Community Tasting Note

• JonnyG Likes this wine: 99 points

  April 13, 2019 - My second of two bottles. Whereas the prior one was flawed, marred by some sort of mold, this was a very different story, notwithstanding a terrifyingly low fill. Opened 6 hours in advance to allow to slow-ox. The ancient-looking cork came out relatively whole, but for a stub bit that tumbled into the wine. No signs of seepage, but the edges were crusted with a fine dusting that I think may have been a sort of deterioration of the metal seal. I could tell we were in luck from the sweet fruit aromas that quickly emerged, and was not to be disappointed when I returned to the cellar that evening. My friend and I started with a small pour, remarking on how light-colored, almost translucent the wine was in the glass. From a single sip, he said he sensed a touch of madeirization, but I didn't detect any such aspect. Maybe he was trying to dampen expectations? The fruit was very present for me, backed up by a rich, glycerined texture, presumably from long-ago new oak. In any case, we topped up our pours and set the glasses aside for thirty minutes or so. Upon returning, it was indisputable that the wine had gained density in appearance, something we had not noticed any time before. And the wine was singing! Sweet and tart red fruit: cranberries, rhubarb, orange oil and something more exotic we couldn't identify exactly (he said cola at one point but I didn't agree). The wine continued to change throughout the evening, showing smoked meat, bacon fat, exotic spice and that awesome viscosity. My friend had been with me a week before when I gave two wines (1964 Ausone and 1990 Cailloux Centenaire) 100 points each -- he gleefully pronounced these better! For me, this Richebourg fell fractionally below perfection, but when emotion is taken into account it ranks as amongst my most unforgettable wines.

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