6/25/2011 - BlumJ wrote:

My first experience with a Rioja with a bit of age. The wine was gorgeous, very pure. Impeccable balance.
great texture. Very Burgundian. Has another 20 years of life--I think it will be at it's peak in 10.

5/28/2011 - BlumJ wrote:

Truly spectacular

2/7/2011 - BlumJ wrote:

Despite the recent not by UTPK, I must say that this wine is a good 10 years from it's prime drinking window. Powerful even after being open for 3 nights. I do get the "petrol" coming out, but I also got plenty of nice riesling fruit. Really nice stuff.

1/21/2011 - BlumJ wrote:

From Magnum. Man is this good!!!!

11/28/2010 - BlumJ wrote:

A true baby. Would not touch for another 10-15 years.

11/22/2010 - BlumJ wrote:

This truly was gorgeous, BUT i would hesitate to age this for an extended period. If you've got it, enjoy soon! Not oxidized, but seemed more mature than I would expect.

9/6/2010 - BlumJ wrote:

Could be the most underrated wine of all time.

7/27/2010 - BlumJ wrote:

wow!

5/31/2010 - BlumJ wrote:

Man, this is drinking spectacularly right now. Beautiful fruit upfront and near-perfect acidity. Peaches, apples, stones and mint. I do think this will continue to improve for 5 or so years--maybe longer?

5/16/2010 - BlumJ wrote:

Man is this stuff good.

2/8/2010 - BlumJ wrote:

My first '07 from Bachelet. High-toned, fresh, blue and red Pinot fruit. A little dusty and somewhat tightly wound. A virtually perfect beverage with roasted chicken and root vegetables (a 'la Ad Hoc). As I drink the wine I cannot help but to think of a perfect plot of gorgeous vines in Brochon that Denis chuckles about when he remembers their humble appellation.

2/7/2010 - BlumJ wrote:

A real Barnyard-Bomb Treat. I don't mind the occasional horse-s?%$ in my wine and this went just fine with a rustic dinner of roasted chicken and root veggies.

1/24/2010 - BlumJ wrote:

Delicious indeed. Outdoes it's wee village level status.

1/24/2010 - BlumJ wrote:

Really good. Deep vinous nose. Mushrooms just starting to come out. Highlighted by bready, toasty aromas and a bracing acidity. Still pretty young, but very enjoyable right now. Wish I had more.

1/12/2010 - BlumJ wrote:

Way too young. Gonna be amazing, but this is the definition of primary to my palate.

1/3/2010 - BlumJ wrote:

Positively Stunning! Meursault at it's pinnacle. Still has years of development.

12/24/2009 - BlumJ wrote:

If tasted blind, I would've guessed that this wine was 7-10, not 20 years old! I quickly double decanted and then losely recorked for about 2 hours before serving.
Still dark ruby red with no signs of bricking. Truly profound nose with heady blue and red fruits, some forest floor and a mix of roasted meats and mushrooms. The only secondary flavors coming through was some recently rained on forest dirt. Quite full throughout the palate, and the finish lingered and lingered. The texture here was all Gevrey velvet. As good as this was, I would say it was just a little tight. Easily needs another 10 years to be at peak. Great stuff!

12/24/2009 - BlumJ wrote:

Golden, honey color--almost like an apple cider. Nice baked apple tart nose with a hint of cedar. Still has nice, balanced acidity that adds a dimension of freshness to this 43 year old bottle. Mainly green apple and a hint of peach through the palate.
Fairly light bodied overall, with a shortish finish. This went well with a mild Brie actually. Nonetheless, it is fun to drink a riesling this old and a testament to the ageability of the wines of the Rheingau.

12/10/2009 - BlumJ wrote:

A nice white burg, showing many characteristics true to Meursault. I must say that the mid-palate was a bit lost on me from this bottle. When tasted before this wasn't the case. I have 1 bottle remaining and I'll drink it up within the next year.

11/28/2009 - BlumJ wrote:

Corked. :(

11/27/2009 - BlumJ wrote:

Gorgeous. Elegant. Needs time.

