Drinks at home with the guys (Casa Esperanza): Very pleasant, and drinking nicely now. The nose had a little toasty lilt to it floating alongside deeper, funkier notes of earth, meat and matured red fruits. The palate had a lovely chew and freshness to it, with a deep seam of 2001 acidity and fine but firm tannins costing a rather extracted core of dark cherries and berries, earth and a bit of spice, all leading into a satisfying finish. Good depth, nice balance, clearly a Grand Cru, if just lacking a touch of the finesse of the greater houses.
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Burgundy Masterclass with Jean Pierre Renard; 10/23/2009-10/29/2009 (Incontro): Stewed lifted perfumed notes of savory strawberries. A very pretty nose. Its like a gal all dolled up for the night. With elegance and collected composure. Oak is nicely integrated and this is drinking the most beautifully among all the wines tasted.
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La Paulée dinner (Summer Pavilion, Ritz Carlton, Singapore): This was showing even better than the last time I had a bottle. Beautiful nose - lots of plush dark fruit, an attractive muskiness, along with layers of earth and mushroom. The palate showed power aplenty, with lovely dark cherries and a slight dried fruit (strawberries?) touch, but was ever so wonderfully balanced with clean acid and silky tannins. Rich mushroom flavours rounded the wine off with a nice savoury touch that spoke so much of Gevrey. Great typicity. There was a touch of woody tannins on the finish and just a slightest hint little heat. Otherwise, an entirely excellent wine.
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2001 Gevrey Chambertin Grand Cru dinner (Sage, Singapore): Dark reddish colour, with a nose that opened with mushroom, dried earth and leather. The palate was lean at first, flinty and minerally with a ferrous undertone. Finished rather short and spicy. There was, however, a great sense of structure and focus in the wine from the very first sip. After sometime, it took on a bit of flesh, and dark cherry flavours started emerging. The wine showed more and more depth of flavour as the night went on. This was rather overshadowed by the Rossignol-Trapet Chapelle Chambertin that we had on the same flight at first, but its structure, with fresh acid and firmer tannins, made it a better pairing for the scallop and caviar dish that we had, and this began to show a bit better with the food. A touch rustic maybe, but it stood out for me as being interesting and age-worthy. Certainly also had the clearest "Gevrey Chambertin" character of the lot that we tasted.
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10/26/2019 - Paul S wrote: 92 Points
Drinks at home with the guys (Casa Esperanza): Very pleasant, and drinking nicely now. The nose had a little toasty lilt to it floating alongside deeper, funkier notes of earth, meat and matured red fruits. The palate had a lovely chew and freshness to it, with a deep seam of 2001 acidity and fine but firm tannins costing a rather extracted core of dark cherries and berries, earth and a bit of spice, all leading into a satisfying finish. Good depth, nice balance, clearly a Grand Cru, if just lacking a touch of the finesse of the greater houses.
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10/27/2011 - aagrawal wrote: 93 Points
Bonham's and Butterfield Pre-auction tasting (San Francisco): Balance of manure/fruit; cherry, great complexity. 93+
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10/28/2009 - Alex H wrote: 89 Points
Burgundy Masterclass with Jean Pierre Renard; 10/23/2009-10/29/2009 (Incontro): Stewed lifted perfumed notes of savory strawberries. A very pretty nose. Its like a gal all dolled up for the night. With elegance and collected composure. Oak is nicely integrated and this is drinking the most beautifully among all the wines tasted.
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11/24/2008 - Paul S wrote: 93 Points
La Paulée dinner (Summer Pavilion, Ritz Carlton, Singapore): This was showing even better than the last time I had a bottle. Beautiful nose - lots of plush dark fruit, an attractive muskiness, along with layers of earth and mushroom. The palate showed power aplenty, with lovely dark cherries and a slight dried fruit (strawberries?) touch, but was ever so wonderfully balanced with clean acid and silky tannins. Rich mushroom flavours rounded the wine off with a nice savoury touch that spoke so much of Gevrey. Great typicity. There was a touch of woody tannins on the finish and just a slightest hint little heat. Otherwise, an entirely excellent wine.
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6/17/2008 - Paul S wrote: 92 Points
2001 Gevrey Chambertin Grand Cru dinner (Sage, Singapore): Dark reddish colour, with a nose that opened with mushroom, dried earth and leather. The palate was lean at first, flinty and minerally with a ferrous undertone. Finished rather short and spicy. There was, however, a great sense of structure and focus in the wine from the very first sip. After sometime, it took on a bit of flesh, and dark cherry flavours started emerging. The wine showed more and more depth of flavour as the night went on. This was rather overshadowed by the Rossignol-Trapet Chapelle Chambertin that we had on the same flight at first, but its structure, with fresh acid and firmer tannins, made it a better pairing for the scallop and caviar dish that we had, and this began to show a bit better with the food. A touch rustic maybe, but it stood out for me as being interesting and age-worthy. Certainly also had the clearest "Gevrey Chambertin" character of the lot that we tasted.
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