This is in its zone and probably just at the beginning of a long peak period of showing everything it's got. Its color is still a youthful vivid ruby, but it's no longer the stony and sort of austere wine described in my old note. The aromas are earthy but have developed from the mineral realm into the organic - think forest floor, moss, damp underbrush. The fruit elements are on the apply and autumnal side from the pop of the cork but with a little bit of time to compose itself, they freshen up into deep, fleshy berries, dark in tone. It has a dense mouthfeel showing off the vintage's rich, ripe character which still hasn't faded.
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Dark ruby color, quite clear, and a pleasant bouquet. Dark fruit, some earth and leather and a fair amount of remaining structure, but a bit closed and short. Plenty of remaining fruit, but not sure this wine is going anywhere.
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Acker April 2019 (Marea in NYC): This wasn't a burgundy that spoke to me. Too much sediment. Not quite that light and airy and ethereal note. More just basic wine. I guess makes sense given difference in price tag with some of the other wines, but there's wines in this price point from other regions I like a lot more.
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Popped and poured at L'escale. This wine is showing its age in the glass with some bricking at the edges. Dark cherry fruit still evident, along with wet earth, some cigar and hints of clove. Pleasant enough and fairly well preserved. A bit short on the finish. Drink up
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brown maroon plum leathery red, little clarity, brickish hue Nose: raspberry, dark cherry, clove, leather, black pepper, swine, dark chocolate, coffee, smoke, turnips, cola, silver, oak Pal: plum, dark cherry, clove, wet earth, leather, cigar, tobacco, black pepper, orange rind, dark chocolate, bay leaf, coffee, silver, oak Feel: medium, savory, acidic Finish: medium TC8
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What a glorious bottle of Burgundy. At once, it displayed both powerful dark fruits and then ethereal, baking-spice inflected nuances. It was ever-changing in the glass but a great foil to smoked quail and shiitake risotto.
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had at dinner with the Phillips' in LA, enjoyed by all, this was young on the palate and i think could be significantly better in 5 to 10 years if it holds up... i would bet on this wine
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Cellared since release. Still primary but enjoyable to drink, nonetheless. This is a wine to stick in the face of those who doubt the quality of 1999 because of the high yields (the fact is, each vintage has an optimum yield and some, like 1959 and 1999, have much optimum yields than others). Dense with red fruits and some dark. Tannins are round. I'd expect another 10-15 years until this wine hits its peak, although as I said, no problem drinking it now (or five years ago, the last time I opened a bottle).
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bummer, decanted and left at the theatre (matinee - Book of Mormon), didn't have the energy to loop back to pick it up once we were at the restaurant, feel good that the bartender at the theatre had a nice red for dinner that night
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this was superb, on pop and pour it was bright fruit plus some spice and textured tannin, felt dusty on the palate and minerals too, night two the fruit had receded so spice took over, on night three all tannin gone so smoooooooth but a little more simple, loved it on all nights and gulpable on night three, nose was big and fruit / perfume / floral on all three nites… superb
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Powerful rock-quarry aroma right from the get-go, as befits a "Perrières." It starts out soothing and plush with that enticing '99 sap, but gets more and more structured as it sits in the glass - it was probably best during the ten to fifteen minutes right after uncorking, after which it became, if not exactly hard, at least fairly unexpressive. So, one to hold.
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Chevillon Dinner, 1990-2002 (Lupa Restaurant, San Francisco): Despite its '99 firmness and no lack of size, this immediately showed off the more polished Chevillon style compared to Gouges. Intriguing blend of black fruit and real stoniness. Too young but very promising and amongst the top 3 or 4 wines of the night, no small feat since it was lined up against more highly touted vineyards.
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Closed, tight and angular, the primary characteristics of this wine have faded since last drinking it in 2006, but it is clearly in a funk right now and waiting to blossom. Stored since release in a 55°F cellar so YMMV. Will probably shift to drinking 01's and maybe give this one another go in 2012.
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11/26/2023 - Warren23 wrote: 92 Points
Elegant, with wonderful tension and good structure. Notes of spice and dark cherry, with a medium finish. Better concentration than I expected.
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5/24/2023 - Keith Levenberg Likes this wine: 94 Points
This is in its zone and probably just at the beginning of a long peak period of showing everything it's got. Its color is still a youthful vivid ruby, but it's no longer the stony and sort of austere wine described in my old note. The aromas are earthy but have developed from the mineral realm into the organic - think forest floor, moss, damp underbrush. The fruit elements are on the apply and autumnal side from the pop of the cork but with a little bit of time to compose itself, they freshen up into deep, fleshy berries, dark in tone. It has a dense mouthfeel showing off the vintage's rich, ripe character which still hasn't faded.
