This just never seems to open up and reach the vintage’s potential. Decanter for an hour then drank with honey roast gammon. Some red fruit and mushroom on a quite muted nose. Colour mid red. Good acidity and still quite tannic but not a lot else going on on the palate. Can’t fathom this wine out at all.
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Served blind. Getting more corked the more time in decanter. Somehow, just somehow, a friend was able to get the domaine, vineyard and vintage correct on a corked bottle...
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Dark red, with tawny edges. Nose dark red fruits with a hint of mushroom. Berries on the first tasting, still a lot of tannin and good acidity, long finish and slightly severe. This feels like it needs longer in bottle or the decanter, but doesn’t seem to be fulfilling its potential at this point.
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Popped and poured, although really should have given this some more air. Pretty shy on the nose with wound up red fruit. Structure is firm but not overbearing. Regardless, I'd wait another 5+ years on this.
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Opened and decanted an hour+ before serving. Red fruit with both sweet and savory spice. Good weight, better length. Charming start, then more firm towards long+ finish. More accessible/ fun that the Jadot in the next glass, but not the same cellar potential.
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Wow. Very forward! Lots of dark fruit and impeccable balance with acidity and structure but it is not a wall of tannins. In fact the tannins are quite in check. Very dense. Some barnyard and spice on the nose. Open for business but also lots of room to run.
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Casual Burg Dinner with Friends (RPM Italian - Chicago IL): Open an hour before serving. Very red berry driven with great fruit that comes across as open and accessible, but there is still that acidity and tannin that is hiding the full depth of flavor. The structure isn't overpowering, but very elegant. good now, certainly better in another 5 years, probably better yet in 10.
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2005 Burgundy (La Trompette, London): Dense, dark ruby. Relatively dense, but subdued on the nose initially with a touch of dustiness. A sense of savouriness too, albeit in a herby way. Very 04 on the nose. Coal tar, though after a couple of hours this foes lighten to pine sap. Pine bubble bath — Badedas. Dark fruited and a little dry on the palate. No. Either an extremely awkward phase or (hopefully) a flawed bottle. NR
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This is ‘RSVesque’ with all of its engaging florals, lacy texture and latent power. The fruits are perfectly ripe, throwing off scents of black cherry and blood plum. It is rocky and cool, with fabulous detail and just a faint suggestion of something earthy and mossy. It has great poise and balance and it is certainly no crime to bust one now, although it will be something special in another decade.
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After the Geantet Pansiot en Champs, this was much more restrained, tight, but elegant, but the cherry fruit and curry powder scent did open a little - nice today, but at this stage it is only hinting at its potential
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10/27/2023 - Topper wrote: 92 Points
this wine is tasty, medium body, red fruit forward with a touch of hollowness in the middle. May be time to drink up.
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12/24/2020 - salarvcj wrote:
This just never seems to open up and reach the vintage’s potential. Decanter for an hour then drank with honey roast gammon. Some red fruit and mushroom on a quite muted nose. Colour mid red. Good acidity and still quite tannic but not a lot else going on on the palate. Can’t fathom this wine out at all.
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10/13/2020 - hprphf wrote: flawed
Served blind. Getting more corked the more time in decanter. Somehow, just somehow, a friend was able to get the domaine, vineyard and vintage correct on a corked bottle...
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12/25/2018 - salarvcj wrote: 93 Points
Dark red, with tawny edges. Nose dark red fruits with a hint of mushroom. Berries on the first tasting, still a lot of tannin and good acidity, long finish and slightly severe. This feels like it needs longer in bottle or the decanter, but doesn’t seem to be fulfilling its potential at this point.
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12/9/2018 - esh44 wrote:
Popped and poured, although really should have given this some more air. Pretty shy on the nose with wound up red fruit. Structure is firm but not overbearing. Regardless, I'd wait another 5+ years on this.
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10/24/2018 - Burgundy Al wrote: 91 Points
Opened and decanted an hour+ before serving. Red fruit with both sweet and savory spice. Good weight, better length. Charming start, then more firm towards long+ finish. More accessible/ fun that the Jadot in the next glass, but not the same cellar potential.
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10/24/2016 - FYC wrote:
Wow. Very forward! Lots of dark fruit and impeccable balance with acidity and structure but it is not a wall of tannins. In fact the tannins are quite in check. Very dense. Some barnyard and spice on the nose. Open for business but also lots of room to run.
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12/14/2015 - Burgundy Al wrote: 91 Points
Casual Burg Dinner with Friends (RPM Italian - Chicago IL): Open an hour before serving. Very red berry driven with great fruit that comes across as open and accessible, but there is still that acidity and tannin that is hiding the full depth of flavor. The structure isn't overpowering, but very elegant. good now, certainly better in another 5 years, probably better yet in 10.
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11/11/2014 - SimonG wrote:
2005 Burgundy (La Trompette, London): Dense, dark ruby. Relatively dense, but subdued on the nose initially with a touch of dustiness. A sense of savouriness too, albeit in a herby way. Very 04 on the nose. Coal tar, though after a couple of hours this foes lighten to pine sap. Pine bubble bath — Badedas. Dark fruited and a little dry on the palate. No. Either an extremely awkward phase or (hopefully) a flawed bottle. NR
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1/10/2012 - Jeremy Holmes wrote:
This is ‘RSVesque’ with all of its engaging florals, lacy texture and latent power. The fruits are perfectly ripe, throwing off scents of black cherry and blood plum. It is rocky and cool, with fabulous detail and just a faint suggestion of something earthy and mossy. It has great poise and balance and it is certainly no crime to bust one now, although it will be something special in another decade.
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9/21/2008 - Rupert wrote: 89 Points
After the Geantet Pansiot en Champs, this was much more restrained, tight, but elegant, but the cherry fruit and curry powder scent did open a little - nice today, but at this stage it is only hinting at its potential
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