The Tale of Many Auslese and One Scheu: ripe, syrah, leather, meat and blood. Funky, old leather smell, resolved mid with lovely hit of warmth on the finish. mid is still full of red fruit with smoke and pepper. delicious!
Never could stand that fork ... (Mikhailgrad (Rego Park, Queens)): Browning around the edges. Nose of juicy citrus zest, raspberry, cranberry, smoked meats, saline, olive? Mature on the palate - some meat, leather, earth, saline, tart cherry and cranberry. This is thinning a little bit in the end palate. Smooth leather, earth and tart fruit on the finish. Actually, with time, the palate and finish filled out some - I noticed it but didn't update my scores - so the final wine would probably merit a point higher on the 20-point scale. Nose - 5/6, Palate - 4.5/6, Finish - 4/6, Je ne Sais Quoi - 1/2 = 14.5/20.
In the House of MLERMONTOV (New York, Rego Park): What a stunning performance from the ’88 Guigal Brune et Blonde, as the nose opened with soil and undergrowth, yet quickly gained momentum as plum and herbs were joined by raw meat, animal musk and chalky minerals. On the palate, it was unbelievably rich for its age, yet refined, showing dried berry, citrus rind, savory broth, cracked pepper and dried spice. The medium-length finish was silky-soft. Very nice!
In which Seth lost his fork. (Count's place, NY): Very classic, old school Côte-Rôtie that just kept getting better and better with air. Iron, earth, leather, faint leafy notes, and a core of brined olives and red berried fruit. Polished, graceful, fully mature. Superb. Why can't modern Guigal Côte-Rôtie taste like this?
Popped and poured Nice earthy aromatics that followed through with earthy and lightly fruited palate. Medium weight and lacking any structure. I found this wine to be a touch dilute and lacking concentration. Perhaps this was better five years ago. Drink now.
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