Wilton, CT
Tasted Saturday, January 14, 2012 by mdefreitas with 729 views
My last bottle and sad to see this go, as it still seems to have room to improve. Vibrant red in color, with a slight lighter ruby rim, but certainly not browning. A bit pruney when first opened, but this evolved to a more plummy palate. Vibrant, showing the complexities of age, but still holding a solid core of primary fruit. Cassis, tobacco, earth, camphor and smoke. Powerful, balanced and lengthy.
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Well, this was a pleasant surprise. Beautiful cassis and spice, mingled with tobacco and soil notes. Wonderful balance. Silky.
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Lack of decanting probably hurt this wine. Simple, chocolatey and soft. Drinks reasonably well but seems to lack focus and depth.
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A good showing. Elegant, restrained and drinking well.
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An interesting wine, showing a slightly more herbal edge. Celery seed, earth and plums. The oak is well integrated. This displays moderate complexity and I quite enjoyed it. Held up and improved on day2.
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Dense, monolithic and mineral-rich. This was not decanted, and it probably should have been. The ingredients for a great wine are there, but this seemed a bit closed and ungiving at the moment. Let this sleep.
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Ripe, but a bit volatile. Soft but one-dimensional. Meh...
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I can't say I got much here. Nothing really off, but a bit muted on the nose and palate.
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Smokey, plumy, spicy. Resolved structure, but I wouldn't wait much longer on this.
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Fantastic wine. The flavors are heavier than the riesling served next to it, but it is every bit as focused and cut. Shimmers on the palate.
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Ripe tropical fruit, tangy and tart, in a good way. The ripe fruit is expertly framed by the electric acids. Very long on the finish.
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2002 De Meric Champagne Cuvée Rene Millesime Sous Bois 93 Points
France, Champagne
Another impressive bottle. Broad shouldered and masculine, with yeasty, leesy, nutty aromas. Biscuity and a slight toastiness on the palate. Above average length and poise.
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1996 Jean-Marc Brocard Chablis Grand Cru Les Clos 87 Points
France, Burgundy, Chablis, Chablis Grand Cru
It's always interesting trying a 1996 White Burg... will it be oxidized? This particular sample was a bit golden in color and the flavors were prematurely evolved, but not really oxidized. Honey, butter and a bit of butterscotch. Still holding onto some acids to keep this somewhat lively.
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