Took an hour to fully open in the decanter. This had a beautiful nose on the pop and pour. Beetroot, touch of cinnamon. Light roast coffee, and a little juicy fruit. Fully integrated, tannins melted. This well stored bottle really peaked with air.
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Wine Tasted at Acker Auction (Marea - New York NY): Lots of ripe and mature black berry aromas and flavors. Lots of Vosne styled Asian five spice. Good structure for the vintage gives equally good balance for its level of ripeness.
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Blue Chip Burgundy Dinner (Betony, 41 West 57th Street New York): This showed a wonderful, expressive nose of tremendous depth as layer upon layer slowly unfurled in the glass. At first it was rich and sweet with polished dark fruits and spice, yet it quickly gained more dimension to reveal fresh-turned soil, soaring dried floral notes, and minerals. It was silky on the palate, caressing the senses, as notes of red berry contrasted between sweet and sour with a hint of spice and stem. The finish was rooted in the earth with inner floral notes and dried fruits lingering long.
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Burgundy Producer Dinner (Bistro de l'Hotel - Beaune): Mature red fruit, earth and subtle sweet spice. Moderate depth and intensity. Best now. Perhaps slightly lost in the quality of its flight (how often does that happen to a Meo-Camuzet Grand Cru?).
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I enjoyed the bloody cherry/mint character of this wine. It has a decent amount of up-front acidity, but good and complex red and black fruit flow in behind it. Very good indeed, but could use a bit more time.
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11/30/2023 - jviz wrote: 94 Points
Took an hour to fully open in the decanter. This had a beautiful nose on the pop and pour. Beetroot, touch of cinnamon. Light roast coffee, and a little juicy fruit. Fully integrated, tannins melted. This well stored bottle really peaked with air.
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7/9/2016 - AtoZ wrote:
Very good wine in very good shape. Had something extra that special wines have. Don't have reference points for it.
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2/21/2015 - Burgundy Al wrote: 92 Points
Wine Tasted at Acker Auction (Marea - New York NY): Lots of ripe and mature black berry aromas and flavors. Lots of Vosne styled Asian five spice. Good structure for the vintage gives equally good balance for its level of ripeness.
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11/21/2014 - Eric Guido Likes this wine: 95 Points
Blue Chip Burgundy Dinner (Betony, 41 West 57th Street New York): This showed a wonderful, expressive nose of tremendous depth as layer upon layer slowly unfurled in the glass. At first it was rich and sweet with polished dark fruits and spice, yet it quickly gained more dimension to reveal fresh-turned soil, soaring dried floral notes, and minerals. It was silky on the palate, caressing the senses, as notes of red berry contrasted between sweet and sour with a hint of spice and stem. The finish was rooted in the earth with inner floral notes and dried fruits lingering long.
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5/13/2014 - Burgundy Al wrote: 90 Points
Burgundy Producer Dinner (Bistro de l'Hotel - Beaune): Mature red fruit, earth and subtle sweet spice. Moderate depth and intensity. Best now. Perhaps slightly lost in the quality of its flight (how often does that happen to a Meo-Camuzet Grand Cru?).
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3/8/2010 - Roentgen Ray wrote: 92 Points
Medium brick color. Sous bois, a touch of smoke, red - black fruit, spicy in the mouth, good balance, fruit and licorice on the 20 second finish.
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1/1/2008 - HandPickedBurgundy wrote:
More complete and harmonious – better drinking today, but the 93 will win in the end. ****
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6/19/1999 - MikeATL wrote:
I enjoyed the bloody cherry/mint character of this wine. It has a decent amount of up-front acidity, but good and complex red and black fruit flow in behind it. Very good indeed, but could use a bit more time.
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