This was just about as perfect as a PN can get still with lots of time left. Decanted for an hour or more. Wonderful balance. The wine looks garnet colored. The legs are medium. There is no sediment in the bottle. It smells like raspberry, cherry, forest floor, cedar, oak and tobacco. It tastes like black currant (cassis), raspberry, cherry, dust, mineral, forest floor, cedar, oak and clove. The body is medium/full. The wine has silky texture. The wine finishes medium. The wine has medium acidity.
The wine had come right out of my cellar 15 minutes earlier and was a little colder than I would have liked for the first pour. On the nose there were some very subtle hints of fruit, but none of the usual terroir that I expected. After the first taste I was moaning under my breadth about another disappointing, too young, closed-up wine, as there was not much going on with my taste buds. I immediately decanted and poured the majority of the wine slowly, hoping for maximum aeration in minimal time.
Over the next hour or so, this Burgundy began to open and show more fruit and barnyard characteristics on the nose and some cherries and spices on the palate. But I expected more for my $60. The overall conclusion reached by everyone tasting the wine was that I should have waited a few years. Oh well, we live and learn.
- Garnet color and aromas of oak, cedar, black currant and cherry. It's somewhat balanced and has flavours of licorice anise, vanilla, cedar, raspberry and black currant with a medium/full body. Juicy texture with a medium finish - Had, again, with grilled tuna. A very young wine. I may not try this for another year.
Burgundy Masterclass (Oak Barrel, Elizabeth Street, Sydney): Clear, medium minus intensity, ruby Toast, vanilla, cream, cedar, over slight perfume and red fruit Medium acid, body and flavour intensity, medium minus, fine silky tannin, juicy red berry fruit, spice, balanced, long finish. Very good
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