Dinner at Wimborne. Drank from decanter over 2 hours. Drank in Grassl Cru. Appearance fine sediments, pale intensity, garnet colour. Legs. Nose medium+ intensity, with aromas of fragrant forest floor, deep red berries, strawberries, dark red cherries, whiffs of oak, bit of peony flower. Developing. On the palate, dry, high acidity, medium alcohol (13.5%), resolving medium+ almost high tannins, medium+ body. Medium+ flavour intensity, with flavours of savoury forest floor, spiced tea leaves, brambly red berries, strawberry, dark red cherries, underlying stony minerals, very slight meat, and milky oak within. Savoury long finish. Very good quality.
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From Coravin. Medium minus intensity aromas of cream, red berries, a little toast, with time the fruit grows a little jubey. A tiny bit sour on the palate with chalky tannins, spicy fruit travels long on the palate but this feels slightly out of whack and a bit drink up for me.
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Burgundy "Masterclass" - Day 2 (Sydney, New South Wales, Australia): [From Coravin] The wine is currently quite tertiary with notes of bottle-age (savoury, forest floor, leather) and fruit development (dried strawberry). The fruit comes across as underripe. There are also notes of oak (vanilla, cloves, cinnamon). The structure is great: medium(+) level acidity and medium level tannins. The finish has a medium(+) length with a bit of warmth showing from the alcohol. Very enjoyable.
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From Coravin. Red berry melange, a touch of pepperyness to the spice, leather, the beginnings of some sous bois and slightly jubey fruit. Lovely nose. Juicy acid, the fruit a little unripe with a touch of apple. Tannins are quite drying, talc textured. Long. Hmm.
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Joli nez floral. Bouche acidulée, terreuse, avec de l’énergie mais peu de chair. C’est minéral, mais un peu poussiéreux, ça manque de charme, la finale dure. Une rare déception avec ce domaine fiable. 86 pts
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1/3/2023 - Derek Darth Taster wrote: 93 Points
Dinner at Wimborne. Drank from decanter over 2 hours. Drank in Grassl Cru.
Appearance fine sediments, pale intensity, garnet colour. Legs.
Nose medium+ intensity, with aromas of fragrant forest floor, deep red berries, strawberries, dark red cherries, whiffs of oak, bit of peony flower. Developing.
On the palate, dry, high acidity, medium alcohol (13.5%), resolving medium+ almost high tannins, medium+ body. Medium+ flavour intensity, with flavours of savoury forest floor, spiced tea leaves, brambly red berries, strawberry, dark red cherries, underlying stony minerals, very slight meat, and milky oak within. Savoury long finish.
Very good quality.
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7/2/2021 - chatters wrote:
From Coravin. Medium minus intensity aromas of cream, red berries, a little toast, with time the fruit grows a little jubey. A tiny bit sour on the palate with chalky tannins, spicy fruit travels long on the palate but this feels slightly out of whack and a bit drink up for me.
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10/6/2019 - CBRwineguy wrote:
Burgundy "Masterclass" - Day 2 (Sydney, New South Wales, Australia): [From Coravin] The wine is currently quite tertiary with notes of bottle-age (savoury, forest floor, leather) and fruit development (dried strawberry). The fruit comes across as underripe. There are also notes of oak (vanilla, cloves, cinnamon). The structure is great: medium(+) level acidity and medium level tannins. The finish has a medium(+) length with a bit of warmth showing from the alcohol. Very enjoyable.
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10/6/2019 - chatters wrote:
From Coravin. Red berry melange, a touch of pepperyness to the spice, leather, the beginnings of some sous bois and slightly jubey fruit. Lovely nose. Juicy acid, the fruit a little unripe with a touch of apple. Tannins are quite drying, talc textured. Long. Hmm.
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6/14/2019 - d'Artagnan wrote: 86 Points
Joli nez floral. Bouche acidulée, terreuse, avec de l’énergie mais peu de chair. C’est minéral, mais un peu poussiéreux, ça manque de charme, la finale dure. Une rare déception avec ce domaine fiable. 86 pts
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