Community Tasting Notes (4) Avg Score: 89.8 points

  • Very good but not spectacular. Slight burg "barnyard" on opening. Wonderful cherry notes from bright to subdued. Not sure there's much life left on it and I'll probably drink my other bottle fairly soon.

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  • This bottle was maybe a tad fresher than the last one. The cloudiness of this wine showed again in this bottle. This is solid but unspectacular village Chambolle. Enjoyable, notes consistent with last bottle. 90-91

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  • Cloudy red with bricking. Wonderful nose that could only be aged red burgundy - somewhat funky, red fruit with Worcestershire, stewed tomato paste, and forest floor. Lots of complexity for a village wine. Palate was mid-wieght with earthy red fruit with some mineral. A little short but delicious, if ultimately not compelling. I really liked this.

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  • An interesting wine at this stage. After pop and pour, this initially showed a slight mustiness that blew off, earth, somewhat thin fruit with a tart finish, and some Asian spice. With a few hours this starts to show more sweetness and fullness in the fruit. Initial rating 88ish, now moving up to a 91 plus effort, perhaps more later given the upward trajectory. It's now showing fairly fleshy, slightly tart raspberry fruit with sweetish aftertaste, and tannins growing more noticeable. This seems to have plenty more life for further development. More updates to come. Oak is pretty completely integrated with the time this has had in the bottle. Color is ruby showing some signs of age at the orange to rust to slightly browning meniscus. 91+

    Update night 2: the muddy musty odors more prominent after a day recorked on the counter: not quite performing as well, with bitterness of tannins showing more; still sweet fruit on the longish finish here. The dank odors have me wondering g if this could be lightly corked, but I don't think so since it did not show that way on night 1.

    Update day 3: showing tired on its own, but went well with lunch - earthiness of the wine went well with smoky flavors in roast pork, but complemented lobster nicely too. The great thing about burgundy, pairs so well with food.

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