Almost a purplish tinge with nary a hint of bricking. A bit of straw and barnyard on the nose, tempered by juicy black cherry notes and just a hint of sweet vanilla. The palate is profoundly earthy and dirty, with a very, very strong vein of acid that seems to overpower everything else, which, sadly, isn't really a good thing. On the other hand, the earth tones make this taste exactly how I would imagine a Nuits ought to taste. The tannins are plentiful and have yet to unwind, though at this point, I think the flavour evolution and tannin evolution are completely out of sync. Drink now for whatever slivers of fruit are left, but hold if you want to wait for the tannins to ease up. Second day: still plenty of lower-toned earth aromas on the nose as well as some blackberry and cherry notes that seem to have become more prominent. The palate is a lot less shrill now, with the same earth and more fruit, and dare I say a floral hint. Seems like my earlier evaluation was wrong -- plenty of potential down the road, and decant well if you must drink now. I've ticked the score up one notch to reflect the significant improvement overnight.
Both bottles (purchased from Chambers St. Wines in NYC) were so great. Beautiful Nuits-Saint-Georges, with so many layers going on. This wine has aged effortlessly and is probably entering the peak of its drinking window.
Dinner at PDH (PDH): Very nuits-y, with lots of black fruit, earth, menthol, iron on the nose. At first it's a little chunky and the prominent tannins, while smooth and not fierce, are in control, but with some air the fruit starts to wake up and everything comes into balance. Drinks quite nicely now but still on the up I think.
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