September 22, 2023 - This bottle opened beautifully albeit needing a good decant to show its full colours. It was a clear cherry red with some rust at the edges and evolved in the glass to a rich nose of red cherries, wild strawberries, raspberry, roses, porcini and Asian spices. The palate showed lots of fruit richness and lovely spice characters with a distinct lingering floral edge. There is balance and elegance here now confirming that real patience is needed with these wines before they show the full range of colours and lights they are famous for - 27 years in this case !
October 9, 2022 - Fully mature nose of red fruit, sous bois and spice. The palate has good acidity with notes of cherry, leather, earth and spice. Mature and in a good place. Racy acidity that is characteristic of 1996s.
October 18, 2020 - Very rustic and finishes very dry
September 7, 2019 - My last one of these, I thought it looked better a few years ago, that hard-edged '96 acidity is starting to overtake the fruit somewhat. Lovely but smoke 'em if you've got 'em.
April 14, 2019 - Initially rusty and closed this wine opened with airing in the glass for 30 minutes to reveal a dark red colour and a nose of pure black berries, currants, dark cherry, wild strawberry and spice. The palate is very linear with plenty of well-defined black fruits, touches of wild strawberry and Asian spice with a little earth at the edge. There is that 96 acid that slightly clips the finish but it is not intrusive with plenty of balancing fruit.
April 14, 2019 - Corked.
February 23, 2018 - A cornucopia of fine Rhone and Burgundy in a Playground: Mature wine, in a good spot for drinking, no need to hold longer. Classic vosne spice and sous bois with plenty of aged burgundy fruit.
February 22, 2018 - Burg Dinner with Friends (Playground - Santa Ana CA): Open an hour before tasting. Lots of mature red cherry and berry with earth, spice and mushroom. Very enjoyable when first tasted, then shorter and earthier an hour later. No upside from here.
May 22, 2015 - Up next in our 2nd-flight of reds was this... Clearly a step below the 1st two reds. Initially some funk on the nose which blew off after a few swirls to reveal scents of sandalwood, spices. Dark red fruited on the palate but somewhat disjointed with poking acidity. Never quite got settled through the time it sat in the glass. Not sure if this will improve with further cellaring...
May 22, 2015 - "1er" Dinner at the American Club to determine which plots belong to a "Grand Cru" status. Dark red, with a touch of brown at the rim. Lots of spice, white pepper and dark brooding fruit on the nose. This needed time. Acid on the palate was very pronounced, slightly masking the red and blue fruit. There were hints of earth, leather, blackberries, blueberries and minerals. Perhaps in a slightly awkward phase, but with the potential to improve with more cellar time. Verdict on Grand Cru worthiness - No. In my opinion, Beaux Monts (in general) holds the edge over its VR counterpart.