Burghound Symposium Asia - Perrot-Minot Dinner (Hong Kong): Nose of vegetable, maggi beef stock, lovage, oxidative. Also here, an extracted, overripe wine that did not deliver a lot of pinosity and pleasure. Got a bit better with air but I would stick to the recent vintages of this.
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This very pretty 1er cru was a bit of a shy flower. it took a little time to open up, but once it did, began to reveal very delighting, if not quite thrilling, flavors in an orderly sequence. First, tannin. Plenty of structure here, think long haul. Then, more tarriness, and maybe a trace of menthol. Then, more fruit, of the darker berry variety. These all layered in in mounting complexity. Then, the ripe cedar began to take over, and gradually became the story. Overall, a beautiful experience. The fragrance, by the way, was redolent of all of these flavors from the very beginning. We drank decanted over about 90 minutes in a restaurant. I'd recommend decanting and waiting an hour to pour, as a guess.
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(Perrot-Minot Christophe Chambolle-Musigny La Combe d'Orveaux) A dark and brooding, indeed menacing nose with a high-toned mineral edge - wow! A deep and concentrated but very fine package - this is an absolute beauty. Whatever it costs, it’s probably worth it - a top 10 wine for me this year.
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11/14/2019 - Renatod wrote: 91 Points
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4/21/2018 - Collector1855 wrote: 89 Points
Burghound Symposium Asia - Perrot-Minot Dinner (Hong Kong): Nose of vegetable, maggi beef stock, lovage, oxidative. Also here, an extracted, overripe wine that did not deliver a lot of pinosity and pleasure. Got a bit better with air but I would stick to the recent vintages of this.
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6/6/2017 - mjdixon wrote: 95 Points
The best red Burg I have ever tasted
Big, sophisticated juicy and fruity.
Decant for an hour and have fun!
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3/25/2017 - pablopilot Likes this wine: 94 Points
This very pretty 1er cru was a bit of a shy flower. it took a little time to open up, but once it did, began to reveal very delighting, if not quite thrilling, flavors in an orderly sequence. First, tannin. Plenty of structure here, think long haul. Then, more tarriness, and maybe a trace of menthol. Then, more fruit, of the darker berry variety. These all layered in in mounting complexity. Then, the ripe cedar began to take over, and gradually became the story. Overall, a beautiful experience. The fragrance, by the way, was redolent of all of these flavors from the very beginning. We drank decanted over about 90 minutes in a restaurant. I'd recommend decanting and waiting an hour to pour, as a guess.
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2/24/2015 - Julien.brunie wrote: 98 Points
M'y best but during the last 6 years
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