I'd like to tell you this was a miserable wine (I have baggage from being forced to learn french as a kid). That's not possible. Let's start from the beginning, the viscosity from simply stirring the wine in the glass, the wine did not come down forever. The bouquet was pure leather, slightly wet, heaven from Burgundy! The coloration was classic french when its clear on the surface and the translucent red is found beneath the surface but firmly refracting the light from the nearest source. The taste was a meal unto itself, delicious, firm, filled the mouth with vanilla some dark chocolate then gone cleanly from the palate. After an hour and a half she reluctantly showed her age but by then I was very fond and forgiving of her. She was paired with filet mignon, grilled vegetable and rosemary new potatoes. Overall well played on all accounts. be well
Slow-oxed for three hours and decanted for sediment. Nice nose of ripe red fruit, earth and baking spice. Midweight with medium acidity. Great texture and balance in the mouth. Red fruited and only just beginning to show signs of age, with hints of dried flowers and forest floor. Hold if you want tertiary complexity but I think this is drinking beautifully right now.
Maison Champy Dinner (Sepia - Chicago IL): Earthy with some interesting soy notes. Same on nose and palate. Less fruit than I would expect, a bit more brett, and not exactly pristine. If tasted blind, I'd have certainly thought older than 2000. Drink up. Got a little better with more air, with some of the brett character dissipating.
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