started off mostly dark fruit andtook about 2 hours to become Burgundy like, at first it almost drink like right bank Bordeaux. very interesting indeed.
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Mazis-Chambertin Dinner (Sepia - Chicago IL): Open 3.5 hours, only 15 minutes in decanter. Intense black fruit with lots of new oak spice aromas. Lush fruit, easy to enjoy, a bit one-dimensional, but perhaps just lost in a great flight of more nuanced wines. While certainly an very good wine, this was showing the least classical Gevrey character in the flight.
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This wine is still young though it is getting close. It needed 2 hours to really open up. Nose is oak and dark fruit and hint of licorice. Quite nice really. Rich dark color. Lots of fruit. Tannins are strong. Moderate acidity. Good stuff. Really pretty balanced for a Laurent. Should wait at least a couple years to try again.
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7/15/2012 - danielk168 wrote: 91 Points
started off mostly dark fruit andtook about 2 hours to become Burgundy like, at first it almost drink like right bank Bordeaux. very interesting indeed.
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5/15/2012 - Burgundy Al wrote: 91 Points
Mazis-Chambertin Dinner (Sepia - Chicago IL): Open 3.5 hours, only 15 minutes in decanter. Intense black fruit with lots of new oak spice aromas. Lush fruit, easy to enjoy, a bit one-dimensional, but perhaps just lost in a great flight of more nuanced wines. While certainly an very good wine, this was showing the least classical Gevrey character in the flight.
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11/23/2005 - mmdavis4 wrote: 90 Points
This wine is still young though it is getting close. It needed 2 hours to really open up. Nose is oak and dark fruit and hint of licorice. Quite nice really. Rich dark color. Lots of fruit. Tannins are strong. Moderate acidity. Good stuff. Really pretty balanced for a Laurent. Should wait at least a couple years to try again.
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