Exploring Northern Rhone Syrah (Paris): On the nose pepper, coffee, toasty note, cassis, meat. Drinking well, rather ripe fruits, cassis, and soft spices, a meaty and gamey note as well. In a good place now, going tertiary now so depends on your taste. Aromatics are on the ripe side without going over the edge like so many other 2003s.
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Tasted blind with friends in the Cote Rotie vineyards. Drinking easy, good balance, warm vintage but to me no real signs of it. Maybe better 5 or 10 years ago.
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Wine Night at TCC (Timuquana Country Club): This was a bit different than I expected. Initially all acid and a bit of an intense note but then it starts to settle and you get that great gamey character and really the vibrancy and just beautiful.
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Light in color, the wine is medium-bodied, soft, elegant and earthy with a peppery, black raspberry, and red plum profile, close to full-developed, the finish is all about the red cherry and plum profile. Drink from 2022-2029
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Cote Rotie Double Blind (Chicago): The fruit is very ripe on the nose with incense and minty herbs. The palate is also ripe and glossy. Spice and woodsy notes. Odd showing. Others thought the wine suffered from VA. 86-88 point showing.
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Bottle opened 4 hours before serving. Very pronounced ripe cherry, red fruits on nose. Silky palate with long finish. It’s ready to drink and delicious.
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Winery you want to try: ripe dark fruit, earthy, savory, spices, overripe fruit, the hot vintage? Not what I was hoping for. Wining @ Cy. On day 2 more creamy, better balance, approaching the end of its drinking window. Too advanced for my taste.
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Pop and pour. Still pretty dark and youthful looking. Woodsy, peppery, oriental spice, anise on the nose. Woodsy with a touch of raisin/prune on the palate. A little bit lacking on the mid-palate. A weird, shrill acidity makes a brief appearance at the finish, which was a bit surprising. Very soft. Medium length. No point in keeping this as I don't think it will get better, and, in fact, seems to be over the hill already. Drink up.
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(CDV) Quel nez! ah c'est Jamet, toujours aussi affriolant ... Animal, mentholé, cassis et fruits noirs, c'est pur, bien qu'ici confit (figue); on retrouve ainsi 2003 (beaucoup plus que sur la brune), dans un style puissant, un peu plus chaleureux, mais, relativisons tout de même, sans déséquilibre rédhibitoire: on s'est régalé !
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So much better than last time - PB guessed côte-rôtie at once; no signs of 2003 here, clear, bright, clean cut with notes of lives, dark frut, minerals - very young, indeed - will stay away for couple of years now, great to see this in fine form. #burgundynight
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Appreciate the quality of the material, but not a fan of how this '03 is developing. Too much prunes/raisins, with an over-ripe medicinal finish that lacks freshness.
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Robe évoluée légèrement trouble - Nez fruits murs fumé poivre noir puissant qui évolue et se complexifie - bouche fraiche, puissante, plus de rondeur qu'à l'habitude dans les vins de ce domaine, aucune note de sur-maturité ni excès d'alcool. Grande réussite compte tenu du millésime - A point, faites vous plaisir, aucun intérêt à garder.
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Ordered off the wine list to replace a Chapoutier Hermitage which seemed like it had seen better days. This wine was just lovely. Very vibrant, lots of fruit - black and red, a hint of olives, a bit of the forest floor. It was very tasty and went great with the red meat.
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Masters of Syrah (Sixteen Restaurant, Chicago): A pretty darn good '03 on an absolute basis, but relative to the '98, '01 and '05 in the flight this does give up some character of the vintage. Full, rich nose has ripe black fruit, green olive and pepper. With time the fruit aromas do start to show a little roasted/pruney. Ripe and round on the palate with sufficient acids to keep the wine fresh.
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Masters of Syrah (Chicago, IL): The nose on this definitely doesn't show much overripeness, and in fact there are some really nice notes of dried herbs. This is definitely the weakest of the four Jamet bottles, and while the palate has a surprisingly high amount of acidity, there really isn't too much interesting here: it has some fruit, but the saline/briny quality is missing. Much later in the night when I revisited this, it had fallen apart by showing nothing but acid.
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Le vin présentait une belle évolution tout en gardant une fraîcheur, de beaux arômes de fruits et une touche de fumée. Il me reste 2 bouteilles que je ne tarderai pas à ouvrir.
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Last bottle. Perfect now. Needed only 30 min to open up. Still fresh and atypical for the vintage. Classic CR notes on the nose (wet fur, bacon, thymes) and a pretty fresh palate with just a touch of "non-sparkling" acidity, but then again syrah never draws saliva from your mouth (unless it is Chave...)
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upon opening; surprisingly light, elegant and mature; acidity is vibrant, this is red fruit, leaning toward the Burgundian style of CR. No sign of 2003-heat. It gets broader, more heated with air and in day 2 you actually sense the vintage, it is roasted nowwith darker coffee notes – not sure about this; PB say leave it be, probably right.
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Domaine Jamet Côte-Rôtie Dinner (Formento's - Chicago IL): Open 2 hours before serving, decanted for an hour+, served alongside the 1997. Same black berries on nose and palate as other vintages, this was just so ripe and fleshy that it stood out as "different," besides just being the youngest. It also seemed the least cellarworthy of all 6 vintages with less structural accompaniment. Certainly enjoyable, but you couldn't help but notice it was the only Jamet with more wine remaining at the end of the evening except the corked 1995.
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Two bottles served with deer and with bison tartare. Perfect match for game meat. Classic bacon fat and white pepper with a little bit of a wild nose, flowers with leather. On taste took close to 30 minutes to open up, still primary fruit, red and blue small fruit but with a blueberry weighting. Bottle variation noted with the second having greater depth and a significantly richer mid palate. Quite long 45 seconds plus. Nice acidity, well integrated alcohol, no heat. Would love to buy more.
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PNP to watch the Longest Day....this one was more gamey and true to Cote Rotie than earlier bottles that peronsally found easy to drink...needed more air and time but too many folks for that....certainly a solid showing
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Blind tasted. Ultra oaky, rich and opulent nose. This tasted heavy and alcoholic and undrinkable but who knows perhaps if it had been aired for the whole day it might have revealed something great...
