Fine acid in combination with teritary notes like forrest leaf, leather, smoke. It has a special appearance of curred meat. Paried with white pizza with mushroom and truffle salami. Amazing!
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Needed a looong time to wake up and air out the age. Mushroom, leaf, forrest floor, cigar, leather and some dried fruit. So much fun and great to drink. Drink up, but ensure you slow decant for 24h or decant in +5 hours.
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Palate: light cocoa, salami, dry cherry; medium+ finish of pepper, leather, and mineral; dry; medium- body; low tannin; low acidity
Overall thoughts: This is one of those wines I can just smell forever. Expressive, interesting and complex nose. Really nice complexity and wonderful savory flavors on the palate as well. The wine is lacking structure, but it's still in balance and works. I don't see any reason to wait to open these bottles if you have any. Great wine!
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Holiday Champagne Gala (Park Ridge Country Club): In Guigal flight(s). I opened this for fun to taste after the 1989 Mouline. Still good enough, this started a little musty and stayed earthy throughout. Still lots of olive, black pepper, braised meat, and black pepper coming through, combining for a classic (if tiring) Côte-Rôtie.
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The 1989 Brune et Blonde is drinking well today, fleshing out in the decanter and offering up aromas of sooty red and black fruits, camphor, warm spices and dried petals. Medium-bodied, lively and seamless, with bright acids, melting tannins and a sapid finish, it's an elegant, classically proportioned wine in its prime. After two hours of aeration, this is immeasurably richer and more interesting than on opening, by the way.
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10/1/2023 - TomEndresplass Likes this wine: 93 Points
Fine acid in combination with teritary notes like forrest leaf, leather, smoke. It has a special appearance of curred meat. Paried with white pizza with mushroom and truffle salami. Amazing!
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6/15/2023 - TomEndresplass Likes this wine: 92 Points
Needed a looong time to wake up and air out the age. Mushroom, leaf, forrest floor, cigar, leather and some dried fruit. So much fun and great to drink. Drink up, but ensure you slow decant for 24h or decant in +5 hours.
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4/16/2023 - JRockEsq Likes this wine: 93 Points
Method: pop and pour; cellar temp; Bordeaux glass
Nose: peppered salami, mushroom soup, bacon grease, dried darker cherry; incredible nose
Palate: light cocoa, salami, dry cherry; medium+ finish of pepper, leather, and mineral; dry; medium- body; low tannin; low acidity
Overall thoughts: This is one of those wines I can just smell forever. Expressive, interesting and complex nose. Really nice complexity and wonderful savory flavors on the palate as well. The wine is lacking structure, but it's still in balance and works. I don't see any reason to wait to open these bottles if you have any. Great wine!
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12/17/2022 - Burgundy Al wrote: 88 Points
Holiday Champagne Gala (Park Ridge Country Club): In Guigal flight(s). I opened this for fun to taste after the 1989 Mouline. Still good enough, this started a little musty and stayed earthy throughout. Still lots of olive, black pepper, braised meat, and black pepper coming through, combining for a classic (if tiring) Côte-Rôtie.
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3/5/2022 - William Kelley Likes this wine: 92 Points
The 1989 Brune et Blonde is drinking well today, fleshing out in the decanter and offering up aromas of sooty red and black fruits, camphor, warm spices and dried petals. Medium-bodied, lively and seamless, with bright acids, melting tannins and a sapid finish, it's an elegant, classically proportioned wine in its prime. After two hours of aeration, this is immeasurably richer and more interesting than on opening, by the way.
3 people found this helpful, do you? Yes - No / Comment