200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Dessert wine with the Cheese. Hmm, nose like a Grapa, or another 40% spirit, strange. Cabbage, wax. Searing acidity on the palate with lots of funk, alcohol lower than expected from what the nose suggested. A true “wine geek wine” where you need a PhD degree to understand it. Don't know how to rate this. 87?
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Excellent. Decanted 8 hours in advance, served at 50F. Shy nuttiness & Seckel pear on the nose. A very saline component to the palate, which made for a absolutely brilliant liaison with seared scallops. Very rich and viscous palate, definitely a dry wine. So many things going both nose and palate I'm inclined to just enjoy and not try to overly analyze. No need to rush if this is in your cellar but now is a great time to enjoy. From a cool cellar & advance opening the oxidation component is a minor element. Ok, as this warms up from 50F a cascade of aromas and flavors emerge. Guess 55-60 optimal range? Stunning. Last sips are the richest and most complex. Glad to have one more to do right.
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9/9/2022 - Collector1855 wrote: 87 Points
200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Dessert wine with the Cheese. Hmm, nose like a Grapa, or another 40% spirit, strange. Cabbage, wax. Searing acidity on the palate with lots of funk, alcohol lower than expected from what the nose suggested. A true “wine geek wine” where you need a PhD degree to understand it. Don't know how to rate this. 87?
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3/11/2022 - Ben Christiansen wrote:
Smells like fresh unique bottle water to me. And electric and vibrant on the palate.
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3/18/2021 - DBdeParis Likes this wine:
Excellent. Decanted 8 hours in advance, served at 50F. Shy nuttiness & Seckel pear on the nose. A very saline component to the palate, which made for a absolutely brilliant liaison with seared scallops. Very rich and viscous palate, definitely a dry wine. So many things going both nose and palate I'm inclined to just enjoy and not try to overly analyze. No need to rush if this is in your cellar but now is a great time to enjoy. From a cool cellar & advance opening the oxidation component is a minor element.
Ok, as this warms up from 50F a cascade of aromas and flavors emerge. Guess 55-60 optimal range? Stunning. Last sips are the richest and most complex. Glad to have one more to do right.
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6/7/2019 - fcxj wrote: 80 Points
Bottle 2 less advanced but also very oxidized.
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6/7/2019 - fcxj wrote: 60 Points
Bottle 1 highly advanced, orange.
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