Romanee St.-Vivant Dinner (Sepia - Chicago IL): Dark fruit and Asian spice to start. This wine probably changed the most in the glass of all the wines. It was big and bold to start, but with lots of fruit remaining. Over time it became more evidently tannic and acidic and so less enjoyable. Given vintage characteristics, it isn’t surprising to realize the 1976 DRC RSV will greatly outlive the 1986.
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(DRC Romanee St. Vivant) The DRC parade continued with a 1986 DRC Romanee St. Vivant. 1986 has provided me some great surprises over the years at the top level; typically its reputation is hard, tannic, acidic and not a lot of fruit. The RSV was a little mildewy at first, but musk and cereal emerged along with dark fruit. There was this dirty side again to the ’86, but its palate and dry finish were impressive. It stood toe-to-toe with the La Tache (94).
(DRC Romanee St. Vivant) I had to equal Rudy’s generosity as best I could, shit it was my party, and Robert Bohr, sommelier and wine genius behind Cru, recommended a jero of 1986 DRC Romanee St. Vivant. ‘Let’s do it,’ was my quick reply. The wine was glorious. There are many who think that Aubert puts his best barrels into his large format bottles, as the chances of them getting opened at a young age are much rarer; therefore, these wines will be enjoyed at a more reasonable age than many bottles whose corks get pulled at a young age for evaluation. 1986 is one of those years that many have forgotten in Burgundy, but it is one that merits some more attention. DRC, Roumier and Jayer, for starters, made some thrilling wines that are still fabulous. This jero was delicious. It was still on the youthful side, perhaps just entering its plateau, full of classic rose, iron, menthol, rust and vitamin. Leather and citrus balanced like beams of wine justice in both the nose and the palate. Tasty, vigorous and full of citric tension, this wine also had freshly, just-starting-to-wilt rose flavors, along with great rust on its finish. Yum
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