February 19, 2015 - From a half bottle. Showing more tannic structure than I remember. Savory, black fruit on the palate. A pleasant midweeker that could benefit from some time in the cellar.
July 29, 2014 - Not as impressed by it this time around, but still a pleasant Tuesday night burg. Correct, but simple with one note black cherry fruit. Nowhere near the concentration I observed in my previous note a year ago.
May 31, 2014 - 4th Saturday Group brown bagger (M/M thelostverse): Light color. Opens with a subtle meaty note followed by perfumed cherry fruit. Bright fruit on the palate with a long finish. Balanced and elegant. I guessed Pinot and should have known this was a Burg.
October 29, 2013 - Drank this past the recommended drinking window. Fruit held up well. A little funky on the Mose out of the bottle, but mellowed out with some air.
March 16, 2013 - Very nice Chorey! Has a concentration that will make a lot if 1ers proud. Nice nose of berries and a touch of polish remover. Ripe strawberry on the palate. Decent length and good freshness. While lacking a touch of depth, this is undeniably tasty. Still shows a fair amount of structure so probably room for improvement over time given the concentration.
April 27, 2009 - I double decanted about 1 hour before serving. The wine continued to open up for a couple of hours and the longer it was open the better it got. It was medium bodied and the balance of fruit and tannin was pretty good. The fruit had some nice strawberry and a bit of rasberry. The was also some earth.Overall it was very enjoyable.
June 3, 2007 - Opened this and it went bad after a few days. I gave the last bottle away.
March 23, 2007 - Very light in a typical Burg fashion. It seems to be losing a little of its fruit. The tanins are still there but a little out of balance. I have 2 bottles and should drink this year.
November 12, 2006 - nice red fruit perfume. leanish and savoy. Good wih food
October 22, 2006 - Ruby core with slight bricking at rim. Nose is still very primary with lots of cherry fruit and a touch of alcohol. Medium bodies with lots of grippy tannins and plenty of acid. I would let this sit for a couple more years but right now it works if drunk with the right food.