Birthday party (Chicago, IL): Smells like poo, also some 2004 greenness too. Muddy and really not good. Never understood Ponsot. Ostensibly it should be good, but you can't argue with the results?
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Murky ruby-magenta with significant bricking throughout. Funky right after pouring in the glass (Coravin) but then settles down to show earthy aromas of forest-floor & tree-bark, reddish berries, dried florals, Chinese five-spice. Palate still shows sweet-sour red currants, wild strawberries, lots of earthy and floral spices, high acidity on the medium finish.
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Black fruited, limestone inflected spicy notes are followed by a black fruited mouthfeel with great concentration, ending in a long and powerful finish, the tannins are resolved now. Quite powerful CDR made in the traditional style.
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popped and poured. Nose was showing more leather and animal notes. Still got the fruit here but this was more muscular and rustic, not an elegant wine. Later we also got some toasty notes on the nose.
A very ripe red cherry forward wine with some green stem/veggies and earthiness with sufficient acidity and depth of mouthfeel. The wine was best in its first 2 hours and started to trail off after that with the fruit fading and the acidity rising. Enjoy now as a near PnP.
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Nose exhibited flowers, red fruit, cocoa, spice green stems, grilled meat and game. Palate had a strong cocoa undertone that overlaid the red and blue fruit. Drinking very well now.
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Initial Scents of strawberry-cherry jam infused with violets turning more gamey, leathery, rustic and ferrous-blood with time. Ruby-garnet, turbid. Sweet flavors of grilled cherries, roasted olive, five-spice over an earthy, somewhat indistinct base. A dense, robust yet fragrant wine at this point.
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Opened at the All-Star Dinner by Zachy's in HK. P&P and small glass sample.
Enjoyable but not great. No extensive notes taken on this wine - just remember it being a bit weak for a Grand Cru, perhaps because of the vintage. I guess this wine also got a bit lost amidst many other great wines.
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decanted 40 minutes after opening and served 1½ hours after decanting. Very open and fragrant, lots of leather, not too sweet and fruity. Pretty fragrant 2 hours after decanting and got better, showing toasty and woodsy notes.
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Opened about 30 minutes prior to drinking but did not decant. Moderate orange-ruby color. From the first whiff the nose was explosive and rich, with aromas of baking spices, cherries, tobacco, orange peel, and sous bois. The wine was deceptively rich on the palate with beautifully integrated fine tannins and fruit and a finish that lasts for at last 45 seconds. To my palate this was a very fine if not exceptional Burgundy of grace and elegance.
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nose - savory, plum, touch of VA mouth - savory, rich fruit bouncing all over the palate. rustic rather than regal. Reminds me a bit of the Paolo Bea winemaking style. Crowdpleaser but to me seems like you could get a 6pack of Bea instead. Without a doubt a fine pairing with the pork belly. I also thoroughly enjoyed it with Alexander the Great's seabass.
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Rich, noble fruit and excellent structure show the Grand Cru pedigree of this wine. Distracting from this was an aroma of fish tank, which more or less blew off after an hour of air. Finishes a bit muddy. No sign of green meanies.
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Upon opening, I noticed some recent seepage which in no way showed through to the capsule. Delicious, luscious wine actually! It is a joy to drink from the moment it was poured and only gets better. Cherries, berries and red fruits galore, nice spice and acidity. Fully mature, and with some evidence of seepage that is not yet damaging, DRINK NOW!
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Slow oxed for an hour. Pretty nose of strawberry, raspberry and herbs. The palate is fully mature, showing rich fruit flavors of red and black fruits, earth and truffles. There is no hint of the green character that has marred this vintage. The wine lacks some of the structure and refinement of the best vintages of this and the earthy flavors feel a little too pronounced but overall this is a very good 2004
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Pure Red cherry, like Natural pinot Oriental Spices Complex Stemmy (not green taint of 2004 vintage) There's concentration without the heaviness of Ponsot's young wine. Very pleasant to drink A well-made 04 vintage with delicacy and classicity.
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As good an ‘04 as I can remember. Right up there with some of the Leroy wines. Faded ruby color with some orange at the rim. Right now, my favorite part of the wine is the nose: sweet cherry fruit is mixed with smoke and bush herbs. Savory and balanced. The attack is also quite fine with an initial rush of elegant, yet full fruit. What holds this wine back is the clipped and slightly bitter finish that most 04’s display to an even greater degree. Happy with this but not a monument. (93)
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Épaulé 6 heures. Nez un peu vert et sucré. En bouche, le vin démontre son âge. Les tannins sont presque fondus mais encore une fois avec Ponsot, je retrouve beaucoup d'acidité. La bouche est dominée par l'acidité et la verdure. Mes quelques expériences avec Ponsot furent 'hit or miss'. Ce soir, c'est presque là mais pour le prix .... 88-90pts. La prochaine bouteille sera mise en carafe ou ouverte 24h d'avance.
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During a Paulée dinner, so only brief impressions. From Magnum. Very dense, extracted, a touch rustic with some stems but also torrefaction, not really elegant but decent complexity. I rarely find the Ponsot wines outstanding. Picked too late, extracted too much. Don’t know what the fuss is about this producers. Yes, with more age they get a bit better but I still wait for a truly great wine (same for Vogue btw).
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Right from the get go this was just unbelievably open, ready and complex, mind blowing stuff! Complex detailed nose of all sorts of floral element, red fruits, Asian spice, cured meats, limestone mineralite, smoke, every sniff something different, so many nuances and things not encountered before. Vibrantly intense weightless concentrated palate, quite sweet, beautifully primary red fruits, sweet strawberries and and spice frame mineralite, still entirely primary. Tannins are fine grained and barely noticeable. The length is quite extraordinary. This is altogether something special, an almost perfect wine.
