Steve's 60th (Roswell, GA): Served non-blind; small dull crimson core with larger burnt orange rim, see through with lots of sediment; burnt orange, caramel, Asian 5 spice, cranberry, leather, elegant; became richer with air, orange, cherry, long finish, still some tannin, kind of a Red Hots note on finish as well; the fruit started fading after a couple hours so drink earlier; a great experience and hard to be objective with a score as I just wanted to soak it in and enjoy the ride.
DRC Dinner 1 (Sydney, Australia): Faded colour with an orange tinged rim. Aromas of summer truffles, earth and black tea leaves. The palate is lightly bodied, there is good acidity but there is also a lack of depth and it seems more simple than the nose alludes to. Holding up okay, but drink now based on this bottle.
Dark bing cherries and roasted notes to start. Perfume, anise, chinese tea, nutmeg and flowers. A complicated and deep nose. Medium full bodied on the palate, I found it a bit astringent and not quite seamless. Still tannic, but not overtly so. More baking spices, a roasted note, tea and nutmeg. A beautiful wine that would have been better if it all had come together. 92 pts
Lieu-dit Cru Richebourg Dinner (Primehouse - Chicago IL): Opened 4+ hours, decanted 2+ hours before pouring. Earthy and smoky, this wine is clearly in its “sweet spot.” Lots of acid make this a great food wine. Excellent when first served, good with food, a bit tired several hours later. I wish there was a bit more fruit left at this stage in its development. Not quite as good as another bottle from the same source we had last year.
Lieux-dits-Cru Richebourg Dinner (Primehouse): Medium red color with some bricking at the edges. Full nose of black cherry fruit with clove hints - nice. Rich sweet black cherry round friut on the palate. Long tannins and acidity on the finish. A great DRC drinking right in the window. 94-95 pts.
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