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 …
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.
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
(Rousseau Chambertin) There was only one flight of reds left for the day, and we started with a ‘rocket ship’ of a 1983 Rousseau Chambertin. This bottle was quite vigorous, so much so I thought it might be from 1990. There were great rose, vitamin, perfume, waterfall, mineral and red fruit aromas. This was high-pitched in every which way, and there was citrus and depth to its palate. Its acid uncurled like a cobra, and ‘raspberry smoothie’ and ‘perfect’ came from the crowd. Its saucy finish had the topic of ‘kissemura’ making a comeback. I have had good luck with 1983 Burgs, and this was a fantastic bottle (95).
(Rousseau Chambertin) A trio of Chambertins followed, beginning with the 1983 Rousseau Chambertin, the second night in a row I was blessed with this wine. I love it when that happens. We later found out that this was Eric’s first vintage of Rousseau, officially, that is. This 1983 was big and minty again like the Clos St. Jacques, possessing more cherry oil in its nose in a sweet and spicy way. There was big acidity here, and this bottle was rusty, earthy, wintry and gritty. It was really sturdy. Wilf found it ‘tart’ and Eddie ‘petroly,’ but they both preferred the Clos St. Jacques. It was definitely on the other side of the coin of the 1980 that would follow, showing earth and rust versus the fruit that was coming
(Rousseau Chambertin) Next up was the 1983 Rousseau Chambertin, the last bottle on offer from the Acker cellar this evening, but not the last bottle on my bill as you will see. It had lots of spearmint in the nose and a touch of Nyquil, that noticeable rot that many ‘83s are prone to show. A bit of oak crept in, flirting with gingerbread. The oak stayed on the palate in a kiss kiss way, along with nice citricity and good thickness on the finish, and that hint of medicine carried over to the palate. I should note that we had a much better bottle of this the following night, although this bottle was still very good, just different. Remember, this is fine wine, and there will be variation. You can’t make it on an assembly line
(Rousseau Chambertin) Ok, I give up. The wine, by the way, was gorgeous, beautifully mature, distinctively Rousseau, gentle and soft, caressing and smooth. It was as if someone poured rose petals into the glass while one was walking barefoot on Holy Land. Who says 1983s can.t be great? The magnum helped, I.m sure, but it was an excellent wine, although at its peak and not layered to be a fifty year wine, I think. Hopefully, I am wrong
NOTE: Some content is property of JancisRobinson.com and Burghound and View From the Cellar and Vintage Tastings.