La Paulée de New York Gala Dinner (Pier Sixty - New York NY): Small glass, brief note. A wine that way exceeded any expectations, but I imagine the 5L format probably helped. Dried rose petals, mature red cherry, lots of slowly reduced mushrooms. Good weight, better length, great balance. So elegant and old school.
Compelling in everything from its aromatics to its appearance. It's an incredibly pale orange-reddish colour, lighter than most Burgs and more in line with something that I'd expect from Overnoy or Gahier in the Jura. The aromatics are piercing - high toned herbal notes and a lot of savoury developed earthy/mushroom elements around a core of tart cranberry fruit that's still remarkably fresh and vibrant. Not especially complex or deep, but lovely to sit and explore at the end of the evening.
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Adrian returns to Indiana (Andy's Place): Cranberry was the first and remained the most forward component of this wine. I also picked up on some earth. On the palate the cranberry seemed to result in an almost tart flavor that, combined with ample acidity resulted in a very interesting wine.
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Indianapolis II; 4/21/2017-4/22/2017 (Indianapolis, IN): #8942. The nose and palate of this wine show amazing freshness for its age. Initially, there were some light aromas of cranberries and other tart red fruits on the nose, as well as a fair bit of earth, but no weird funkiness at all. The palate is mostly acid-driven. It's fairly light, and there is still a touch of tannin. This does feel slightly thin at the end of the day, but it is still nonetheless a lovely example of aged Burgundy.
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Dinner at a Venerable Restaurant (Boston): Magnum. Still medium ruby throughout with sediment. Forest floor, dark fruit and licorice on the nose. All there in a 39 year old wine! Large scaled for Volnay, enduring acidity of the vintage but still savory, long, seductive and strong. We were absolutely amazed with the quality and vigor of this wine, and it did not decay one bit with 2 hours of air. I've had the '64 and '69 Bousse d'Or before but had never tried this. Gerard Potel was making great wines in that era.
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12/9/2022 - fcxj wrote: 92 Points
Fun bottle with nice floral aromatics and a palate that faded quickly. Wouldn't hold longer.
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3/9/2019 - Burgundy Al wrote: 93 Points
La Paulée de New York Gala Dinner (Pier Sixty - New York NY): Small glass, brief note. A wine that way exceeded any expectations, but I imagine the 5L format probably helped. Dried rose petals, mature red cherry, lots of slowly reduced mushrooms. Good weight, better length, great balance. So elegant and old school.
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4/22/2017 - salil wrote: 89 Points
Compelling in everything from its aromatics to its appearance. It's an incredibly pale orange-reddish colour, lighter than most Burgs and more in line with something that I'd expect from Overnoy or Gahier in the Jura. The aromatics are piercing - high toned herbal notes and a lot of savoury developed earthy/mushroom elements around a core of tart cranberry fruit that's still remarkably fresh and vibrant. Not especially complex or deep, but lovely to sit and explore at the end of the evening.
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4/22/2017 - prof b wrote: 90 Points
Adrian returns to Indiana (Andy's Place): Cranberry was the first and remained the most forward component of this wine. I also picked up on some earth. On the palate the cranberry seemed to result in an almost tart flavor that, combined with ample acidity resulted in a very interesting wine.
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4/22/2017 - acyso wrote: 90 Points
Indianapolis II; 4/21/2017-4/22/2017 (Indianapolis, IN): #8942. The nose and palate of this wine show amazing freshness for its age. Initially, there were some light aromas of cranberries and other tart red fruits on the nose, as well as a fair bit of earth, but no weird funkiness at all. The palate is mostly acid-driven. It's fairly light, and there is still a touch of tannin. This does feel slightly thin at the end of the day, but it is still nonetheless a lovely example of aged Burgundy.
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10/21/2011 - drwine2001 wrote:
Dinner at a Venerable Restaurant (Boston): Magnum. Still medium ruby throughout with sediment. Forest floor, dark fruit and licorice on the nose. All there in a 39 year old wine! Large scaled for Volnay, enduring acidity of the vintage but still savory, long, seductive and strong. We were absolutely amazed with the quality and vigor of this wine, and it did not decay one bit with 2 hours of air. I've had the '64 and '69 Bousse d'Or before but had never tried this. Gerard Potel was making great wines in that era.
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