Light body. Browning robe. There is strong VA on the nose that gradually blew away but not entirely. Tart strawberry is the dominant flavor. Quite disjointed and the initial VA ruined it for me.
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I was a little disappointed with this but not surprised after DRC and Rousseau etc. Still, I thought it would show better; Did it kind of get lost in the mix, or was it really mediocre? Need to try again. Zachy's Burg dinner at AOC
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Some nice Burgundies (Chicago, IL): Handily the best of the Bèze flight, this had an incredibly sweet and black-fruited perfume that was intoxicating. On the palate, there was more of the sweet black fruit and a little black tea as well. A very luscious and textured wine, this felt like it was showing at a peak right now. I would not hesitate to open this if I owned any.
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Really drinking nicely! I decanted about 4 hours. Nice medium Pinot fruit profile with ripe red fruits. Tar, potpourri, dust, hints of orange rind and peel. Faint spice. Solid acidity and lingering finish. Just delightful
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Decanted 4 hours. Showing some very slight bricking at the edge. At open the nose shows nice cherry fruit and lots of promise, but palate is tight. At 4 hours (and it took 4, as I tasted at 1, 2, and 3) it is fully open and expansive. Nice red fruits, some earth on the nose, and nice finish with some subtle tannin remaining for the future. Maybe just slightly short of the concentration and finish of a great one, but this is very good and might improve slightly with age. Give it 4 hours if you open now and you will enjoy it. A-
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Le renard et le Chambertin…voici l'histoire d'un vin acheté à New York à bon prix, mais en lequel je n'avais pas de grandes attentes..
J’aime ce nez racé, qui pinotte délicatement, avec des notes de cèdre et de fraises des champs. Au début, la bouche m’enchante moins, mais montre tout de même une bonne vigueur, le vin ne fait pas son âge. De corps moyen, il manque un peu de chair pour garnir cette structure il me semble.
L’air fera une autre fois son merveilleux travail, arrondissant les angles, magnifiant les arômes, lui donnant un aspect envoûtant par sa complexité aromatique. On n’a peut-être pas un niveau de grand cru, mais au moins d’un très bon premier cru, dans un style austère, qui a bien vieilli, aidé en cela par un excellent millésime. Du moins c’est ce que je me disais.....jusqu’aux deux derniers verres, qui sont spectaculaires et dignes de son rang de grand cru! Il est passé de 89, à 92, puis 94 points pour le dernier verre qui me faisait un pied de nez!
Morale de l’histoire: la lente aération fait des miracles et presque 20 ans pour un Chambertin, ce n’est pas beaucoup. Il me semble que je savais déjà tout ça mais je l’avais oublié en pensant qu’un vin de négoce ne serait pas si bon. J’ai abordé ce vin comme un débutant et n’en suis pas fier! Je me donnerais bien une claque, mais le dernier verre s’en est chargé, me laissant honteux et confus, jurant, mais un peu tard, qu'on ne m'y prendrait plus….:)
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A night of Riesling and Pinot in Ngaio!; 12/11/2020-12/13/2020 (Abbot Street, Ngaio, Wellington, New Zealand): Structured, intense, with a distinct iron-ore quality to the palate and flavour that I found totally absorbing. Drunk next to a fleshy ABC Isabel from 2011, this came across as older, but in a way, less mature. The nature of the 2002 vintage has produced a very angular Pinot Noir, with a stupendous nose that, had it been married to a more generous palate, would have been getting very high marks from me, but as it is, I love the expression of the vintage. This is a great wine.
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Decanted an hour and enjoyed over the next two hours. This is a bit dusty and yet shows plenty of ripe red fruit. The tannin frames the wine well, and yet the wine needs closer to 3 hours to fully open. I like it, and might love it in a few years, but right now would like to give it a couple of years to see if it will sing like some other 2002 wines are doing right now. A-
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First of the case and tasted alongside a day-old '99 Bouchard Beze. Color medium red and slightly lighter than the '99. Nose a bit more reserved at opening, with some dusty red fruit. Decent fruit showing on the palate right at opening - this seems reasonably open right out of the bottle (but not as expressive yet as the 24 hour old '99...). Opened a bit more over time but always was just a bit short of the '99 in it's concentration and finish. But still a really enjoyable wine that on it's own would likely show even better. A-
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Translucent ruby. Wow. Macerated raspberry, summer pudding, spice and earth. So fresh, so taut, beautiful balance. Hidden power in a mid-weight mouthful. Great length, touch of stemminess but enhances rather than detracts. Wonderful. Perfect drinking now but will last for a long time.
