This was really very good. Better than anticipated. The '07s continue to offer very good pleasure at very reasonable prices if you can find them in the secondary market; the nose here was excellent, rich and ripe red berry fruits, a bit of plum, earthy notes, violet, minerality, and just a beginning secondary notes. The palate has beautiful balance with very good intensity and persistence. Definitely has grand cru weight and depth. Should hold for quite a few years.
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no notes so NR, but definitely remember this being top notch... ready to drink (as many of my '07's are -- notwithstanding only 12 years of age), with good elegance / acid lift but some good body / fruit (more than at first we might have thought for the vintage)
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Double decanted for two hours before drinking at Okamase pop up dinner with Paul Qui at his restaurant PAO in Miami Beach. Drank with 2006 Henriot Milleseme and a 2014 Alan Chavy Puligny Montrachet. Three wines paired perfectly with course after course by Chef Paul surprised us with the ability to pair and enjoy. The minerality was perfect for the range of flavors and courses- the two white wines were to the left and right of the special red and one could take your pick of the three to pair with the special cuisine. The ginger, wood spice, penetrating cherry and raspberry, and fuchsia flower aroma was a delicious partner to many courses. The finish was balanced and forever pleasing
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An impromptu glass of mature red Burgundy is always welcome, but unfortunately this one was a little underwhelming. It definitely needed decanting first, although using the large Riedels helped. Savoury and rustic red fruit led the way on the nose, but there was little in the way of complexity. Fine acidity on the palate but a relatively short finish left me thinking this could (and should) have been so much better. Proof that paying up for fine red Burgundy remains a minefield
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Decant for an hour and enjoy this over the course of fine fowl dinner. The red berry is filled with spice and all the maturity of a fall garden. The mid palate and finish grow more complex with each sip. The minerality is spot on; the balance is a tannin delight.
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Nose: Red fruit firmly planted in the middle of the bright and dark spectrum. Hints of sap, musk, and wood spice. Palate: Good acidity props up mineral-laced red berries on the attack. Tart acidity kicks in on the mid-palate along with a stemmy element. Unobtrusive tannins and acidity join sappy, red berries on the finish.
Elegant and lithe with ample acidity and just enough sweetness to the fruit. Quite good.
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4/9/2022 - WoodieBayArea wrote:
wish I had seen my own note (the most recent one for this wine)... it feels shut down again... bummer
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9/20/2019 - jnewman77 Likes this wine:
This was really very good. Better than anticipated. The '07s continue to offer very good pleasure at very reasonable prices if you can find them in the secondary market; the nose here was excellent, rich and ripe red berry fruits, a bit of plum, earthy notes, violet, minerality, and just a beginning secondary notes. The palate has beautiful balance with very good intensity and persistence. Definitely has grand cru weight and depth. Should hold for quite a few years.
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8/10/2019 - WoodieBayArea wrote:
no notes so NR, but definitely remember this being top notch... ready to drink (as many of my '07's are -- notwithstanding only 12 years of age), with good elegance / acid lift but some good body / fruit (more than at first we might have thought for the vintage)
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5/24/2017 - gsquireh Likes this wine: 93 Points
Double decanted for two hours before drinking at Okamase pop up dinner with Paul Qui at his restaurant PAO in Miami Beach. Drank with 2006 Henriot Milleseme and a 2014 Alan Chavy Puligny Montrachet. Three wines paired perfectly with course after course by Chef Paul surprised us with the ability to pair and enjoy. The minerality was perfect for the range of flavors and courses- the two white wines were to the left and right of the special red and one could take your pick of the three to pair with the special cuisine. The ginger, wood spice, penetrating cherry and raspberry, and fuchsia flower aroma was a delicious partner to many courses. The finish was balanced and forever pleasing
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5/13/2017 - The 23rd Parallel wrote:
An impromptu glass of mature red Burgundy is always welcome, but unfortunately this one was a little underwhelming. It definitely needed decanting first, although using the large Riedels helped. Savoury and rustic red fruit led the way on the nose, but there was little in the way of complexity. Fine acidity on the palate but a relatively short finish left me thinking this could (and should) have been so much better. Proof that paying up for fine red Burgundy remains a minefield
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3/29/2016 - gsquireh Likes this wine: 93 Points
Decant for an hour and enjoy this over the course of fine fowl dinner. The red berry is filled with spice and all the maturity of a fall garden. The mid palate and finish grow more complex with each sip. The minerality is spot on; the balance is a tannin delight.
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6/30/2012 - gunpwdr wrote: 91 Points
Nose: Red fruit firmly planted in the middle of the bright and dark spectrum. Hints of sap, musk, and wood spice. Palate: Good acidity props up mineral-laced red berries on the attack. Tart acidity kicks in on the mid-palate along with a stemmy element. Unobtrusive tannins and acidity join sappy, red berries on the finish.
Elegant and lithe with ample acidity and just enough sweetness to the fruit. Quite good.
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1/15/2009 - vespasian wrote: 92 Points
Serious, concentrated. Great potential here. Good length.
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