An uneven wine living up to an uneven vintage. Decanted for 1.5 hours and wine never changed much (although nose opened up a bit more). Mild smoke and fruit on nose but it mostly died on palate. It almost felt like a whisper of what Trapet can be.
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Like it/ neutral. My reaction mixed. Was the wine past its best, or is this my reaction to the style of the vigneron? A bit too austere, not giving enough fruit, and the acidity rising as the wine warmed in the glass.
Rated 1 on a scale of -1 to 3, mostly for the experience, not the taste.
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A little on the fence here. Clearly in a developed stage with some nice barnyard and soy sauce. I liked the 'dirty nose'. This was layered and enjoyable, but I felt a bit lean. Which stops it really hitting high marks. Served blind by ST Drink now. I doubt this will get better.
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1998 Burgundy Grand Cru Dinner (Cheng Hu Tien, Keong Saik Road, Singapore): First of the reds. This was pretty solid without delivering a great Grand Cru experience. It had a nice nose, very masculine, with earthy mineral scents and a little touch of spice framing deep draws of dark cherries and blackberries and dark aromas of violet flowers – there was something slightly liquered and quite attractively rich on that bouquet. The palate was quite a bit leaner than the nose suggested though. This was more about steely mineral and earth just patted down with a little bit of dried fruit. There was a solid, masculine structure to the wine, with slightly dry, grippy tannins asserting themselves in a rather herbaceous finish. Those rich liquered tones picked up on the nose were suddenly nowhere to be found. Overall, decently good, but not great. I am not sure it is going anywhere as well – a lot depends on whether the fruit can last long enough for that hard structure to mellow. I am not entirely sanguine about that.
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Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Black fruit on nose with really good spice. Palate much less forthcoming or accessible, hidden by lots of tannin and acidity. This had a similar "raw" aspect to a bottle of Trapet 1998 Chambertin I opened a year or two ago. Give this at least 5 more years.
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90 points now, but potential to at least 93 after a few more years in the cellar. Lovely "dark" and complex nose. A bit tight and tannic on the palate, but it is very good and there is clearly lots of potential.
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Cherry fruit complemented by a cluster of weighty aromatics: meat, olives, mint, sous bois and cheese notes - as well as smoke, chestnuts, coffee and even some ski wax. Medium to full body with good structure and a pleasently dry feel on the palate. Vegetal nuances, minerality, liquorice and oaky notes. Decent length. This is so promising and would probably have opened up better with a way longer decant. So, this was rather rugged now but will no doubt get more elegant with time.
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This was a powerful, earthy and meaty, although slightly unelegant young Burg. We had this as part of a Burg-tasting where it profiled itself as still somewhat primary, but with very good potential. It had the most muscle of the evenings wines.
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A St Paddy's day Fiesta (my place): nose: very deep and bruiserish nose filed with brown spices, dark red cherries, earth, some roasted meaty tones. With more air, a more hi-toned quality takes on with some dark florals that lurk underneath and more spice tones take hold along with some dark red fruits. Extremely layered as one would expect from a Grand Cru and takes on an almost heady type of nose
taste: the acidity and tannin shows off the youth of this, but its starting to drink very well. Good brown spice and asian spices form the base and unravel into lovely tones of dark red cherries, dark red fruits, inflections of earth, and a bit of black licorice is present
overall: Young, but emerging with great aromatics and feel on the palate. The acidity is noticeable, but not obtrusive at all. A very stylish grand cru as it pulls back some of its brutishness and instead turns into a classy and suave wine
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11/9/2023 - Burgnick wrote: 89 Points
Quite earthy and savoury on the palate despite showing hint of fruit purity parallelly.
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8/30/2021 - Brolawa wrote: 89 Points
An uneven wine living up to an uneven vintage. Decanted for 1.5 hours and wine never changed much (although nose opened up a bit more). Mild smoke and fruit on nose but it mostly died on palate. It almost felt like a whisper of what Trapet can be.
