Tour d'Argent. Good, but not wow. Also what I've come to expect of Jayer for better or worse. Familiar sweetness aromatically, but also slight nuttiness or dustiness, which David insisted was not TCA (fine). Youthful ruby, somewhat sweet palate. Didn't show as well as 90 Dujac Clos St Denis alongside.
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Ligth ruby red and edges beginning to brown. When you open it a cornucopia of exotic spice and Ottoman strawberry aromas fill the room. Still very fruity. Silky texture. Vibrant acidity. Structured and elegant. The finish goes on forever and you get the impression of candied red fruits, sweet spices and an intriguing earthy minerality. Not as chunky or meaty as typical Brulees. At its peak but will last. It improved in glass over 3 hours dinner.
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12/13/2017 - fcxj wrote: 92 Points
Tour d'Argent. Good, but not wow. Also what I've come to expect of Jayer for better or worse. Familiar sweetness aromatically, but also slight nuttiness or dustiness, which David insisted was not TCA (fine). Youthful ruby, somewhat sweet palate. Didn't show as well as 90 Dujac Clos St Denis alongside.
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8/15/2013 - Lord Rayas wrote: 89 Points
Gary''s MNSC (The Principal (Jason Atherton as guest chef)): funky and somewhat disjointed with hints of madeira and old tea leaves. got better with second and third pour but no match for the '84.
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12/25/2012 - vmilor Likes this wine: 99 Points
Ligth ruby red and edges beginning to brown. When you open it a cornucopia of exotic spice and Ottoman strawberry aromas fill the room. Still very fruity. Silky texture. Vibrant acidity. Structured and elegant. The finish goes on forever and you get the impression of candied red fruits, sweet spices and an intriguing earthy minerality. Not as chunky or meaty as typical Brulees. At its peak but will last. It improved in glass over 3 hours dinner.
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