11/21/2009 - BlumJ wrote:

mjmal's note is spot-on. This is wildly good wine.

10/31/2009 - BlumJ wrote:

More open than the Luchets or Tessosns Mon Palisir at this point. Just fantastic.

10/12/2009 - BlumJ wrote:

Just PURE. Tight at first (as expected). This has an unbelievable butter-without-fat sensation going on--akin to weightless power that I love so much in great Burgundy. Very chalky on the nose, a hint of smoke, a touch of lavender. Nice bright, lemony acidity. Beeswax. A full mid-palate takes you to a finish that lingers and lingers.

10/4/2009 - BlumJ wrote:

Just superb. New label, from magnum.

9/16/2009 - BlumJ wrote:

Started out leaving very little impression in my nose or on my palate, but with substantial air time this really exploded. What I really appreciate and enjoy in this wine is the tension that it has; apricot fruit with tangy acidity backed by an insane amount of smooth, wet stones--all pulling away from each other. Almost weightless. A bit of seawater as well. I have 3 bottles left and I see myself drinking 2 within the next years and saving 1 for 10, just to see what may happen.

8/16/2009 - BlumJ wrote:

From a pristine bottle. Cork in nice condition for 38 years. Gorgeous light-orange color. This started out with a succulent smokiness that persisted over the course of about 2 hours. This became intertwined with some lavender, thyme and mint. Still had some nice underlying riesling fruit--mainly dried apricots and apple at this point. Gentle minerality. Could've drank the whole bottle as the wine became more and more interesting and dynamic. Perfect with the Wienerschnitzel at Spago!

8/16/2009 - BlumJ wrote:

Popped and poured. Ruby red. Nice damp forest/funk at first on the nose. The nose evolved to have a pleasant floral and citrus rind elements. This seemed somewhat thin in the mouth to me--it did put on some weight over 2 hours, but this never made a real lasting impression. Had much more pleasure from smelling rather than drinking. Seems fairly true to the vintage. Not sure this is going to improve much more as I did not get the sense that enough fruit remains to age along with the structure.

7/12/2009 - BlumJ wrote:

Light ruby. A little pleasant funk precedes a very pretty, very Chambolle nose--rose water, white flowers and some pomegranate. Silky, fine texture. This lingers so. Then there's some forest floor and the slightest hint of a grilled shitake.

7/2/2009 - BlumJ wrote:

Has improved drastically over the past 3 days. Started out sulphury and somewhat spritzy, but has turned into a Spat of perfect delicacy and balance. Wow stuff that is gonna be hard to keep my hands off--the balance will make this a long ager.

7/1/2009 - BlumJ wrote:

Thought this was superb, and an amazing value at under $20.

5/16/2009 - BlumJ wrote:

Had to try one young. Much better on Day 2 AND 3!! Not as closed as I would expect, but a different wine than it was about 9-10 months ago. This is a "big" Burg, particularly for Freddie Mugnier, but it is still pure as they come. The extract is stunning-- Grand Cru weight. Full on the palate from start to finish. Blue pinot- fruited with roasted game.
I like Fuees because, for me, it bridges the silk of Musigny with the meat of Bonnes Mares--this wine begs for a good 10 years minimum. Fantastic.

4/12/2009 - BlumJ wrote:

Fine Rheingau. Full fruit, great acidity, tremendous minerality. One for the ages.

4/12/2009 - BlumJ wrote:

Flat out fantastic. Very primary. Will age well for 20 years.

3/31/2009 - BlumJ wrote:

Another fantastic Mugnier Moose. A complete wine that I think is drinking very nicely, more open than the 2001, but certainly not on the downward curve of its evolution. The wine has fruit, meat, silk, earth, mushroom. And then there is something that is completely intangible taht can only be described as Musigny.

3/22/2009 - BlumJ wrote:

Very fine Burgundy.

3/11/2009 - BlumJ wrote:

Stunning.

