Community Tasting Note

Paul S wrote:

Wednesday, February 12, 2020 - Grands-Echézeaux Dinner (Summer Pavilion, Ritz Carlton, Singapore): Very solid, but just a touch more oxidative than I thought it would be at this stage of its development. This was clear from the nose, which had typical Krug notes of red apples yeast and bread, along with sweet honey and caramel aromas, but all this edged with some browned fruits and an oxidative, rather savoury rancio character. The palate was really full and generous, with a muscular seam of powerful flavours filling the mouth - sweet red apples and ripe lemons, yeast and some cream, a dollop of honey, and then touches of spice and mineral pulling away into a long powerful finish. The mousse had tamed into a soft robe, and the oxidative notes were in there somewhere as well, showing in a bit of browned pear notes. Overall very good and still solid, but this was really drinking as though it was leaving its peak window behind.

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