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This was singing out of magnum with delicious woodsy cherry fruit along with a wild forest charred note that couldn’t come from anywhere other than Burgundy. Taut with crisp acidity and still young at least out of the bigger bottle. The finish is very complex and even haunting with notes of minerals and pine. A brilliant job of wine-making in an otherwise very difficult vintage. 93+
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Chapitre and Induction Dinner of the Chevaliers du Tastevin (Schuyler Meadows Club, Loudonville, NY): [Opened about 5:30pm. Not decanted. Served around 8:45pm.] Gorgeous, complex nose with tons of red and black fruits, minerals, and spice. In the mouth, complex, tannic red and black fruit. Long. Just stunningly good. More ready than the bottle I brought to at Le Canard Enchaîné (Kingston, NY, 10/1/2017), but still quite young. So much there. 95-97
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Opened about an hour before serving, let it breathe out of the bottle for 20 minutes then replaced the cork per some of the previous suggestions about this wine losing its fruit after a few hours. Gorgeous floral bouquet and red fruits emanating out of the glass; strawberry jam, cherries, perfectly intertwined. Majestic Ponsot balance on the palate, everything intertwined just beautifully. Not a super long finish but delicious nonetheless. Another wonderful example of a very misunderstood vintage.
Maybe a weaker vintage of Ponsot, the characteristic red bean soup aroma and taste is much weaker than the 2000 and 2002 vintage. Now should be the drinking window, it shows tenderness than strength.
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Almost austere and wood driven nose. But wow, tremendous, rich, deep palate. Yum. Silky and rich without being at all excessive. Cherry syrup in the best way.
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Mid ruby. A raspberry and summer pudding explosion from the first pour. Surprisingly ripe and rounded for the vintage, impossible to guess 2004 if you tasted this blind. Masterful extraction, everything is fully integrated now with a lovely fresh uplift and length. Started fading a bit after 45 minutes in the glass so no need to decant and even suggest you put the cork back in between pours to limit the exposure to air. That way you can just enjoy the great raspberry, cranberry and soil infused fruit. Not a fruit bomb but exciting juice! Enjoy this now without hesitation.
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opened up with funky earth and damp basement notes, and turned to raspberry with mineral notes. as times goes by in an hour or so, it turned into more pepper and leather notes on the nose and more so on the palate. structured, balanced with high acidity. doesn't have the common greenness from the vintage. evident tannin but balanced with fruit. finish is long but a bit dry towards the end.
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Shockingly good juice given the vintage and best actually after a 2-hour decant. A hint of green but not too much followed by a real pinot smell and character with flavors of sweet and smoky cherries and barnyard hay. The finish is gorgeous with a complex mineral crunch along with notes of fresh pine and red spices. LP is really a genius to make a wine this good in a problematic vintage. Quite ready but will hold and may improve. Brought to Le Coucou, NYC.
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The first glass had meaty, spicy, earthy and animale aromas and some sour acidity on the palate. Further into the bottle the nose was elegant, with a good balance of red and black fruit, flowers and spice. There is good power and length, and silky tannins (although I encountered drying tannins on the occasional mouthful). It looks like this wine should improve further with age.
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Light plum red. Immediately upon opening intense smokey, spicy, sappy, stemsy animale and coniferous forest floor, couldn't be anything but Ponsot. 5 hours of slow ox later very feminine and complex, baking spice, gingerbread, sandalwood, cherries, plums, rose petals, cool, rocky mineralite. Great acidity, a subtle hint of sweetness, quite saline. Fine tannic structure. Very, very long, just went on and on. This continued to unfold and gain complexity but was so drop dead gorgeous the bottle was empty in no time. Probably at least 10 years from its apogee but very approachable now. No hint of any kind of '04 taint. Absolutely stellar. Love Ponsot!
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2004 Burgundy Grand Cru Dinner (Holland Park): A lovely wine - this was very fine for a Ponsot Clos de la Roche. It had an interesting nose, slightly nutty I thought, like unroasted Brazil nuts maybe, before more typical notes of ripe dark cherry and wild berry emerged alongside spicy, meaty, rather funky undertones. The nuttiness never quite blew off, but the sweeter ripe fruit notes blossomed more and more with time, making for a very characterful, and quite beautiful bouquet. It was very satisfying on the palate too. Like the nose, it was quite evovled and drinking very nicely, with a little hint funk floating amidst really nice flavours of dark cherry, earth and mineral, all held together with a lovely freshness. Like the Griotte-Chambertin that precded it, this too had touch of firmness noticeable firmness as it moved into a really juicy and clear finish of some length. I thought the tannins were far finer here than on the Gevrey though. This was very good indeed, and probably needed some time in the bottle still. While the Griotte seemed a bit readier on the night, I think this was clearly overtake it with time. 93+
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Slowly decanted in bt, medium garnet in color. Sour berry nose, spicy with stemmy nose typical of Dugat-py's wine. On palate, very concentrated, acidic with just enuf sweetness, delicate balance here. Tannin bit dry, oaky from mid palate. A nice effort in a difficult vintage !
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Wow, this surprises to the upside considering the vintage. The green notes that I remember in this wine have dissipated and it now shows lovely richness of cherry fruit along with the classic and unique mineral components of this great wine. There is almost a spritzy acidity at this point even after 2-hrs open but this is drinking like a top vintage and I'm thrilled to have more in the cellar. 93+
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Heli Ski Wines; 12/27/2016-12/30/2016 (Tweedsmuir Park Lodge, Bella Coola, BC): Really surprised by the bouquet on this: heavily perfumed with developed savoury notes. Fairly bready with some PB&J. Sweet berry and underbrush. Greenness is minimal. Palate is where this is a little incomplete. Some volatile acid and thin fruit, a touch metallic even. Carbonic.
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14.1% Ginger spice. Lots of sweet ripe fruits and bright acidity, mellow tannin and rounded, suave mouthfeel interplay with savoury and mineral note. Excellent.
