1/25/2017 - etyc Likes this wine:

Village-theme'd dinner at Royal Pavilion.

12/9/2016 - justburg wrote:

SS's birthday lunch at Les Amis. Deep and dark red, very primary in appearance. Again, a typical Roumier wine which is extremely dark fruited - currants, cranberry, plums. The nose took some time to get going, but even when it did, it struggled to produce the finer elements of Chambolle. Seemed to have a huge amount of acidity and tannin. The wine was robust, powerful and meaty, but brooding and not very expressive. There was a similar amount of elevated acidity on the palate, and I personally felt there was a lack of rich and good fruit to balance out this acidity. Pomegranate, cranberry and sour plum, along with old leather, barnyard, roast meat, tar. I see this wine has lots of good reviews, but personally, this didn't really shine through. Maybe more time would be beneficial, but at $2,000 a bottle (in current market), no go.

10/6/2016 - justburg wrote:

Sushi at Matsuya Sushi Bar. Bright yellow, almost greenish like in appearance. Very yeasty, crisp and fresh. Lemon, lime, Chinese pear, flint, wet grass and stone. A bit light on the body, but that would come with age. Fresh and clean yellow fruit with a short finish. Refreshing and clean, a young Dom always makes the perfect aperitif.

1/2/2016 - justburg wrote:

My Birthday lunch at Les Amis. This was the final wine of the afternoon, and the (almost) unanimous vote for best wine of the lunch. Extreme clarity and purity in appearance, ruby red and almost slightly murky like, but my word, the aromatics, the nose and bouquet was simply out of this world. The exotic spice, the rose petals, the savoury meatiness and the quite remarkable purity of the wine was just captivating. You almost felt like you were amongst the vines, in the cool Burgundian weather, taking in and sampling a masterpiece. I'm very doubtful anyone could actually replicate this sort of bouquet and aromatics in a wine now. This is pure terroir driven. The palate showcased minerals, meat, savoury broth, earth, truffle, iron, tomato, cherries, sweet plum. This is classic old fashioned Burgundy at its best. Wine like this just isn't made anymore. To connect with a true Burgundy, and if you had to break the bank to try a Jacky Truchot wine, do it.

3/27/2016 - justburg wrote:

My third average red Burg from top makers in a row. I would have taken an 88 pointer from any other maker, but not Dujac, and certainly not from a Dujac CDLR. Another very one dimensional wine. The nose was decent with rose petals and sweet red fruit - strawberries, cherries and pomegranate and cherry cola, but none of the robustness, meatiness and the terroir of a good CDLR. The palate was a disappointment as well, with some acidity and soil, with red fruits dominating, but somehow this really didn't perform like a good Grand Cru from the top 5-6 makers in Burgundy.

8/4/2016 - justburg wrote:

Rhone night at Nicolas. This was a clear step up from any of the wines on show in terms of complexity and intensity. Deep red, no bricking. This took some time to open up, but I felt it did well at different stages throughout the evening. Olives, white pepper, wood, charred meat, tar and vanilla with blackberries, blueberries and smoke. Very satin like tannins, lots of pepper and roasted meat on the palate, black and blue fruit with smoke, cigar box and new leather. Good wine, but certainly not a 100 pointer.

1/21/2016 - justburg wrote:

Dinner at Shelter in the Woods. Pale red and rather clear. Acidic on the nose, very sulphuric, with minerals and soil, sour cherries, pomegranate and a touch of reduction. Palate was simple, lack of the Vosne profile. Fruits were actually very much in the background, with a very mineral and stone like character. There were some cherries, orange peel, but that was about it. Not too impressive.

