Dark ruby with a very slight hint of bricking. Some funk on the nose, with a metallic brett element also present on the palate. Cherry, blackberry, bitter cherry all present, that funk just a little too overwhelming for real enjoyment. Not going to rate numerically as I think this bottle is going out with brett.
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13% ABV. Moderately deep garnet, slight clearing at the rim, translucent throughout. Spicy nose suggesting a warm spice like cinnamon, but not quite. Bark and mulch. Medium bodied with plum strawberry and pomegranate fruit. Tangy finish. Touch of green watermelon rind. This is not a bad value for Burgundy at $30. Plan to retaste leftovers tonight.
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*** Medium Garnet colour. Medium nose of red fruits, raspberries and leather and some smoky vanilla. Medium body in teh mouth, with reltively high acidity adn medium tannin. Black currant , not the elegant style of burg I like.
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Robe sombre, dense. Le nez est compact, sur les fruits noirs, une pointe métallisée. Beaucoup de matière en bouche, savoureux. Un vin de plaisir immédiat.
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Tasted April 11, 2007 at an offline. Opened and served immediately in a Spiegelau Authentis Balloon Magnum glass. Dark garnet color in the glass, clear hue throughout. Nose of marjoram, mixed berries and basil. Flavors of red berries and red cherries dominate. Seemed a little closed at the moment, as to be expected with such a young wine. Medium tannins, acidity and body. Decant at least an hour if serving now or hold at least another year before trying again.
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Initial bouquet after decanting was cola and strawberry. Later, got dark earthiness also. Taste: mouth-wateringly ripe strawberry, cherry, and cranberry, with quite a bit of acidity. Beautiful wine; drinking well now, but also has the structure to age a few years.
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Came across a bottle of this in a local wne store for a decent price and decided to give it a try. I havn't bought much from the 2003 vintage, and what I've tried hasn't been to my taste. Too hot a vintage. But I figured that if anyone could do well with the materials at hand, it's Joblot.
At this age, the wine is almost a textbook Joblot, if I recall the 99s at about the same point in their life cycle. Opulent, lush, jammy -- too much sour cherry for my taste -- but with noticable acid on the backend, and the stuffing to age well. If you have this, it's worth trying a bottle to give youself a benchmark. My prediction is that it will lose some of the babyfat over time, gain a more classic profile, and become a very tasty bottle of Cote Chalonnaise.
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My first Burgundy from this unusual vintage. Unusually dark color for Joblot, bright dark ruby to the rim. An intense nose that is a bit atypical for Joblot as it is noticeably riper, but not overripe. More blackfruited than it usually is, also with less floral notes. The oak is only in the background. In the mouth, the wine is medium to full-bodied, with fine mid-palate density and notes of black and red fruits, intermingled with some oriental spices. Not at all heavy, and very well balanced. The oak treatment is just right. It is not as fresh as the 2002, but is denser, with more body and slightly lower acidity. A real winner in my book. With air, it even fleshed out more and the tannins became more integrated with a stunning length for a wine of this humble origin. Great now, but I am sure it will reward keeping for at least 10 years. Drink now to 2015
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5/27/2013 - Atwellian wrote:
Dark ruby with a very slight hint of bricking. Some funk on the nose, with a metallic brett element also present on the palate. Cherry, blackberry, bitter cherry all present, that funk just a little too overwhelming for real enjoyment. Not going to rate numerically as I think this bottle is going out with brett.
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3/17/2011 - benjordan wrote:
Good.
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9/16/2009 - good old ludwig van wrote: 93 Points
Every bit as good as my 2006 note.
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9/9/2009 - OneLastSyrah wrote: 87 Points
13% ABV. Moderately deep garnet, slight clearing at the rim, translucent throughout. Spicy nose suggesting a warm spice like cinnamon, but not quite. Bark and mulch. Medium bodied with plum strawberry and pomegranate fruit. Tangy finish. Touch of green watermelon rind. This is not a bad value for Burgundy at $30. Plan to retaste leftovers tonight.
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4/14/2009 - Haut Brion wrote:
*** Medium Garnet colour. Medium nose of red fruits, raspberries and leather and some smoky vanilla. Medium body in teh mouth, with reltively high acidity adn medium tannin. Black currant , not the elegant style of burg I like.
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5/1/2008 - THT wrote: 88 Points
Robe sombre, dense. Le nez est compact, sur les fruits noirs, une pointe métallisée. Beaucoup de matière en bouche, savoureux. Un vin de plaisir immédiat.
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4/10/2008 - Rania wrote:
dark. earthy. delicious.
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4/11/2007 - wineismylife wrote: 91 Points
Dallas Offline with steve8 (Il Sole, Dallas, TX): WIML91,WA90-92,NOWS
Tasted April 11, 2007 at an offline. Opened and served immediately in a Spiegelau Authentis Balloon Magnum glass. Dark garnet color in the glass, clear hue throughout. Nose of marjoram, mixed berries and basil. Flavors of red berries and red cherries dominate. Seemed a little closed at the moment, as to be expected with such a young wine. Medium tannins, acidity and body. Decant at least an hour if serving now or hold at least another year before trying again.
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4/9/2007 - Employee500 wrote: 93 Points
Delicious!
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10/24/2006 - Employee500 wrote: 93 Points
Terrific QPR with ripe but fresh & precise fruit & good acid backbone. Wish I'd picked up six of these instead of just two...
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6/3/2006 - good old ludwig van wrote: 93 Points
Initial bouquet after decanting was cola and strawberry. Later, got dark earthiness also. Taste: mouth-wateringly ripe strawberry, cherry, and cranberry, with quite a bit of acidity. Beautiful wine; drinking well now, but also has the structure to age a few years.
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4/27/2006 - SteveHyde wrote:
Came across a bottle of this in a local wne store for a decent price and decided to give it a try. I havn't bought much from the 2003 vintage, and what I've tried hasn't been to my taste. Too hot a vintage. But I figured that if anyone could do well with the materials at hand, it's Joblot.
At this age, the wine is almost a textbook Joblot, if I recall the 99s at about the same point in their life cycle. Opulent, lush, jammy -- too much sour cherry for my taste -- but with noticable acid on the backend, and the stuffing to age well. If you have this, it's worth trying a bottle to give youself a benchmark. My prediction is that it will lose some of the babyfat over time, gain a more classic profile, and become a very tasty bottle of Cote Chalonnaise.
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1/19/2005 - micha_e wrote: 92 Points
My first Burgundy from this unusual vintage. Unusually dark color for Joblot, bright dark ruby to the rim. An intense nose that is a bit atypical for Joblot as it is noticeably riper, but not overripe. More blackfruited than it usually is, also with less floral notes. The oak is only in the background. In the mouth, the wine is medium to full-bodied, with fine mid-palate density and notes of black and red fruits, intermingled with some oriental spices. Not at all heavy, and very well balanced. The oak treatment is just right. It is not as fresh as the 2002, but is denser, with more body and slightly lower acidity. A real winner in my book. With air, it even fleshed out more and the tannins became more integrated with a stunning length for a wine of this humble origin. Great now, but I am sure it will reward keeping for at least 10 years. Drink now to 2015
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