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we put this in a decanter per a friend's suggestion, and even past the two-hour mark the wine was not revealing too much. Yes, there was some fruit here, and some animal notes, and even a little metallic. I thought the 2004s would be pretty ready to drink now, but this was just not ready. At all.
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Decanted 45 minutes. This is solid Burgundy, showing some earth and a hint of barnyard but overall very nice with no hard edges and good with food. You can't be expecting a great one to enjoy this - just expect a good one and enjoy with food. A-
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It took a good two hours for this to open enough and cover the first signs of the GM's. By dinner this was such an elegant wine, light in color and seemingly so in body but still intense fruit showed well. Gives me hope for the remaining '04's.
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SLDS February 2015: Blind. Spearmint, cranberry, spice and some stem. Plenty of bright acidity, the fruit is lean, though it has quite good length. Doing pretty well for a 2004, but it is pretty obviously from that year.
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Green and stalky. Not charming at all and found it difficult to finish the glass. Maybe this could turn savory with more bottle age but you need to be a real optimist to bet on it.
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From 750, decanted two hours. Forward and approachable, much more so than the 04 Bouchard Beze next to it. Very nice wine with and without food. Will not make old bones based on this bottle, but nice to drink now. My favorite of the night for drinking now. A-
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Very nice nose from the get go. Floral and sweet nose. Noted not a fantastic vintage, but in lieu of that an excellent bottle. Smooth silky tannins. Fresh acidity, might need to hold off drink for a couple of years more and hope the acidity mellows a little. Of course, a very biased review considering the excellent company and joyous occasion of our wedding anniversary.
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HDH Auction (Restaurant Tru, Chicago, IL): Tasted this double blind. I said it was red burgundy. Seemed older, and lean, but elegant with some classic perfume, spice and floral notes. Also some crisp red fruit and stems. The palate was quite austere - very acidic and bony. I took this to be the vintage, and so I went with 1988, but it turned out to be much younger. I have to say, this wasn't my favorite Red Burgundy, but it had none of the green meanies that I expect with an 04 - a pretty decent showing and I would put this 15-15.5/20.
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Wines Tasted at HDH Auction (Tru - Chicago IL): Served double blind. I correctly thought this as from Burgundy and Cote de Nuits, but its maturity, structural elements and concentration made me think it something like a 1998 1er Cru from Chambolle or Morey. Leaner style but with some charm and good balance, no 2004 bitter elements, but slightly short/drying finish. i haven't had this wine since shortly after release (probably around 2008) and it was certainly much better now vs what I recall from before.
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HDH auction tasting at Tru (Chicago, IL): Served blind. Smelled like old pinot noir (I was thinking '88 or '96) made with whole cluster fermentation in a relatively old-school style. The palate was mostly acid and tannin. Not very good, but not offensively bad like the taste I had a few years back. I couldn't pick out anything particularly green, though this was certainly quite stemmy.
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Some seepage under the capsule although the cork was pristine. Lovely garnet color with some orange at the wide rim. Aromas of Asian spices and fresh moist earth are joined by seductive red cherry and black truffle. Supple texture with soft cherry compote flavored and bright citrusy acids lead into a slightly metallic finish with solid tannin structure.
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Blind wines (very brief notes) (Granby, CT): There was some debate as to whether this faulty; the only question for me was just how many faults does this wine have? Soy, worcestershire, brett, off-putting aromas, nothing at all to enjoy. My 6 of 6, clearly.
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Reading the notes below is fascinating, some people love it, many hate it and some are okay with this wine... I saw lovely promise but not at all showing itself in full bloom yet. I did not find the "green meannies" that some mention and is so much a part of what people think of this vintage, I thought the acid was in check.
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HDH auction tasting at Tru (Chicago, IL): No. Green stems. I'm aware of the vintage reputation here, and I am trying hard not to judge this wine based on it, but having it sit next to a bunch of other aged Burgundies, this pops out like a sore (green) thumb. Some mint and other green herbs on the nose. Can't even come close to describing the palate -- it's just vapid and green; has the acid I like in wine, but nothing to back it up. Maybe I have a bias knowing the reputation of the vintage, but again, the terrible quality of this wine as a whole is put in full view next to some '97 Meo and '96 Armand.
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This wine has enormous potential. Over an hour and a half, this wine developed beautifully, but the tannic frame is still quite evident. Ripe fruit, very fresh, high acidity, complex, excellent structure and good balance. When the wine opened up, it was simply delicious. I plan to revisit in 5 to 10 years. Bravo!
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Three bottles tasted with consistent notes. Yuck. Not exactly a textbook case of green meanies, but quite advanced and unpleasant to drink. Bordering on brown in color; flabby and metallic; muddled; the texture of an overripe wine but the flavor profile of an underripe one.
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Initially started with really funky chemical nose, a bit fizzy. Excellent concentration but reductive nose. Bright acidity and cherry and strawberry. Masculine wine still with a hint of greenness but seem to subsiding a bit. Overall impressive concentration but muted masculine expression. 89 pts.
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Medium-ruby color. Potent nose of funky earth, ripe cherries, iodine and metallic minerals. On the palate, loaded with ripe cherry/cranberry fruit and potent acidity. Ultra-ripe in the Ponsot style but tastes almost shrill due the high acidity. Finishes very intense and then the finish cuts off. This seems balanced and classically styled and will age on its acidity and ripe fruit rather than tannins. I have no doubt this will be a lovely drink in 10-15 years but drinking it now is a waste. 91+
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Popped and poured. Striking nose of mushrooms, earl grey tea and red fruits (more on the Cranberry side than Cherry). Fantastic palate, silky with high energy and acidity. I pictured perfectly ripe, crunchy, juicy red berries on the palate. The tannins are fine and have a silky quality that just coat the palate. The finish is long and balanced but a few bitter flavors provide an off note to an otherwise great 2004. I really searched for the "Meany greenies" but could not find them. I will say that this wine is much better at cellar temperature, because as it warmed I noticed a loss of definition and some metallic, shrill notes emerging on the nose and palate. This appears to be much more open for business than I expected and overall is an excellent example from a much maligned vintage.
