The key here is slow-oxing the wine to allow it to unfurl. At first there was little fruit and only tertiary notes. Over the next few hours the fruit profile developed from cranberries, tart red cherries and red plum, eventually with black plums and spice notes adding to the mix. In the glass, the fruit flavors are somewhat fleeting — the fruit develops and eventually fades (which is why I say slow ox). The real highlight is the beautiful acidity that provides vibrancy to fruit that otherwise has a stewed/dried profile.
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So sad, waited too long to enjoy the last of these bottles. Some thin red fruit jams on the nose and palate with forest loam and baking spice on the palate. Sadly though, everything was fading including the acid backbone that held this together so nicely five years ago. The Boeuf Bourguignon did help it along. Drink up? Hope the mag has survived a little better.
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Alas, 8 years later this wine had not of the richness or length of the 6/10/12 bottle. Instead it was an elegant and fragile Grand Cru which died about 30 minutes after opening.
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Needs at least 1 hr decant you open- otherwise somewhat brown, sullen and dumb. Slowly comes alive by 2nd hour. 2nd night (saved in a 1/2 bottle) shows more substance and elegance. Needs some food to show it’s best. Spine of acid dominates muted stewed fruit. Ultimately good but not great.
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Faiveley vs. Jadot: 1993 vs.1996 (Hong Kong Country Club): Pre-dinner blind tasting.....all wines had been decanted for several hours. Very light and bright transparent red colour with an orange hue at the rim. Nose is ferns....... very tight but there are classy sous bois and woodland wild strawberries lurking in the background broodingly. Palate is very light in the mouth, quite sharp,tannic but light, very closed. Unyeilding in terms of resonance or reverberance. My #10 of 11: Group #9.
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Medium red color with a copper rim. Aromas of red fruits, dried mushrooms, underbrush and wood spices. Ripe, dense fruit in the mouth with excellent depth and length and well-integrated tannins. This wine was still a touch young and took at least a half hour to open up. A Grand Cru in breeding and scale but lacked the complexity and sauveness for a higher score.
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Nose: gorgeous aroma of cherry, almond, dried mushroom and smoke. Taste: earthy and smoky. Flavours of cherry, licorice and mushrooms. A bit dry on the palate, but overall well-balanced and delicate. Medium full body, round on the palate. Refreshing and charming. Medium-long pleasant sweet aftertaste.
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Initial funk that blew off in 10 minutes. Deep ruby color. Tannins are nicely resolved. Nice balance between fruit, acid, and tannins. Has a bit of barnyard nose. Not a wow bottle of burgundy but a nice bottle to drink at dinner.
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Beautiful nose. Dark red but still translucent. A bit rustic but still focused, nicely integrated and very good. Black cherry, earth, game, mushrooms and a touch of licorice. The tannins are not overpowering and serve to provide structure and balance to the other flavors. Good substance on the palate without feeling big or overdone.
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This was a split. Meduim ruby red color, no noticeable brown. Beautiful aromas that only increased over 60 minutes. Started out a little restrained, with drying tannins. Over time in the glass it picked up weight and began to show some sweeter fruit notes. Kept the earthy, mushroom like flavors throughout. Nice, not great, but will have years of life due to the acidity present here. Typical for 96.
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Drank at WineC. decanted for 30 mins - continued to open up in the glass for another hr. and improve considerably. Wine despite some slight browning becoming obvious still seemed closed on the palate. Very earthy with stewe fruit that became more elegant over time. Impressive length. A Nov 2006 Burghound review believes there is still several decades infront of this wine!!
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Burgs and Bordeaux at Brad's: Dark red color turning a pretty ruby red near the rim. Another great nose giving black cherry, mushroom, and some funk. Clunkier in the mouth than the Musigny, with plenty of dark fruit and a slight tartness/greenness at mid-palate. A little tannic on the finish, but still a very nice finish.
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2/12/2022 - jondrinkswine Likes this wine: 92 Points
The key here is slow-oxing the wine to allow it to unfurl. At first there was little fruit and only tertiary notes. Over the next few hours the fruit profile developed from cranberries, tart red cherries and red plum, eventually with black plums and spice notes adding to the mix. In the glass, the fruit flavors are somewhat fleeting — the fruit develops and eventually fades (which is why I say slow ox). The real highlight is the beautiful acidity that provides vibrancy to fruit that otherwise has a stewed/dried profile.
