for my palate, this wine is still far from mature. it is still quite tannic on the backend, and while there is some good dark fruit aromas, it is still a bit unyielding and somewhat closed in on itself. personally i am in no rush to open another bottle...
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La Paulee Gala (San Francisco CA): Still far from its peak drinking window, this showed great spice on the nose along with some backward red fruit. Palate had both black and red cherry flavors, but well behind lots of acidic and tannic structure today. Great spice re-emerged on the finish. My score is based on where I think this will evolve, but I also think that will take another 10 years.
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(Giroud Camille Vosne-Romanée Les Malconsorts) This bottle was very cold and took some time to come round. Medium-plus colour. The nose is understated, a little spice, but takes a while for creamy red fruit to come through. The concentrated palate has fine, silky tannins and a spicy complexion to the fruit. This is a super Vosne, but is it a good Malconsorts? Revisiting an hour or so later, the nose is a little more forward with an additional black-fruit dimension. The palate remains concentrated and a little one dimensional. Certainly has the material and absolutely no hard edges, but will take some time to flower. Given the way the RSV (below) developed over longer time-frame I'd certainly expect good things.
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1/23/2018 - carlwhat wrote:
for my palate, this wine is still far from mature. it is still quite tannic on the backend, and while there is some good dark fruit aromas, it is still a bit unyielding and somewhat closed in on itself. personally i am in no rush to open another bottle...
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12/5/2017 - markydb wrote: 91 Points
Fully mature, power without weight, text book malconsort. wish it wasn't the last bottle
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2/25/2012 - Burgundy Al wrote: 92 Points
La Paulee Gala (San Francisco CA): Still far from its peak drinking window, this showed great spice on the nose along with some backward red fruit. Palate had both black and red cherry flavors, but well behind lots of acidic and tannic structure today. Great spice re-emerged on the finish. My score is based on where I think this will evolve, but I also think that will take another 10 years.
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