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Community Tasting Notes (6) Avg Score: 89 points

  • Tasted at the June 2012 IWFSC dinner. Served with Pheasant Mousse in zucchini flower with chanterelles and smoked lardons. Purchased on release. Reddish-brown in color with a nose of earth and cherry. The palate is primarily tart/bing cherry with a good amount of acidity. The wine is not as good as the vintage. It is best with food, and the smoke and fat from the dish balanced the acidity extremely well.

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  • Burg BYO at Blu (Blu, Shangri-La, Singapore): A pretty good wine, but rather disappointing given its vintage, especially since it was very much outperformed by a 2001 bottling that was served alongside. This seemed to have come from different terroir altogether. I liked the nose here - you got very Gevrey notes of slight dried red cherries and berries again, along with a touch of earth at the edges. However, beyond that, there was very meaty, almost leathery note to the bouquet. I liked it though - very much on the masculine side of Gevrey when nosed side-by-side with the rather more red-fruited 2001. On to the palate then, and this was very richly textured for a 1996, with a rather rich, velvety concoction of ripe cherries and berries seasoned with a touch of earth and spice. It was fresh enough, though there was a surprising lack of an vibrant acidity given the vintage - in fact the 2001 actually seemed rather brighter than this. What was more disturbing though was the fact that the wine seemed to lack some of the definition and focus is one of the strengths of great 1996 reds. The length on the persistent, spice-inflected finish was impressive, but it somehow seemed a bit loose, a bit mushy - a world of a difference from the shorter, less richly ripe but supremely elegant 2001. Do not get me wrong though - this was really quite a nice wine to drink with a decent amount of quality to it. It was just a bit disappointing when unblinded to see that it was 1996.

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  • Aardig. 85

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  • Starts out with sour cherries which add weight and sweeten with a little time. There seems to be added acid here...the acid is quite noticeable. The wine is mature and there's good minerality and underbrush. It's straightforward and not too complex but it has some weight and is pleasant with food.

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  • Good color, very expressive nose. Short on the palate

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Vinous

  • By Antonio Galloni
    9th Annual Wine Dinner and Auction to Benefit The Mount Sinai Hospital (Feb 2012), (See more on Vinous...)

    (Geantet-pansiot Gevrey-chambertin 1er Cru Le Poissenot Red) Subscribe to see review text.
  • By Stephen Tanzer
    March/April 1999, IWC Issue #83, (See more on Vinous...)

    (Domaine Geantet Pansiot Gevrey Chambertin Les Poissenots) Subscribe to see review text.
  • By Stephen Tanzer
    March/April 1998, IWC Issue #77, (See more on Vinous...)

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

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