nose - clean, medium, youthful, ripe red cherry, red raspberries, violets, medicinal, baking spices, black pepper, cedar box, powered dark chocolate, earth. Definite alcohol burn on nose
Palate - dry, medium acidity, tannins are medium minus on the back end. Not much upon initial presentation. Medium alcohol, body is medium, flavor intensity is becoming medium plus the longer it is open and as such we have now decanted it to see what else emerges. In fact, now on the nose we are getting sweet milk chocolate (post decant). Tastes remind you this is a young wine. Very pleasant but on the palate not as integration as The nose. Tasting, red cherry, lots of cedar, red current, plum. Length is medium plus.
Readiness for drinking is can drink now but potential for aging. I do feel it's a young wine still and I look forward to when more of the flavors and body are integrated. The nose is lovely.
GRAND CRU BORGOGNA (LUPO CATTIVO LODI): Sedano, verdure bollite, pinzimonio. Sensazione verde e vegetale prepotente, il frutto manca della maturità di un' annata classica. Ha un incedere elegante e un finale affumicato molto particolare. Comunque lontano dai livelli delle ottime annate.
Bottle No. 5337, bought from the domaine in 2006 and stored since in my spiral cellar. Coravined half a bottle. Pale garnet, wide pale garnet rim. Nose is aromatic, raspberries, florals, touch of herbal pepperiness but not prominent, game, fragrant, some sweetness too. Light/medium bodied, elegant, fragrant, raspberries, touch of chalky mineral, slight herbal pepperiness but again integrated, floral, resolved tannins, lovely fresh acidity, very good length, harmonious finish with a touch of liquorice. Mature, excellent, drinking well but no hurry. Definitely one to serve on the cool side.
Vertical blind tasting of 02-05 CdL, my last place wine. Double decanted and then tasted 3 hours later. This wine is a poster child for everything that went wrong in 2004, i.e. oidium, hail, and ladybugs. On the nose you are greeted with green pea aromas that have been marinating in pine needles. It is so hard to get past the nose, but when you do the palate is thin, tired and drying out. A short finish completes the picture.
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