Tasted over 2 hrs -med dark red purple -muted dark berry smoky plum faint black pepper -med acidity, med weight vibrant if straight-forward dark berry saline mineral, med- tannins -more on the fruit end of the C-R spectrum rather than the savory side thought it has started to fade, probably on its prime drinking plateau now, pleasant if not all that complex
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Whoa, what a fascinating wine. I didn't know what to expect after my first sip. Very tart, dry and almost thin in the first 30 minutes or so. The next hour, a completely different story. Initially very acidic and red fruited with not a lot of body, weight or stuffing. The evolution though, was quite interesting. It's like a Burgundy and Barbaresco had a baby. The wine became very floral, aromatic and elegant and somewhat silky, yet drying and mouth-puckering. Red fruit still there, but with soem darker fruit weaved in. A little barnyard thrown in there as well. Smells and tastes like iron and blood. Don't know if I would classify this Cote Rotie as delicious, but it was a deceptively complex wine that I can see in a multi-course meal, expertly paired with a medium-rare grilled skirt, flat iron or hanger steak...yeah, something like that.
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10/9/2022 - Cote d'Or wrote:
Tasted over 2 hrs
-med dark red purple
-muted dark berry smoky plum faint black pepper
-med acidity, med weight vibrant if straight-forward dark berry saline mineral, med- tannins
-more on the fruit end of the C-R spectrum rather than the savory side thought it has started to fade, probably on its prime drinking plateau now, pleasant if not all that complex
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8/11/2022 - GrapeCrusader Likes this wine: 90 Points
Whoa, what a fascinating wine. I didn't know what to expect after my first sip. Very tart, dry and almost thin in the first 30 minutes or so. The next hour, a completely different story. Initially very acidic and red fruited with not a lot of body, weight or stuffing. The evolution though, was quite interesting. It's like a Burgundy and Barbaresco had a baby. The wine became very floral, aromatic and elegant and somewhat silky, yet drying and mouth-puckering. Red fruit still there, but with soem darker fruit weaved in. A little barnyard thrown in there as well. Smells and tastes like iron and blood. Don't know if I would classify this Cote Rotie as delicious, but it was a deceptively complex wine that I can see in a multi-course meal, expertly paired with a medium-rare grilled skirt, flat iron or hanger steak...yeah, something like that.
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12/17/2017 - Cognacblanc wrote: 85 Points
Brambles, drying, light and airy. Very drying aftertaste
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