July 24, 2018 - On a turning point from fruit driven to becoming a matured Burgundy. I like them in their youth. Question is if this '03 should be kept for such a time? But decide for yourself trying one.
August 11, 2016 - Burgundy shoe polish color. Light sediment. This was really musky (skunky to the point others wondered if it was flawed). It blew off, but well after an hour and this took a lot of time to open - about three hours. This led to aromas of thistle (quite distinct actually, yes I'm a gardener), flora, sweat and raw meat. Vintage ripe. Blue fruit. Still quite tannic and bruising. This still has the M-G polish, though the sun seems to have bleached out the Chambolle delicacy. 89
June 9, 2016 - Over-Under Spring 2016: A bit flabby and disappointing for Mugneret-Gibourg, one of my favorite domaines. Perhaps their ripe house style didn’t match well with the ripe vintage. Black currant, spice & stone.
October 17, 2015 - Fragrant nose of blackberries and cinnamon. Medium body. Slightly extracted. Leans towards the darker fruits. Modern. Not typically Burgundian.
December 20, 2014 - Less "2003" than the usual. Good tension. Some acidity to balance the warmth. Latter still shows through -- some stewed fruit here and there, and some heat. Nice balalnce on the overall, though -- probably wouldn't guess 2003 Burgundy on this blind -- maybe something well-made from the "new world". Good now with no real decline evident.
April 18, 2013 - I have frequently been less than thrilled with the performance of the 2003 Burgundies, but this one was a happy exception. There was certainly a lot of ripe fruit, but it also showed layers of flavors beyond the fruit. Spice, earth & mineral all came through, especially as the wine opened up with air. Quite good, even if the vintage does not give my preferred style of wine.
November 12, 2011 - I was disappointed at the fruit-forward nature of this wine. While I understand that this is possible with the 2003's, I didn't expect it from this producer. I am afraid that this is what to expect from this wine, given that we are in 2011 - I don't hold out much hope for it in aging. While it isn't like a California pinot, there wasn't as much of the earthiness of a burgundy there for my taste.
January 4, 2011 - This is an extraordinarily high-quality Crozes-Hermitage. I usually find Crozes to be a little more rustic than this. Tremendous ripeness, good meaty/spicy thing going on leading into a slightly earthy character at the finish but mostly just a paprika-spiced finish that is pretty velvety for Crozes. Get the drift?
August 29, 2010 - This is evolving really nicely. It has thrown off some of the fat and opulence and while it is still a bit atypical it is becoming a seriously wonderful wine with plenty of Chambolle nature to stand up to the nature of the vintage. Pulled it out to go with prime rib and while it more than did the trick I was surprised at the complexity and deftness this brought to the table. Was expecting all sorts of big sweet fruit but there is a remarkable coolness to this wine. Excellent stuff.
March 20, 2010 - Burgs 02, 03 and 05: Ruby in color, clear and bright. The nose is very tight at first. Never really showed a lot. Cherries and some pie filling. I got a bit of acid tingle on my tongue at first. With air, this showed more cherries and a bit of earth. Complex and showing some root beer on the finish. I liked this wine. It was not over ripe and in fact, seems to need a bit mroe time.