Fairly passive and sluggish nose with scents of smoke, caramel/brown sugar, mushrooms, earth, cherries and maybe a hint of herbs. Definitely a mature profile, fruit slightly faded. Palate started out tannic and tart but softened after a couple of hours. Healthy amount of acid. Carried a spicy chalky finish. I would not use a term like elegant to describe this wine.
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Mature Burgundy at David's (David Paris's place): Very rich, almost port-like nose of earth, figs, plums, and very ripe red fruit. Also, a smell of molasses (one taster noted freshy opened brown sugar) and rum. Rough and ready on the palate with gushy red fruit in a very forward, California style. Very reminiscent of a 2003 Corton in its heaviness and overripe character. Still rather young in profle. Perhaps it will settle down with time and the alcohol will become better integrated.
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Ten great mature Burgundies, from a couple '96 Leroy GCs to a '61 Musigny (My House (Portland, OR)): Certainly a tough act to follow two Leroys. This has a totally wild nose; like a candied furniture store. It was like eating some hardwood with brown sugar, cinnamon and butter on top. Pretty thick smelling, plus kind of meaty and pretty smokey. Very soft on palate entry, showing tartness and it's fairly grippy on the palate, with soft stewed fruits the dominant flavor. Still big tannins present on the finish, but the fruit flavors drop off quickly. Overall I really appreciated the interesting nose (though it does throw you off balance a bit), but the palate and finish don’t quite follow through with much interest.
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12/28/2012 - jordanj wrote: 88 Points
Fairly passive and sluggish nose with scents of smoke, caramel/brown sugar, mushrooms, earth, cherries and maybe a hint of herbs. Definitely a mature profile, fruit slightly faded. Palate started out tannic and tart but softened after a couple of hours. Healthy amount of acid. Carried a spicy chalky finish. I would not use a term like elegant to describe this wine.
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12/16/2012 - rnellans wrote: 89 Points
Drank in Burgundy. Dark fruits. Very ripe, almost over-ripe nose that puts me off a bit. Nice palate with some fruit and adequate acid...
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8/18/2012 - rnellans wrote: 91 Points
Dark. Nice ripe fruit with some earth, wood and sous bois on the nose. Nice depth , rich with soft tannins. Some acid on the back end. Pleasant drink.
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9/10/2011 - tomandlu wrote: 88 Points
Mature Burgundy at David's (David Paris's place): Very rich, almost port-like nose of earth, figs, plums, and very ripe red fruit. Also, a smell of molasses (one taster noted freshy opened brown sugar) and rum. Rough and ready on the palate with gushy red fruit in a very forward, California style. Very reminiscent of a 2003 Corton in its heaviness and overripe character. Still rather young in profle. Perhaps it will settle down with time and the alcohol will become better integrated.
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9/10/2011 - David Paris (dbp) wrote: 90 Points
Ten great mature Burgundies, from a couple '96 Leroy GCs to a '61 Musigny (My House (Portland, OR)): Certainly a tough act to follow two Leroys. This has a totally wild nose; like a candied furniture store. It was like eating some hardwood with brown sugar, cinnamon and butter on top. Pretty thick smelling, plus kind of meaty and pretty smokey. Very soft on palate entry, showing tartness and it's fairly grippy on the palate, with soft stewed fruits the dominant flavor. Still big tannins present on the finish, but the fruit flavors drop off quickly. Overall I really appreciated the interesting nose (though it does throw you off balance a bit), but the palate and finish don’t quite follow through with much interest.
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