Eleven Madison Park
Tasted Thursday, February 26, 2009 by Keith Levenberg with 786 views
Very different showing from my last experience with this wine. It's getting some of the vegetal stemminess on the nose plaguing a lot of 2004s, but on the palate it's actually very pretty, very soft and plush with sophisticated, fine-grained tannins and very broad palate coverage. You can tell there's some grand cru juice in here.
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Firm, hard, tannic, and hollow. Not fun.
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Sadly not nearly as good as my last experience with this bottle. It's got finesse but doesn't have the character, an attractive mature Burgundy but a much more generic one.
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Big and ripe in the Prieur house style as well as the style of the vintage. Not stewed like many '90s but not showing much beyond the fruit. Others liked this a lot more than me.
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A leaner wine than the Volnay-Santenots, but that's partially because it's also more structured, and I preferred it since the texture was a little more fine-grained and it had a slightly more interesting seasoning to its flavor in its sweet note of graham-cracker crust.
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Wow, one of the more exotic older DP's I've had the chance to taste. Lots going on here but what's remarkable is how clear and vivid it is. You get a whiff of white chocolate in the bouquet but even that doesn't prepare you for how pronounced and creamy the chocolate flavor is on the back end. In addition to the friendly and familiar the aromatic spectrum also features scents that are darker and dirtier, like opening an old crypt, and there's a similar earthiness balancing the sweet flavors on the palate. The bubbles still have plenty of vigor but the other stuff is so powerful you don't really notice the bubbles as much til the back end.
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An amazingly expressive and friendly showing from this notoriously taciturn vintage. Both developed and integrated, without any of the structural elements getting in the way of the flavors, which have the textbook five-spice seasoning that leaves no doubt about its zip code. A true grand cru Echezeaux, too, both supple and expansive on the palate. This continued to gain definition as well as darken substantially in color from the orange-tinted brick that it was when I first opened it.
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Not the closed mute thing that it was the last time I had this wine, but not showing much either besides its almost painfully primary fruit. This tastes like you got into a food fight in the crushing vat and is so intensely sweet and syrupy it's almost New Worldy.
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Wow, shockingly youthful just-crushed fruit character in terms of its scent and flavor, but the shape, proportions, and texture of the wine are amazingly sophisticated and leave no doubt this will be great after however many eons it will need to actually develop. Like liquid cashmere.
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This wine didn't really work for me. The wood was much better integrated than the '01 Musigny I had about a year ago, but the fruit was weirdly candied. Combine the sucking-candy sweetness with the alcoholic bite on the finish and this could seem almost Californian, albeit leaner in body.
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Very pretty stuff and really outclassed the Mugnier I was sipping next to it. Svelte proportions with a pretty sprinkling of cinnamon on the fresh fruit making it even more enticing. Still youthful without anything tertiary going on, but really nice.
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Not much to say about this that I haven't already said, except this bottle is slightly brighter than the others, the fruit a little more powerful in comparison to the other stuff. I love the definition and angles here. This wine is no softie.
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1969 Domaine Louis Remy Clos de la Roche 97 Points
France, Burgundy, Côte de Nuits, Clos de la Roche Grand Cru
Really enticing old-school Burgundy scent with a little whiff of the stable. Very fresh and solid for a '69 with nice groovy acidity in the beginning that quickly integrates. Then the wine becomes incredibly supple and saturating.
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