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Community Tasting Notes (27) Avg Score: 93.5 points

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Burghound

Vinous

  • By Stephen Tanzer
    March/April 2003, IWC Issue #107, (See more on Vinous...)

    (Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text.

JancisRobinson.com

Burghound

Vinous

  • By Stephen Tanzer
    March/April 2002, IWC Issue #101, (See more on Vinous...)

    (Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text.

Burghound

Burgundy-Report

  • By Bill Nanson
    11/1/2007, (See more on Burgundy-Report...)

    (Romanée-Conti Romanée Saint-Vivant) Medium, medium-plus colour - just a very faint edge of amber at the rim. The nose is a sniffer’s delight - though the stems are very forward - they overlay a deep and primary red-fruit nose that’s edged with softness and a faint, savoury, musky note. The more it develops in the glass the more savoury it becomes; the last drops showing an extra fineness. In the mouth the wine is clearly grand cru in texture though the concentration is not so up-front, it rather develops on the tongue in an understated way. The tannins are well covered though I find the acidity is the least perfect aspect - not bad, but just a little bright - at this level I demand seamless. There is a subtle extra dimension in the mid-palate and into the finish - which is also very understated. Apart from the nose and the entry, everything about the wine is subtle and low-key - it holds the interest amply though, even the acidity seems well-judged at the death. Very fine now, if not quite mind-bending. I expect it will only get better for at least the next 10 years but it was very much enjoyed - to the last drop!
  • By Bill Nanson
    3/1/2003, (See more on Burgundy-Report...)

    (Romanée-Conti Romanée Saint-Vivant) Cherry in shade and a deeper colour than the previous wine. The nose is more reticent, but certainly shows more complexity than the Echézeaux from a similar fruit profile i.e. red, rather than the black of the Grands Echézeaux. Shows coffee and faint vanilla in the mix too. Compared to the Grands Echézeaux, the palate starts explosively, the velvety tannin grabbing the inside of your mouth to attach the fruit. There’s nice acidity that pushes the persistent finish longer. Lovely.

Rockss and Fruit

  • By Lyle Fass
    2/6/2003, (See more on Rockss and Fruit...)

    (DRC Romanee St. Vivant) Crushed roses, raspberry framboise, wood spice and dried leaves. Very exotic and stylish. Supple and intensely concentrated but again so pure and perfectly balanced. This is like liquid Monet. Floral and high-toned in the mouth with great depth and lifting acids. A little closed on the finish but opened up with my second taste twenty minutes later. Gorgeous.

NOTE: Some content is property of Burghound and Vinous and JancisRobinson.com and Burgundy-Report and Rockss and Fruit.

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