a bit of deliciousness to boot. Great finish too, with more toasty Christmas spices mingling with notes of black cherry, orange peel and dried flowers. Wonderfully complex and actually drinking really well for a 1999. A great end to the evening.
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The colour is showing some brown; the nose is open and forward; the palate is quite full. There is bitter cherry fruit, and the wine is well rounded and quite long. Although this is a concentrated wine, I was a bit disappointed by the rather bitter edge to the fruit, which I think suggests the wine is becoming elderly and should be drunk.
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What a disappointment. The nose smelled quite off putting, at first I thought it was corked, then I thought the nose blew off yet the palate was flat and boring. Another at the table insisted it was corked, two others weren't sure. The only thing we all agreed upon is this is not up to par. I sure hope it was just an off bottle, but I can't point to any specific flaw so I think maybe someone just screwed up a fantastic vintage and vineyard.
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Double Blind with the NYC Crew (Rothman's): A bit tight with fine tannins, som tar, med-light weight. Some herbs, a little strawberry with high acid. Nice but a bit young. B
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Faint but complex nose of earth, mineral and a little fruit. The palate was shallow and tannic. Short finish. Not impressive. The sommelier at The Fat Duck, where we drank this, however thought it was excellent. No one at our table agreed.
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Casual Burgundy Dinner (The Bristol - Chicago IL): Started musty and never really improved from there. Certainly out of balance and a bit dirty. Our guest vigneron thought it showed signs of volatile acidity on the palate.
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jeroboam tasting, decanted 1 hour before, tasted then light colour, pure young complex nose, lot of depth and elegance, greta length, high acidity, beautiful balance. At tasting had shutdown and acidity more prominent but high class. Finished bottle at home with Sian later when it had opened up again. Needs 5 years minimum but will be excellent.
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6/15/2023 - sjwshiraz wrote:
Reputedly sourced from THE domaine. This wine is beginning to enter its stride. Lovely VR spice, soy, Worcester sauce. Some lift from the stems. Lovely now but will be great in another 5 years or so
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12/25/2021 - kevin h wrote: 91 Points
Purple red but also with a bit of amber. Gave it two hours in the decanter. Very nice perfumed nose of liquorice, raspberry and violets. The perfume comes through in the flavour. A touch skinny and tannic, more time for this to peak yet. Fells out a bit in the glass. Certainly a Gand Cru nose. A bit like a decent Gevrey in style.
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11/18/2021 - NickA Likes this wine: 94 Points
1990s Burgundy, second attempt (Noize): Mature, elegant and lifted on the nose, with deep strawberry fruit, damp earth, undergrowrth and an overall sense of brightness - exactly what I'd want. Bright and juicy on the palate, with more strawberry. Wonderfully savoury with the food and a tasty truffley finish. Yum.
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1/1/2020 - Keith Levenberg wrote: 88 Points
Good texture - nicely refined while still showing some tannic grit. Not as exquisite as RSV can be, but classy just the same. Fruit may be in a somewhat in-between state, the primary is mostly gone though it has enough black tones to avoid a bricked complexion. Lacks the exotic spiciness you want out of RSV, though, and instead the fruit is adorned with a leafy, spearminty green. Can't tell if this is past its best or a few years away from it, but tonight it's a bit of a letdown.
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8/15/2019 - La Grappe wrote: 93 Points
I last tasted this over 5 years ago and thought it seemed elderly. In fact, I couldn’t have been more wrong. It must have been going through a dull phase, but it is now opening up to become a rather fine grand cru. It is well structured, quite dense, with rich, dark fruit and a long finish. There is still a slight bitterness to the fruit which should go as it develops further. Perhaps I should wait another 5 years before drinking my last bottle.
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10/17/2017 - DAN BAILEY Likes this wine:
Slow oxed in the fridge with the cork removed from 7am until taken to the restaurant at 8pm. Served at 10pm. Vibrant crimson colour. Lovely mix of red and black fruits. Elegant, power without weight. Still quite compressed as with most 99 GCs but already delicious and with a great future ahead.
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10/17/2017 - fcxj wrote: 88 Points
Stemmy, floral aromas, but also distracting dustiness. Good balance and acidity, but would have guessed lesser vintage based on this showing.