1/4/2009 - BlumJ wrote:

Next to the '04 Rousseau Chambertin, the Beze was just a touch more forward with warmer, red fruits. No green-streak here, just a great Gevrey. Meaty, smoky, and, like the Chambertin, will be very special once the oak integrates.

1/4/2009 - BlumJ wrote:

A powerful, vinous champagne. Nice toasted brioche, baked bread. Also had a wonderful, tactile minerality that reminded me of the 1982 Krug. The finish literally goes on for 2 minutes or more. Very fresh, bracing acidity. My overall impression is that while this is wonderful now, it still needs another 5-10 years (or more).

1/4/2009 - BlumJ wrote:

This was opened about 3.5 hours before serving. A really great, really young wine. There was none of the " '04 Green" here. A well muscled, savory Chambertin, cool blue fruits and just a hint of spice. I just love the texture, which is most decidedly not silky, but more like being wrapped in the softest fur blanket. With time, and I mean many years, as the oak integrates, I think this will be a knockout.

1/2/2009 - BlumJ wrote:

A nice bottle. High acidity and plenty of structure. Secondary elements only poking through the slightest bit. A great burg for drinking with food right now.

1/1/2009 - BlumJ wrote:

I am not a fan of most Aussie syrahs at this point, so please take that into account as you read my note. I was one of the "lucky" few to snag this wine at $100. If you are looking for a "huge" wine, a "fruit and/or sex-bomb" syrah this is for you. I will say that this did have a very nice texture--very smooth, velvety. Plenty of chocolate, coffee, purple fruits. Not enough olive and bacon-fat, earth, delineation, acidity, or structure. The alcohol was noticeable, but I wouldn't call the wine hot. Didn't notice much tannin either and I don't think its hidden somewhere in the structure--so I would drink up now as I do not see this improving much with bottle age. I much prefer the Tatiarra wines at half the cost. Cool label, but not nearly worth the price of admission.

1/1/2009 - BlumJ wrote:

Hasn't budged from when I tried this about a year ago. The 2004 is much better (i.e. more open for business) for current consumption. This will likely be right for mid-term drinking, that is to say starting in 3-5 years and 5-10 more after that.

12/21/2008 - BlumJ wrote:

Just outstanding. VERY Gevery. Absolutely performs at the high-end of the 1er spectrum and possibly better than some lesser Grand Crus. No need to open another one for a good 5 years I would think.

11/25/2008 - BlumJ wrote:

Very fine again.

11/22/2008 - BlumJ wrote:

This one needs to be left alone for 10 years. Massively structured and backward at this point.

11/18/2008 - BlumJ wrote:

A trip to a local bakery at which they are making both perfect sourdough baguettes and beautiful, gem-like strawberry tarts. Tight, precise and fresh--this still needs time, but is it ever enjoyable right now! Quite complex, there are fleeting moments, particularly in the finish, that make you think you're drinking a red Burg (very Chambolle to be exact). Run, don't walk to grab some of these if you can find it. I'm gonna drink 1 more young, then let the others rest for a while (this will NOT be easy)

11/14/2008 - BlumJ wrote:

A super QPR in my opinion. Drinking better than it did about a year ago. This was textbook St. Emillion to my nose and palate with plenty of restrained pineapple, roasted coffee, chocolate and purple fruits. Not over-the-top, but not feeble either. This would be truly perfect with grilled red meat. Drinks nicely now, but certainly has at least 10 years of pleasurable drinking left.

11/3/2008 - BlumJ wrote:

This is a special wine. Makes a serious impression on all of the senses. In some ways this tastes similar to a fine bottle of M.V. Krug Grand Cuvee, but with a little something extra. It is exotic, with notes of coconut, pineapple and vanilla. Or is it a freshly baked tarte tatin with a bit of grated fresh ginger and a dollop of creme fraiche? Just a squeeze of lemon in the back that keeps the wines freshness. The finish goes on and on.

10/19/2008 - BlumJ wrote:

Just a pleasure to drink, though it still shows quite young. Full of damp forest floor, truffles and juicy pinot fruit. Grand Cru quality. Next in 5 years.