This wine had a deep yellow center with clear rims. The medium intensity nose put forth almond paste, white stone, creme brulee, and some dried apricot.
In the mouth, this wine was ripe and rich with substantial acidity and good length. It certainly improved with air.
This wine appears to be in the zone but will last 10 years or so. A nice Premier Cru.
Do you find this review helpful? Yes - No
/ Comment
Caberent Based Lunch (Schur House - Riverwoods IL): As dark as could be, and very mature aromas without seeming quite oxidized. Palate is much brighter with rich apple and quince, showing a spiced honeycomb character.
Do you find this review helpful? Yes - No
/ Comment
Dinner with Jeffrey: Served blind. An attractive bouquet with a base of steel and wet river gravel but with some more developed elements people (variously) expressed as toffee apple, golden syrup, nougat and blanched hazelnuts. In the mouth, the first impression was of the evolution obvious here, and the second was of the ripping acidity. The acids initially made me think of Chablis before settling on 1996 1er Côte de Beaune. This bottle was towards the end of its peak drinking with maderised fruit and toffee elements becoming prominent. However, it paired well with my Parfait de Foie de Canard. Good but drink soon.
Do you find this review helpful? Yes - No
/ Comment
Ripe apple with faintly sweet spice. Power throughout with lots of dry extract and concentration for its level. The best bottle I've had of this wine in well over a decade. Not only not oxidized, but quite tasty. It's a Christmas miracle!
Do you find this review helpful? Yes - No
/ Comment
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
10/8/2023 - fclarity wrote: 94 Points
This wine had a deep yellow center with clear rims. The medium intensity nose put forth almond paste, white stone, creme brulee, and some dried apricot.
In the mouth, this wine was ripe and rich with substantial acidity and good length. It certainly improved with air.
This wine appears to be in the zone but will last 10 years or so. A nice Premier Cru.
Do you find this review helpful? Yes - No / Comment
4/29/2023 - Burgundy Al wrote: 89 Points
Caberent Based Lunch (Schur House - Riverwoods IL): As dark as could be, and very mature aromas without seeming quite oxidized. Palate is much brighter with rich apple and quince, showing a spiced honeycomb character.
Do you find this review helpful? Yes - No / Comment
7/3/2017 - Burgundy Al wrote: flawed
Moderately oxidized, but to add insult to injury, this was also corked.
1 person found this helpful, do you? Yes - No / Comment
1/8/2016 - HowardNZ Likes this wine:
Dinner with Jeffrey: Served blind. An attractive bouquet with a base of steel and wet river gravel but with some more developed elements people (variously) expressed as toffee apple, golden syrup, nougat and blanched hazelnuts. In the mouth, the first impression was of the evolution obvious here, and the second was of the ripping acidity. The acids initially made me think of Chablis before settling on 1996 1er Côte de Beaune. This bottle was towards the end of its peak drinking with maderised fruit and toffee elements becoming prominent. However, it paired well with my Parfait de Foie de Canard. Good but drink soon.
Do you find this review helpful? Yes - No / Comment
12/26/2015 - Burgundy Al wrote: 90 Points
Ripe apple with faintly sweet spice. Power throughout with lots of dry extract and concentration for its level. The best bottle I've had of this wine in well over a decade. Not only not oxidized, but quite tasty. It's a Christmas miracle!
Do you find this review helpful? Yes - No / Comment