Wine soaked cork. I followed this for four hours. Tawny infiltrating the edge. Aromas of camphor and wild flowers. Smooth entry. Black cherry and mineral palate. This tightened up over time, so the best is yet to come. Five years ago, this was wine for beavers. The wood has receded, but the finish is still drying. This was stellar on the pour. I'm looking forward to the next one. 91
Drank over about 4 hours alongside a 2011 Cameron Arley's leap and a 2012 Thomas. This was first in the tasting order. Good evolution in the glass. Brick red throughout and throwing off some sediment. Some earthy notes and good fruit...certainly didn't smell or taste its age. There was a bit of secondary on the nose, but not what I expected given the age. Anyway, the nose was a bit generic. On the palate, this still had very lively acidity but what was most surprising was how much tannin was left on the finish: it was imperceptible at first (and certainly with the food) but as we sat around, this was far and away the most masculine and tannic wine of the three, even given its age. Anyway, this seems like it has plenty of life in it.
Medium ruby without maturity. Soil base, dark cherry, some chocolate. Medium to full bodied. Ripe and gentle without the coolness or angularity shown by many 2001's. Quite deep and long with a vein of earth that runs through it. Acidity and tannin are barely noticeable as this seems about fully mature, a bit surprising for a Grand Cru. As I said, not particularly in the mold of the vintage. Very good but hardly spectacular-let's say lower end of Grand Cru quality.
Nose has a lot of dark fruits. Kind of gamy, and a touch medicinal. Oaky earth. And a green stemmy character that is not very appealing. More muscular and dense on the palate than I was expecting. Some dark cherry flavors along with a gamy, sweaty character. Seems very tight and closed up yet. I wouldn't try this again for a few years. Revisited 48 hours later, and the nose lost the green stemminess. It did develop a nice celery salt, bloody mary aspect that was rather nice. On the palate, it was still pretty closed up and tight, not really softened at all.
Drank at Gilt in NY. Not Open for business, and pretty much stayed that way over the course of dinner (2 hours). Black fruits and iron/blood on the nose, a touch of reduction is present. Not fleshed out in the mouth, with dark fruits, some oak, tannin, light-medium weight. I expect that in 10 years this will have sorted itself and put on some weight, but will probably still be a pretty masculine wine.
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