Against my better judgement I decided to open this. I'm glad I did. It's lovely. Still quite young and showing that it could have a long life. Light bodied, high toned red fruits with vibrant acidity and a rustic note on both the nose and palate. This is a wine that shines because I served it with lamb. Best guess, with good storage this has 7-10 more years. However, I really enjoyed it tonight with a 1 hour decant in a magnum decanter. Excellent-Outstanding.
Brownish yellow brick color. Nose of soft earth and mossy cherry. Entry is refined and close to the nose. Finish is not tremendously long but a fair amount of pepper for a pinot noir. This is nice now but will still last a while.
Very bright cherry nose, meaty and leather; cola and wet wool. Quite a fragrant wine. Mouth is tasty and light on entry; quite precise and pure. Good acidity and stony minerals back end. Some very nice tannins way off in the distance. This is very pleasant and lovely. Nothing too complex but a precise Gevrey example.
Double-decanted about two hours prior to drinking with dinner -- at the time, very little sediment, beautiful deep color,virtually no bricking. Later on, with dinner, a bit sauvage on the nose: forest floor, game, and spicy meat notes, along with cherry fruit -- a lot going on, and all of it frankly delightful. On the palate, consistent: gamy meat along with a touch of pepper, late fall leaves, delicious sappy cherry, and a fine acid backbone. The wine is not really complex, but still an absolute pleasure to drink. I'd expect it to last several years more with no problem, as it needed the decant and a couple of hours to settle down and get the acid and fruit on an even keel, but if I had any more, I'd be hard pressed not to suck this down. The only lieu-dit that I've enjoyed as much as this one is Daniel Bocquenet's Nuit-St-Georges Aux Saint-Julien; and while I remember the Bocquenet as more refined, the Jeunes Rois probably offered more pure fun -- both of them, in any case, are serious over-performers. The Jeunes Rois was a perfect food match with penne with a ragu bianco of a roughly equal mix of pork and diced pork liver -- kudos to Rob Levitt at Mado.
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