This started very dense and tannic. It actually came around nicely. Sure, it always had a pretty hard edge, but for the most part it had dark, dark red fruit, textured, rich, with a pleasant mouthfeel and swallow. Dare I say it will continue to improve.
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Perrot-Minot 2001-2005 Tasting (Chicagoland IL): Dense and meaty with lots of black fruit and roasted meat, everything in wonderful harmony, just less complex than the 1er Crus in the flight. But the most enjoyable tonight.
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Opened 30 minutes before serving. Lots of black berry and cherry throughout with good+ density for its level. Nicely fresh and well spiced when first poured, more earth emerged with more air. Really excellent Village level wine, this started losing steam after open three hours.
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A big step up from the bottle tasted last year. Gorgeous dark burgundy color. Like past bottles, the fruit on the nose is absolutely terrific. There is still evidence of heavy oak treatment, but this bottle has absorbed more of the oak than past bottles. There is a lovely mature sweetness to the finish that was not there before. Still too much manipulation. I like it but look forward to trying more recent vintages. (89)
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Well.... there is a lot to like here. The fruit is quite lovely and deep. The nose is complex and spicy. But this wine’s downfall is a dramatic over use of oak that causes the wine to finish with wood instead of what I surmise was some fantastic raw material. I hear the treatment has changed drastically at this domain which can only be good. (87?)
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It is entering a good drinking spot. It is fruit driven but with a good balance between power and fruit. Compared to many other wines from 2005 it is less structured and it is accessible now.
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Showing better than previous bottles. A sweet phenolic nose with some incense on the finish, still feels a touch modern but definitely improved vs last tasting.
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Dark ruby, almost garnet. This is open right away. The nose is a blast of red fruit and brown sugar. Full bodied with high intensity. The palate is immediately coated with pure, juicy, fleshy cherry and strawberry. Some oaky spice swirls around as well, but this is a fruit lovers wine. It is bright, so I believe the acid will keep this in great shape for a while, and the tannins quite firm. Long, showy finish.
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This was a real Jekyll and Hyde act, as it teetered between greatness on the nose and insipidity on the palate. Perhaps it is tightly wound, but I could sniff this wine at the bottom of a glass for hours, joyfully grasping at descriptions of new aromas that weave in and out. Upon opening it offers a nose of auto grease, talc/Dove soap, some Pinot noir rustiness, and pretty, smoky red fruit. The palate feels thin and drops off quite quickly, but the red fruit follows through, just barely edging towards more sappy, earthy bass notes than the standard high toned fruit on, say, Beaune 1er crus. This dense, juicy, sappy Gevrey acts as though it needs air, and it starts to gain complexity, adding aromas of incense sticks and paprika. Honestly, though, this wine is a lot more present on the nose than on the palate--which doesn't bother me, so long as the nose continues to beckon and the wine accumulates enough on my palate to leave a pleasant finish. Impressive, in spite of its top-endedness. Nose seemed seemed to recoil a touch after about 3 hrs air time. Would be worth 93 if the palate could follow through. I wonder if time will help.
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Pop and pour, and exciting right out of the gate (.375). I was taken aback by the gorgeous aromas of sweet spice and beautiful pinot fruit. In the mouth more surprises, as a balanced, naturally sweet, dusty dry mineral and red and a little black cherry wallop me. Five years old and the tannins are already lining up quite smooth. I let it sit and take air fot most of three hours and it just got better. A lovely and rewarding wine.
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Opened and decanted 1 hour. After having the 04 the night before, I expected the 05 to need more time to open before the tannins integrated. It did not. The tannins of the 04 were not present in the 05. Nor was the same earthiness or the medicinal tinge I enjoyed so in the 04. The 05 is still earthy, but it leans toward a more elegant wine. If not for having the 2004, the previous night, I would have enjoyed this bottle more (I think). None the less, I'd rather drink the 04. After 3+ hours of being open, the wine started to fade. My best advice, pop, pour, and enjoy this one.
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Second bottle of the 2005. Fairly aromatic, with spicy, dried red cherry fruit. On the palate, lovely layers of spice, potpourri, dried red fruits. Solid underlying structure. Very nice.
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12/2/2022 - Charlie Carnes wrote: 90 Points
This started very dense and tannic. It actually came around nicely. Sure, it always had a pretty hard edge, but for the most part it had dark, dark red fruit, textured, rich, with a pleasant mouthfeel and swallow. Dare I say it will continue to improve.
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4/8/2021 - Burgundy Al wrote: 90 Points
Perrot-Minot 2001-2005 Tasting (Chicagoland IL): Dense and meaty with lots of black fruit and roasted meat, everything in wonderful harmony, just less complex than the 1er Crus in the flight. But the most enjoyable tonight.