10/17/2015 - pclin wrote:

So you think you are a good wine taster? Wine like this will humble you. We tend to take a snap shot or static state of what a wine is like at the moment, very few have ability to extrapolate a chemical process into the future, not even the pros. This is a wine that make a fool out of most wine taster (even pros) throughout its development. There are bottle variations but this is far more than just that. This bottle is completely different from any previous bottles, tannic with relatively high acidity, not even close to being ready. So vastly different from the bottles opened in late '13 and early '14, which were harmourious and weightless, this is going through another stage of development again. Fascinating. So what does 92 pts mean. I am not sure. (Guess what? I downgrade it to 89 pts by day 4). This is likely the most volatile wine I have come across throughout its life. This is not even a PN. Who said Pinot Noir is the most volatile? In fact one of the most consistent wine I have ever experience was the '93 Rousseau Ruchottes Chambertin, consumed 2 cases of the wine between '97 and '10, the wine was just so beautiful and never shut down, often left me scratching my head about what wine the pros were writing about! This bottle takes 4 days to open up, borderline over-ripe and over-extracted, fairly disappointing. Almost resemble those Australian Shiraz, yuck!

6/5/2015 - pclin wrote:

Intoxicating aromas soaring from the glass. Floral, intense and clean. High acidity of the vintage is apparent but not intrusive. Tannins are mostly resolved. Sweet and slightly rustic, bit of oak still coming through at backend. Glorious wine as usual, at least NM called it correctly. Glad I still have 18 bottles of this. Eventually '96 Rousseau Chambertin will be a better wine but not over the last few years. Superb on the second day, round, aromatic, and complex, best bottle yet, up the score. Decanting is recommended. This still in upswing and should reach its peak in 3 to 5 years, probably last another 10 to 15 years after that. Acidity will keep this alive for a long time. (A+)

6/27/2015 - justburg wrote:

A little evolved in appearance, almost dark yellow. Lots of yeast, brioche, citrus and pear, with quite a bit of acid and minerality. Palate was a little short, and slightly disjointed. Chinese pear, fresh lime and green apple with lots of acid again. In comparison to the Doms of 02 and 03, this falls a little short on complexity and balance.

4/11/2015 - justburg wrote:

Over lunch at Shinji. Ex domaine. This wine is just absolutely delicious. I started with a half case, down to last 3 bottles now. Bright red, so vibrant, clear and pure. Lovely freshness in the floral bouquet, red roses, wild strawberries and pomegranate. This had lovely acidity as well, with a terrific expression of Chambolle. Chef Oshino, who had a glass, insisted Uni was the best match! On the palate, brimming with pure red fruit, with lots of wild strawberries and sweet cherries. Delicate yet expressive, a hint of soil, minerals, acids. Very good structure and length. This is a really seductive and alluring wine, perfect balance. If I could keep my hands off these for 20 years, it would easily hit the 96-98 range.

3/25/2015 - etyc Likes this wine:

BM-BM themed dinner (Imperial Treasure SPD, Paragon): Last wine of the evening. We knew it was an out-of-theme insertion, but this was double-blind in all other senses. In the glass, this was visually cloudy & opaque and we were concerned that it was an off-btl; But lo & behold, one nose was all it needed - alongside the pair of '92 whites, this must've had the best nose(s) of the nite! Tea leaves, spice, roses. Most thought this was Chambolle from the very pretty nose. On the palate, sour-cherries, more spices & some earth. Overall, very nice indeed!

10/2/2014 - pclin wrote:

From a restaurant list (Brasserie Gavroche, Singapore) in 375ml. Good structure and backbone even though just a Pommard VV. Good mix of black and red fruits, good acidity level and balance just lack elegance. Quite enjoyable.

11/6/2014 - pclin wrote:

Good showing today, plenty of spices. No sign of shutting down, put on more weight over the last few months. Sweet and smooth with silky tannins, glides through the palate with touch of warmth at finish. Probably start to outshine '09 vintage. This one kick ass. Sadly my last bottle, need to buy more. (A)

1/31/2015 - justburg wrote:

3 Burgs and a Barolo at W's. Mildly corked. Bright to medium red. Beyond the cork taint, there was some cherry cola, raspberries and floral notes. Palate seemed fairly unaffected by the taint, but was very simplistic. Some faint fruits ad sweetness. Where was the terroir? Although we were drinking a 1999, it seemed almost like a Bourgougne from say 2007. Drinkable but hardly inspiring. And this is a Grand Cru. From 1999.