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Opened for one hour, served in Riedel Vinum Bordeaux stems at 63 F. Clear deep purple color of medium-high intensity, Nose of wild black currants, damp countryside, lavendar, and chalky minerals. Palate was finely balanced with strong extraction and medium acid. Over the course of drinking this bottle evolved scents and flavors of black berries, cinnamon, tar and smokey bacon. This wine is just now hitting a drinkable window. Tremendously long and complex finish..
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Meaty, beefy and animalistic, peppery, with earth, kirsch and charcoal tones, this stony, meaty, sweet and tart red berried wine has depth and flavor and is drinking well today.
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Wow, what a wine! Had I had this blind it would be easy to deduce northern Rhone but an 03?? No sign of and hot vintage just classic profile of bacon fat, crushed rock black raspberries and smoked meats, palate is so refined and elegant with fine tannins playing a harmonious role with the fruit, great finish
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My last of 3 bottles, and they all drank beautifully. In the forefront were black olives and black pepper, with dark fruit and bacon fat as supporting characters with good acidity. As noted by others, there was nothing pointing to a hot and roasted vintage. Beautiful.
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Very nice, barnyard, rustic style Cote Rotie. Perfectly mature now with beautiful nose of stable, hay, meat, blood, smoke (and the typical CR haze), red fruits, jammy prunes. Good balancing acidity on the palate, rather elegant and well balanced; would not be able to guess that this is the infamous hot, powerful, alcoholic 2003. Very good!
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A little more evolved that you would like for a 10 years old Cote-Rotie but still very much enjoyable. Obviously it is rather soft because of the vintage but there are nice floral notes as well velvety dark fruits. Shows a hint of meat that you would expect but this is not a wine I would wait to drink as it seems more than ready based on this bottle.
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Blind Wine & Dine (@ Nicolas): Tasted Blind. There is some Northern Rhone nose : animal, slight bacon fat, some red fruits and olive meanwhile some floral notes leading us to Cote Rotie. It was a bit sweet and rich, meanwhile evolved... I guessed a Cote Rotie from late 1990s... It has a balanced side that is very nice, and the animal taste is calling so badly for a steak ! Miam
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Extremely acidic, and with an extraneous acidity that in my view betrays tartaric acid addition. (See Rostaing's for an example of a 2003 CR where no attempt was made to correct the low acidity resulting from the hot vintage). Frankly vile. Tasted three bottles of a 12 case with consistent results.
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This has fleshed out a bit since two years ago, where it was lighter and more elegant. It still does not have any typical 2003 signs of heat and jam, thank God, and is drinking nicely at this stage.
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JavaChip nailed it. The deep color, great body, typical rotie nose but the bacon fat, smoke, plumes with tart cherries was incredible. Elegant silky tannins. Wanting more!
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San Diego WineSpectator.com Offline, 4/25/2012 (Bay Park Fish Co., San Diego, California): Decanted and served. Slightly hazy garnet-purple. Fresh, invigorating bouquet of tart red berries, cherries, plums, bacon fat, campfire. Similar on the palate. Medium-full body, seamless, rich, not overripe. Steve8 brought this, and assured us it would pair well with bacon-wrapped scallops. He was right. My #2, group's SECOND PLACE for this flight.
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Cote Roties with Shane Finley (The Bristol, Chicago IL): nose: very different from the older wines (as expected). Still, with a very savory and balanced nose filled with more upfront tones of red fruits, bacon fat, smoke, charcoal, and a lot of red cherries with some raspberries as well.
Taste: medium/full bodied with some very noticeable tannins. Well balanced with a real sense of class along with medium acidity. Excellent depth as well with nice tart, yet savory, tones of red fruits, red cherries, raspberries and bacon fat with a touch of smoke
overall: This had been decanted for 2 1/2 hours before going to the restaurant. This certainly showed the class of jamet that can be expected while also showing it's vintage as well. The company showed it's qualities further and it would also be interesting to compare this within an 03 tasting
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Elegant and unusually lush for a northern Rhone. I was a bit put off by the greenish taste in the background. Without that the wine would have merited a higher score
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Nicely sleek and elegant for an '03, with swirls of that campfire/BBQ/violet element. A touch dry on the palate, but great with food, loads of spicy/heady/BBQ/clove there...
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I bought this bottle a few years ago at Binnys in Chicago and have been salivating for a chance to try my first Northern Rhone Syrah for a few years. Not only was I underwhelmed by this wine, but the experience made me downright angry. This bottle was not inexpensive and was bought based on a high WS rating. 2003 was a hot summer, but supposedly the Northern Rhone got through it OK? I don’t think so. This wine had no nose, and tasted like a cheap Valpolicella. It was so bad, that I could not finish my first glass and will use it for cooking tomorrow. The cork was in perfect condition, and the bottle was cellared since purchase. An overwhelming taste of raisins and old prunes dominated this wine. I could not note any tannic structure, but there was a tinge of metallic acid on the back-end. I was in Binny’s today and told the sales clerk about my experience with Jamet. He told me the wine was just closed down and would open back up in a couple of years. This wine has a snowballs chance in hell of improving, absolutely awful.
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Day 3 (Night 3, really): My limited experience with top-shelf Syrah has taught me a few things, primary among them its burning desire to breath deeply (how ironic that right now I'm listening to Ryan Adams' beautiful song "Desire" off the album 'Demolition'...wild, the vibrations of time, space and circumstance, that we collide the way we do, that we find irony in what may have been predestined from the start). That typical breathing timeframe--though not an exact science, but for me a rather immutable bracket--is about three days/nights, and that's for a great northern Rhone Syrah, and believe it or not, some of the more adventurous bottles of 100% Syrah coming from the southern Rhone (of particular note, Domaine Saint Paul's 100% Syrah Chateauneuf-du-Pape). What's perhaps most peculiar about these wines, at least to me, is that the very best examples resist the very exercise in which I now find myself: the "Tasting Note": some hugely subjective summary court review of what this wine smells, tastes and looks like. So, in an effort to yield amiably to the mind numbing complexity of this wine and quaff it as it seems so wont to be quaffed, and yet retain the memory of this experience long after my mind has filled itself completely with so many other cherished recollections, let me say simply this: It looks like wine...can it be so simple as that. Hardly.