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2/1/2021 - grub94 Likes this wine: 90 Points
So sad, waited too long to enjoy the last of these bottles. Some thin red fruit jams on the nose and palate with forest loam and baking spice on the palate. Sadly though, everything was fading including the acid backbone that held this together so nicely five years ago. The Boeuf Bourguignon did help it along. Drink up? Hope the mag has survived a little better.
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4/25/2020 - hsacks Likes this wine: 90 Points
Alas, 8 years later this wine had not of the richness or length of the 6/10/12 bottle. Instead it was an elegant and fragile Grand Cru which died about 30 minutes after opening.
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2/22/2019 - RN wrote: 92 Points
Needs at least 1 hr decant you open- otherwise somewhat brown, sullen and dumb. Slowly comes alive by 2nd hour. 2nd night (saved in a 1/2 bottle) shows more substance and elegance. Needs some food to show it’s best. Spine of acid dominates muted stewed fruit. Ultimately good but not great.
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9/25/2014 - Goldstone wrote: 87 Points
Faiveley vs. Jadot: 1993 vs.1996 (Hong Kong Country Club): Pre-dinner blind tasting.....all wines had been decanted for several hours. Very light and bright transparent red colour with an orange hue at the rim. Nose is ferns....... very tight but there are classy sous bois and woodland wild strawberries lurking in the background broodingly. Palate is very light in the mouth, quite sharp,tannic but light, very closed. Unyeilding in terms of resonance or reverberance. My #10 of 11: Group #9.
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6/10/2012 - hsacks wrote: 92 Points
Medium red color with a copper rim. Aromas of red fruits, dried mushrooms, underbrush and wood spices. Ripe, dense fruit in the mouth with excellent depth and length and well-integrated tannins. This wine was still a touch young and took at least a half hour to open up. A Grand Cru in breeding and scale but lacked the complexity and sauveness for a higher score.
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3/18/2012 - JohnFalstaff wrote: 93 Points
Nose: gorgeous aroma of cherry, almond, dried mushroom and smoke. Taste: earthy and smoky. Flavours of cherry, licorice and mushrooms. A bit dry on the palate, but overall well-balanced and delicate. Medium full body, round on the palate. Refreshing and charming. Medium-long pleasant sweet aftertaste.
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2/13/2011 - AWei wrote: 88 Points
Initial funk that blew off in 10 minutes. Deep ruby color. Tannins are nicely resolved. Nice balance between fruit, acid, and tannins. Has a bit of barnyard nose. Not a wow bottle of burgundy but a nice bottle to drink at dinner.
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5/7/2010 - Anonymous Likes this wine: 92 Points
Beautiful nose. Dark red but still translucent. A bit rustic but still focused, nicely integrated and very good. Black cherry, earth, game, mushrooms and a touch of licorice. The tannins are not overpowering and serve to provide structure and balance to the other flavors. Good substance on the palate without feeling big or overdone.
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11/16/2009 - G SQUARED wrote: 92 Points
This was a split. Meduim ruby red color, no noticeable brown. Beautiful aromas that only increased over 60 minutes. Started out a little restrained, with drying tannins. Over time in the glass it picked up weight and began to show some sweeter fruit notes. Kept the earthy, mushroom like flavors throughout. Nice, not great, but will have years of life due to the acidity present here. Typical for 96.
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9/17/2009 - RN wrote: 93 Points
Drank at WineC. decanted for 30 mins - continued to open up in the glass for another hr. and improve considerably. Wine despite some slight browning becoming obvious still seemed closed on the palate. Very earthy with stewe fruit that became more elegant over time. Impressive length. A Nov 2006 Burghound review believes there is still several decades infront of this wine!!
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3/21/2007 - Siggy wrote: 92 Points
Tasting Group Dinner - Burgs & Bords (Brad's House, Minneapolis): Very smoky nose. Somewhat reticent red fruits; opened up nicely with some air. Tea and earthy secondary flavors. A brawnier, more masculine style. Put on weight in the glass.
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3/21/2007 - Dave Dalluge wrote: 92 Points
Burgs and Bordeaux at Brad's: Dark red color turning a pretty ruby red near the rim. Another great nose giving black cherry, mushroom, and some funk. Clunkier in the mouth than the Musigny, with plenty of dark fruit and a slight tartness/greenness at mid-palate. A little tannic on the finish, but still a very nice finish.
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