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  1. Forest Floor

    Forest Floor

    29 Tasting Notes

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Community Tasting Notes (6) Avg Score: 95.5 points

  • Dinner at Les Amis. Off the winelist, and the bottle was in quite perfect condition. I must say the sommelier, Yang, despite his youth handled the wines impeccably. This was undoubtedly the oldest wine of the evening. Very clear, but with a touch of orange around the rim. The nose was stunningly elegant. Arabian spice, wood, leather, truffle and earth, immensely perfumed with dried roses and violets. Plums, tart cherries and wild strawberries completed the quite superb bouquet on this 32 year old masterpiece. There was some rusticity, barnyard and dirt on the palate at the initial stage which blew off quickly. The wine had lots of secondary characteristics like wood, earth, truffle, mushrooms, but the fruits (with quite some of it remaining) still had the freshness and acidity. There was lavender, roses, wild strawberries, red kiwis and plums, with just the slightest touch of raisins and sour prune. Chocolates and coffee emerged after about 3 hours in the glass. This was a quite sensational wine, the first Chambertin from Rousseau I've had the fortune of tasting, thanks to Peter and SS. In its peak drinking window, and the perfect representation of a top top matured Burgundy.

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  • Absolutely beautiful. Maybe the best 83 red burg I've ever had. Loved it.

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  • Color: on the pour a richer red that becomes lighter; bricking is very noticeable in the glass; slightly brown in places
    Nose: violets, crushed rocks, truffles, very strong spice component. The nose is a thing of beauty, and it would have been almost worth it for it alone, kept going back to it the whole two hours we were drinking.
    Palate: at first slight taint of cork, eventually blows away, sweetness of the fruit still discernible, long finish where rocks-slate show through. The actual wine seems not as complex initially as the nose--appears somewhat past its prime. But then it opens up—truffles come to the fore, behind it is recognizable the dark almost licorice or cheroot side of Chambertin, along with violets, flowers, almost psychedelic in its complexity. Last two glasses, as usual, the best: no cork at all, and the whole thing comes into balance: Gevrey Chambertin briariness turned old and mellow, tannins largely resolved, but still registering, baking spices (tumeric, clove?), slate, enormous truffle finish…just amazing …

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  • Wine Bash of the Year 2012 (Jade Palace, Forum Galleria): This was a lovely wine, just starting to slip a bit I think, but really yummy on the night. We had a very matured nose with this one, with plenty of herb and bramble scents floating like a halo around sweeter notes of dried cherries and raspberries, with a touch of black tea and just a bit of flowers rounding up the bouquet. Very attractive. The palate was completely evolved, and nicely yummy, with little touches of flower and spice dancing around a juicy core of ripe cherries and ripe berries. With a bit of air, the midpalate blossomed nicely, to show a meaty, masculine notes leading into more bramble and herb and lots of toasty spice flavours in long finish still wrapped with a fine cloak of tannins. This was quite in the perfect place for drinking I thought, but it is nearing the end of its peak window and should be drank up soon. Excellent wine though, with much of the table preferring this to the 1988 Jayer Echezeaux in the same flight.

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  • Rousseau dinner (The Ledbury, London): After the unclean Beze, this is all purity, lean, rocky, silky and powerful, but with so many subtle flavours - this may be the best wine I've ever had

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