Pretty and elegant. 21 years young - moved past its primary phase, but still very fresh and full of life. Red and black fruits on the nose and palate - mix of strawberry, red and black cherry. Hint of mint/menthol/tea or tobacco leaves on the mid-palate. very silky and refined. developed a touch of sweeter fruits on the palate with time in the glass. delicious wine and further evidence of the quality of wine-making at this estate for a long while.
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Aromas of pine needle sap, blood from a game bird, sweet earth and red fruits. Without food the palate looks a little hard and certainly in need of further cellaring. I was however fortunate to be at my mates house for dinner, who is a great chef. He had prepared a pork hot pot, rubbing a piece of Berkshire loin with five spice powder then cooking the protein down with wood fungus, soy, chestnuts, red dates, mandarin peel, anise and mushrooms. The dish was a revelation with the wine and the Nuits came alive showing more delineated red fruits and responding particularly well to the Asian flavours of the hot pot. The wine’s flavours were rich, tannins a little chewy and acidity fine and linear. My remaining bottles will be cellared for several more years unless I’m presented with such a hot pot in the near future.
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9/1/2018 - PC73 wrote:
Poor bottle. No signs of fruit at all.
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6/16/2018 - PC73 wrote: 90 Points
Fading. Flashes of brightness and lovely mature fruits followed by some heaviness
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6/16/2018 - PC73 wrote: 90 Points
Took a while to open up
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3/10/2018 - PC73 wrote: 91 Points
Pretty and elegant. 21 years young - moved past its primary phase, but still very fresh and full of life.
Red and black fruits on the nose and palate - mix of strawberry, red and black cherry. Hint of mint/menthol/tea or tobacco leaves on the mid-palate.
very silky and refined.
developed a touch of sweeter fruits on the palate with time in the glass.
delicious wine and further evidence of the quality of wine-making at this estate for a long while.
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6/21/2008 - Jeremy Holmes wrote:
Aromas of pine needle sap, blood from a game bird, sweet earth and red fruits. Without food the palate looks a little hard and certainly in need of further cellaring. I was however fortunate to be at my mates house for dinner, who is a great chef. He had prepared a pork hot pot, rubbing a piece of Berkshire loin with five spice powder then cooking the protein down with wood fungus, soy, chestnuts, red dates, mandarin peel, anise and mushrooms. The dish was a revelation with the wine and the Nuits came alive showing more delineated red fruits and responding particularly well to the Asian flavours of the hot pot. The wine’s flavours were rich, tannins a little chewy and acidity fine and linear. My remaining bottles will be cellared for several more years unless I’m presented with such a hot pot in the near future.
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