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Pnp, crystal red with red and black fruit nose, comingle with floral and spicy aroma. Light tannin give way to fresh acidity and mineral sweetness. Finish is morw inclined to wood spice. Good potential?
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Marly limestone enriched by traces of iron is the primary soil type in Clos de Bèze vineyard parcels, and this vineyard has under cultivation for a very long time, since the 7th century. The 2002 Bouchard Père & Fils Chambertin Clos de Bèze is rustic and austere, though charmingly so, with barnyard, wet hay, game, damp tilth, and dried cherry notes. Despite this, it's quite bright, with moderate, woody tannins and a raw, feral streak running through its mid-weight frame. Medium plus finish. 13.0% ABV
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Fascinating wine. Almost two wines that have not quite come together yet, one young with plenty of blue and surprisingly crunchy red fruit, the other starting to mature with some deep funk and lots of spice. No rough edges left, really, but I think better with some more cellar time.
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12/9/2023 - Beachfan wrote: 94 Points
Gorgeous wine. Not as filagreed or long length as the top producers but beautiful
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12/9/2022 - bbq_grandcru wrote: 88 Points
Light body. Browning robe. There is strong VA on the nose that gradually blew away but not entirely. Tart strawberry is the dominant flavor. Quite disjointed and the initial VA ruined it for me.
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3/16/2022 - peternelson Likes this wine: 91 Points
I was a little disappointed with this but not surprised after DRC and Rousseau etc. Still, I thought it would show better; Did it kind of get lost in the mix, or was it really mediocre? Need to try again. Zachy's Burg dinner at AOC
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3/5/2022 - acyso wrote: 93 Points
Some nice Burgundies (Chicago, IL): Handily the best of the Bèze flight, this had an incredibly sweet and black-fruited perfume that was intoxicating. On the palate, there was more of the sweet black fruit and a little black tea as well. A very luscious and textured wine, this felt like it was showing at a peak right now. I would not hesitate to open this if I owned any.
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12/25/2021 - asteff Likes this wine: 97 Points
Really drinking nicely! I decanted about 4 hours. Nice medium Pinot fruit profile with ripe red fruits. Tar, potpourri, dust, hints of orange rind and peel. Faint spice. Solid acidity and lingering finish. Just delightful
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12/3/2021 - MC wrote:
Decanted 4 hours. Showing some very slight bricking at the edge. At open the nose shows nice cherry fruit and lots of promise, but palate is tight. At 4 hours (and it took 4, as I tasted at 1, 2, and 3) it is fully open and expansive. Nice red fruits, some earth on the nose, and nice finish with some subtle tannin remaining for the future. Maybe just slightly short of the concentration and finish of a great one, but this is very good and might improve slightly with age. Give it 4 hours if you open now and you will enjoy it. A-
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6/26/2021 - d'Artagnan wrote: 94 Points
Le renard et le Chambertin…voici l'histoire d'un vin acheté à New York à bon prix, mais en lequel je n'avais pas de grandes attentes..
J’aime ce nez racé, qui pinotte délicatement, avec des notes de cèdre et de fraises des champs. Au début, la bouche m’enchante moins, mais montre tout de même une bonne vigueur, le vin ne fait pas son âge. De corps moyen, il manque un peu de chair pour garnir cette structure il me semble.
L’air fera une autre fois son merveilleux travail, arrondissant les angles, magnifiant les arômes, lui donnant un aspect envoûtant par sa complexité aromatique. On n’a peut-être pas un niveau de grand cru, mais au moins d’un très bon premier cru, dans un style austère, qui a bien vieilli, aidé en cela par un excellent millésime. Du moins c’est ce que je me disais.....jusqu’aux deux derniers verres, qui sont spectaculaires et dignes de son rang de grand cru! Il est passé de 89, à 92, puis 94 points pour le dernier verre qui me faisait un pied de nez!
