Popped, decanted and drank immediately. (Magnum) A muscular, gamey and funky wine. Rich and brooding with dark layers of charred plums, sweet cherry pulp, smoky black currant, loam, manure, burnt toast, and iodine. Very good. Advanced, and some at the table say a little past prime. I wonder if out will develop more secondary nuances and have a long life at ahead. I would recommend to hold for the short term, ie. about four years or so. It could be a 96 when it finds it's right window.
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Tannins and high acidity were definitely present, but they were in balanced with the fruit component. Lovely and balanced wine with the stuffing to last if you asked me. But it tasted delicious now if you prefer your wine a little tannic.
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Not sure about whether this had storage issues or not. Nose is very nice. Fresh, pure, iron, blood, red cherry, spice, of medium intensity. On taste - wow does this have tannins. It will take a long time to integrate. Acid is fine, but there is an odd note which may strike me as a bit of a cooked flavour. With air it goes away so I am not sure. A very long finish. More of a cranberry finish than cherry. I think this is 10-15 years away from being approachable.
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Loved the weight and spicy red fruit flavors. Terrific length and depth. Only knock the bracing acidity at times almost seeming almost like ALC heat. A little stern acidity takes this down a small notch. Very enjoyable none the less.
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Burgundy Wine Learning Session (Hong Kong): At first a little light and plummy. Plenty of red fruits on the nose, plums, and a little light weight, which I find to be somewhat a characteristic of 2006 Burgundy. Impressive acidity on the finish, very nice structure, which makes this enjoyable to drink. Not overly tannic, but when I had this with peppered steak, the acidity held up the wine very well.
As this is such an acidic wine, I think it really matters to drink it from a glass that accentuates the aromatic profile of the wine.
Birthday dinner with Melissa and Stan (Jade Palace, Forum (Singapore)): Beautiful dark berry nose, very clean and precise. On the palate medium body but tightly packed with fruit and dark earthy, mineral flavors. Mature and drinking nicely, a delicious entry level ticket to the masterful work of Laurent Ponsot
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Drank at Tree Room Restaurant, Sundance Resort. Initially with significant reduction on the nose that began to clear after about 35 min of decanting. Red cherry, damp earth on the nose, although the reduction never completely cleared. The palate was initially a little thin and acidic and then began to open with air. The finish improved over the course of 90 minutes with dinner. I think this is probably a pretty good wine, but it was too young and this bottle didn't show particularly well.
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Domaine Ponsot 2006 Horizontal (Salone di Gusto, Torino, Italy): Medium purple-ruby, virtually n rim m curtain-lile slow-moving legs. Medium developing aromas ofred berries, barnyard, wet leaves, earht and savory. Dry, medium(+) fresh acidity, medium body and alcohol, soft medium(-) tannins. Medium flavours of red cherries, spice and meat notes. Well structured and balanced, earthy texture, elegant. Good length, precise finish. Keep 5+ years.
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nose -earthy, tea, dirt mouth - light to mid bodied, very dry with good clarity and length. The midpalate has some very nice lighter red fruit coming through, mostly cranberries, but also some red cherry and pomegranite - and has a touch of sweetness. The wine drinks elegantly, with very crisp and clean flavors lacking rough edges, good minerality, and finishes with dry mouthcoating tannins. Good for pairinng with lighter fare.
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Rouget 2006 (The Wine Club, San Francisco): Light color. Brambly nose with licorice. Crisp, high acid, pretty tightly structured although it has a hint of sap. Better than last time, but still not to my taste.
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Fairly dark ruby. Pungent anise, mint, and other greens suggesting stemminess. Later, barely sweetened blackberry confit. Meaty, very black fruited, some dark chocolate, strong acidity and a good dose of tannins. Strapping wine without a great deal of charm that is faithful to the commune. I opened this to make a buying decision, and the style is not to my taste, at least in this vintage.
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Tasting and Dinner with Laurent Ponsot of Domaine Ponsot (Harbour Grill, Hilton Hotel, Singapore): I like this wine - lovely expression of terroir and full of character. The nose opened with a whiff of leather, some earth, sous bois and wood spice. With time, it started showing rich cherry and fresh sprigs of bramble. Super-young on the palate, with lots of grippiness on the tannins. Almost a little coarse here. However, there was a nice, fleshy softeness to the fruit in spite of this - I got plums, a touch of fresh prunes and more dark cherries. Lots of sappy weight from the attack to the mid-palate. All this was undergirded by a very mascular meatiness and a ferrous minerality. Plenty of power here, lifted by a decent amount of acid. Not super fresh, but altogether making for a nicely balanced wine. Finish was long and lingering.
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1/22/2023 - ProfByron Likes this wine: 89 Points
Mellow Burgundy. Proper without being outstanding
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3/4/2018 - Rabaja Likes this wine: 92 Points
Popped, decanted and drank immediately. (Magnum) A muscular, gamey and funky wine. Rich and brooding with dark layers of charred plums, sweet cherry pulp, smoky black currant, loam, manure, burnt toast, and iodine. Very good. Advanced, and some at the table say a little past prime. I wonder if out will develop more secondary nuances and have a long life at ahead. I would recommend to hold for the short term, ie. about four years or so. It could be a 96 when it finds it's right window.
