Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
(DRC Romanee Conti) The hits kept on coming as a 1929 DRC Romanee Conti was next, courtesy of Eddie. Unfortunately, it was a touch corked, but it did blow off and was still well worth getting to know, and the palate was not even showing any traces of cork. The wine was satiny smooth with great texture and hints of earth, spice, dust and leather. There was great mouth feel to this gorgeous wine, whose acidity was still there, but not as forceful as the ‘23’s. A touch of citrus rounded out another classic, whose palate was so good, I was hesitant to call it ‘affected,’ but I decided ultimately that it was affected due to its nose
(DRC Romanee Conti) t was a Romanee Conti weekend, however, and the bottle of 1929 DRC Romanee Conti was another incredible bottle of old RC. ‘What a nose,’ my note began. It was decadently saucy and musky, full of menthol, beef, exotic lychee and garden. It had a hint of kinky overripe fruit to it, but that did not mar the wine in any way, shape or form. The palate was so rich, so long and so lush. Nutty and tasty beyond belief, there was an unreal earth component that could only come from the terroir known as Romanee Conti. Rob put it in terms that he understands, ‘740 Park. Unreal.’ Told ya. Decadent steak sauce flavors emerged. My next notes were ‘wowowowowowowowow….ni hao.’ The ’29 RC was so good it made Rob confess, but I wouldn’t be a good wine priest if I told you lol. The ’29 had enough energy to power up the Vegas strip. It was then that Guy Savoy returned, and for those of you that don’t know, he is arguably one of the top ten chefs in the world. He has my vote. He came into our private room to say hello and thank us, etc., and Rob quickly gave him a glass of 1929 Romanee Conti. Chefs usually have pretty good palates, and I would imagine that Guy’s would rank up there pretty highly. He was emotionally moved by this glass of wine; you could see his eyes widen as the wine swirled around his mouth. Our sense of joy soon became his as well, and he savored his glass religiously. Once finished, I offered him a glass of 1969 Rousseau. ‘No no no!’ he insisted. ‘Guy! This is 1969 Rousseau Chambertin! You must try it, c’est incroyable!’ I insisted back. I will never forget his response as long as I live, ‘Je veux garder le gout de la Romanee Conti dans ma bouche toute la nuit.’ Translation: he wanted to keep the taste of the Romanee Conti in his mouth for the rest of the night. He wouldn’t dare put anything else on his palate after that; it was that good. You just can’t make this stuff up! While I have had other bottles of ’29 RC that were more mature and advanced, this was as good as it gets, but it still ain’t the ’45 lol
(DRC Romanee Conti) as it was now officially a saga. Robert Bohr was already on the phone trying to get Spielberg to direct ‘THE Cellar III.’ Sorry, everyone, there will be no Part III. We tried to warn you! Back to the ’29; it is a wine that I have had on a couple occasions but found to be tired and disappointing. I generally think great Burgundy is best before age seventy based on my experiences with the 1920s and older. However, this 1929 was the best that I have ever had. Meaty, gamy and oily, there was a touch of that overmaturity to it, but the wine was still saucy and edgy, special and about as old as I like it. Tea, spice and leather rounded out both its nose and mouth. It was Etienne de Montille’s favorite wine of the night
NOTE: Some content is property of Burghound and Vintage Tastings.