This wine smells like slow-roasted pork with an almost flagrant amount of sage and cumin added to it, not to mention an entire bottle of McCormick's dusty white pepper, all glazed over by a V8 reduction and a fluid ounce or two of Ocean Spray cran. It tastes like a magician's elixir, sure to bring life back to the dead and dying. For all that's going on nasally, that this wine comes across so silky, so chuggable, and yet so skull-crushingly complex, is a testimony to the confluence of a supernal terroir and its yielding and eminently talented courier, Domaine Jamet. I think I might find myself burned at the stake if I fail to mention something--ANYTHING--about the sense of minerality in this wine, which in the end is more the manifestation of terroir, so allow me this: Bake a block of rock from the Cote Blonde right alongside a chunk of iron-rich, clayey Cote Brune at 400 degrees for about three hours. Get all that water out of the rock. Then take the chunks out, drop them instantaneously into a steel dutch oven full of salt water. Let the salt water cool to a non-life-threatening temperature, then taste the water. That is the 'mineral' element in this wine, and it saturates both fruit and the delicate nature of everything going on in the background, which more often that not IS the fruit. If you don't get hungry--EXTREMELY hungry--while drinking this wine, then smoke a j or something--anything to get that appetite goin'.
(I like Ary's note that this could easily be taken for a Cote de Nuits. That nails it pretty acutely, although not entirely. Very perceptive though).
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Cloudy colour with purple on the brim. Superb palate of fruit-cake, cherries, prunes, berries, horse, stable, dust, leather and 'warm blood', WOW! Could easily be mixed up with a 2003 Cote de Nuits/ Pinot Noir wine when tasting blind. Overwhelming nose with purple fruits, smoke (typical Cote Rotie), meat and blood.
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Cloudy in color with absolutely explosive aromas of black and white pepper, crisp bacon fat, black raspberries, black plum and violets. Medium bodied - perhaps lacking a degree of concentration - this is an elegant, well balanced Cote Rotie, that finishes modestly.
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Very elegant and refined, quite unlike other vintages of Jamet. Untypical for the vintage, but profoundly good. Very dark garnet colour. The nose offers roses, some thyme, blood and raw bacon. The attack is not very sweet, but rather acid and stringent in a pleasant way. The mid palate is in very good balance, it is not flamboyant and heady, as some 2003 can be, but rather well defined. Some tasters actually mistook it for a heavy Burgundy (but that was probably after too many bottles...). Long finish which is cleansing and refreshing.
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I am unexperienced with high end northern rhone wines...but... Opened, poured, and sipped. Whoa...reminded me of a dry gravel/dirt road with crushed violets. Very perfumed, light in body, very dry. However, I knew that it would open up. It did. Finally after 3 hours...roasted figs, tar, pencil lead, with still some violets coming through, and a bit tart. I had grilled dinner and at the end I threw on figs on the girll. Wow! Perfect. Then finally I tasted plums. The wine became lush, tannins soft, ripe, with the minerals from the gravel in the background, but not dry at all anymore. This is a highly nuanced wine: Pay attention! Meditate, get present before opening. In my opinion still a very young wine. Could give it some time. Will evolve for many years. But very enjoyable now. If you have at least 2 bottles go ahead and open one and save the other. Oh no!!! I only had one bottle!! And I just took the last sip.
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An Eclectic Evening (Murray Circle, Sausalito): Dark but not inky. Boysenberry/blackberry jam soars out of the glass-this just smacks of Syrah with some herbal overlay also present. Round with good volume, but astounding structure and even more inspiring acidity for this freakishly warm vintage. This won't win any awards for being the most stylish, complex, or ethereal Cote Rotie on the block, but it is not over the top either. Drinking very well and admirably balanced.
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This is supposedly a weak vintage of Jamet. Umm, yeah, not so much. Utterly fantastic, smoke and meat and blood and acid. Fresh, powerful, textbook Cote-Rotie, perfect flavor profile. A very food friendly wine, a little tart on its own but unreal with a Nicoise salad with seared, rare tuna. Surprisingly this also held up well to a vinaigrette but was at its best with the tuna.
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taste: the tannins are still very pronounced on this with some medium+ acidity accompanying it with excellent tones of bacon, charcol, black fruits, black cherries and some lovely dark floral tones
overall: not fully ready yet for primetime. It had been splashed decanted before the dinner, so I just let it sit in my glass and took down my notes a bit later. There is a lot to like from this wine, but needs a few more years to fully coax out what it will bring
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This wine was flat out amazing. Smokiness combined with violets. Great acidity. SMOKED BACON…this is why I love Côte-Rôtie. Ripe fruit because of the vintage but in no way over-the-top.
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Scholium Project and Cote-Roties at Il Corso (Il Corso, NY): Dark purple-red colour with a huge nose showing stewed black fruits, raspberry compote, apricot, bacon fat and floral notes. Dense and concentrated on the palate showing intense fruit and smoky flavours, but with a stewed/roasted character I found tiring and low acidity. Not my style, although others at the table liked this a lot more.
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Julie dinner LS post VVW Cote Roties -- developing beautifully, much more accessible and silky than the last few bottles. Wonderful fruit, spice, pepper and earth. Yum!
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Très bon, avec un registre classique évoquant le poivre, l'olive, une touche fumée, de la cerise et des pruneaux. Structure bien fondue, texture suave, belle longueur, très très bon
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Peppery, briary and raspberry on the nose to start. with a spicy palate and medium mouthfeel. As the wine opens up raspberries and cherries come through the spicy front flavors. After a couple hours in the decanter, the fruit turns a bit raisiny, but the tannins turn too a wonderful chewy texture. The ripeness of the vintage is clearly evident, but the briary, peppery, nuanced Cote Rotie are present during the wines earlier stages.
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if this is representative, this was a bit of a letdown. It was very low acid, all red fruit, no real CR complexity, voluptuous sikly mouthfeel, but does not have the meat, smoke and structure that I would want in a CR. certainly this was the vintage, amongst the 9 we tried, that was the most different/off style. maybe age will do it, but I've got my doubts. I'd like to try again, because based on the notes here, others have had better bottles.
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As more this was opened later in the evening as Tom and Will showed up, a tasting note was not taken. My notes only show a score but no comments for this one. I suspect Jeb's comments are in line as he was spitting.
