1998 Pierre-Jacques Druet Bourgueil Cuvée Beauvais

Community Tasting Notes (3)

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  2/15/2008 - timewithwine wrote:

  Just like the last one. After the poop blew off and it found its foundation, it was fine. Maybe not as polished as the last bottle, but desireable nonetheless. with assorted cheeses including Roaring 40’s Blue and crusty bread.

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  1/24/2008 - timewithwine wrote:

  The color of cranberry juice best describes this; bright but light enough to see through clearly. Nose of black olive, sandalwood, cranberries and raspberries, smoke and mineral. The lighter body of this wine also delivers a more vegetal character than some of the deeper, fuller Druets. It speaks and speaks well of its place. With tannins fully integrated and the fruit just barely starting to fall off, this is well ready to go. This wine and Druet’s Cent Boissellees are meant to be an early drinking Bourgueil. That 10 years is early drinking for Bourgueil gives you an idea of just how long lived Bourgueils can be. This is well made, but a fuller mouthfeel would provide me with more pleasure. A tad bit of sediment dropped out in the last pour. 12.5% alc. Short ribs (beef) ragu. Recommended.

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  4/3/2006 - timewithwine wrote:

  Saturday, April 06, 2002 with BC on the mountain. Very cold.
  Saturday, May 25, 2002 Consummed over 3 days (gassed and refrigerated). When first opened it was tight and throwing a considerable amount of barnyard, but the spice, mineral and herbaceous elements were apparent. By the third day it had smoothed out a considerable amount. While the brettiness was there, it was not as dominant. Ample amounts of cinnamon, spice, sandlewood, mineral and herbs were all expressed in the bouquet and on the palate. Additional flavors on the palate included leather, currant and cranberry. The wine was so much tamer on the third day and so much softer. And this isn’t Druet’s ’serious wine.’ On the 3rd day with lamb chops marinaded in garlic paste and Dijon mustard and served along with a pinot noir reduction sauce. (5/27/02)
  Sunday, September 12, 2004 Bright ruby on the rim but dark in the center. My, but how this wine has matured from the last time it was opened! Drinking lovely just now with sandelwood, smoke, cherry pit and other red fruit. Good balance all the way around. A good QPR wine while the other Druets mature. With grilled ribeyes rubbed with black pepper.
  Monday, April 03, 2006 This is still a tight wine. An excellent education into Bourgueil wines. Cinnamon, spice, sandlewood, mineral and herbs amply expressed in the bouquet and on the palate. Additional flavors on the palate included leather, smoke, cherry pit, currant and cranberry. Drinking lovely just now with sandelwood, and other red fruit. Good balance. Not nearly as good as the ‘97 Chave provided by Mr. Ross. With ribeyes topped with Gargonzola.

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