From magnum from domaine. An overall softness to this wine that belies its depth of flavor. Dark savory spices, dark fresh fruits, light musty aromas and flavors, all complemented by an umami tang on the finish. An incredibly satisfying experience. While this paired well with selected light cheeses, I chose to consume this over the course of an hour as a course unto itself.
The year Aubert married Pamela, so special for him. He relayed that on the 15 August of that year, hail destroyed 1/3 to 1/2 of the crop, and then it turned sunny. The domaine used tweezers to remove the dried, dead skins off of the good grapes from Romanée-Conti, La Tache and parts of Richebourg. They had to do it again in 1983. This was shipped to the US two months ago, and even in magnum format was cloudy still. But on the bright side, it was not a fake! Not reason to add to the descriptions of this wine, suffice it to say that it is a good wine.
The Eleventh Annual Stonefields Dinner (Guelph, ON, Canada): This was simply spectacular. From magnum, decanted for sediment and served approximately 20-30 minutes later. medium garnet in colour with an utterly intoxicating nose of soy, ginger, tart cranberry, pepper, minerals, incense, earth, and forrest floor. The palate was mesmerizing with sweet spice notes of clove, nutmeg, asian five spice wrapped around soy, ginger, cherry, pomegranate and cranberry. The stem inclusion is very evident here but it operates in the back and give another layer of complexity to the wine. The finish was very long, complex and pure...just so lithe and smooth with no edges at all. Such an utter joy to drink this.
Once in Lifetime...: From magnum, decanted approximately 20 minutes prior to service, deep ruby with a light brick at the rim. This was re-corked in 1998 by the Chateau, so extraction of the cork was not an issue. Inspection of the cork shows branding as expected. This wine just soars from the glass, with explosive aromas of red fruits, spice, dried herbs, cured meats, fresh cut grass, crushed rocks, olive brine, brown sugar, damp earth and mushroom. You can tell from the nose that there is a good amount of stem inclusion here. On the palate, an immense richness and depth of flavour, with tastes of red and black cherries, pomegranate, brine, minerals, spice and herbs, that round out the very lengthy finish. What a treat this was to taste – truly a once in a lifetime experience.
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
(DRC Romanee Conti) All hail the 1971 DRC Romanee Conti. 1971 and DRC are two things that have always gone great together. We’re not talking almonds and coconut here. ‘THUNDERSTRUCK’ were how my notes began. It was quite appropriate, as the RC was immediately rocking hard and frenetically. ‘Spectacular’ came up twice, as did menthol, meat, rose, iron, citrus, animal and ‘wow.’ Its acidity, too, was superb, and it took it up a notch from the Vogue, almost to the most Promised Land of 99 points. That’s fitting, as Romanee Conti already is the most Promised Land (98+).
(DRC Romanee Conti) The 1971 DRC Romanee Conti oozed ‘liquid cherry’ per The Rev, along with deep rose and citrus in its expressive yet reticent nose. There was enough citric tension in here for every Burgundy of the night, and an exotic edge developed to the fruit as time in the glass wore on, along with some secondary cola. It was so smoky and so deep; this was a wine over which philosophers could truly ponder. Its wound-up yet seductive palate had rich, deep and gamy flavors, along with cola, rose and a hint of tomato. This was still young, to the point where I started to regret drinking it at this ‘early’ stage of its development in magnum. Naaaaahhhhhhhhh :).
(DRC Romanee Conti) The next wine was one of the stars of the night for me, although Eddie was a bit disappointed with it. The magnum of 1971 DRC Romanee Conti was extraordinary to me. I should note that Eddie had it right away when opened, but two hours later when I finally came across it, I thought it was phenomenal. It had all the complexities of great old RC – earth, garden, hay, animal, bouillon, citrus, rose and menthol were all in abundance. Its fruit and mouthfeel were rich, and its acidity superb
(DRC Romanee Conti) had a bit of a lower ullage then ideal and was accordingly a touch oxidized. However, the greatness of this wine still shone through on its texture and structure. Game, meat and animal dominated its nose along with some sherry. Gil noted ‘fig compote’ and obviously the wine’s usual freshness and intensity were compromised. Its finish was still extraordinary, hearty and big-time, but this is normally a 98 or 99-point wine
(Romanee Conti) also had issues, for it was a touch stewed and advanced in the nose with more beefy, aggressive aromas. Its texture and length on the palate were amazing, the types that only Romanee Conti the vineyard itself can yield. It was clearly the longest wine of the flight and also had the best structure, but it still was marked by that advanced, beefy quality
(DRC Romanee Conti) had as incredible a texture as I have ever experienced in a wine this old. Rudy noted its seductive .tea and beet root. qualities. The layers of spice, vanilla, forest and mint were mind-boggling, and the concentration and texture seemed infinitely long, with rich acids lingering like call girls at casinos. Rudy felt the .La Tache was more mature, but the RC was the better wine.. It was indeed younger, and I saw the potential here for more long-term greatness, but for this night I preferred the La Tache. There was no doubt that the finish, length and acid were superior in the RC, but the flavors of the La Tache were so divine comparatively at this stage
NOTE: Some content is property of Vinous and Burghound and Vintage Tastings.