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Hit-and-Run Fun with Buns (Momofuku Ssam Bar): Bizarre smell, like a tin of peanuts. Shrill to taste, with the acidity and structure so completely out of whack and unintegrated it’s like a high-pitched buzzing sound you can’t get out of your ear.
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dark but clear, nose of iodine, minerals and spices, it is almost rhone like. The pinot fruit is very precise, long taste of baked earth, cherries, stone with a very long finsih. Hard to miss the long winey notes that the old vines provides. Essence of the vine. Do I notice any greenness, no. But there is a bit of bell pepper early on, which I think will blend in nicely, it was not noticable after 2 hours. Sandra loved it and I think the wine will be very good.
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Very dark colour. At first, very muted on the nose. With air, burgundy funk but almost a 'dirty' smell--like a dirty or affected barrique. The nose is of cherries and dirt. On the palate, iodine, thin, acidic. The wine is very thin with much acid. I'm searching for descriptors but I find the wine monolithic--very two dimensional with acid and 'thinness' as the dimensions. There is a short finish but even this is very off.
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France Trip Part 3 - Burgundy; 6/20/2006-6/23/2006: Tasted at the domaine w/ Laurent Ponsot. Chocolate covered cherries. Beautiful harmony. Meaty and fruity, with incredible minerality and balance. Awesome stuff. I think the 2005 will be even better though!
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Tasted at the domaine. Following the 2004 Chapelle-Chambertin, the Clos de la Roche was earthier, with a deeper nose, and, again the baking spices and red fruit that were present in the other '04s from Ponsot. A note of caramel. Solid acid / structure. Balanced. Very nice.
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4/6/2024 - acyso wrote: 70 Points
Birthday party (Chicago, IL): Smells like poo, also some 2004 greenness too. Muddy and really not good. Never understood Ponsot. Ostensibly it should be good, but you can't argue with the results?
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1/14/2024 - devraj Likes this wine: 91 Points
Murky ruby-magenta with significant bricking throughout. Funky right after pouring in the glass (Coravin) but then settles down to show earthy aromas of forest-floor & tree-bark, reddish berries, dried florals, Chinese five-spice. Palate still shows sweet-sour red currants, wild strawberries, lots of earthy and floral spices, high acidity on the medium finish.
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12/2/2023 - Mag357 Likes this wine:
Black fruited, limestone inflected spicy notes are followed by a black fruited mouthfeel with great concentration, ending in a long and powerful finish, the tannins are resolved now. Quite powerful CDR made in the traditional style.
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10/1/2023 - Peech Likes this wine: 92 Points
popped and poured. Nose was showing more leather and animal notes. Still got the fruit here but this was more muscular and rustic, not an elegant wine. Later we also got some toasty notes on the nose.
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9/19/2023 - mxpbuy Likes this wine: 93 Points
A very ripe red cherry forward wine with some green stem/veggies and earthiness with sufficient acidity and depth of mouthfeel. The wine was best in its first 2 hours and started to trail off after that with the fruit fading and the acidity rising. Enjoy now as a near PnP.
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8/26/2023 - Burgnick Likes this wine: 92 Points
Nose exhibited flowers, red fruit, cocoa, spice green stems, grilled meat and game. Palate had a strong cocoa undertone that overlaid the red and blue fruit. Drinking very well now.
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5/7/2023 - EvoPeteMTL Likes this wine: 93 Points
Very troubled wine. Definitely over its peak, but the fruit is still present. Beautiful red fruits, a hint of floral notes. Medium length. Nice wine.
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4/12/2023 - Musinus wrote: 92 Points
Initial Scents of strawberry-cherry jam infused with violets turning more gamey, leathery, rustic and ferrous-blood with time. Ruby-garnet, turbid. Sweet flavors of grilled cherries, roasted olive, five-spice over an earthy, somewhat indistinct base. A dense, robust yet fragrant wine at this point.
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3/31/2023 - oxwombat wrote: 91 Points
Opened at the All-Star Dinner by Zachy's in HK. P&P and small glass sample.
Enjoyable but not great. No extensive notes taken on this wine - just remember it being a bit weak for a Grand Cru, perhaps because of the vintage. I guess this wine also got a bit lost amidst many other great wines.
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9/19/2022 - curtr Likes this wine: 92 Points
Let stand in glass for 1.5 hrs. An incredible wine. No signs of fading. Drink now to 2026.
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4/17/2022 - curtr Likes this wine: 92 Points
Opened up after 30 minutes in the glass.
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4/1/2022 - Peech Likes this wine: 93 Points
decanted 40 minutes after opening and served 1½ hours after decanting. Very open and fragrant, lots of leather, not too sweet and fruity. Pretty fragrant 2 hours after decanting and got better, showing toasty and woodsy notes.
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6/9/2021 - tomandlu wrote: 91 Points
Opened about 30 minutes prior to drinking but did not decant. Moderate orange-ruby color. From the first whiff the nose was explosive and rich, with aromas of baking spices, cherries, tobacco, orange peel, and sous bois. The wine was deceptively rich on the palate with beautifully integrated fine tannins and fruit and a finish that lasts for at last 45 seconds. To my palate this was a very fine if not exceptional Burgundy of grace and elegance.
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2/19/2021 - soyhead wrote:
nose - savory, plum, touch of VA
mouth - savory, rich fruit bouncing all over the palate. rustic rather than regal. Reminds me a bit of the Paolo Bea winemaking style. Crowdpleaser but to me seems like you could get a 6pack of Bea instead. Without a doubt a fine pairing with the pork belly. I also thoroughly enjoyed it with Alexander the Great's seabass.
