Just incredible to see how aging has positively impacted this wine. At first, there was almost a mushroom scent combined with a tinny finish. Afger 30 minutes, the bottle opened up and was one of the best burgundies. Perhaps it's partly the accumulation of 4 weeks in confinement due to the COVID-19, but this wine shared with my wife was just nearly perfect. Very rich nose, mature, forest, very seductive. Elegant on the oalate, but not lean and long finish. Paired with bbq entrecote that had been dry aged and mature. All in all, a mature pairing for an Easter weekend celebration
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This bottle was just nearly perfect. Very rich nose, mature, sweet, very seductive. Elegant on the oalate, but not lean. Very long finish, telling the tale again.
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Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): OK, I do agree with some of our fellow diners this evening that the nose was, well, odd. I got distinct wet sock. Some cheesy aspects. But you know, these aromatics grew less pronounced over time. And the palate was subtle and nuanced, with a sneaky richness. It was not evidently so, but grew on the palate through to the moderately long finish. Very enjoyable, but outgunned by the 1999 Echezeaux with which it was paired. In any case, how often does one crack open a grand cru from 1969 these days? Wow!
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Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): I am a firm believer of pop and pour for old Burgundies to preserve the nose. This was double decanted. Very muted nose, sweet dark dry fruits and tree bark but not much else. Excellent concentration and sweet fruit palate impression. Excellent palate and below average nose.
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4/11/2020 - christ80 Likes this wine: 97 Points
Just incredible to see how aging has positively impacted this wine. At first, there was almost a mushroom scent combined with a tinny finish. Afger 30 minutes, the bottle opened up and was one of the best burgundies. Perhaps it's partly the accumulation of 4 weeks in confinement due to the COVID-19, but this wine shared with my wife was just nearly perfect. Very rich nose, mature, forest, very seductive. Elegant on the oalate, but not lean and long finish. Paired with bbq entrecote that had been dry aged and mature. All in all, a mature pairing for an Easter weekend celebration
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8/21/2015 - humagne wrote: 99 Points
This bottle was just nearly perfect. Very rich nose, mature, sweet, very seductive. Elegant on the oalate, but not lean. Very long finish, telling the tale again.
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1/9/2014 - PanosKakaviatos Likes this wine: 92 Points
Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): OK, I do agree with some of our fellow diners this evening that the nose was, well, odd. I got distinct wet sock. Some cheesy aspects. But you know, these aromatics grew less pronounced over time. And the palate was subtle and nuanced, with a sneaky richness. It was not evidently so, but grew on the palate through to the moderately long finish. Very enjoyable, but outgunned by the 1999 Echezeaux with which it was paired. In any case, how often does one crack open a grand cru from 1969 these days? Wow!
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1/9/2014 - dcwino wrote: 91 Points
Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): I am a firm believer of pop and pour for old Burgundies to preserve the nose. This was double decanted. Very muted nose, sweet dark dry fruits and tree bark but not much else. Excellent concentration and sweet fruit palate impression. Excellent palate and below average nose.
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8/21/2012 - humagne wrote: 94 Points
Mature, still masculine but elegant at the same time. Sweet aftertaste that glows on and on.
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11/2/1993 - Xavier Auerbach wrote: 90 Points
Christie's Pre-Sale Tasting (Amsterdam): Very mature colour; slightly reticent on the nose; lively and rounded on the palate, slightly light; nice length.
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