Decanted 2.5 hours. Probably needed more. Drank with cauliflower gratin and barbecued filet mignon marinated in brandy, garlic, oil, and plenty of salt and pepper. This is my third time trying this wine. I didn’t detect much fruit in it. It tasted more like mushrooms and earth and green pepper. I think I will keep my last 4 bottles in the cellar for a few more years before trying again.
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Decanted for 2 hours. Drank half the bottle with garlic chicken thighs recipe my brother sent to me, along with ratatouille and a couple of slices of a lovely rice batard from Whole Foods. This wine smelled heavenly from the moment I opened the bottle. Wine had traveled about halfway up the cork, with a more slender line of it nearing the top of the cork. The cork was perfectly intact. After a couple of hours, I took my first sip. It had none of the astringency that younger pinots often have. This wine had had enough time to settle, with none of the grippy tannins or sharp edges that younger wines often have. This was all about big and bold red fruits, while the flavor settled so gently and lightly into the mouth. None of the heaviness of cabernets. The aromas of blood and raspberries confused perfectly with the rich red fruit flavors. Save your Burgundies. Then enjoy them while saving a moment to pray to the vinter's health.
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Decanted for 2 hours. Drank with beef Burgundy that I made following Julia Child's recipe, except I soaked the beef brisket overnight in a bottle of Bordeaux (something cheap from Trader Joe's). The SQN was purple and smelled heavenly. It smelled like something from France. My best friend Andy came over for dinner and we enjoyed this stuff, savored it. The wine was nice and dry. The flavor was unmistakable blue fruits. A true pleasure to enjoy something so rare with a great friend. I suspect the state of the tannins indicated that this bottle could have lasted another decade.
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2018 Château Haut-Brisson
4/6/2024 - John III Likes this wine: 91 Points
Decanted 2.5 hours. Probably needed more. Drank with cauliflower gratin and barbecued filet mignon marinated in brandy, garlic, oil, and plenty of salt and pepper. This is my third time trying this wine. I didn’t detect much fruit in it. It tasted more like mushrooms and earth and green pepper. I think I will keep my last 4 bottles in the cellar for a few more years before trying again.
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2009 Hervé Roumier Clos Vougeot
3/23/2024 - John III Likes this wine: 95 Points
Decanted for 2 hours. Drank half the bottle with garlic chicken thighs recipe my brother sent to me, along with ratatouille and a couple of slices of a lovely rice batard from Whole Foods. This wine smelled heavenly from the moment I opened the bottle. Wine had traveled about halfway up the cork, with a more slender line of it nearing the top of the cork. The cork was perfectly intact. After a couple of hours, I took my first sip. It had none of the astringency that younger pinots often have. This wine had had enough time to settle, with none of the grippy tannins or sharp edges that younger wines often have. This was all about big and bold red fruits, while the flavor settled so gently and lightly into the mouth. None of the heaviness of cabernets. The aromas of blood and raspberries confused perfectly with the rich red fruit flavors. Save your Burgundies. Then enjoy them while saving a moment to pray to the vinter's health.
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2014 Sine Qua Non Grenache Shakti
1/27/2024 - John III Likes this wine: 97 Points
Decanted for 2 hours. Drank with beef Burgundy that I made following Julia Child's recipe, except I soaked the beef brisket overnight in a bottle of Bordeaux (something cheap from Trader Joe's). The SQN was purple and smelled heavenly. It smelled like something from France. My best friend Andy came over for dinner and we enjoyed this stuff, savored it. The wine was nice and dry. The flavor was unmistakable blue fruits. A true pleasure to enjoy something so rare with a great friend. I suspect the state of the tannins indicated that this bottle could have lasted another decade.
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