December 14, 2015 - This Burgundy has a pretty dark color at nearly 20 years old. This is a bigger bodied wine than I had expected. It has a nice mature bouquet although the taste is more one-dimensional still lacking the exotic fruit and earth of a very fine Burgundy at maturity. What it lacks in complexity is made up in some way by its body and brawn. Nice and enjoyable wine at almost 20 years.
May 21, 2015 - So I was surprised about this wine being bought for elevage and bottling. I should read the labels more carefully, although I would have still bought this wine. This is consistent with my previous notes except that the tannins are more resolved and it does not need as much time to open up. I agree that it is starting its prime drinking window at this point. To my mind the blackberry, and spice (turmeric/cumin) really come through. As Jasper Morris noted this appellation has some "slightly wild aromatics." These come through with the spice and gamey forest notes wafting from the glass. Excellent wine with a great finish as well. Really enjoyed it.
May 19, 2015 - Given that Jadot purchased the ready wine and only bottled it, I wasn't sure what to expect but this is up to Jadot's typical high quality. Surprisingly elegant and quite ready for the vintage, this appears to have just entered prime drinking. Distinct stony minerality throughout. Gains more chewiness and sturdiness with air to become more typically NSG, but retains its elegance and balance. Red fruited with (teriyaki?) beef jerky notes. Nice medium+ finish. 91-92+
February 18, 2015 - In a great place right now; The nose has some pleasant secondary characteristics of spice and forest floor, while the palate has a solid core of firm red fruits and earth; From a relatively humble and unknown vineyard (to me at least), but this has aged beautifully
February 15, 2015 - Sunday Night Dinner (Eric & Megan's - Chicago): Spectacular wine that delivers just about everything you could want from a 19-year old NSG. The red fruits were pure and clear with lush floral and earth accents in the background. The concentration of the fruit was impressive too and it felt like this is probably drinking close to peak.
December 29, 2014 - Notes similar to last time I tasted this in July; Don't really think it has improved, but hasn't gone downhill either; Nose has some nice spice and earthy notes, while the fruit on the palate is still very present, with well-integrated notes of red berries and some secondary flavors of mushrooms and iron. In a good place.
July 26, 2014 - This wine has evolved nicely, with an aromatic nose of cherries, forest floor and spice; The palate is fairly elegant, with juicy red fruits and fully resolved tannins, finishing with strong acidity; Not a blockbuster, but a pleasant aged Burgundy that is drinking well now
July 4, 2014 - Very nice nose of blackberry, cumin/turmeric, a bit of iron. Medium intensity on the nose. It starts of reduced with almost barnyard notes, but it opens up with some swirling. Needs four plus hours to come into its own. On taste it has nice juicy fruits but the chalky tannins hit up front as previous times. As it opens up the fruit comes out and the tannins recede. Issue on the first day is that it has the 96 acid profile. You need to match with food to truly appreciate. Second day flavors are more in balance and this becomes an exceptional premier cru. Challenging but nice wine.
October 17, 2009 - Very nice. Perfumed nose of black raspberry, sous-bois, cranberry, cumin. Nice intensity. Complex taste with some secondary nuances appearing. Black cherry and black raspberry. Firm velvety tannins on the front of the palate. A bit light on transition but a nice finish. Good balance. Secodary aromas are just beginning to appear and integrate into the wine.
April 12, 2009 - Super closed at the beginning (Reduction?) I poured out a couple of glasses that others were drinking since it seemed dead. After 2 hours just sitting in the bottle it opened up and was similar to other notes. Maybe its not ready yet and needs a bit more time.