1er Cru bottling. Decanted for an hour. Very smooth, with a nose of mushrooms, forest floor. On the palate, same, dark fruit with a touch of licorice! Kept open for about 2 hours and it was consistent throughout. Still has at least 5 more years of life.
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Still muscular and stubborn. Much of the fruit qualities (if there were any) has disappeared and only brooding dark fruit qualities with herbs and spices remained. This is a preferential call. Many loved the wine.
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Cellar Reduction, The Fun Way (Santa Ynez Valley): A bit more subdued to my taste than others found this wine. Still quite fresh, with impressive depth of flavors (mainly cherries), but faded on the mid-palate, and I found the acidity a bit distracting.
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This is masterly in its class. So fine, so balanced, not a bit tired. Simply delicious. Wish I had got more. Had luck at an auction to get this at 30 €, you have to pay more than 100 recently. It's very sad to see the prices of burgundys go through the roof and locking out more and more "normal" winelovers without endless money at hand. A few weeks ago I wanted to buy some bottles from an importer here in Germany. I had ordered from an internet formula dated from the end of december. Coolely I was informed, that I should pay now (4 weeks later) not 75, but 125 for one of the bottles and 85 now for another, not 56 as in the december formula. So I had to say no and cancelled the whole order. I know that the vintners have to live from something, that often they have very little production, but in some instances I have the impression that things are out of control.
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Bottle, fill and cork all excellent. This wine was very tight iniitially and probbaly would need at least an hour in the decanter to show itself properly. We poured this into the large Riedel burg glasses and let it air out a bit. Very austere initially and not much liked, but with time it loosened up and revealed a lovely nose, proper burgundian weight and a firm acidity in need of the right food - seared and seasoned ribeye with fall vegetables was fine. I was interested to see tasting notes suggesting too much oak - I did not get that out of this wine (I am usually highly allergic to the oakenstein wines). I think that this wine is in keeping with the style of the vintage and just needs an hour or two in the decanter.
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A Burgundy night at Helsinki (Classic Wine Cellars, Helsinki, Finland): Initially quite ripe with some oak showing through. With time in the glass it finds a very nice balance and is quite delicious. Riper and less transparent in style than the 1996 it was drank together with. Excellent Village wine that is still a few years from its full maturity.
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Not quite as good as the bottle a few months ago but I think it's as much the food pairing as the wine. Great nose, pure cherry fruit, just a touch too much acid.
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11/29/2020 - Benji La Malice wrote: 91 Points
Puissant pour un Chambolle, a l’ancienne! Bel équilibre avec une fraîcheur éclatante si on laisse le vin s’ouvrir (non carafé dans mon cas)
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3/18/2019 - KenPlace wrote: 91 Points
1er Cru bottling. Decanted for an hour. Very smooth, with a nose of mushrooms, forest floor. On the palate, same, dark fruit with a touch of licorice! Kept open for about 2 hours and it was consistent throughout. Still has at least 5 more years of life.
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5/13/2014 - jinatnrt wrote: 88 Points
Still muscular and stubborn. Much of the fruit qualities (if there were any) has disappeared and only brooding dark fruit qualities with herbs and spices remained. This is a preferential call. Many loved the wine.
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1/6/2014 - JonnyG Likes this wine: 92 Points
Cellar Reduction, The Fun Way (Santa Ynez Valley): A bit more subdued to my taste than others found this wine. Still quite fresh, with impressive depth of flavors (mainly cherries), but faded on the mid-palate, and I found the acidity a bit distracting.
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2/26/2012 - Eubulos wrote: 93 Points
This is masterly in its class. So fine, so balanced, not a bit tired. Simply delicious. Wish I had got more. Had luck at an auction to get this at 30 €, you have to pay more than 100 recently. It's very sad to see the prices of burgundys go through the roof and locking out more and more "normal" winelovers without endless money at hand. A few weeks ago I wanted to buy some bottles from an importer here in Germany. I had ordered from an internet formula dated from the end of december. Coolely I was informed, that I should pay now (4 weeks later) not 75, but 125 for one of the bottles and 85 now for another, not 56 as in the december formula. So I had to say no and cancelled the whole order. I know that the vintners have to live from something, that often they have very little production, but in some instances I have the impression that things are out of control.
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9/25/2011 - vindictive wrote:
Bottle, fill and cork all excellent. This wine was very tight iniitially and probbaly would need at least an hour in the decanter to show itself properly. We poured this into the large Riedel burg glasses and let it air out a bit. Very austere initially and not much liked, but with time it loosened up and revealed a lovely nose, proper burgundian weight and a firm acidity in need of the right food - seared and seasoned ribeye with fall vegetables was fine. I was interested to see tasting notes suggesting too much oak - I did not get that out of this wine (I am usually highly allergic to the oakenstein wines). I think that this wine is in keeping with the style of the vintage and just needs an hour or two in the decanter.
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9/23/2011 - VHJV wrote: 89 Points
A Burgundy night at Helsinki (Classic Wine Cellars, Helsinki, Finland): Initially quite ripe with some oak showing through. With time in the glass it finds a very nice balance and is quite delicious. Riper and less transparent in style than the 1996 it was drank together with. Excellent Village wine that is still a few years from its full maturity.
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5/13/2010 - Samantha wrote: 85 Points
Lots of oak
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12/31/2009 - JAKurek wrote: 92 Points
Not quite as good as the bottle a few months ago but I think it's as much the food pairing as the wine. Great nose, pure cherry fruit, just a touch too much acid.
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6/17/2009 - Rupert wrote:
Eclectic wine dinner at The Ledbury (The Ledbury, London): A nice contrast with the Mugnier, this was bigger, richer, sweeter, but still very Chambolle with its cherryish fruit, quite succulent
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2/14/2003 - peternelson wrote: 89 Points
Red Carpet: Meaty nose, light spice, good bal. t’s, somewhat dark for this Bourgogne.
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