1996 Burgundy Retrospective - The Third Session (Clarity - Vienna, Virginia): Very subdued nose, sour red fruit, sour cherry, stewed tomato, a hint of oxidation, mushroom, sous bois, soy and earth. Very angular palate, muted earthy red fruit, strong acidity, earthy mineral and an abrupt finish. Apparently, this was the last Clos Vougeot made by the domaine. Pretty disappointing, absolutely avoid in lieu of the current pricing.
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Champagne and Burgundy Dinner (42 Grams - Chicago IL): Open an hour+ before serving. Slightly tired to start, but basically expressing little or nothing. An odd bottle with no identifiable flaw, but very inconsistent with the other two times I've had this great wine.
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Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Red fruit aromas with modest spice and background floral hints, showing great balance and elegance. Fruit on palate was somewhere between elegant and subdued, also balanced with good spice, framed with moderate tannins and acidity, well integrated vs. most 1996s today. Lean, precise and powerful. I believe this the first Roumer Clos Vougeot I've ever tried...from the last vintage Christophe Roumier produced Clos Vougeot before handing it back to his cousin, Laurent Roumier.
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Alcohol :: 13.5% Dark core with brick rim. Opened for a day. Earth, austere, licorice, dark fruits and light alcoholic spice. Fresh, high acid as per 1996 vintage character, quite creamy on the intense, tightly coiled palate, but the mid palate was clipped from the entry, a bit lean and hollow which is obviously not enough fruits concentration to buffer the dry extract, tannin and oak. Lots of new wood and slight rustic tannin that bring out the edge, austerity mouth feel with fresh mineral flow through from entry to start that leads to very long, dry and spice finish with traces of heat. Linear, quite straight forward but I suspected this wine is in a dumb phase. However, the wine display heavy soy sauce and some cooked tone with more alcoholic palate after sitting in the glass for awhile.
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2/28/2024 - Burgundy Al wrote: 91 Points
Acker "Paulee" Burgundy Dinner (Capital Seafood - Beverly Hills CA): Paulée style dinner. A rare treat. Powerful, and still backward like so many 1996s, but with so much in reserve.
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6/21/2019 - dcwino wrote: 87 Points
1996 Burgundy Retrospective - The Third Session (Clarity - Vienna, Virginia): Very subdued nose, sour red fruit, sour cherry, stewed tomato, a hint of oxidation, mushroom, sous bois, soy and earth. Very angular palate, muted earthy red fruit, strong acidity, earthy mineral and an abrupt finish. Apparently, this was the last Clos Vougeot made by the domaine. Pretty disappointing, absolutely avoid in lieu of the current pricing.
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10/17/2015 - nikos wrote:
42 Grams (42 Grams): Pretty mature for a 96. Earth and sous bois. Drank nice IMO but I wouldn't hold for long and lacked grand cru pedigree.
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10/17/2015 - Burgundy Al wrote:
Champagne and Burgundy Dinner (42 Grams - Chicago IL): Open an hour+ before serving. Slightly tired to start, but basically expressing little or nothing. An odd bottle with no identifiable flaw, but very inconsistent with the other two times I've had this great wine.
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4/28/2012 - Burgundy Al wrote: 93 Points
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Red fruit aromas with modest spice and background floral hints, showing great balance and elegance. Fruit on palate was somewhere between elegant and subdued, also balanced with good spice, framed with moderate tannins and acidity, well integrated vs. most 1996s today. Lean, precise and powerful. I believe this the first Roumer Clos Vougeot I've ever tried...from the last vintage Christophe Roumier produced Clos Vougeot before handing it back to his cousin, Laurent Roumier.
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4/4/2012 - Flavito wrote: 91 Points
Still tight, great acidity. Very young, but great potential.
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6/29/2011 - Sleepy Dave wrote: flawed
Alcohol :: 13.5%
Dark core with brick rim. Opened for a day. Earth, austere, licorice, dark fruits and light alcoholic spice. Fresh, high acid as per 1996 vintage character, quite creamy on the intense, tightly coiled palate, but the mid palate was clipped from the entry, a bit lean and hollow which is obviously not enough fruits concentration to buffer the dry extract, tannin and oak. Lots of new wood and slight rustic tannin that bring out the edge, austerity mouth feel with fresh mineral flow through from entry to start that leads to very long, dry and spice finish with traces of heat. Linear, quite straight forward but I suspected this wine is in a dumb phase. However, the wine display heavy soy sauce and some cooked tone with more alcoholic palate after sitting in the glass for awhile.
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8/15/2007 - Keith Levenberg wrote: 76 Points
Dilute and watery.
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