Another trip to the cellar…We thought a DRC that might be ready. Popped and poured. Very well structured and would have benefited with a decant. Some browning on the edge. Dark fruits, ripe. Lots of dry extract. Sweetness on the finish. Lovely wine and should improve with more time in the cellar, but quite enjoyable now.
Opened an hour before consumption and nose developed nicely over that period. Classic pinot black fruits, limited savoury notes, a touch disappointing. Huge in the mouth, velvety texture, much more like it. Medium length finish, nice wine but not outstanding and poor value given the DRC price tag.
As always with DRC's this wine is very well structured. We evaluated over 2.5 hours after a decant. The nose moved back and forth between lovely aromatics and very closed up. Very much enjoyed following the nose over this time frame. Never bored just smelling it. Finally got around to the fist sip about 1 hour after it being poured into my glass. Very well structured with great complexity, no edges, full but lite on the palate. Fills your mouth senses without being a big wine. Makes you pay attention. Decently long finish. Very much enjoyed.
DRC Tasting Group (Cafe Veloce): Funk, smoke, earth on the nose initially. Super smooth and elegant on the body, really nicely textured, some fruit and wood spice. Very fine tannins with a very long finish. The length is impressive. As it opened up, more earth and tea came out. The nose never really came around much, unfortunately.
Burgundy Masterclas with Lisa Perotti Brown (American Club): A very difficult vintage which does show its influence on the wine made by this legendary domaine. Its aromas are wholly secondary with lots of unique antiquish rosewood furniture, dried wood chips intermixed with an array of chinese herbs like white dried bark, dried cordyceps and a lots of different types of roots. But I did get an underlying faint nose of raspberries and stewed cherries lurking underneath the topsoil. Some interesting chicken soupyness and fir as well. As much as it was a DRC, it did not knock me out senseless but it did show the greatness of DRC with the impeccable weaving of oak, tobacco leaf and some cabbage into the low tone of fruits (that would have most probably been contributed by the vintage). Needs drinking now. I suspect many will be disturbed by the lack of or seemingly underwhelming fruits but this was really a difficult average quality vintage.
Opened 90 minutes prior to drinking. Maybe that was too long, but my experience with DRC is that they benefit from a long airing time. Not this wine. Thin, acidic, and vegetal from start to finish. After three hours we had pretty much given up on it. Big disappointment.
If I had known what I know now about this wine I wouldn't have ordered it. We had it decanted and drank a delicious 88 Gaunoux as we waiting for this to come around. Never did. There was an extreme vegetal quality on the nose and palate that eventually became sort of a vegetal/smoky quality. Not particularly long or interesting to taste, this was a disappointment. One of our fellow diners had had a delicious 97 DRC Grands Ech a year ago so I guess we were hoping for a similar experience with the Richebourg. The wine isn't completely without merit but definitely not worth the tariff.
Overall, a very nice wine. It is a light styled pinot that would not hold up well to steak; I had it with a grilled sea bass that had a chicken-stock based sauce and it paired nicely. Importantly, when first opened this was vegetal, both on the nose and on the palate -- it tasted rather distinctly of celery. With the benefit of half an hour, it was a wholly different wine...much nicer. And it continued to improve over the course of the meal. So this MUST be decanted.
Cotes du Coeur Valentine Dinner (Aurora, Dallas, TX): Decanted for 2 hours prior to dinner. Ruby color, mineral nose. Surprisingly light body, a bit watery and thin for my palate. Initial tasting was equally bland: earthy, muddled fruit, some tannin structure. Let this one sit in the glass and tasted over the next two hours. Improved significantly through the meal, though that may be a reflection of how much wine we drank. The nose turned to tar, earth, and wax by the end of dinner, with a slightly more fruity flavor, accompanied by damp earth. Not an impressive effort by DRC.