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12/25/2020 - jjct wrote:
Rich, noble fruit and excellent structure show the Grand Cru pedigree of this wine. Distracting from this was an aroma of fish tank, which more or less blew off after an hour of air. Finishes a bit muddy. No sign of green meanies.
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9/25/2020 - Hubble Shire Farm Likes this wine: 94 Points
Upon opening, I noticed some recent seepage which in no way showed through to the capsule. Delicious, luscious wine actually! It is a joy to drink from the moment it was poured and only gets better. Cherries, berries and red fruits galore, nice spice and acidity. Fully mature, and with some evidence of seepage that is not yet damaging, DRINK NOW!
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8/25/2020 - mclanew Likes this wine: 92 Points
Slow oxed for an hour. Pretty nose of strawberry, raspberry and herbs. The palate is fully mature, showing rich fruit flavors of red and black fruits, earth and truffles. There is no hint of the green character that has marred this vintage. The wine lacks some of the structure and refinement of the best vintages of this and the earthy flavors feel a little too pronounced but overall this is a very good 2004
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6/21/2020 - Moonie Does not like this wine: 86 Points
High acid and a very poor showing.
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5/23/2020 - Peech Likes this wine: 93 Points
opened 2 hours prior to serving. Very fragrant, with good fruit and a bit of leather. Drinking well now.
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5/20/2020 - Jeongyahn Likes this wine: 93 Points
Pure and Elegant
Pure Red cherry, like Natural pinot
Oriental Spices
Complex Stemmy (not green taint of 2004 vintage)
There's concentration without the heaviness of Ponsot's young wine.
Very pleasant to drink
A well-made 04 vintage with delicacy and classicity.
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5/12/2020 - Beachfan Likes this wine: 90 Points
Big improvement for something that tasted like pickle juice young. Pretty masculine wine, a burg for Bordeaux lovers
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11/16/2019 - wlayne Likes this wine: 92 Points
Similar notes as previous bottle, maybe a touch less fruit on the nose but remains in wonderful balance. Typical Ponsot magic in off year.
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10/6/2019 - dbkitc wrote: 93 Points
As good an ‘04 as I can remember. Right up there with some of the Leroy wines. Faded ruby color with some orange at the rim. Right now, my favorite part of the wine is the nose: sweet cherry fruit is mixed with smoke and bush herbs. Savory and balanced. The attack is also quite fine with an initial rush of elegant, yet full fruit. What holds this wine back is the clipped and slightly bitter finish that most 04’s display to an even greater degree. Happy with this but not a monument. (93)
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7/31/2019 - dream wrote:
touch of VA kept this from really firing.
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5/25/2019 - SLab wrote: 90 Points
Épaulé 6 heures. Nez un peu vert et sucré. En bouche, le vin démontre son âge. Les tannins sont presque fondus mais encore une fois avec Ponsot, je retrouve beaucoup d'acidité. La bouche est dominée par l'acidité et la verdure. Mes quelques expériences avec Ponsot furent 'hit or miss'. Ce soir, c'est presque là mais pour le prix .... 88-90pts. La prochaine bouteille sera mise en carafe ou ouverte 24h d'avance.
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3/24/2019 - Collector1855 wrote: 94 Points
During a Paulée dinner, so only brief impressions. From Magnum. Very dense, extracted, a touch rustic with some stems but also torrefaction, not really elegant but decent complexity. I rarely find the Ponsot wines outstanding. Picked too late, extracted too much. Don’t know what the fuss is about this producers. Yes, with more age they get a bit better but I still wait for a truly great wine (same for Vogue btw).
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8/8/2018 - Pancreatitis Likes this wine: 99 Points
Right from the get go this was just unbelievably open, ready and complex, mind blowing stuff!
Complex detailed nose of all sorts of floral element, red fruits, Asian spice, cured meats, limestone mineralite, smoke, every sniff something different, so many nuances and things not encountered before.
Vibrantly intense weightless concentrated palate, quite sweet, beautifully primary red fruits, sweet strawberries and and spice frame mineralite, still entirely primary. Tannins are fine grained and barely noticeable. The length is quite extraordinary. This is altogether something special, an almost perfect wine.
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7/23/2018 - dream Likes this wine: 93 Points
This was singing out of magnum with delicious woodsy cherry fruit along with a wild forest charred note that couldn’t come from anywhere other than Burgundy. Taut with crisp acidity and still young at least out of the bigger bottle. The finish is very complex and even haunting with notes of minerals and pine. A brilliant job of wine-making in an otherwise very difficult vintage. 93+
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6/29/2018 - Burgundy Al wrote: 87 Points
Musique & Vin Festival BYO Dinner (Château de Meursault): Small glass, brief note. Good fruit, but more than enough green to dominate.
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6/9/2018 - kenv Likes this wine: 96 Points
Chapitre and Induction Dinner of the Chevaliers du Tastevin (Schuyler Meadows Club, Loudonville, NY): [Opened about 5:30pm. Not decanted. Served around 8:45pm.] Gorgeous, complex nose with tons of red and black fruits, minerals, and spice. In the mouth, complex, tannic red and black fruit. Long. Just stunningly good. More ready than the bottle I brought to at Le Canard Enchaîné (Kingston, NY, 10/1/2017), but still quite young. So much there. 95-97
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6/1/2018 - wlayne Likes this wine: 93 Points
Opened about an hour before serving, let it breathe out of the bottle for 20 minutes then replaced the cork per some of the previous suggestions about this wine losing its fruit after a few hours. Gorgeous floral bouquet and red fruits emanating out of the glass; strawberry jam, cherries, perfectly intertwined. Majestic Ponsot balance on the palate, everything intertwined just beautifully. Not a super long finish but delicious nonetheless. Another wonderful example of a very misunderstood vintage.
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4/17/2018 - onboisduvin Likes this wine: 92 Points
Maybe a weaker vintage of Ponsot, the characteristic red bean soup aroma and taste is much weaker than the 2000 and 2002 vintage. Now should be the drinking window, it shows tenderness than strength.
