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Burghound

Vintage Tastings

  • By John Kapon
    New Year's Eve 2007, 1/2/2008 94 points

    (DRC Romanee Conti) A magnum of 1959 Romanee Conti was next. I must have had this wine on six or eight occasions already in my young life, and while this magnum was still ‘good,’ it was not one of my best experiences with this wine. The nose was rusty, oily and nutty, full of rich mahogany nuances. Hearty bouillon flavors were complemented by good earth, tobacco and steak sauce ones. Smooth and reticent yet still rich and long, cedar joined the party both aromatically and flavor-wise. Bruce found it ‘pure’ and outstanding, but for me, it fell just short of that status
  • By John Kapon
    Top 100 Weekend, Year III, 1/3/2007 96+ points

    (DRC Romanee Conti) actually the third time that I had had this wine in the previous ten days. When it rains, it pours! The 1959 was pretty consistent with the last two, perhaps a touch more advanced noted Rob (who also tasted the three different bottles with me), but not by much. It had game, iron, leather, iodine, meat, soy, old book and animal in its complex nose. Very smooth and tasty, it was very gamy and had lots of animal flavors. It kept gaining in the mouth, and its acidity really came out with a touch of food
  • By John Kapon
    Putting "THE Cellar" In Perspective, 11/5/2006 96+ points

    (DRC Romanee Conti) Consistent with the bottle that I had last week – sorry, I just had to throw that in there. I told you I was still tasting quite a bit despite my lack of writing of late! It was also consistent with the bottle I had three days later at my third ‘Top 100’ weekend. We’ll get to that later this month! The RC showed more of the vintage characteristics than the other two wines; the flight seemed to progress more in that hot, ripe 1959 direction with each glass. Rust, iron, spine, rose, iodine, musk, mahogany and a kiss of gamy maturity completed its nose. Surprisingly, the RC had the lightest mouthfeel but was far from light. The texture was still rich and long; the acidity incredibly long. Some of those hot oat and brown sugar flavors of 1959 were more prevalent here

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