Light+ mahogany to brown, orang-ey edges. Intense tertiary bouquet of hung game, roasted meat, iron fillings and marinated (rumtoph) fruit. Medium-bodied, there is oak spices on entry and baked black cherry fruit. This is overlaid with a smoky, BBQ note and rusty metal. There is a mineral grip on the mid-palate and an unusual sour note yet the acidity feels quite lacking. Warm vintage it feels like added acidity! There is some breadth, and as the wine opened, it showed more ripe baked fruit components. It helped being decanted and felt a little more plumper after 15 minutes.
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5/9/2020 - rikipedia Likes this wine: 89 Points
Light+ mahogany to brown, orang-ey edges.
Intense tertiary bouquet of hung game, roasted meat, iron fillings and marinated (rumtoph) fruit.
Medium-bodied, there is oak spices on entry and baked black cherry fruit. This is overlaid with a smoky, BBQ note and rusty metal. There is a mineral grip on the mid-palate and an unusual sour note yet the acidity feels quite lacking. Warm vintage it feels like added acidity!
There is some breadth, and as the wine opened, it showed more ripe baked fruit components. It helped being decanted and felt a little more plumper after 15 minutes.
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8/15/2013 - johnh1001 wrote: 91 Points
Shy on the nose. Elegant yet dense on the palate. Dark fruit and mineral. Very complete and well balanced.
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2/2/2011 - rjonwine@gmail.com wrote: 92 Points
2009 Burgundy from Frederick Wildman: Faiveley, Jacques Prieur, Christian Moreau, Olivier Leflaive (Clift Hotel, San Francisco, California): Dark cherry red color; ripe cherry, ripe raspberry, oak, red berry nose; plush but very tight, tart red fruit, ripe raspberry, ripe cherry, spice and mineral palate, should come together nicely in 5-plus years; medium-plus finish
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