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  1. Happy Sommelier

    Happy Sommelier

    131 Tasting Notes

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Community Tasting Notes (5) Avg Score: 89.6 points

  • Ruby/garnet color. Nose of spice, funk (saddle leather), brambles and forest floor. On the palate, dark cherries, acid, smooth and soft tannins, some of the same leather and vanilla from oak. Finishes with a touch of heat, but not at all distracting. Overall, a nicely balanced wine, probably not worth the tariff, but part of the Burgundy experience.

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  • Confrerie des Chevaliers du Tastevin Singapore Chapitre de la St Hubert (The Lighthouse, Fullerton Hotel): After a string of surprsingly good 2003 Burgs, this was close to a disaster to my tastes - a mishapened creature of a Frakenstein vintage. There was little sign of this on the nose - just a rather elevated sweetness level in its red cherry fruit. Otherwise, pretty normal, with earth, meat and smoke notes. The palate was rather displeasing though. Lots of toasted notes, sticky cherries, agressive 2003 tannins, jammy sweetness. All a bit bit clumsy and stodgy, almost flat in its lack of acidity. Very new wordly on the finish, with chewy tannins, lots of toasty spice and a rather diffused, loosely knit structure. I can how this could really please palates that prefer say ripe Californian pinots - but I did not like it one bit.

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  • A great wine in a good place. Developed nose; barnyard and fruit. Soft, quenching, and sure to hold a good bit longer. I tasted the 1997 not long ago, and it's turning that last leg. The only thing shameful about drinking this 2003 was unrestraint in not waiting for a more special occasion. However, I was glad to know those on the patio were fine with thier beer late this paticular evening...

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  • Drunk at Home. Popped and poured, sweet spicey cherry nose, a bit zippy in the palate, some tasty vanilla oak mixed with cherries, quite frward and pleasant, easy burg to drink and enjoy

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  • Colour - Deep ruby red
    Aroma - Red fruits, violets, chocolate and spicy oak.
    Palate - on entry light pure and clean, fattening out to dark fruit and tannic mid-palate that holds through to the finish. The fruit in this wine, with enough brambles to remind you that it is burgundy, is so closely integrated to the tannin profile it is difficult to separate the fruit from the tannins. This results in a light to medium structured wine rather then a more disjointed fuller bodied wine one may have expected with so firm tannins. Because of the balance I think this will age well.

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Vinous

  • By Stephen Tanzer
    March/April 2005, IWC Issue #119, (See more on Vinous...)

    (Domaine Geantet Pansiot Gevrey Chambertin Les Poissenots) Subscribe to see review text.

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