1988 Albert Morot Beaune 1er Cru Teurons

Community Tasting Notes (8) Avg Score: 91.1 points

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  8/22/2022 - Burgundy Al wrote: 91 Points

  Chablis and Red Côte de Beaune Dinner (Portofino - Chicago IL): Tasted double blind alongside 1991 Toussaints, this 1988 was the star. Rich and powerful with excellent density and volume, this showed that marvelous juxtaposition of lots of red and black cherry, seemingly fresh and nearly ripe, with plenty of earth and meat. I thought this from 1990. Very good now.

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  8/22/2022 - Nanda wrote: 93 Points

  Paired along side the 91. Fabulous old-school and fully mature Burgundy. The 88 had more integrated nuance and complexity, which i preferred. Classic decayed earth, stewed mushroom, tea and spice integrated into dried black cherry. Good resolving and well-integrated structure. A delight and reminder of why Burgundy ought to be cellared.

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  10/27/2013 - Margauxguy wrote: 90 Points

  Nice quaff from magnum. Great aromatics when first opened, mushroom, earth, a bit of that burgundy funk that I like. High acid, like many of the 88's. Never opened up or rounded out like I hoped, gut improved, good length although a bit primary and rustic, with sour cherries, orange rind, some dried fruits, but a still a delightful glass of wine. Was hoping for something a bit more silky. Maybe didn't open long enough based upon other comments.

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  10/26/2013 - fclarity wrote: 92 Points

  From a nice looking bottle, this wine had a deep red center and light red rims (with just a touch of orange). The high- intensity nose offered up cranberries, oranges, coffee, and some soil.
  
  This wine was a bit rough at first but after 4 hours of air it was light and refined on the palate with sneaky length. The tannins and the acidity were light, even though the wine had just a touch of the 1988 "edge". However, the wine still had a lot of flavor. Like so many wines, if you don't give this enough air, you won't see the best it has to offer.
  
  While this will never be a great wine, it is attractive and should be enjoyable over the next 10 years.

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  11/19/2011 - tooch wrote: 90 Points

  Dinner at Maureen's (Washington, DC): Started off a bit reductive on the nose, but with air it opened up more. It wasn't until a couple hours in did this really begin to express itself. It took on lovely dried red floral tones, subtle brown sugar notes and a brambly-ness. The palate was dominated by silky red fruit, warm spices and spicy cranberry. In a cruel turn of events, I think my favorite glass of this was my final glass...so I'm wondering if decanting would augment its enjoyment?

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