Community Tasting Notes 3

• justburg wrote: 88 points

  October 17, 2015 - Lunch at Les Amis. Ruby red, with bricking throughout. Nose was beautiful - sour cherries, grapefruit, sweetened strawberries. Good acidity and a good Gevrey character of minerals, dirt, soil, earth with a meaty tone right at the end. I have to add that fresh pours were always the best and the wine didn't last too well in the glass, which suggests it might be on its way downhill. Palate also struggled to live up to that beautiful nose. Quite rustic, with lots of damp earth, sandalwood, black tea and touch of truffle. Fruit had pretty much disappeared, but showing what a good mature Burgundy can be like (for its secondary profile). A good wine, this was definitely a good bottle, but I'm afraid it will need drinking up today.

  Comment

• Champagneinhand Likes this wine: 94 points

  September 23, 2013 - Burgundy Al had given me a heads up on this, so I knew when to open and when to not let it sit around. He told me it will open up, and strut its stuff and then quickly fade away after less than 90 minutes.
  
  This was indeed the case. Considering it traveled 1000 miles in a car the same day, I was happy to see this open up. It took about 30 minutes after uncorking, and the cork looked awful on the outside. Some handy work by one of the experts, perhaps Dennis or Brad, and we were all surprised, that despite a mold dark cork on top, the wood looked as good as it gets with 27 year old wine as you went down the cork. A quick wipe up of the rime and this bottle was ready for action.
  
  A big thank you to Sherwood and the folks at Century for keeping this bottle in the cold, wet fine wine room or subterranean over the course of its life, before I bought it last year
  
  Dark red and black fruit with tea notes. A great rose petal floral aroma.Some baking spices and earth with clay. I have to say I don't no if I have had a Chambertin wine that became so silky and seamless and which had such a specific time to taste and not doddle around. A wonderful example of what a great old Burgundy can really show when things are stored and served properly. It did start to oxidize and fade after the first hour, so know that going into this. 94+

  1 person found this helpful Comment

• wineberg Likes this wine: 91 points

  September 19, 2013 - Charleston Bad-Ass Burgundy Thursday (S1s House): Black tea, baking spice, cherry tart. Seemed like it was starting to take on some oxidized characteristics, so this might be on it's way out.

  1 person found this helpful Comment

Pro Reviews 0

• No pro reviews found.

Wine Definition

• Vintage 1983
• Type Red
• Producer Domaine Armand Rousseau Père et Fils
• Varietal Pinot Noir
• Designation n/a
• Vineyard n/a
• Country France
• Region Burgundy
• SubRegion Côte de Nuits
• Appellation Charmes-Chambertin Grand Cru

Community Holdings

• Pending Delivery 2 (40%)
• In Cellars 2 (40%)
• Consumed 1 (20%)

Food Pairing

Who Likes This Wine

More About This Wine