Bam! This wine seems to be finally coming into its own. For my palate, at or near optimum drinking, although it should hold here for a good long while. There is still structure, but the overbearing qualities it showed intermittently in youth have smoothed over. Decanted for about 45 minutes before dinner ti showed the tobacco and smoke nuances along with dried red fruits and mineral elements. A mushroomy kind of sous-bois also weaved in and out. Carried itself with a real sense of breed. I have 6 or so more bottles and i think one a year for the next five years and then I'll save the last for 10 years out.
After Keith's note on the 2012 Texier Côte Rôtie the other day, I got really curious about the 2006. I opened it about an hour before dinner (no, Eric, I did not decant it). I really enjoy watching how my GF reacts to wines I share with her. She has plenty of experience drinking fine wines, but many of the wines I open are new to her. She immediately did a double take on tasting this. I said, "I know, the texture, right?" and I think that is the really huge thing about Texier 2.5.4 the texture of the wines starting around 2006 (or at least that's when I really noticed it which could be because 2005 was such an intense vintage). It's got all the flavors you want from Côte Rôtie, although definitely more on the sauvage, masculine end of the spectrum. The nose wasn't explosive, but it was deep and layered with fruit and savory notes. Really, really good wine that is worth checking in on now if you have multiple bottles. If you have only one or two, I'd wait ~3 years for the first and then go from there.
The first time that I opened a bottle of the 2009 CRB Côt for my GF she liked it, but didn't get the big deal, "it's OK, not great". We were at a bustling restaurant drinking from bistro glasses so I decided to drop another bottle on her. This time I decanted it and only had the decanter on the table. The wine is deeply pitched and dark but not brooding. Strong dark pitted fruit with some sort of tree bark and forest thing laced with pungent minerals and dark earth. Enveloping. Strong but not fierce tannin demand food. Interestingly, grilled bread smeared with Humbolt Fog cheese and just roasted peppers makes the tannin melt and the fruit come right to the front. Drinking this wine makes me sentimental and nostalgic for lots of reasons. For the last vintage of the Côt from these 120 year old vines, which this certainly is, for the retirement of Didier and Catherine, such wonderful, dynamic, intelligent, humble vignerons, and most importantly for two dear friends that I miss very much. The CRB wines, and this wine in particular, are life affirming.