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3/2/2018 - Dehrmann Likes this wine: 94 Points
Le Benaton - two bottles - brownish, troubled robe, red cherries, full fruit, great minerality,round, complex, multilayered
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12/5/2017 - wineordeath Likes this wine: 93 Points
Almost austere and wood driven nose. But wow, tremendous, rich, deep palate. Yum. Silky and rich without being at all excessive. Cherry syrup in the best way.
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10/24/2017 - dchain Likes this wine: 93 Points
Mid ruby. A raspberry and summer pudding explosion from the first pour. Surprisingly ripe and rounded for the vintage, impossible to guess 2004 if you tasted this blind. Masterful extraction, everything is fully integrated now with a lovely fresh uplift and length. Started fading a bit after 45 minutes in the glass so no need to decant and even suggest you put the cork back in between pours to limit the exposure to air. That way you can just enjoy the great raspberry, cranberry and soil infused fruit. Not a fruit bomb but exciting juice! Enjoy this now without hesitation.
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10/7/2017 - overkloud Likes this wine: 93 Points
opened up with funky earth and damp basement notes, and turned to raspberry with mineral notes. as times goes by in an hour or so, it turned into more pepper and leather notes on the nose and more so on the palate. structured, balanced with high acidity. doesn't have the common greenness from the vintage. evident tannin but balanced with fruit. finish is long but a bit dry towards the end.
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10/1/2017 - kenv Likes this wine: 96 Points
Paulée of the Albany Chapter of the Confrerie des Chevaliers du Tastevin (Le Canard Enchainé, Kingston, NY): Double decanted at 11am. Drunk around 7pm. Still quite young, but with a very bright future. Black cherry nose. Long and stunningly complex. Still has plenty of tannin. A Barolian Burgundy! ;)
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8/13/2017 - curtr Likes this wine: 92 Points
After 1.5 hours in the glass, showed very good character. Early drinking window. Will follow over next 7-10 years.
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6/29/2017 - dream Likes this wine: 94 Points
Shockingly good juice given the vintage and best actually after a 2-hour decant. A hint of green but not too much followed by a real pinot smell and character with flavors of sweet and smoky cherries and barnyard hay. The finish is gorgeous with a complex mineral crunch along with notes of fresh pine and red spices. LP is really a genius to make a wine this good in a problematic vintage. Quite ready but will hold and may improve. Brought to Le Coucou, NYC.
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5/28/2017 - cliftonng Likes this wine: 93 Points
The first glass had meaty, spicy, earthy and animale aromas and some sour acidity on the palate. Further into the bottle the nose was elegant, with a good balance of red and black fruit, flowers and spice. There is good power and length, and silky tannins (although I encountered drying tannins on the occasional mouthful). It looks like this wine should improve further with age.
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5/4/2017 - Dehrmann Likes this wine: 93 Points
1st out of 2 at Le Coucou...1982 Lynch Bages...
typical ponsot...somewhat fading color...touch of menthol
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4/2/2017 - Pancreatitis Likes this wine: 95 Points
Light plum red.
Immediately upon opening intense smokey, spicy, sappy, stemsy animale and coniferous forest floor, couldn't be anything but Ponsot.
5 hours of slow ox later very feminine and complex, baking spice, gingerbread, sandalwood, cherries, plums, rose petals, cool, rocky mineralite. Great acidity, a subtle hint of sweetness, quite saline. Fine tannic structure. Very, very long, just went on and on. This continued to unfold and gain complexity but was so drop dead gorgeous the bottle was empty in no time. Probably at least 10 years from its apogee but very approachable now. No hint of any kind of '04 taint. Absolutely stellar. Love Ponsot!
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3/30/2017 - Paul S wrote: 93 Points
2004 Burgundy Grand Cru Dinner (Holland Park): A lovely wine - this was very fine for a Ponsot Clos de la Roche. It had an interesting nose, slightly nutty I thought, like unroasted Brazil nuts maybe, before more typical notes of ripe dark cherry and wild berry emerged alongside spicy, meaty, rather funky undertones. The nuttiness never quite blew off, but the sweeter ripe fruit notes blossomed more and more with time, making for a very characterful, and quite beautiful bouquet. It was very satisfying on the palate too. Like the nose, it was quite evovled and drinking very nicely, with a little hint funk floating amidst really nice flavours of dark cherry, earth and mineral, all held together with a lovely freshness. Like the Griotte-Chambertin that precded it, this too had touch of firmness noticeable firmness as it moved into a really juicy and clear finish of some length. I thought the tannins were far finer here than on the Gevrey though. This was very good indeed, and probably needed some time in the bottle still. While the Griotte seemed a bit readier on the night, I think this was clearly overtake it with time. 93+
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3/27/2017 - conviction buy Likes this wine: 93 Points
Slowly decanted in bt, medium garnet in color. Sour berry nose, spicy with stemmy nose typical of Dugat-py's wine. On palate, very concentrated, acidic with just enuf sweetness, delicate balance here. Tannin bit dry, oaky from mid palate. A nice effort in a difficult vintage !
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2/19/2017 - Pinotnut Likes this wine: 93 Points
An excellent showing for 04. Served alongside Trapet Chambertin 04 which many preferred. This was more open, better nose, longer finish, IMO.
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1/7/2017 - dream Likes this wine: 93 Points
Wow, this surprises to the upside considering the vintage. The green notes that I remember in this wine have dissipated and it now shows lovely richness of cherry fruit along with the classic and unique mineral components of this great wine. There is almost a spritzy acidity at this point even after 2-hrs open but this is drinking like a top vintage and I'm thrilled to have more in the cellar. 93+
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12/27/2016 - The Vines That Bind wrote: 90 Points
Heli Ski Wines; 12/27/2016-12/30/2016 (Tweedsmuir Park Lodge, Bella Coola, BC): Really surprised by the bouquet on this: heavily perfumed with developed savoury notes. Fairly bready with some PB&J. Sweet berry and underbrush. Greenness is minimal. Palate is where this is a little incomplete. Some volatile acid and thin fruit, a touch metallic even. Carbonic.
