December 9, 2017 - Saturday lunch with Eddie (Masseria, DC): Stewed red fruit, dry cherry, strawberry, tomato paste, soy, licorice, rose and earth. Fully integrated palate, sweet slightly dry red fruit, bright acidity, strong earthy mineral and a medium to long stewed red fruit and soy driven finish. Too much soy, past its prime.
October 22, 2017 - Big 50 lunch (Mi Casa): Impromptu addition, pop and pour, showing a lot of soy and steely mineral, slightly advanced impression. With air, starts to show subtle raspberry and blackberry, sous bois, rose, sweet spices and mineral. Fully integrated palate, showing a hint of soy and subtle red fruit, medium acidity, good mineral presence and a medium finish. This would have shown better if slow oxed/adouzed. The stem with only a drop showed a beautiful floral nose.
June 25, 2017 - Winos' excellent adventure in France; 6/22/2017-6/27/2017 (All over France): The color was bright with a good amount of red when I checked from my cellar before coming to France. Unfortunately, it is a bit murky after three days of traveling. Bernard clearly finds the sweetness and density of the 69 Musigny; however, it never opens up. The sweetness is there but it remains murky and cloying. Such a shame!
June 24, 2017 - Musique & Vin Festival BYO Dinner with Musicians (1243 Bourgogne Society - Beaune): As dead as dead can be.
March 20, 2017 - Dead. Ugh! And this was a bottle w/ great provenance as well.
March 4, 2012 - The wine bucket list now has one less item - Faiveley Musigny - and a great way to start with 1969 and 1971. The 69 was truly spectacular, and is everything you want in an old special bottle. Perfect shape, gorgeous fruit. A real stunner. The 71 was very good, but not great. A very nice flight - thank you Peter and Roger.
June 14, 2011 - There’s a gorgeous curry leaf spice along with notes of hoisin and soy. In the mouth it is full, sweet and round and quite sensual. There are no hard edges but it is a wine of good power and authority and still possessing a driving finish.