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2/2/2019 - IJC Likes this wine:
Like it/ neutral. My reaction mixed. Was the wine past its best, or is this my reaction to the style of the vigneron? A bit too austere, not giving enough fruit, and the acidity rising as the wine warmed in the glass.
Rated 1 on a scale of -1 to 3, mostly for the experience, not the taste.
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1/9/2019 - _water.into.wine_ Likes this wine: 90 Points
A little on the fence here. Clearly in a developed stage with some nice barnyard and soy sauce. I liked the 'dirty nose'. This was layered and enjoyable, but I felt a bit lean. Which stops it really hitting high marks. Served blind by ST
Drink now. I doubt this will get better.
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8/14/2017 - Endstickel wrote: 89 Points
Tight AF. I don´t know if this will ever come around.
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4/30/2014 - Paul S wrote: 91 Points
1998 Burgundy Grand Cru Dinner (Cheng Hu Tien, Keong Saik Road, Singapore): First of the reds. This was pretty solid without delivering a great Grand Cru experience. It had a nice nose, very masculine, with earthy mineral scents and a little touch of spice framing deep draws of dark cherries and blackberries and dark aromas of violet flowers – there was something slightly liquered and quite attractively rich on that bouquet. The palate was quite a bit leaner than the nose suggested though. This was more about steely mineral and earth just patted down with a little bit of dried fruit. There was a solid, masculine structure to the wine, with slightly dry, grippy tannins asserting themselves in a rather herbaceous finish. Those rich liquered tones picked up on the nose were suddenly nowhere to be found. Overall, decently good, but not great. I am not sure it is going anywhere as well – a lot depends on whether the fruit can last long enough for that hard structure to mellow. I am not entirely sanguine about that.
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10/15/2011 - Burgundy Al wrote: 90 Points
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Black fruit on nose with really good spice. Palate much less forthcoming or accessible, hidden by lots of tannin and acidity. This had a similar "raw" aspect to a bottle of Trapet 1998 Chambertin I opened a year or two ago. Give this at least 5 more years.
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6/7/2010 - mmh wrote: 90 Points
90 points now, but potential to at least 93 after a few more years in the cellar. Lovely "dark" and complex nose. A bit tight and tannic on the palate, but it is very good and there is clearly lots of potential.
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6/4/2010 - avp wrote:
Cherry fruit complemented by a cluster of weighty aromatics: meat, olives, mint, sous bois and cheese notes - as well as smoke, chestnuts, coffee and even some ski wax.
Medium to full body with good structure and a pleasently dry feel on the palate. Vegetal nuances, minerality, liquorice and oaky notes. Decent length.
This is so promising and would probably have opened up better with a way longer decant. So, this was rather rugged now but will no doubt get more elegant with time.
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6/4/2010 - VHJV wrote: 91 Points
This was a powerful, earthy and meaty, although slightly unelegant young Burg. We had this as part of a Burg-tasting where it profiled itself as still somewhat primary, but with very good potential. It had the most muscle of the evenings wines.
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3/17/2009 - KeithAkers wrote: 93 Points
A St Paddy's day Fiesta (my place): nose: very deep and bruiserish nose filed with brown spices, dark red cherries, earth, some roasted meaty tones. With more air, a more hi-toned quality takes on with some dark florals that lurk underneath and more spice tones take hold along with some dark red fruits. Extremely layered as one would expect from a Grand Cru and takes on an almost heady type of nose
taste: the acidity and tannin shows off the youth of this, but its starting to drink very well. Good brown spice and asian spices form the base and unravel into lovely tones of dark red cherries, dark red fruits, inflections of earth, and a bit of black licorice is present
overall: Young, but emerging with great aromatics and feel on the palate. The acidity is noticeable, but not obtrusive at all. A very stylish grand cru as it pulls back some of its brutishness and instead turns into a classy and suave wine
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