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8/25/2016 - Sleepy Dave wrote:
14.1%
Ginger spice. Lots of sweet ripe fruits and bright acidity, mellow tannin and rounded, suave mouthfeel interplay with savoury and mineral note. Excellent.
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9/24/2015 - Burgundy Al wrote: 88 Points
La Paulée Meets Chicago - Dinner (Blackbird - Chicago IL): Small pour, brief note. Nicely mature red fruit, modest spice. Didn't find any bitter 2004 character, but it's lighter-styled and best consumed over the next 5 years.
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5/8/2015 - Dehrmann Likes this wine: 92 Points
High alcohol content - barnyardy - little depth
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4/25/2015 - Peech wrote: 90 Points
we put this in a decanter per a friend's suggestion, and even past the two-hour mark the wine was not revealing too much. Yes, there was some fruit here, and some animal notes, and even a little metallic. I thought the 2004s would be pretty ready to drink now, but this was just not ready. At all.
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4/5/2015 - MC wrote:
Decanted 45 minutes. This is solid Burgundy, showing some earth and a hint of barnyard but overall very nice with no hard edges and good with food. You can't be expecting a great one to enjoy this - just expect a good one and enjoy with food. A-
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4/5/2015 - MGrange wrote: 92 Points
Good but not great. Bit too much earthiness what I have found in other Ponsot wines before.
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4/4/2015 - Louvin Likes this wine: 92 Points
It took a good two hours for this to open enough and cover the first signs of the GM's. By dinner this was such an elegant wine, light in color and seemingly so in body but still intense fruit showed well. Gives me hope for the remaining '04's.
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3/30/2015 - tinybubbles Likes this wine: 91 Points
Red fruit, old leather, dark earth, and light spice. A rather weak finish. I don't see this wine dramatically improving with more time.
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2/4/2015 - CamWheeler wrote: 89 Points
SLDS February 2015: Blind. Spearmint, cranberry, spice and some stem. Plenty of bright acidity, the fruit is lean, though it has quite good length. Doing pretty well for a 2004, but it is pretty obviously from that year.
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12/31/2014 - cortoncharlie wrote: 85 Points
Green and stalky. Not charming at all and found it difficult to finish the glass. Maybe this could turn savory with more bottle age but you need to be a real optimist to bet on it.
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12/20/2014 - johnh1001 wrote: 88 Points
Initially the green notes were interesting and gave this a nice complexity, but then became overwhelming.
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12/12/2014 - MC wrote:
From 750, decanted two hours. Forward and approachable, much more so than the 04 Bouchard Beze next to it. Very nice wine with and without food. Will not make old bones based on this bottle, but nice to drink now. My favorite of the night for drinking now. A-
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11/27/2014 - paulchen Likes this wine: 95 Points
Very nice nose from the get go. Floral and sweet nose. Noted not a fantastic vintage, but in lieu of that an excellent bottle. Smooth silky tannins. Fresh acidity, might need to hold off drink for a couple of years more and hope the acidity mellows a little. Of course, a very biased review considering the excellent company and joyous occasion of our wedding anniversary.
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10/26/2014 - ravbik wrote: 89 Points
Acidic bright complex flavors of sour cherry, mild vanilla, stems and gravel
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10/23/2014 - danielk168 wrote: 89 Points
Did not like this at all, out of balance, not much to write about, bottle variation?
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9/20/2014 - Seth Rosenberg wrote: 90 Points
HDH Auction (Restaurant Tru, Chicago, IL): Tasted this double blind. I said it was red burgundy. Seemed older, and lean, but elegant with some classic perfume, spice and floral notes. Also some crisp red fruit and stems. The palate was quite austere - very acidic and bony. I took this to be the vintage, and so I went with 1988, but it turned out to be much younger. I have to say, this wasn't my favorite Red Burgundy, but it had none of the green meanies that I expect with an 04 - a pretty decent showing and I would put this 15-15.5/20.
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9/20/2014 - Burgundy Al wrote: 89 Points
Wines Tasted at HDH Auction (Tru - Chicago IL): Served double blind. I correctly thought this as from Burgundy and Cote de Nuits, but its maturity, structural elements and concentration made me think it something like a 1998 1er Cru from Chambolle or Morey. Leaner style but with some charm and good balance, no 2004 bitter elements, but slightly short/drying finish. i haven't had this wine since shortly after release (probably around 2008) and it was certainly much better now vs what I recall from before.
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9/20/2014 - acyso wrote: 85 Points
HDH auction tasting at Tru (Chicago, IL): Served blind. Smelled like old pinot noir (I was thinking '88 or '96) made with whole cluster fermentation in a relatively old-school style. The palate was mostly acid and tannin. Not very good, but not offensively bad like the taste I had a few years back. I couldn't pick out anything particularly green, though this was certainly quite stemmy.
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9/7/2014 - Corgi wrote: 93 Points
None of the green meanies people have talked about here. Rich, bright and high-toned. Dried cherries and hawthorne. En magnum.
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8/28/2014 - curtr wrote:
Young, tight, showing little now. No off problems. Try again in 2017.
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4/8/2014 - beaunehead Likes this wine: 91 Points
Some seepage under the capsule although the cork was pristine. Lovely garnet color with some orange at the wide rim. Aromas of Asian spices and fresh moist earth are joined by seductive red cherry and black truffle. Supple texture with soft cherry compote flavored and bright citrusy acids lead into a slightly metallic finish with solid tannin structure.
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1/16/2014 - indiscriminate palate wrote:
Blind wines (very brief notes) (Granby, CT): There was some debate as to whether this faulty; the only question for me was just how many faults does this wine have? Soy, worcestershire, brett, off-putting aromas, nothing at all to enjoy. My 6 of 6, clearly.