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11/27/2021 - CHINACAT wrote: 90 Points
Dark ruby color, quite clear, and a pleasant bouquet. Dark fruit, some earth and leather and a fair amount of remaining structure, but a bit closed and short. Plenty of remaining fruit, but not sure this wine is going anywhere.
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10/13/2019 - collin wrote:
Drinking very well. Rocks and bottle sweetness; rich. Not the most nuanced wine, but very good for what it is.
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4/6/2019 - MC2 Wines wrote:
Acker April 2019 (Marea in NYC): This wasn't a burgundy that spoke to me. Too much sediment. Not quite that light and airy and ethereal note. More just basic wine. I guess makes sense given difference in price tag with some of the other wines, but there's wines in this price point from other regions I like a lot more.
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12/1/2018 - cephomer Likes this wine: 91 Points
Popped and poured at L'escale. This wine is showing its age in the glass with some bricking at the edges. Dark cherry fruit still evident, along with wet earth, some cigar and hints of clove. Pleasant enough and fairly well preserved. A bit short on the finish. Drink up
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4/15/2018 - Frijole wrote:
brown maroon plum leathery red, little clarity, brickish hue
Nose: raspberry, dark cherry, clove, leather, black pepper, swine, dark chocolate, coffee, smoke, turnips, cola, silver, oak
Pal: plum, dark cherry, clove, wet earth, leather, cigar, tobacco, black pepper, orange rind, dark chocolate, bay leaf, coffee, silver, oak
Feel: medium, savory, acidic
Finish: medium
TC8
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8/5/2016 - MLipton wrote:
What a glorious bottle of Burgundy. At once, it displayed both powerful dark fruits and then ethereal, baking-spice inflected nuances. It was ever-changing in the glass but a great foil to smoked quail and shiitake risotto.
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12/17/2015 - jmoore431 wrote: 92 Points
Very youthful; barely showing anything beyond the primary; modestly fruited, shy, soft yet very balanced. Others loved it more than I did.
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6/7/2015 - WoodieBayArea wrote: 92 Points
had at dinner with the Phillips' in LA, enjoyed by all, this was young on the palate and i think could be significantly better in 5 to 10 years if it holds up... i would bet on this wine
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5/9/2015 - Jeffsta wrote:
At least 5 years from maturity, probably more, at least from my 51F cellar. Lots of fruit, very plush, but tannins still dominate.
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7/3/2014 - cfk49 wrote: 92 Points
Cellared since release. Still primary but enjoyable to drink, nonetheless. This is a wine to stick in the face of those who doubt the quality of 1999 because of the high yields (the fact is, each vintage has an optimum yield and some, like 1959 and 1999, have much optimum yields than others). Dense with red fruits and some dark. Tannins are round. I'd expect another 10-15 years until this wine hits its peak, although as I said, no problem drinking it now (or five years ago, the last time I opened a bottle).
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12/19/2013 - WoodieBayArea wrote:
bummer, decanted and left at the theatre (matinee - Book of Mormon), didn't have the energy to loop back to pick it up once we were at the restaurant, feel good that the bartender at the theatre had a nice red for dinner that night
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11/10/2013 - WoodieBayArea wrote: 93 Points
this was superb, on pop and pour it was bright fruit plus some spice and textured tannin, felt dusty on the palate and minerals too, night two the fruit had receded so spice took over, on night three all tannin gone so smoooooooth but a little more simple, loved it on all nights and gulpable on night three, nose was big and fruit / perfume / floral on all three nites… superb
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6/10/2011 - cubswinws wrote: 93 Points
Really dark fruit and wonderful nose of mushrooms and fruit. really an outstanding pinot from a great year.
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8/31/2010 - Keith Levenberg wrote: 90 Points
Powerful rock-quarry aroma right from the get-go, as befits a "Perrières." It starts out soothing and plush with that enticing '99 sap, but gets more and more structured as it sits in the glass - it was probably best during the ten to fifteen minutes right after uncorking, after which it became, if not exactly hard, at least fairly unexpressive. So, one to hold.
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7/27/2009 - drwine2001 wrote:
Chevillon Dinner, 1990-2002 (Lupa Restaurant, San Francisco): Despite its '99 firmness and no lack of size, this immediately showed off the more polished Chevillon style compared to Gouges. Intriguing blend of black fruit and real stoniness. Too young but very promising and amongst the top 3 or 4 wines of the night, no small feat since it was lined up against more highly touted vineyards.
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2/18/2009 - sfburgundy wrote:
Closed, tight and angular, the primary characteristics of this wine have faded since last drinking it in 2006, but it is clearly in a funk right now and waiting to blossom. Stored since release in a 55°F cellar so YMMV. Will probably shift to drinking 01's and maybe give this one another go in 2012.
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5/11/2005 - NickM wrote: 89 Points
Drank with Chiswick tasting group, delicious!
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