Well, I rarely ever decant Burgundy. This time at a restaurant the somm decided to decant into a decanter which had a top closure allowing her to invert and put the wine back in the bottle. Prior to decanting we tasted and nose and palate were aggressive with structure and balance displaying potential but high tannins. After decant and return to bottle...WOW...what a difference. Supple, softer with residual tannins but extremely silky and smooth with great fruits and balance. Wouldn't have believed it had the somm not recommended it.
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Give it another 10+ years. Unmistakably Gevrey. Drunk over 2 nights. Night 1 very reticent. Cola, sloe and a hint of black cardamom. Night 2 still very reticent. Smokey, coffee, vanilla, chocolate, pomegranate. Plush, rich and powerful.
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Closed bouquet typical of french wines, with hints of green pepper, cherries, light smoke. My initial taste was uninspiring. A bit of sour, but smooth and balanced. Finish was.....nebulous. Nothing wrong with it, but nothing to inspire singular sipping. However, it paired quite nicely with the dinner bruschetta. I've struggled to find a wine pairing for this salty dish, but I think I have found it. Recommended (the bruschetta and the wine).
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IPNC Lunches and Dinners; 7/26/2013-7/27/2013 (McMinnville OR): Tasting. Mostly black fruit aromas and flavors, both meaty and dense with some sauvage hints, good concentration and firm tannic structure that will benefit from a few more years to soften.
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Two bottles opened for dinner tonight, the first slightly better than the second. First bottle was nicely floral with charming red and black cherry aromas. Flavors more black fruit driven with good weight and density throughout, particularly for its level. This bottle was a "90 point" wine. The second bottle was far less floral or aromatically alluring while much closer on palate, overall probably "88 points."
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At the new Bliss in SATX. medium ruby colored. Some baked raspberry and blueberry pie spice. some candied flavors on palate with decent finish. Just ****
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Some subtle red fruit flavors are fast blown away by long piercing acidity. If I had to sum it up in one word: 'sour'. Use with food in lieu of lemon - perhaps pair with fried calamari.
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Cellar Visit: Domaine Marc Roy (Gevrey Chambertin): A little tighter and more restrained on the nose. Raspberry fruit comes through on the front of the palate, opens up, a touch of mineral and spice. Long silky finish. Lovely. ***
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8/12/2016 - BillyT wrote: 92 Points
Well, I rarely ever decant Burgundy. This time at a restaurant the somm decided to decant into a decanter which had a top closure allowing her to invert and put the wine back in the bottle. Prior to decanting we tasted and nose and palate were aggressive with structure and balance displaying potential but high tannins. After decant and return to bottle...WOW...what a difference. Supple, softer with residual tannins but extremely silky and smooth with great fruits and balance. Wouldn't have believed it had the somm not recommended it.
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2/9/2016 - Pancreatitis wrote: 90 Points
Give it another 10+ years.
Unmistakably Gevrey.
Drunk over 2 nights.
Night 1 very reticent. Cola, sloe and a hint of black cardamom.
Night 2 still very reticent. Smokey, coffee, vanilla, chocolate, pomegranate. Plush, rich and powerful.
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12/27/2015 - rxfudd Likes this wine: 90 Points
Very good, but perhaps not great. Expected more earthiness, this nearly tastes like an American Pinot.
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1/16/2014 - primitivo Likes this wine: 90 Points
Closed bouquet typical of french wines, with hints of green pepper, cherries, light smoke. My initial taste was uninspiring. A bit of sour, but smooth and balanced. Finish was.....nebulous. Nothing wrong with it, but nothing to inspire singular sipping. However, it paired quite nicely with the dinner bruschetta. I've struggled to find a wine pairing for this salty dish, but I think I have found it. Recommended (the bruschetta and the wine).
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7/26/2013 - Burgundy Al wrote:
IPNC Lunches and Dinners; 7/26/2013-7/27/2013 (McMinnville OR): Tasting. Mostly black fruit aromas and flavors, both meaty and dense with some sauvage hints, good concentration and firm tannic structure that will benefit from a few more years to soften.
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3/17/2013 - awolosewicz Does not like this wine:
Did not like
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3/5/2013 - Burgundy Al wrote: 89 Points
Two bottles opened for dinner tonight, the first slightly better than the second. First bottle was nicely floral with charming red and black cherry aromas. Flavors more black fruit driven with good weight and density throughout, particularly for its level. This bottle was a "90 point" wine. The second bottle was far less floral or aromatically alluring while much closer on palate, overall probably "88 points."
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3/20/2012 - Burgundy Al wrote:
Joyaux en Côte de Nuits (Marsannay/Gevrey-Chambertin) - Les Grands Jours de Bourgogne (Maison de Marsannay): Tasting. Black fruit, hint of oak, with a forest character. Moderate black fruit flavors come through with a classic, meaty Gevrey character, everything in excellent harmony today. Very good for its level.
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2/18/2012 - cos65 wrote:
At the new Bliss in SATX. medium ruby colored. Some baked raspberry and blueberry pie spice. some candied flavors on palate with decent finish. Just ****
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8/13/2011 - soyhead wrote: 85 Points
Some subtle red fruit flavors are fast blown away by long piercing acidity. If I had to sum it up in one word: 'sour'. Use with food in lieu of lemon - perhaps pair with fried calamari.
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6/3/2011 - SimonG wrote:
Cellar Visit: Domaine Marc Roy (Gevrey Chambertin): A little tighter and more restrained on the nose. Raspberry fruit comes through on the front of the palate, opens up, a touch of mineral and spice. Long silky finish. Lovely. ***
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