Served at 63 degrees F. This is the third time I've had this. Lovely, dusty red cherry fruit, light earth and baking spice notes. Solid core of acidity and fine balance. Overall, though delicious, it's a bit reserved / closed at the moment. I suspect this will benefit greatly from short to mid-term cellaring and turn out to be a somewhat delicately styled Gevrey that I'll pair with bird dishes...
Do you find this review helpful? Yes - No
/ Comment
8/7/2012 - Margauxguy wrote:
Sour cherries, tight, lean, a touch herbal underripe, maybe more time?
Do you find this review helpful? Yes - No / Comment
11/26/2007 - Ben Andersen wrote:
Served at 63 degrees F. This is the third time I've had this. Lovely, dusty red cherry fruit, light earth and baking spice notes. Solid core of acidity and fine balance. Overall, though delicious, it's a bit reserved / closed at the moment. I suspect this will benefit greatly from short to mid-term cellaring and turn out to be a somewhat delicately styled Gevrey that I'll pair with bird dishes...
Do you find this review helpful? Yes - No / Comment