From second night. Light red color. Nose of red fruits, smoke, sous-bois. On the palate some sour cherries, bay leaf with good acidity and a medium to long finish, not really complex but a good wine and it worked well with seared salmon with a sorrel sauce.
Surprisingly dark red colour with only a hint of brick around the rim, The nose is dark fruit and beets with a hint of forest undergrowth and pebbles. Some damp wood. Quite complex. The mouth is very silky and finish moderately long. Very fine wine overall. Drnik now.
Still red to the rim, the nose is showing typical spicy, beetroot, flowers. Very silky mouthfeel, round and cherry pit, that cinnamon spice clear fruit, still no tertiary aromas, but the acids are taming down a bit. Beautiful tonight, and over the next few years.
Opened and decanted for 3 hours prior to this note. Still good and solid, with dark core and hints of lighter red on the rim. Nose out of the R Sommeilier Gr Cru Burg stems is tight, but showing. I think this is just coming out to play. Cherry cough syrup, with slight secondary aromas.Touch of greenness, might be stems, that hasn't melded. Good solid mouthfeel, I get a complex and integrated taste spectrum of red fruit, leaves and silky burgundy acidity. This was not right with my grilled pork with creamy reduction sauce for some reason.
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