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Allred Bachelor Party/Poker Night (Chateau VinoMe): R2 brought this wine to the game. Probably my 2nd or 3rd favorite wine of the night. This was loaded with character. I disagree with Parkers comments that this was made in "a disjointed, jagged style" and the fruit was "spoiled by a notion of fecal/animal scents". I found this wine to be typically Rhone with earthy barnyard aromas but nothing offensive or like what Parker described. Rustic and old world in style. Notes of raw meat, lavender and berries. Medium bodied. 92-93 points.
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Fava celebration dinner Scott Kate and gang -- Huge smoky BBQ, wild and savage. A touch tight on the palate, but it opened up beautifully and was a great match for the braised beef dish.
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Massive impressive nose of red fruit and spices. Blast of red fruits on the palate ranging from raspberry to cherry to pomagranate along with gamey meat flavors, spice, and a little smoke. Very impressive and complex wine though it is so intense that two glasses was definitely enough for me.
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Nez sur la fraise mûre, avec une touche de torréfaction et des notes animales. Certains suspectaient des bretts dans ce vin, je n'y ai rien perçu de tel. En bouche, on retrouve un fruit très mur, qui caresse le palais et fait ressortir un caractère fumé en rétro-olfaction. La finale est tout en finesse, et rappelle plus un Bourgogne d'une belle fraîcheur. Étonnant vu le millésime et tout à fait recommandable. (SAQ 62$ : 2008-2015)
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Incredible nose as described by others. Tasty palate of ripe berries, plum, fig, and earth -- though a bit overripe. Very dense and dark. After 5 hour double decant, still began clenched and primary, but opened up well in the glass. Could definitely use a few more years in the bottle, though not sure it has the acidity for the long haul.
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Gorgeous soaring nose of bing cherry, creosote, Asian spices, dark chocolate, and a hint of fresh ballpoint pen ink. Hits the palate with some acidity and grip, and firm tannins. But as it warmed up, it unfolded and showed its charms. Classic Northern Rhone syrah, with the wild floral notes (violet/honeysuckle), roasted campfire BBQ elements and oozing fig/cherry fruit. NICE!
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With veal chops for dinner and no decant. Once it warmed to 60+ degrees, gorgeous nose that I thought was all syrah and very much northern rhone w/ hint of olive but not preponderant. I adored the nose and thought the palate almost as good. Very soft, nice fruit and no out of balance or excess acid as described by Parker. No idea how this will age, but given the way this tastes, not sure I care.
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France Trip Part 2 - Northern Rhône; 6/18/2006-6/20/2006: Tasted at the domaine. Bottled Sept 05. Aged 24 months in 20% new oak. Ultra-ripe, almost raisiny jam on the nose. Huge figs and blackberries. Low acid, but still some good structure lurking underneath the fruit. According to Mme. Jamet, this tastes "like a California Pinot that tastes like a Syrah."
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Tasted at the domaine. Expressive nose of juicy raspberry / blueberry, with slight prune underlying. Relatively fresh on the nose. On the palate, soft, with surprisingly good acidity. Fig. Jammy. Very nice. They said they had a rigorous triage in 2003 to remove the dried / baked fruit.
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4/23/2024 - Hamozus Likes this wine: 92 Points
Exploring Northern Rhone Syrah (Paris): On the nose pepper, coffee, toasty note, cassis, meat. Drinking well, rather ripe fruits, cassis, and soft spices, a meaty and gamey note as well. In a good place now, going tertiary now so depends on your taste. Aromatics are on the ripe side without going over the edge like so many other 2003s.
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6/9/2023 - Wesley clemens wrote: 92 Points
Tasted blind with friends in the Cote Rotie vineyards. Drinking easy, good balance, warm vintage but to me no real signs of it. Maybe better 5 or 10 years ago.
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1/7/2023 - MC2 Wines wrote:
Wine Night at TCC (Timuquana Country Club): This was a bit different than I expected. Initially all acid and a bit of an intense note but then it starts to settle and you get that great gamey character and really the vibrancy and just beautiful.
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10/8/2022 - Jeff Leve wrote: 93 Points
Light in color, the wine is medium-bodied, soft, elegant and earthy with a peppery, black raspberry, and red plum profile, close to full-developed, the finish is all about the red cherry and plum profile. Drink from 2022-2029
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4/22/2021 - Nanda wrote:
Cote Rotie Double Blind (Chicago): The fruit is very ripe on the nose with incense and minty herbs. The palate is also ripe and glossy. Spice and woodsy notes. Odd showing. Others thought the wine suffered from VA. 86-88 point showing.
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4/22/2021 - Burgundy Al wrote: flawed
Double Blind Côte-Rôtie Tasting (House of Nanda - Chicago IL): Double blind in Côte-Rôtie tasting. Some tasters tried to like this, but I found it overwhelming volatile.
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1/23/2021 - Bullethead Likes this wine: 94 Points
Bottle opened 4 hours before serving. Very pronounced ripe cherry, red fruits on nose. Silky palate with long finish. It’s ready to drink and delicious.
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12/21/2020 - Mark van Delft wrote: 89 Points
Winery you want to try: ripe dark fruit, earthy, savory, spices, overripe fruit, the hot vintage? Not what I was hoping for. Wining @ Cy. On day 2 more creamy, better balance, approaching the end of its drinking window. Too advanced for my taste.
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11/13/2020 - winesteward Likes this wine: 88 Points
Pop and pour. Still pretty dark and youthful looking. Woodsy, peppery, oriental spice, anise on the nose. Woodsy with a touch of raisin/prune on the palate. A little bit lacking on the mid-palate. A weird, shrill acidity makes a brief appearance at the finish, which was a bit surprising. Very soft. Medium length. No point in keeping this as I don't think it will get better, and, in fact, seems to be over the hill already. Drink up.
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10/15/2020 - Raage Likes this wine: 92 Points
(CDV)
Quel nez! ah c'est Jamet, toujours aussi affriolant ...
Animal, mentholé, cassis et fruits noirs, c'est pur, bien qu'ici confit (figue); on retrouve ainsi 2003 (beaucoup plus que sur la brune), dans un style puissant, un peu plus chaleureux, mais, relativisons tout de même, sans déséquilibre rédhibitoire: on s'est régalé !
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9/15/2020 - beatles wrote: 95 Points
So much better than last time - PB guessed côte-rôtie at once; no signs of 2003 here, clear, bright, clean cut with notes of lives, dark frut, minerals - very young, indeed - will stay away for couple of years now, great to see this in fine form.
