Greenish straw with fine bead; some vanilla, lees though not biscuit, fuller and fatter on the nose, lemon curd, coffee, green apple, almond paste; heavier on the palate, nice density, froth, good focus, doesn't seem like BdB, almost a smoky minerality, green apple on long finish; very noble, not as complete as a Krug but plenty of polish like it.

Light yellow green; rich nose, brioche, vanilla, heavier, almost waxy, flinty chalk, mineral is strong though oak is prominent; strong lemon, thicker texture on the palate, rich, nice new oak, lots of nobility; very youthful; nailed it.

Dark core large bricking; licorice, earth, currant, strong spice, mushroom, cedar, leather, green pepper, exotic nose; thinner on the palate, aged, Cabernet based, green pepper, leaner fruit, lots of gravel, thinner mid; either slightly off vintage from 2nd/3rd growth is what I assumed- called '85 Ducru; mostly everyone liked this more than me, I thought it's best years were maybe 5-10 years ago though it still has lots of life left in it.

Darker core with larger garnet rim; very fig and raspberry, marzipan, good taut quality to the fruit but definitely ripe; firm acid and structure on the palate, a certain softness in the texture, a touch of heat, cough syrup, red apple skin; really like the potential of this, seems to be less fun to drink than the last time which makes me think this may go through an awkward phase for some time before becoming incredibly beautiful, lots of stuffing here; 93+.

Black core with thin garnet rim; new oak is strong, cinnamon, spice, tobacco, anise, dried red and dark fruit, dried red apple, big, rough hewn, tannic, SuperTuscan, long spice finish; good but needs more time.

Deep dull crimson core, slight clarity, brownish crimson rim; slight soy, brown sugar, roses, sexy, cinnamon, menthol; slight fishy note, softer tannin, nearing its peak, dried sour cherry; like the nose a lot but palate leaves me wanting a bit.

Dark core with brick garnet rim; pine, eucalyptus, green pepper, tart red currant, sweet fruit, dusty, very cedary; some age but fresh fruit, boxwood, currant, almost pencil lead; very good; called '95-'96 St. Estephe just from nose but mistakenly went with Montrose; very well stored and powerful example that I think could use a bit more age for tannin to soften a bit; 92+.

Dull crimson, pale rim; brown sugar, spice, wormwood galore, old; not terrible on the palate but old and not what our group is use to drinking, sour light red cherry, wilted rose, and tar; shame that some actually dumped this out as it improved with air and showed it had life though probably past peak.

Full ruby almost to rim, see through; sulfur, sour cherry, young sweet fruit, typical brand new Burg; super dense on the palate, very noble, young, lots of fruit, really hard to decipher much from it but I seem to get that a lot with many from Vougeot; needs 10 years at minimum.

Darker crimson with large reddish orange rim, see through; really smoky, powdery limestone, sour and tart cherry, very taut but good fat to the fruit; seems almost like Cotes de Nuits but I'm south due to the cherry pit, meaty cherry; called 2010 Pousse Volnay; surprisingly delicious as this stage.

Corked

Black core with tiny garnet rim; sweet nutty oak, pain grille, deep plush black currant, slight green pepper, some dark chocolate, nice perfume, New World but good restraint; chocolate, great structure, ripe but balanced, dark fruit, tobacco; fruit profile is a little dark for me but this was very high quality.

Dark amber gold; honey, botrytis, orange marmalade, pineapple, super aromatic varietal- Gewurz or Muscat; sweet palate, syrupy, good acid in back for lift, honey, white raisin, peach, apricot, definitely a dessert wine; very good, could hold its own against some great dessert wines.