Old school style with dark fruit, oak spice, herbs and earth. On the palate, it was resolved and giving, which resembled the sensation on the nose. It was well integrated. A classic Burgundy. 91-92
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wine drank so beautifully. perfect balance, with really silky tannins that danced over your tongue with wonderful freshness and light beer flavors. very long finish, and extreme delight with veal capelatti and grilled berkshire pork chop.
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Opened and re-corked 20 hours prior to serving, then decanted approximately 1 hour. Shows notes of spearmint, concentrated red cherry/raspberry, baking spice, saddle leather, and browned butter. The depth and concentration are fantastic. Firm tannin and strong acidity show how young this is but there is so much depth and flavor behind that it almost doesn't matter. I suspect this will be even better in 10 or more years.
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8/18/2023 - Burgnick Likes this wine: 92 Points
Old school style with dark fruit, oak spice, herbs and earth. On the palate, it was resolved and giving, which resembled the sensation on the nose. It was well integrated. A classic Burgundy. 91-92
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10/30/2022 - TheFoodieTraveler wrote: 93 Points
Harsh at first- took 1-2 hours to open up then performed brilliantly vs the 06 faiveley Mazis
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5/6/2021 - Will Hansen Likes this wine: 93 Points
wine drank so beautifully. perfect balance, with really silky tannins that danced over your tongue with wonderful freshness and light beer flavors. very long finish, and extreme delight with veal capelatti and grilled berkshire pork chop.
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4/16/2016 - gsquireh Likes this wine: 94 Points
Continues to impress. Will benefit from a one hour decant.
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6/6/2014 - ucbeau Likes this wine:
Opened and re-corked 20 hours prior to serving, then decanted approximately 1 hour. Shows notes of spearmint, concentrated red cherry/raspberry, baking spice, saddle leather, and browned butter. The depth and concentration are fantastic. Firm tannin and strong acidity show how young this is but there is so much depth and flavor behind that it almost doesn't matter. I suspect this will be even better in 10 or more years.
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