#burgundynight
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11/20/2018 - pbaek wrote:
I didn’t like this wine at all. Over ripe fruit, warm and advanced with notes of mint. Quite surprised to see how poorly Jamet did in 2003.
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8/6/2018 - danibus wrote: 89 Points
Appreciate the quality of the material, but not a fan of how this '03 is developing. Too much prunes/raisins, with an over-ripe medicinal finish that lacks freshness.
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2/9/2018 - Bobhelge wrote: 93 Points
So fresh and so clean.
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8/1/2017 - William Kelley Likes this wine: 91 Points
Lovely despite the torrid year, with notes of tapenade, roasted fruit and meat and cocoa nib; rich, supple and full-bodied on the palate.
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7/16/2017 - helLTea Likes this wine: 93 Points
Robe évoluée légèrement trouble - Nez fruits murs fumé poivre noir puissant qui évolue et se complexifie - bouche fraiche, puissante, plus de rondeur qu'à l'habitude dans les vins de ce domaine, aucune note de sur-maturité ni excès d'alcool. Grande réussite compte tenu du millésime - A point, faites vous plaisir, aucun intérêt à garder.
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6/21/2017 - MC2 Wines Likes this wine:
Ordered off the wine list to replace a Chapoutier Hermitage which seemed like it had seen better days. This wine was just lovely. Very vibrant, lots of fruit - black and red, a hint of olives, a bit of the forest floor. It was very tasty and went great with the red meat.
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4/28/2017 - Nanda wrote: 92 Points
Masters of Syrah (Sixteen Restaurant, Chicago): A pretty darn good '03 on an absolute basis, but relative to the '98, '01 and '05 in the flight this does give up some character of the vintage. Full, rich nose has ripe black fruit, green olive and pepper. With time the fruit aromas do start to show a little roasted/pruney. Ripe and round on the palate with sufficient acids to keep the wine fresh.
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4/28/2017 - acyso wrote: 90 Points
Masters of Syrah (Chicago, IL): The nose on this definitely doesn't show much overripeness, and in fact there are some really nice notes of dried herbs. This is definitely the weakest of the four Jamet bottles, and while the palate has a surprisingly high amount of acidity, there really isn't too much interesting here: it has some fruit, but the saline/briny quality is missing. Much later in the night when I revisited this, it had fallen apart by showing nothing but acid.
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4/22/2017 - Edv wrote: 90 Points
Le vin présentait une belle évolution tout en gardant une fraîcheur, de beaux arômes de fruits et une touche de fumée. Il me reste 2 bouteilles que je ne tarderai pas à ouvrir.
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12/27/2016 - UTPK wrote:
Last bottle. Perfect now. Needed only 30 min to open up. Still fresh and atypical for the vintage. Classic CR notes on the nose (wet fur, bacon, thymes) and a pretty fresh palate with just a touch of "non-sparkling" acidity, but then again syrah never draws saliva from your mouth (unless it is Chave...)
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11/29/2016 - beatles wrote: 93 Points
upon opening; surprisingly light, elegant and mature; acidity is vibrant, this is red fruit, leaning toward the Burgundian style of CR. No sign of 2003-heat. It gets broader, more heated with air and in day 2 you actually sense the vintage, it is roasted nowwith darker coffee notes – not sure about this; PB say leave it be, probably right.
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10/27/2016 - Burgundy Al wrote: 88 Points
Domaine Jamet Côte-Rôtie Dinner (Formento's - Chicago IL): Open 2 hours before serving, decanted for an hour+, served alongside the 1997. Same black berries on nose and palate as other vintages, this was just so ripe and fleshy that it stood out as "different," besides just being the youngest. It also seemed the least cellarworthy of all 6 vintages with less structural accompaniment. Certainly enjoyable, but you couldn't help but notice it was the only Jamet with more wine remaining at the end of the evening except the corked 1995.
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1/15/2016 - PBL Likes this wine: 94 Points
Two bottles served with deer and with bison tartare. Perfect match for game meat. Classic bacon fat and white pepper with a little bit of a wild nose, flowers with leather. On taste took close to 30 minutes to open up, still primary fruit, red and blue small fruit but with a blueberry weighting. Bottle variation noted with the second having greater depth and a significantly richer mid palate. Quite long 45 seconds plus. Nice acidity, well integrated alcohol, no heat. Would love to buy more.
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12/31/2015 - Philippe_C wrote: 95 Points
Nice nose of cuir de Russie, orange blood, bacon fat, wild meat... Taste is dry tannins, but envelopped wit sweet red cherries, nice acidity.
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11/19/2015 - Herve wrote: 91 Points
Aucune trace du millésime parfois excessif qu'est 2003. Fin, élégant et soyeux. Un très bon moment pour boire ce vin avec encore beaucoup de fraicheur
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11/19/2015 - Philippe_C wrote: 95 Points
Nice nose of cuir de Russie, orange blood, bacon fat, wild meat... taste is dry tannins a bit envelopped with sweet red cherries, nice acidity
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1/10/2015 - Mr T wrote:
PNP to watch the Longest Day....this one was more gamey and true to Cote Rotie than earlier bottles that peronsally found easy to drink...needed more air and time but too many folks for that....certainly a solid showing
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1/1/2015 - globi Likes this wine: 93 Points
Perfect now. don't wait. The vintage was hot, the wine is fresh.
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11/15/2014 - Capt Cutlass Does not like this wine: 84 Points
Blind tasted. Ultra oaky, rich and opulent nose. This tasted heavy and alcoholic and undrinkable but who knows perhaps if it had been aired for the whole day it might have revealed something great...
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10/16/2014 - Morrisson Likes this wine: 90 Points
Le nez est excellent, une belle fraicheur en bouche mais peut être un peu sur le décin.
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10/12/2014 - profiler54 wrote: 94 Points
Opened for one hour, served in Riedel Vinum Bordeaux stems at 63 F. Clear deep purple color of medium-high intensity, Nose of wild black currants, damp countryside, lavendar, and chalky minerals. Palate was finely balanced with strong extraction and medium acid. Over the course of drinking this bottle evolved scents and flavors of black berries, cinnamon, tar and smokey bacon. This wine is just now hitting a drinkable window. Tremendously long and complex finish..
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5/18/2014 - Jeff Leve wrote: 90 Points
Meaty, beefy and animalistic, peppery, with earth, kirsch and charcoal tones, this stony, meaty, sweet and tart red berried wine has depth and flavor and is drinking well today.
