2011 Louis Jadot Corton-Grèves

Community Tasting Notes (4)

• Options

  • Post a Comment
  • View Aravind Asok's profile
  • Report Issue

  5/20/2023 - Aravind Asok wrote:

  Pop and pour. Fantastic aromatics: blackberry, spice, intense bramble, a touch of mulberry leaf, stems. On the palate: lovely acidity, wild strawberry, bitter herbs, mulberry, bramble. Drying tannin on the slightly bitter finish. On the downslope if this btl is representative, but still very good.

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View Cote d'Or's profile
  • Report Issue

  4/15/2022 - Cote d'Or wrote:

  Tasted over 2 hrs
  -nearly semi-translucent med dark red
  -bright red fruit and some sickly sweet VA notes
  -med- acidity, med/med- weight simple bright red fruit with some VA and medicinal notes, a bit of oak on finish along with some dried out med tannins
  -suspect this is an off bottle, seems pretty dead - not old and dead but soul-less

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View WineTally's profile
  • Report Issue

  12/8/2017 - WineTally Likes this wine:

  Southeast facing Grand Cru. Fermented in vats and aged 18-20 months in oak.
  
  A(ccuracy)=2: Med bright ruby. Round, broadly structured varietal.
  B(alance) =3: Distinctive components coming into harmony.
  C(omplexity)=2: Red berries, spices, subtle earth and mineral.
  D(epth) = 1: Even kilt start to finish. Average length, lingering finish.
  
  Wine Tally Score [2,3,2,1]=8/10
  
  Delicate robustness.
  
  [https://www.facebook.com/WineTally/]
  [https://www.instagram.com/WineTally/]

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View Aravind Asok's profile
  • Report Issue

  8/11/2017 - Aravind Asok wrote:

  Pop and pour. Showed more pure cocoa and raspberry at first, but with a little bit of time, this shows very differently: a touch of stems, cocoa, sour raspberry blended perfectly together. On the palate, a touch sharp with the acidity, but texturally this is wonderful...then it shows extremely austere as the acidity kicks into overdrive and the dusty tannin envelop your palate. This needs a lot more time...or it needs a food to compete with the astringency (even bacon didn't cut it).
  
  Improved considerably with about 5 hrs open. Nose was beautiful and became pleasurable on the palate. We'll see how this is tomorrow.

  1 person found this helpful, do you? Yes - No / Comment

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.