6/20/2014 - pclin wrote:

Good spices. Bit of toasty oak comes through. Slightly more red fruits with a tad of heat at finish. Seems to be bigger and more complex vs the last bottle. Lovely. But so hard to get hold of this wine. Bottle #2002.

1/11/2015 - Dbrane wrote:

Blinded. Quite dark in color. I guessed a '00 from the palate which was quite ripe but still fairly primary. Acidity was a little low, but there was a tingling sensation on the tongue. Obvious spice notes with a certain refinement to it. Out of the 3 blinded red wines on the day, this was the clear standout. Lovely to drink now, probably close to its peak.

12/19/2014 - justburg wrote:

SS's birthday celebration at Garibaldi. The colour was unbelievably young for a wine of 52 years. Bright red, not even the slightest hint of any browning, even at the rim. This honestly looked like a Burgundy from Vogue from say 2007. The nose was extremely perfumed, with lots of red roses, tart cherries and minerals. Palate was extremely balanced, still with a fair amount of tannins, round, silky, and refined. There was lots of primary young ripe fruit like freshly plucked strawberries, cherries, raspberries and orange cream. I must add that this wine kept evolving in the glass, and as the night ended, this was the one holding up the best, and it was 52 years of age! As the wine developed, I got lots of chocolate powder, mocha, cedar, plums, prunes, fresh leather, scorched earth. This all appeared at different times whenever I visited the glass. This wine was worth its weight in gold.

12/25/2014 - justburg wrote:

Dark yellow, showing some signs of age. Nose was very intense, lots of dark yellow fruits, butter and toasted brioche. The wine drunk more like a good Montrachet with butter, truffled olive oil, toffee, butterscotch and orange cream, with some matured fruits, kiwis and a hint of grapefruit. This wine was just so fat and rich, but with excellent acidity, structure and complexity. For me, this does edge out the 96 Oeno I had some time back. Lovely aged champagne!

12/16/2014 - pclin wrote:

Probably still a few years away from being ready but shows good nose and spices today. Good depth and structure without being too heavy. Very promising, looking forward to drink the rest of 6-pack. Expect score to go higher when ready. So far 2007 red burgs turn out to be much better than critics given them credit for, I think John Gilman called this vintage correctly. This is really a god-send vintage, delicious, approachable young and realatively affordable. Shows really well on the 3rd day, this wine is sneaky long especially for an '07. Great QPR, got them for a song. (A-)

12/4/2013 - pclin wrote:

Bought 10 bottles of this, could not help but opened one to try it even though it's way too young. Did not take any detailed note while drank this over two hour lunch with a friend. Went well with roasted duck and pork. Good length and complexity and every components seems to be in right place. Delicious wine and relatively good price for an Les Amoureuses. 92-95 pts.

11/9/2014 - pclin wrote:

This opens up ever so slightly one hour after uncorked. High acidity vintage is obvious from get go, more red fruits dominant. Notes of sour cherry, soils, and oaks. Dry mid-palate with slight heat at finish. Label indicated 13.5% alcohol. Decent length and complexity but this wine need more time, maybe another 10 years. Shows better balance on the 2nd day but still relatively high in acidity, very similar to some of '96 Grand Crus drinking over the last few years on both nose and palate, could be really frustrating waiting for them to come around. Prefer '07 vintage at the moment. (B)

8/21/2014 - pclin wrote:

This is in the process of shutting down again. Notable tannins, higher acidity and more oaks. Not as balance as previous bottles, time to wait for another few years before opening the rest of the case.

10/17/2014 - justburg wrote:

Over a lovely sushi dinner. This ex domaine bottle was absolutely singing, one of the best wines I have had this year. Colour was a vibrant bright red. I could smell the lovely floral bouquet on this wine as it was poured. Lovely raspberries, freshly cut roses, and violets. Palate had a good structure, a very slight hint of earthiness, but lots of ripe and sweet cherries, wild strawberries with nice minerals and wet rocks. Tannins were really well integrated, but as a good NSG would, there was the "roughness" and rusticity at the right spots. This wine was really singing on the evening, with everything in perfect balance. I would consider this a really great bargain in today's Burgundy market. Buy all you can, if you can find it.