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4/4/2014 - eoinhharkins Likes this wine: 94 Points
Wow, what a wine! Had I had this blind it would be easy to deduce northern Rhone but an 03?? No sign of and hot vintage just classic profile of bacon fat, crushed rock black raspberries and smoked meats, palate is so refined and elegant with fine tannins playing a harmonious role with the fruit, great finish
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1/3/2014 - Diane (LI) wrote:
My last of 3 bottles, and they all drank beautifully. In the forefront were black olives and black pepper, with dark fruit and bacon fat as supporting characters with good acidity. As noted by others, there was nothing pointing to a hot and roasted vintage. Beautiful.
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10/26/2013 - Mr T wrote:
svdheijden sums it up well....does not seem to suffer from the vintage and drinking well
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10/5/2013 - svdheijden wrote: 94 Points
Very nice, barnyard, rustic style Cote Rotie. Perfectly mature now with beautiful nose of stable, hay, meat, blood, smoke (and the typical CR haze), red fruits, jammy prunes. Good balancing acidity on the palate, rather elegant and well balanced; would not be able to guess that this is the infamous hot, powerful, alcoholic 2003. Very good!
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8/7/2013 - french16 wrote:
A little more evolved that you would like for a 10 years old Cote-Rotie but still very much enjoyable. Obviously it is rather soft because of the vintage but there are nice floral notes as well velvety dark fruits. Shows a hint of meat that you would expect but this is not a wine I would wait to drink as it seems more than ready based on this bottle.
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5/15/2013 - Pierre-Yves Likes this wine: 92 Points
Blind Wine & Dine (@ Nicolas): Tasted Blind. There is some Northern Rhone nose : animal, slight bacon fat, some red fruits and olive meanwhile some floral notes leading us to Cote Rotie. It was a bit sweet and rich, meanwhile evolved... I guessed a Cote Rotie from late 1990s...
It has a balanced side that is very nice, and the animal taste is calling so badly for a steak ! Miam
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5/1/2013 - P-M Does not like this wine: 80 Points
Extremely acidic, and with an extraneous acidity that in my view betrays tartaric acid addition. (See Rostaing's for an example of a 2003 CR where no attempt was made to correct the low acidity resulting from the hot vintage). Frankly vile. Tasted three bottles of a 12 case with consistent results.
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1/9/2013 - UTPK wrote:
This has fleshed out a bit since two years ago, where it was lighter and more elegant. It still does not have any typical 2003 signs of heat and jam, thank God, and is drinking nicely at this stage.
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8/2/2012 - BillyT wrote: 92 Points
JavaChip nailed it. The deep color, great body, typical rotie nose but the bacon fat, smoke, plumes with tart cherries was incredible. Elegant silky tannins. Wanting more!
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4/25/2012 - Javachip wrote: 94 Points
San Diego WineSpectator.com Offline, 4/25/2012 (Bay Park Fish Co., San Diego, California): Decanted and served. Slightly hazy garnet-purple. Fresh, invigorating bouquet of tart red berries, cherries, plums, bacon fat, campfire. Similar on the palate. Medium-full body, seamless, rich, not overripe. Steve8 brought this, and assured us it would pair well with bacon-wrapped scallops. He was right. My #2, group's SECOND PLACE for this flight.
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4/6/2012 - KeithAkers wrote: 93 Points
Cote Roties with Shane Finley (The Bristol, Chicago IL): nose: very different from the older wines (as expected). Still, with a very savory and balanced nose filled with more upfront tones of red fruits, bacon fat, smoke, charcoal, and a lot of red cherries with some raspberries as well.
Taste: medium/full bodied with some very noticeable tannins. Well balanced with a real sense of class along with medium acidity. Excellent depth as well with nice tart, yet savory, tones of red fruits, red cherries, raspberries and bacon fat with a touch of smoke
overall: This had been decanted for 2 1/2 hours before going to the restaurant. This certainly showed the class of jamet that can be expected while also showing it's vintage as well. The company showed it's qualities further and it would also be interesting to compare this within an 03 tasting
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12/7/2011 - rwatkin wrote: 88 Points
Elegant and unusually lush for a northern Rhone. I was a bit put off by the greenish taste in the background. Without that the wine would have merited a higher score
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8/11/2011 - danstrings wrote: 92 Points
Nicely sleek and elegant for an '03, with swirls of that campfire/BBQ/violet element. A touch dry on the palate, but great with food, loads of spicy/heady/BBQ/clove there...
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1/16/2011 - gotsha wrote: flawed
I bought this bottle a few years ago at Binnys in Chicago and have been salivating for a chance to try my first Northern Rhone Syrah for a few years. Not only was I underwhelmed by this wine, but the experience made me downright angry. This bottle was not inexpensive and was bought based on a high WS rating. 2003 was a hot summer, but supposedly the Northern Rhone got through it OK? I don’t think so. This wine had no nose, and tasted like a cheap Valpolicella. It was so bad, that I could not finish my first glass and will use it for cooking tomorrow. The cork was in perfect condition, and the bottle was cellared since purchase. An overwhelming taste of raisins and old prunes dominated this wine. I could not note any tannic structure, but there was a tinge of metallic acid on the back-end. I was in Binny’s today and told the sales clerk about my experience with Jamet. He told me the wine was just closed down and would open back up in a couple of years. This wine has a snowballs chance in hell of improving, absolutely awful.
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12/20/2010 - Herve wrote: 85 Points
Un peu tot encore...ou bien un millesime qui ne s'ouvrira jamais....
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12/5/2010 - Mfdevijlder wrote:
Erg goed: 9
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10/1/2010 - jvogel Likes this wine:
Day 3 (Night 3, really): My limited experience with top-shelf Syrah has taught me a few things, primary among them its burning desire to breath deeply (how ironic that right now I'm listening to Ryan Adams' beautiful song "Desire" off the album 'Demolition'...wild, the vibrations of time, space and circumstance, that we collide the way we do, that we find irony in what may have been predestined from the start). That typical breathing timeframe--though not an exact science, but for me a rather immutable bracket--is about three days/nights, and that's for a great northern Rhone Syrah, and believe it or not, some of the more adventurous bottles of 100% Syrah coming from the southern Rhone (of particular note, Domaine Saint Paul's 100% Syrah Chateauneuf-du-Pape). What's perhaps most peculiar about these wines, at least to me, is that the very best examples resist the very exercise in which I now find myself: the "Tasting Note": some hugely subjective summary court review of what this wine smells, tastes and looks like. So, in an effort to yield amiably to the mind numbing complexity of this wine and quaff it as it seems so wont to be quaffed, and yet retain the memory of this experience long after my mind has filled itself completely with so many other cherished recollections, let me say simply this: It looks like wine...can it be so simple as that. Hardly.