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9/30/2017 - DAN BAILEY Likes this wine:
Uncorked and left to stand for 7 hours before serving. Just beginning its plateau of mature drinking. Really precise, elegant and with gorgeous balance of red/black fruits and acidity. Really good showing. DRC level RSV.
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9/21/2017 - Burgnick Likes this wine: 91 Points
This is perhaps the best Potel I have ever had. Nose is tight with earth, dark fruit and spice. Guessed this is a gevrey while some tasters thought it's a bonnes mares. It is not your typical red fruit driven floral rsv. The palate does not open up fully but there are grand cru depth and structure with good minerals, dark fruit and spice. The oak is present but not disturbing, unlike most potel. I believe there are significant bottle variation on this wine based on the ct reviews, but this bottle was enjoyable. Don't rush.
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7/22/2017 - Alex G. Does not like this wine:
Odd musty funky but not corked, some metallic notes on finish. Disappointing
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1/8/2015 - Paul S wrote: 94 Points
Richebourg and Romanee St Vivant Dinner (Summer Pavilion, Ritz Carlton, Singapore): Excellent. I thought this lacked a little charm on first pour, but it really opened up beautifully with just a little time in the glass. The nose was quite tight at first, showing little notes of earth and wood and dark berries, but as the wine took on air, sweeter notes of cooked cherries and red berries came to the fore alongside pretty accents of dried flowers and fragrant spice. By the time we were finishing, the nose had opened up into a lifted, perfumed mélange of spice and flowers. Lovely. Like the nose, the palate started out a bit tight, showing a bit thin, even astringent. It never took on the scale you would expect of a top-end 1999 Grand Cru, but when it hit its stride, it was quite a delight to drink. It shared the same juicy purity of the Girardin RSV that preceded it, with a lovely clarity sounding through ample flavours of red cherries and berries infused with a wonderful spiciness. However, I thought there was a greater sense of structure and depth to this wine as well, with what grew to become a full, generous attack and midpalate undergirded fine, firm tannins that provided a nice, chewy grip to the wine. This had both power and grace and quite a bit of deliciousness to boot. Great finish too, with more toasty Christmas spices mingling with notes of black cherry, orange peel and dried flowers. Wonderfully complex and actually drinking really well for a 1999. A great end to the evening.
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6/5/2014 - La Grappe wrote: 90 Points
The colour is showing some brown; the nose is open and forward; the palate is quite full. There is bitter cherry fruit, and the wine is well rounded and quite long. Although this is a concentrated wine, I was a bit disappointed by the rather bitter edge to the fruit, which I think suggests the wine is becoming elderly and should be drunk.
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2/28/2014 - Alex G. Does not like this wine:
What a disappointment. The nose smelled quite off putting, at first I thought it was corked, then I thought the nose blew off yet the palate was flat and boring. Another at the table insisted it was corked, two others weren't sure. The only thing we all agreed upon is this is not up to par. I sure hope it was just an off bottle, but I can't point to any specific flaw so I think maybe someone just screwed up a fantastic vintage and vineyard.
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6/2/2013 - DaleW wrote:
Tight and ungiving at first, later some black cherry, sandalwood,spice, earth. Needs at least 5 years. B+
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5/30/2013 - MRichman wrote:
Double Blind with the NYC Crew (Rothman's): A bit tight with fine tannins, som tar, med-light weight. Some herbs, a little strawberry with high acid. Nice but a bit young.
B
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5/5/2012 - johnh1001 wrote: 85 Points
Faint but complex nose of earth, mineral and a little fruit. The palate was shallow and tannic. Short finish. Not impressive. The sommelier at The Fat Duck, where we drank this, however thought it was excellent. No one at our table agreed.
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4/20/2012 - Burgundy Al wrote: 82 Points
Casual Burgundy Dinner (The Bristol - Chicago IL): Started musty and never really improved from there. Certainly out of balance and a bit dirty. Our guest vigneron thought it showed signs of volatile acidity on the palate.
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11/19/2007 - redders wrote: 92 Points
jeroboam tasting, decanted 1 hour before, tasted then light colour, pure young complex nose, lot of depth and elegance, greta length, high acidity, beautiful balance. At tasting had shutdown and acidity more prominent but high class. Finished bottle at home with Sian later when it had opened up again. Needs 5 years minimum but will be excellent.
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