Recomended by the sommelier at the dining Room in SF. Definitely one of the best young burgs I've tasted, a new world style with detectible oak but so ready to drink and so tasty. The nose was absolutely massive, this thing needed no decanting at all. Perfect wine for the salt and pepper tasting menu.
Deep ruby. Oaky, spicy nose with black fruits, herbs and earth. Fat, extraced and oaky in the mouth with an herbal, woody, balsamic character. Firm tannins and a slightly green, herbal finish. Became dryer and dryer inthe glass after several hours. Not of grand cru caliber
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(François Lamarche Echézeaux) A remarkably rich and deep colour, surely a marker of the vintage. Rather disconcertingly there is a little volatility on the nose at first, but this soon blows off, leaving behind fruit with a rather roasted character, tinged with leather, in keeping with the character of the vintage. At first there is still a little note of balsamic to it though, with notes of sur-maturité as well. It all feels a little reminiscent of the 2003 Clos de Vougeot, on which I reported almost a year ago. The difference here, however, is that coming back to the Echézeaux 24 hours later the nose seemed much tighter and focused, suggesting a more linear character to the fruit. This development was mirrored on the palate, which started off rather rich and full, textured with baked fruit and balsamic tinges, albeit underpinned by a dry structure and some ripe, polished tannins, giving a lot of backbone. But the following day, again it felt fresher and more linear, with more sharply defined edges, which might suggest - I hope so, anyway - that there is a chance of some positive development here. This certainly seemed to be a wine of the vintage, rather than the region, when I first opened it, but it could still make old bones I think. I have no strong position, but it is worth remembering that some in the region liken 2003 to the great 1947 vintage.
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