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3/5/2016 - NathanT wrote: 91 Points
Tannins and high acidity were definitely present, but they were in balanced with the fruit component. Lovely and balanced wine with the stuffing to last if you asked me. But it tasted delicious now if you prefer your wine a little tannic.
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2/16/2016 - ashegedyn wrote: flawed
Corked
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8/6/2015 - ashegedyn wrote: flawed
Not sure about whether this had storage issues or not. Nose is very nice. Fresh, pure, iron, blood, red cherry, spice, of medium intensity. On taste - wow does this have tannins. It will take a long time to integrate. Acid is fine, but there is an odd note which may strike me as a bit of a cooked flavour. With air it goes away so I am not sure. A very long finish. More of a cranberry finish than cherry. I think this is 10-15 years away from being approachable.
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6/10/2015 - chablis28 wrote: 92 Points
Loved the weight and spicy red fruit flavors. Terrific length and depth. Only knock the bracing acidity at times almost seeming almost like ALC heat. A little stern acidity takes this down a small notch. Very enjoyable none the less.
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2/6/2015 - SteveHK wrote: 92 Points
Burgundy Wine Learning Session (Hong Kong): At first a little light and plummy. Plenty of red fruits on the nose, plums, and a little light weight, which I find to be somewhat a characteristic of 2006 Burgundy. Impressive acidity on the finish, very nice structure, which makes this enjoyable to drink. Not overly tannic, but when I had this with peppered steak, the acidity held up the wine very well.
As this is such an acidic wine, I think it really matters to drink it from a glass that accentuates the aromatic profile of the wine.
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7/14/2014 - ilee Likes this wine: 91 Points
Birthday dinner with Melissa and Stan (Jade Palace, Forum (Singapore)): Beautiful dark berry nose, very clean and precise. On the palate medium body but tightly packed with fruit and dark earthy, mineral flavors. Mature and drinking nicely, a delicious entry level ticket to the masterful work of Laurent Ponsot
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5/26/2013 - jnewman77 wrote:
Drank at Tree Room Restaurant, Sundance Resort. Initially with significant reduction on the nose that began to clear after about 35 min of decanting. Red cherry, damp earth on the nose, although the reduction never completely cleared. The palate was initially a little thin and acidic and then began to open with air. The finish improved over the course of 90 minutes with dinner. I think this is probably a pretty good wine, but it was too young and this bottle didn't show particularly well.
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10/28/2012 - Barolo Raymond wrote: 90 Points
Domaine Ponsot 2006 Horizontal (Salone di Gusto, Torino, Italy): Medium purple-ruby, virtually n rim m curtain-lile slow-moving legs. Medium developing aromas ofred berries, barnyard, wet leaves, earht and savory. Dry, medium(+) fresh acidity, medium body and alcohol, soft medium(-) tannins. Medium flavours of red cherries, spice and meat notes. Well structured and balanced, earthy texture, elegant. Good length, precise finish. Keep 5+ years.
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10/18/2011 - raginbajan wrote: 92 Points
Big wine with enough stuffing and acidity to last for many years.
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11/14/2010 - Pelimanni wrote: 87 Points
Good wine but a little disappointed as Ponsot. I could not find terroire.
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3/14/2010 - soyhead wrote: 90 Points
nose -earthy, tea, dirt
mouth - light to mid bodied, very dry with good clarity and length. The midpalate has some very nice lighter red fruit coming through, mostly cranberries, but also some red cherry and pomegranite - and has a touch of sweetness. The wine drinks elegantly, with very crisp and clean flavors lacking rough edges, good minerality, and finishes with dry mouthcoating tannins. Good for pairinng with lighter fare.
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8/29/2009 - drwine2001 wrote:
Rouget 2006 (The Wine Club, San Francisco): Light color. Brambly nose with licorice. Crisp, high acid, pretty tightly structured although it has a hint of sap. Better than last time, but still not to my taste.
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8/5/2009 - drwine2001 wrote:
Fairly dark ruby. Pungent anise, mint, and other greens suggesting stemminess. Later, barely sweetened blackberry confit. Meaty, very black fruited, some dark chocolate, strong acidity and a good dose of tannins. Strapping wine without a great deal of charm that is faithful to the commune. I opened this to make a buying decision, and the style is not to my taste, at least in this vintage.
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2/19/2009 - Paul S wrote: 92 Points
Tasting and Dinner with Laurent Ponsot of Domaine Ponsot (Harbour Grill, Hilton Hotel, Singapore): I like this wine - lovely expression of terroir and full of character. The nose opened with a whiff of leather, some earth, sous bois and wood spice. With time, it started showing rich cherry and fresh sprigs of bramble. Super-young on the palate, with lots of grippiness on the tannins. Almost a little coarse here. However, there was a nice, fleshy softeness to the fruit in spite of this - I got plums, a touch of fresh prunes and more dark cherries. Lots of sappy weight from the attack to the mid-palate. All this was undergirded by a very mascular meatiness and a ferrous minerality. Plenty of power here, lifted by a decent amount of acid. Not super fresh, but altogether making for a nicely balanced wine. Finish was long and lingering.
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