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8/13/2012 - BradE wrote:
From half bottle. Have to respectfully disagree with my friend Siggy. This was respectable and enjoyable.
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5/11/2012 - lepetitchateau wrote:
Reading the notes below is fascinating, some people love it, many hate it and some are okay with this wine... I saw lovely promise but not at all showing itself in full bloom yet. I did not find the "green meannies" that some mention and is so much a part of what people think of this vintage, I thought the acid was in check.
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12/10/2011 - acyso wrote: 60 Points
HDH auction tasting at Tru (Chicago, IL): No. Green stems. I'm aware of the vintage reputation here, and I am trying hard not to judge this wine based on it, but having it sit next to a bunch of other aged Burgundies, this pops out like a sore (green) thumb. Some mint and other green herbs on the nose. Can't even come close to describing the palate -- it's just vapid and green; has the acid I like in wine, but nothing to back it up. Maybe I have a bias knowing the reputation of the vintage, but again, the terrible quality of this wine as a whole is put in full view next to some '97 Meo and '96 Armand.
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11/24/2011 - raginbajan wrote: 97 Points
This wine has enormous potential. Over an hour and a half, this wine developed beautifully, but the tannic frame is still quite evident. Ripe fruit, very fresh, high acidity, complex, excellent structure and good balance. When the wine opened up, it was simply delicious. I plan to revisit in 5 to 10 years. Bravo!
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6/13/2011 - Siggy wrote: 70 Points
Three bottles tasted with consistent notes. Yuck. Not exactly a textbook case of green meanies, but quite advanced and unpleasant to drink. Bordering on brown in color; flabby and metallic; muddled; the texture of an overripe wine but the flavor profile of an underripe one.
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11/21/2010 - Pelimanni wrote: 92 Points
Very elegant and so concentrated. It rather seems better than 2005 now. Open your bottle 24 hours before dinner but do not decant it.
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9/13/2010 - dcwino wrote: 89 Points
Initially started with really funky chemical nose, a bit fizzy. Excellent concentration but reductive nose. Bright acidity and cherry and strawberry. Masculine wine still with a hint of greenness but seem to subsiding a bit. Overall impressive concentration but muted masculine expression. 89 pts.
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3/3/2010 - Rupert wrote:
Goedhuis Burgundy Growers Walkaround Tasting (Saatchi Gallery, London SW3): Fizzy, earthy, fresh and spicy - very good
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11/21/2009 - rwstorer wrote: 89 Points
Cloudy red color with aromas of mushroom and bacon. Slightly sweet and smooth with a touch of raspberry flavor. Short finish. Nothing special.
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7/13/2008 - dream wrote: 91 Points
Medium-ruby color. Potent nose of funky earth, ripe cherries, iodine and metallic minerals. On the palate, loaded with ripe cherry/cranberry fruit and potent acidity. Ultra-ripe in the Ponsot style but tastes almost shrill due the high acidity. Finishes very intense and then the finish cuts off. This seems balanced and classically styled and will age on its acidity and ripe fruit rather than tannins. I have no doubt this will be a lovely drink in 10-15 years but drinking it now is a waste. 91+
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4/26/2008 - llink wrote:
Popped and poured. Striking nose of mushrooms, earl grey tea and red fruits (more on the Cranberry side than Cherry). Fantastic palate, silky with high energy and acidity. I pictured perfectly ripe, crunchy, juicy red berries on the palate. The tannins are fine and have a silky quality that just coat the palate. The finish is long and balanced but a few bitter flavors provide an off note to an otherwise great 2004. I really searched for the "Meany greenies" but could not find them. I will say that this wine is much better at cellar temperature, because as it warmed I noticed a loss of definition and some metallic, shrill notes emerging on the nose and palate. This appears to be much more open for business than I expected and overall is an excellent example from a much maligned vintage.
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11/26/2007 - Keith Levenberg wrote: 69 Points
Hit-and-Run Fun with Buns (Momofuku Ssam Bar): Bizarre smell, like a tin of peanuts. Shrill to taste, with the acidity and structure so completely out of whack and unintegrated it’s like a high-pitched buzzing sound you can’t get out of your ear.
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5/27/2007 - Ive Marx wrote: 94 Points
Simply superb wine for the vintage.
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5/13/2007 - beachbum wrote:
dark but clear, nose of iodine, minerals and spices, it is almost rhone like. The pinot fruit is very precise, long taste of baked earth, cherries, stone with a very long finsih. Hard to miss the long winey notes that the old vines provides. Essence of the vine. Do I notice any greenness, no. But there is a bit of bell pepper early on, which I think will blend in nicely, it was not noticable after 2 hours. Sandra loved it and I think the wine will be very good.
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4/29/2007 - Wil wrote: 80 Points
Very dark colour. At first, very muted on the nose. With air, burgundy funk but almost a 'dirty' smell--like a dirty or affected barrique. The nose is of cherries and dirt. On the palate, iodine, thin, acidic. The wine is very thin with much acid. I'm searching for descriptors but I find the wine monolithic--very two dimensional with acid and 'thinness' as the dimensions. There is a short finish but even this is very off.
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6/22/2006 - Siggy wrote:
France Trip Part 3 - Burgundy; 6/20/2006-6/23/2006: Tasted at the domaine w/ Laurent Ponsot. Chocolate covered cherries. Beautiful harmony. Meaty and fruity, with incredible minerality and balance. Awesome stuff. I think the 2005 will be even better though!
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6/22/2006 - Ben Andersen wrote:
Tasted at the domaine. Following the 2004 Chapelle-Chambertin, the Clos de la Roche was earthier, with a deeper nose, and, again the baking spices and red fruit that were present in the other '04s from Ponsot. A note of caramel. Solid acid / structure. Balanced. Very nice.
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