March 10, 2024 - Dinner with DC (San Shu Gong): Funky, naturalist nose, strawberry, pure red fruits, on the palate slight rustic, some Chinese herbal, candied, juicy and fine tannins.
December 15, 2023 - Very jucy, less complex than the 19
July 31, 2023 - Concentrated, sappy, brightness, generosity...this is like a young adult devouring life, full of drive, shining with a really good vibe. The scents and aromas literally blast with energy, the juicy light frame makes it very enyoyable now, this is very well made.
January 7, 2023 - opened with strong aromas of red fruits, flowers, and a hit of volatile acid, almost smokey as well, a concentrated core of cherry on the palate, framed by citrus-y acid and a gravelly minerality, full of energy, with an intensely stemmy-spicy finish full of cloves
with time open the VA blows off, and a musky sort of reduction starts to come forward, though it still smells mostly like strawberries and flowers, and the fruit on the palate starts to fill out the acid-mineral frame
it took a half-hour or so for the elements to all fall in place, but once they did, this was very delicious, showcasing the sort of rich, kirsch-like fruit of a powerful Cote de Nuits, but in a very lifted and fresh style
December 3, 2022 - Had a bottle in late summer that was very closed. Figured I opened it too early in the season without enough bottle age to settle. Second bottle, first week of December was transformative. The bottle didn’t even really need air at all, bursting from the glass with direct fresh fruit flavors, mainly dark red, with a very slight tang from its good medium acidity. Very clean and balanced, the wine has a lighter structure but it’s full of fruit that veers red to dark red. While it’s more focused on direct pleasure than contemplative, there’s a complexity to it that’s hard to put a finger on.
November 21, 2022 - Very young at this point. The color is almost a bit inky, so was the palate. The best part of the drinking experience was the aroma. It was intense and perfumy. Very pure and concentrated red fruits, violet. Tannin is a bit rough right now. It should evolve nicely in the next 5-8 years.