This wine smells like slow-roasted pork with an almost flagrant amount of sage and cumin added to it, not to mention an entire bottle of McCormick's dusty white pepper, all glazed over by a V8 reduction and a fluid ounce or two of Ocean Spray cran. It tastes like a magician's elixir, sure to bring life back to the dead and dying. For all that's going on nasally, that this wine comes across so silky, so chuggable, and yet so skull-crushingly complex, is a testimony to the confluence of a supernal terroir and its yielding and eminently talented courier, Domaine Jamet. I think I might find myself burned at the stake if I fail to mention something--ANYTHING--about the sense of minerality in this wine, which in the end is more the manifestation of terroir, so allow me this: Bake a block of rock from the Cote Blonde right alongside a chunk of iron-rich, clayey Cote Brune at 400 degrees for about three hours. Get all that water out of the rock. Then take the chunks out, drop them instantaneously into a steel dutch oven full of salt water. Let the salt water cool to a non-life-threatening temperature, then taste the water. That is the 'mineral' element in this wine, and it saturates both fruit and the delicate nature of everything going on in the background, which more often that not IS the fruit. If you don't get hungry--EXTREMELY hungry--while drinking this wine, then smoke a j or something--anything to get that appetite goin'.
(I like Ary's note that this could easily be taken for a Cote de Nuits. That nails it pretty acutely, although not entirely. Very perceptive though).
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9/24/2010 - Ary Likes this wine: 93 Points
Cloudy colour with purple on the brim. Superb palate of fruit-cake, cherries, prunes, berries, horse, stable, dust, leather and 'warm blood', WOW! Could easily be mixed up with a 2003 Cote de Nuits/ Pinot Noir wine when tasting blind. Overwhelming nose with purple fruits, smoke (typical Cote Rotie), meat and blood.
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7/22/2010 - wino_tim wrote: 93 Points
Cloudy in color with absolutely explosive aromas of black and white pepper, crisp bacon fat, black raspberries, black plum and violets. Medium bodied - perhaps lacking a degree of concentration - this is an elegant, well balanced Cote Rotie, that finishes modestly.
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2/3/2010 - UTPK wrote:
Very elegant and refined, quite unlike other vintages of Jamet. Untypical for the vintage, but profoundly good. Very dark garnet colour. The nose offers roses, some thyme, blood and raw bacon. The attack is not very sweet, but rather acid and stringent in a pleasant way. The mid palate is in very good balance, it is not flamboyant and heady, as some 2003 can be, but rather well defined. Some tasters actually mistook it for a heavy Burgundy (but that was probably after too many bottles...). Long finish which is cleansing and refreshing.
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10/3/2009 - happytom wrote: 95 Points
I am unexperienced with high end northern rhone wines...but... Opened, poured, and sipped. Whoa...reminded me of a dry gravel/dirt road with crushed violets. Very perfumed, light in body, very dry. However, I knew that it would open up. It did. Finally after 3 hours...roasted figs, tar, pencil lead, with still some violets coming through, and a bit tart. I had grilled dinner and at the end I threw on figs on the girll. Wow! Perfect. Then finally I tasted plums. The wine became lush, tannins soft, ripe, with the minerals from the gravel in the background, but not dry at all anymore. This is a highly nuanced wine: Pay attention! Meditate, get present before opening. In my opinion still a very young wine. Could give it some time. Will evolve for many years. But very enjoyable now. If you have at least 2 bottles go ahead and open one and save the other. Oh no!!! I only had one bottle!! And I just took the last sip.
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8/4/2009 - drwine2001 wrote:
An Eclectic Evening (Murray Circle, Sausalito): Dark but not inky. Boysenberry/blackberry jam soars out of the glass-this just smacks of Syrah with some herbal overlay also present. Round with good volume, but astounding structure and even more inspiring acidity for this freakishly warm vintage. This won't win any awards for being the most stylish, complex, or ethereal Cote Rotie on the block, but it is not over the top either. Drinking very well and admirably balanced.
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7/20/2009 - Eric wrote: 93 Points
This is supposedly a weak vintage of Jamet. Umm, yeah, not so much. Utterly fantastic, smoke and meat and blood and acid. Fresh, powerful, textbook Cote-Rotie, perfect flavor profile. A very food friendly wine, a little tart on its own but unreal with a Nicoise salad with seared, rare tuna. Surprisingly this also held up well to a vinaigrette but was at its best with the tuna.
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5/1/2009 - KeithAkers wrote: 92 Points
Northern Rhones and Cali Syrahs for an out of towner (think cafe, chicago IL): nose: sumptuous bacony nose with a coolness to it along with tones of charcol, black fruits, black cherries, and bits of spices accompanied by some hints of violets and even some slight tones of mint
taste: the tannins are still very pronounced on this with some medium+ acidity accompanying it with excellent tones of bacon, charcol, black fruits, black cherries and some lovely dark floral tones
overall: not fully ready yet for primetime. It had been splashed decanted before the dinner, so I just let it sit in my glass and took down my notes a bit later. There is a lot to like from this wine, but needs a few more years to fully coax out what it will bring
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4/15/2009 - Cheryl wrote:
3rd Wednesday of the Month - Cote Rotie (Il Corso, NYC): Nice, the nose is better than the palate. Slightly medicinal. Nice, but no need to buy again.
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4/15/2009 - henrychinaski wrote: 94 Points
This wine was flat out amazing. Smokiness combined with violets. Great acidity. SMOKED BACON…this is why I love Côte-Rôtie. Ripe fruit because of the vintage but in no way over-the-top.
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4/15/2009 - salil wrote: 83 Points
Scholium Project and Cote-Roties at Il Corso (Il Corso, NY): Dark purple-red colour with a huge nose showing stewed black fruits, raspberry compote, apricot, bacon fat and floral notes. Dense and concentrated on the palate showing intense fruit and smoky flavours, but with a stewed/roasted character I found tiring and low acidity. Not my style, although others at the table liked this a lot more.