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12/19/2020 - Burgundy Al wrote: 89 Points
Opened 30 minutes before serving. Lots of black berry and cherry throughout with good+ density for its level. Nicely fresh and well spiced when first poured, more earth emerged with more air. Really excellent Village level wine, this started losing steam after open three hours.
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11/30/2019 - dbkitc wrote: 89 Points
A big step up from the bottle tasted last year. Gorgeous dark burgundy color. Like past bottles, the fruit on the nose is absolutely terrific. There is still evidence of heavy oak treatment, but this bottle has absorbed more of the oak than past bottles. There is a lovely mature sweetness to the finish that was not there before. Still too much manipulation. I like it but look forward to trying more recent vintages. (89)
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4/23/2018 - dbkitc wrote: 87 Points
Well.... there is a lot to like here. The fruit is quite lovely and deep. The nose is complex and spicy. But this wine’s downfall is a dramatic over use of oak that causes the wine to finish with wood instead of what I surmise was some fantastic raw material. I hear the treatment has changed drastically at this domain which can only be good. (87?)
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5/20/2016 - larsth wrote: 90 Points
It is entering a good drinking spot. It is fruit driven but with a good balance between power and fruit. Compared to many other wines from 2005 it is less structured and it is accessible now.
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7/23/2014 - Wineson Likes this wine: 88 Points
Decent. Lacking in depth. Not much on the nose or the palate.
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7/25/2012 - Charlie Carnes wrote: 87 Points
Decent red burgundy: Gevrey Chambertin. Red cherry fruit, fairly strong tannins, average finish. I did not like this as much as the last bottle.
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7/8/2012 - Wineson Likes this wine: 87 Points
Fine nose. Just not that much taste.
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2/1/2012 - Gargantua wrote: 88 Points
Showing better than previous bottles. A sweet phenolic nose with some incense on the finish, still feels a touch modern but definitely improved vs last tasting.
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12/14/2011 - Anthony Lombardi wrote:
Dark ruby, almost garnet. This is open right away. The nose is a blast of red fruit and brown sugar. Full bodied with high intensity. The palate is immediately coated with pure, juicy, fleshy cherry and strawberry. Some oaky spice swirls around as well, but this is a fruit lovers wine. It is bright, so I believe the acid will keep this in great shape for a while, and the tannins quite firm. Long, showy finish.
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3/12/2011 - Gargantua wrote: 91 Points
This was a real Jekyll and Hyde act, as it teetered between greatness on the nose and insipidity on the palate. Perhaps it is tightly wound, but I could sniff this wine at the bottom of a glass for hours, joyfully grasping at descriptions of new aromas that weave in and out. Upon opening it offers a nose of auto grease, talc/Dove soap, some Pinot noir rustiness, and pretty, smoky red fruit. The palate feels thin and drops off quite quickly, but the red fruit follows through, just barely edging towards more sappy, earthy bass notes than the standard high toned fruit on, say, Beaune 1er crus. This dense, juicy, sappy Gevrey acts as though it needs air, and it starts to gain complexity, adding aromas of incense sticks and paprika. Honestly, though, this wine is a lot more present on the nose than on the palate--which doesn't bother me, so long as the nose continues to beckon and the wine accumulates enough on my palate to leave a pleasant finish. Impressive, in spite of its top-endedness. Nose seemed seemed to recoil a touch after about 3 hrs air time. Would be worth 93 if the palate could follow through. I wonder if time will help.
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6/14/2010 - Charlie Carnes wrote: 91 Points
Pop and pour, and exciting right out of the gate (.375). I was taken aback by the gorgeous aromas of sweet spice and beautiful pinot fruit. In the mouth more surprises, as a balanced, naturally sweet, dusty dry mineral and red and a little black cherry wallop me. Five years old and the tannins are already lining up quite smooth. I let it sit and take air fot most of three hours and it just got better. A lovely and rewarding wine.
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11/19/2009 - aavello wrote: 89 Points
hints of cedar, cherry with a medium finish.
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4/12/2008 - cseanb1 wrote: 88 Points
Opened and decanted 1 hour. After having the 04 the night before, I expected the 05 to need more time to open before the tannins integrated. It did not. The tannins of the 04 were not present in the 05. Nor was the same earthiness or the medicinal tinge I enjoyed so in the 04. The 05 is still earthy, but it leans toward a more elegant wine. If not for having the 2004, the previous night, I would have enjoyed this bottle more (I think). None the less, I'd rather drink the 04. After 3+ hours of being open, the wine started to fade. My best advice, pop, pour, and enjoy this one.
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3/24/2008 - SadEdjo wrote:
bright violet nose & colour. disappointingly thin finish.
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3/15/2008 - Ben Andersen wrote:
Second bottle of the 2005. Fairly aromatic, with spicy, dried red cherry fruit. On the palate, lovely layers of spice, potpourri, dried red fruits. Solid underlying structure. Very nice.
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