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Community Tasting Notes (7) Avg Score: 87 points

  • What a great wine. Morphed and evolved, heavily. Started off life w/ a heavy CNP kinship with a heavy iron overlay and a dose of funk - seems like many Morgons do this at opening. From there, into a Pommard (Volnay side) lookalike. Then moved into something else (can't remember - though pine stands out), and closed out the bottle with a tapered diminution of the whole thing. Living, beautiful wine. Good acids. Did someone have a problem with 04? I like it, almost everywhere north of Lyon.

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  • Half bottle. On the nose, spices and dusty red cherry fruit. On the palate, quite light - especially compared to the 2005, tasted several times recently. Dried red fruit and spices - clove. Much better showing, compared to a 750ml of the 2004 I had recently (see TN).

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  • Pretty red fruit aromas straight out of the bottle, but with a hint of reduction, too. No matter, as that burned off over the course of the 4 hours this wine lasted on the table. With air, the wine took on more weight and dimension, adding a smoky and mushroomy character to back up the primary fruit flavors of raspberry, strawberry, and rainier cherry. The carbonic maceration is not particularly evident here. The wine finishes extremely clean and has a fairly long finish. I believe this wine represents a very good value in beaujolais and will reward 5-7 years of aging. Really lovely gamay.

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  • Not as impressive as a bottle tasted at the beginning of May (see TN). Today the 2004 was a bit murky / muddy; very light, with sulphur and barnyard notes. The 2005 that followed blew the 2004 away... Note: this could have been an off bottle. I have another half bottle that I will open soon and post a follow up TN.

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  • $23.99 full retail. Light red color. Faint red cherry / strawberry fruit on the nose, with a hint of spice - clove. On the palate, this is light bodied and well-balanced, with, again, light red cherry/strawberry and clove. Solid underlying acidity. I liked this but was surprised by just how light and delicate it was. I served it at 60 degrees, and I would not want to serve it any warmer. (RV 8334**)

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