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11/7/2008 - danstrings wrote: 94 Points
Julie dinner LS post VVW Cote Roties -- developing beautifully, much more accessible and silky than the last few bottles. Wonderful fruit, spice, pepper and earth. Yum!
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9/27/2008 - pjensen wrote:
Syrah tasting
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8/23/2008 - Caudalie wrote:
Très bon, avec un registre classique évoquant le poivre, l'olive, une touche fumée, de la cerise et des pruneaux. Structure bien fondue, texture suave, belle longueur, très très bon
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7/4/2008 - twatterson wrote: 90 Points
Peppery, briary and raspberry on the nose to start. with a spicy palate and medium mouthfeel. As the wine opens up raspberries and cherries come through the spicy front flavors. After a couple hours in the decanter, the fruit turns a bit raisiny, but the tannins turn too a wonderful chewy texture. The ripeness of the vintage is clearly evident, but the briary, peppery, nuanced Cote Rotie are present during the wines earlier stages.
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5/17/2008 - beachbum wrote: 89 Points
if this is representative, this was a bit of a letdown. It was very low acid, all red fruit, no real CR complexity, voluptuous sikly mouthfeel, but does not have the meat, smoke and structure that I would want in a CR. certainly this was the vintage, amongst the 9 we tried, that was the most different/off style. maybe age will do it, but I've got my doubts. I'd like to try again, because based on the notes here, others have had better bottles.
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4/26/2008 - numcwrt2 wrote: 92 Points
As more this was opened later in the evening as Tom and Will showed up, a tasting note was not taken. My notes only show a score but no comments for this one. I suspect Jeb's comments are in line as he was spitting.
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4/14/2008 - Vino Me wrote: 92 Points
Allred Bachelor Party/Poker Night (Chateau VinoMe): R2 brought this wine to the game. Probably my 2nd or 3rd favorite wine of the night. This was loaded with character. I disagree with Parkers comments that this was made in "a disjointed, jagged style" and the fruit was "spoiled by a notion of fecal/animal scents". I found this wine to be typically Rhone with earthy barnyard aromas but nothing offensive or like what Parker described. Rustic and old world in style. Notes of raw meat, lavender and berries. Medium bodied. 92-93 points.
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4/13/2008 - danstrings wrote: 93 Points
Fava celebration dinner Scott Kate and gang -- Huge smoky BBQ, wild and savage. A touch tight on the palate, but it opened up beautifully and was a great match for the braised beef dish.
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3/30/2008 - mreinitz wrote: 92 Points
Massive impressive nose of red fruit and spices. Blast of red fruits on the palate ranging from raspberry to cherry to pomagranate along with gamey meat flavors, spice, and a little smoke. Very impressive and complex wine though it is so intense that two glasses was definitely enough for me.
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2/3/2008 - ludwigbpm wrote: 94 Points
Nez sur la fraise mûre, avec une touche de torréfaction et des notes animales. Certains suspectaient des bretts dans ce vin, je n'y ai rien perçu de tel. En bouche, on retrouve un fruit très mur, qui caresse le palais et fait ressortir un caractère fumé en rétro-olfaction. La finale est tout en finesse, et rappelle plus un Bourgogne d'une belle fraîcheur. Étonnant vu le millésime et tout à fait recommandable. (SAQ 62$ : 2008-2015)
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11/23/2007 - danstrings wrote: 92 Points
Fringale Chie--Awesome huge meaty BBQ aromatics, a bit of a bite on the palate but loaded with classic N. Rhone syrah fruit and smoke.
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10/7/2007 - juruokon wrote: 80 Points
Game tastes here pretty much, but also nicely spicy. Flowers found from the nose, very nice indeed, even drank too early.
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6/30/2007 - vintage72 wrote: 93 Points
Needs some time. Game, smoke, bacon. Opened up after a few hours in the decanter. Very nice
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6/23/2007 - danibus wrote: 92 Points
Incredible nose as described by others. Tasty palate of ripe berries, plum, fig, and earth -- though a bit overripe. Very dense and dark. After 5 hour double decant, still began clenched and primary, but opened up well in the glass. Could definitely use a few more years in the bottle, though not sure it has the acidity for the long haul.
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4/14/2007 - wcacern wrote:
Ne Plus Ultra: The 95 & up club: WS96. huge nose of bright red fruit. very interesting nose of plums and olives. tart fruit and smooth tannins.
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3/14/2007 - danstrings wrote: 93 Points
Gorgeous soaring nose of bing cherry, creosote, Asian spices, dark chocolate, and a hint of fresh ballpoint pen ink. Hits the palate with some acidity and grip, and firm tannins. But as it warmed up, it unfolded and showed its charms. Classic Northern Rhone syrah, with the wild floral notes (violet/honeysuckle), roasted campfire BBQ elements and oozing fig/cherry fruit. NICE!
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2/25/2007 - VDLT Wine Does not like this wine:
Another '03 that fails to turn my screws. A tasty wine with more heft than the '98 but this is more Rhone Ranger than Rhone.
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12/18/2006 - Mr T wrote: 93 Points
With veal chops for dinner and no decant. Once it warmed to 60+ degrees, gorgeous nose that I thought was all syrah and very much northern rhone w/ hint of olive but not preponderant. I adored the nose and thought the palate almost as good. Very soft, nice fruit and no out of balance or excess acid as described by Parker. No idea how this will age, but given the way this tastes, not sure I care.
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6/20/2006 - Siggy wrote:
France Trip Part 2 - Northern Rhône; 6/18/2006-6/20/2006: Tasted at the domaine. Bottled Sept 05. Aged 24 months in 20% new oak. Ultra-ripe, almost raisiny jam on the nose. Huge figs and blackberries. Low acid, but still some good structure lurking underneath the fruit. According to Mme. Jamet, this tastes "like a California Pinot that tastes like a Syrah."
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6/20/2006 - Ben Andersen wrote:
Tasted at the domaine. Expressive nose of juicy raspberry / blueberry, with slight prune underlying. Relatively fresh on the nose. On the palate, soft, with surprisingly good acidity. Fig. Jammy. Very nice. They said they had a rigorous triage in 2003 to remove the dried / baked fruit.
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