Bit of brett. Really animale, meaty bovril notes. Tiny bit of crushed strawberries in a largely red fruit profile. Started to fade and dry out with air.
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2002 Burgs (Noize): Probably tonight's most evolved red - fully mature, savoury with tertiary development including a touch of truffle. Still fresh enough, but the finish fell slightly short. Enjoyable, but overshadowed by its flight-mates.
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Nick A's 2002 Burgundy Horizontal (Table B) (Noizé, London): Dark fruited nose, some lifted notes. Meatier than its flight mates, something of a muscular wine. Another not helped by the stemware, I fear. After time a charling creaminess emerges before it gently fades.
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pale, pale crimson - quite a gentle bouquet - very fresh and bright flavours of berries and cherries - not particularly long or complex but very deilcious nonetheless - drink now or keep although it is unlikely to improve
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5/5/2022 - DAN BAILEY Likes this wine:
Bit of brett. Really animale, meaty bovril notes. Tiny bit of crushed strawberries in a largely red fruit profile. Started to fade and dry out with air.
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5/5/2022 - NickA Likes this wine: 91 Points
2002 Burgs (Noize): Probably tonight's most evolved red - fully mature, savoury with tertiary development including a touch of truffle. Still fresh enough, but the finish fell slightly short. Enjoyable, but overshadowed by its flight-mates.
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5/5/2022 - Vinumming & Ahhing Likes this wine: 89 Points
Nick A's 2002 Burgundy Horizontal (Table B) (Noizé, London): Dark fruited nose, some lifted notes. Meatier than its flight mates, something of a muscular wine. Another not helped by the stemware, I fear. After time a charling creaminess emerges before it gently fades.
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4/22/2014 - Pinotnut Likes this wine: 90 Points
Good wine. Very classic Gevery flavors, good finish,nice mouthfeel.
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4/21/2010 - hargy wrote: 91 Points
pale, pale crimson - quite a gentle bouquet - very fresh and bright flavours of berries and cherries - not particularly long or complex but very deilcious nonetheless - drink now or keep although it is unlikely to improve
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