Pristine cork, popped and poured. Medium ruby hue. Piercing nose of sharp black cherry, anise, pine forest, violets, flint, and fecund earth. Medium-bodied with a core of crisply-defined dark berry fruit chiming in with bell-like clarity amidst iron filings and limestone rock. Ample acidity and settled, integrated tannins in a balanced array, leading to a long finish of mulberry fruit, soft grip, and sweet earth. Lovely balance, lovely wine.
Initial -oh dear- dark fruits on the nose & palate. Turns out to be a moderne, rather outré take on GC red Burgundy: sexed up, polished, unabashed. My sort of 'Pinot Noir': just not sure it provided all that much sense of place.
Great wine. A souvenir from a memorable visit to the property in 2002. My only experience with wine at this level. Just very good Burgundy with secondary characteristics replacing fruit, much denser than the usual Marsannays and Givrys I'm used to and continues to open up on the second day. Slight bricking, I agree with the many favorable notes. I wish I'd kept a 1997 Joblot Premier Cru Givry around to age 18 to compare.
Picked up recently from a local retailer for a reasonable tariff. Unknown provenance and not the best year so zero expectations. Popped and poured. Bricky ruby color. Nose slowly evolved through the evening, releasing scents of menthol, fecund soil, black cherry, and must, with late addition of high-pitched florals. One hour in, the palate revealed deep reaches of rich, sweet dark berry notes laced with earth, iron, licorice, and interesting layers of black currant. Tannins quite filed down, with low-to-moderate acidity. Long finish of mulberry, iron, grip, and autumnal sweetness. Absolutely lovely, indicating to this taster at least what can happen if a bottle has enough time to speak with experience.
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(Domaine du Clos de Tart Clos de Tart) Medium red with pale meniscus; lamb jus, mint and mushroom nose; tasty, surprisingly mature, with sweet red fruit, raspberry, minerality and good acidity; medium-plus finish 93+ pts.
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