Morale de l’histoire: la lente aération fait des miracles et presque 20 ans pour un Chambertin, ce n’est pas beaucoup. Il me semble que je savais déjà tout ça mais je l’avais oublié en pensant qu’un vin de négoce ne serait pas si bon. J’ai abordé ce vin comme un débutant et n’en suis pas fier! Je me donnerais bien une claque, mais le dernier verre s’en est chargé, me laissant honteux et confus, jurant, mais un peu tard, qu'on ne m'y prendrait plus….:)
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12/13/2020 - Marc wrote: 94 Points
A night of Riesling and Pinot in Ngaio!; 12/11/2020-12/13/2020 (Abbot Street, Ngaio, Wellington, New Zealand): Structured, intense, with a distinct iron-ore quality to the palate and flavour that I found totally absorbing. Drunk next to a fleshy ABC Isabel from 2011, this came across as older, but in a way, less mature. The nature of the 2002 vintage has produced a very angular Pinot Noir, with a stupendous nose that, had it been married to a more generous palate, would have been getting very high marks from me, but as it is, I love the expression of the vintage. This is a great wine.
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3/27/2020 - MC wrote:
Decanted an hour and enjoyed over the next two hours. This is a bit dusty and yet shows plenty of ripe red fruit. The tannin frames the wine well, and yet the wine needs closer to 3 hours to fully open. I like it, and might love it in a few years, but right now would like to give it a couple of years to see if it will sing like some other 2002 wines are doing right now. A-
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2/9/2020 - MC wrote:
First of the case and tasted alongside a day-old '99 Bouchard Beze. Color medium red and slightly lighter than the '99. Nose a bit more reserved at opening, with some dusty red fruit. Decent fruit showing on the palate right at opening - this seems reasonably open right out of the bottle (but not as expressive yet as the 24 hour old '99...). Opened a bit more over time but always was just a bit short of the '99 in it's concentration and finish. But still a really enjoyable wine that on it's own would likely show even better. A-
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10/20/2018 - dchain Likes this wine: 94 Points
Translucent ruby. Wow. Macerated raspberry, summer pudding, spice and earth. So fresh, so taut, beautiful balance. Hidden power in a mid-weight mouthful. Great length, touch of stemminess but enhances rather than detracts. Wonderful. Perfect drinking now but will last for a long time.
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4/28/2018 - Dehrmann Likes this wine: 95 Points
Followed Jadot which could not compete (93) at Toppinghouse lunch, more vibrant, darker, fresher and spice...delicious
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7/3/2017 - Dehrmann Likes this wine: 95 Points
1st of 2 (vogue '00 VV) at EM Hamptons...vibrant, dark, powerful, maintained acidity...lovely
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6/30/2017 - SimonG wrote: 95 Points
Burgundy WIMPS, Le Figaro table (La Trompette, London): Very rich and plush with plenty of stuffing. Luxe. Needs time to mellow but lots here. Very serious. Lots of depth. ****(*)
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11/24/2015 - conviction buy Likes this wine: 92 Points
Pnp, crystal red with red and black fruit nose, comingle with floral and spicy aroma. Light tannin give way to fresh acidity and mineral sweetness. Finish is morw inclined to wood spice. Good potential?
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5/29/2015 - Christine Havens Likes this wine: 92 Points
Marly limestone enriched by traces of iron is the primary soil type in Clos de Bèze vineyard parcels, and this vineyard has under cultivation for a very long time, since the 7th century. The 2002 Bouchard Père & Fils Chambertin Clos de Bèze is rustic and austere, though charmingly so, with barnyard, wet hay, game, damp tilth, and dried cherry notes. Despite this, it's quite bright, with moderate, woody tannins and a raw, feral streak running through its mid-weight frame. Medium plus finish. 13.0% ABV
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2/25/2013 - ubercuvee wrote:
Still very nice drinking, but difficult to place as "Beze". Surprisingly ripe and fruit forward
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7/29/2012 - vendange wrote: 92 Points
Fascinating wine. Almost two wines that have not quite come together yet, one young with plenty of blue and surprisingly crunchy red fruit, the other starting to mature with some deep funk and lots of spice. No rough edges left, really, but I think better with some more cellar time.
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