November 5, 2021 - Dripping with gorgeous rich red and dark cherry fruit. Ripe and round. Yum.
April 25, 2020 - With my cellar being extremely frigid, I put these in front of the heat grate to slowly slowly bring up to 63-64F. Wow, that takes it from stern and one dimensional up to resoundingly fresh, deep and rich fruit I love from this vintage. And if you drink enough burgundy (guilty as charged) you couldn’t mistake it for New World.
November 22, 2018 - Poured with Thanksgiving dinner. The nose was very earthy, with aromas of mushrooms and wet leaves. Dark red fruit on the palate, medium in body, and a velvety texture. It wasn’t terribly complex, but was very drinkable and delicious with dinner. I’m not sure how much time this one has left, so best to drink up, I think.
January 3, 2018 - Somewhat one dimensional, and unexciting.
March 28, 2016 - Not particularly aromatic, but after a quick palate quite juicy, rounded and resolved. Seems like it's probably drinking close to peak. Mine fortunately was not flawed in the way a couple others seem to have experienced.
October 11, 2014 - Corked. The cork was soaked through well and truly. Shame. During the first couple of minutes, there was an outstanding wine there waking up after a long sleep, with great Burgundian aromas of pure Pinot, sois-bois and wild raspberry, toasted oak, spice. But it quickly deteriorated.
October 29, 2012 - Very nice. Berry/plum taste on the palate. A little spice to finish it off. Look forward to drinking more of it tonight.
January 8, 2011 - A bit of a disappointment for me. Not to much about this wine spoke of where it's from likely all vintage related. There were some nice earth tones on the nose. However, the wine is rich, ripe, heavy and overly sweet with some cherry flavors It also has a prominent odd tartness that makes me speculate about an acid addition. I have one left and I'm not all that interested in opening it. Drink up if you have any.
October 28, 2009 - Nearly identical to my note from 9/7/09. Not much to add but I am concerned that heat affected these bottles leading to the cork seepage. I would imagine pristine bottles to be substantially better.
September 7, 2009 - cork was saturated and redolent of vinegar. The wine when poured gave off the most seductive of aromas of blueberry and flowers that quickly muted down to a gentle sweet dark berries that were less defined.
It has a pink rim and a beefy red hue tinged with orange. Bright raspberry acidity is offset by a faint meatiness and somewhat brief finish.5+12+16+6