Depressed cork. Perhaps not perfect storage conditions. Agree with tasting notes below but this bottle finished with a lot of musty flavors which held it back from being better.
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Notes on Wines from December 2021 (Wellington, NZ): Initially served double blind. Another enticing bouquet but this of an evolved and resolved (20+ years old) Burgundy. Cedar, old tobacco, preserved red fruit … so complex with spices, herbs, warm earth and rust. On palate, rounded red fruit, tilled dry soil, smoky barbequed game meats and rust. To me, de Montille Rugiens with 20+ years from a good vintage is one of the great, quintessential red Burgundy experiences, as here. These wines can sit on their optimal drinking plateaus for many years (in this case, I'd be confident it will continue to drink well until at least 2025).
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Fresh, bright and well-integrated ... notes of cherries, strawberries and gorgeous earth, cedar. I'm still new(er) to Burgundy, but one was lovely by itself and worked really well with sushi.
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During a Burg dinner. Very light color. First wine that I really liked. Aromas of game, red fruit, mint. Strict palate with high quality tannins like a Corton but stays elegant and perfumey. Long. Aristocratic and given the freshness can keep its plateau for a long time.
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Decided to pop and pour, though we let the wine sit in the glasses for at least 45 minutes with an occasional swirl. A meaty, savory pinot, with some spice. Tannins are resolved, and the structure is supple yet firm enough to provide some grip. Certainly on the dark fruit end of the spectrum, and while this isn't what I would call an elegant pinot, it has a certain charm. A solid wine, and quite nice.
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Still quite bright ruby. Floral, bright red berries with plenty of minerals underneath. Very gently spiced. Clean palate with very good fruit, acidity held in check and a slightly rustic finish. Good stuff, and can still go much further...
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Nose of sweet cherry, light aromas of meat, smoke, and faint liquorice. Leads with delicate sweet cherry on the palate and rounds out into rich slightly creamy fruit flavor and a touch of pepper on the finish. Great balance with juicy acidity that keeps it refreshing but not tart. Savory. Tannins still present and slightly drying, but fine. Its very good now, but I'll give my stock a few couple more years in hope of a slight softening of the tannin. But my guess is the fruit wont hold much beyond another 3 - 5yrs.
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Ripe red fruit and light spice. Fleshy on the palate but with elegance. Softer tannins. Good fruit / acid balance on back half of palate. Drinking well right now
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Peter's Mature Pommard (The Perseverence, Marylebone): Very bright and vibrant. Shows like a young wine. Vibrant young fruit on the nose. Plush red to blue fruit. Quite tight. Very blue fruited. Top notes of violets. Try again in a decade. **(**)
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In honor of the following day? Seemed quite closed to me - needs 5-10 years. Tart cherry and stone, very pure but tight with a medicinal aspect. Closed and tart on the palate - really reticent with dusty tannins. Judgement deferred.
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The Laird Wines Dinner (Imperial Treasure, Great World City): Attractive ruby red. No decant and air for 1-2 hours. Still youthful nose, cherry and mineral. Smooth and slightly sweet on palate, with cherry, earth and soil. Some metallic finish. I have a high expectation on this wine as it is made by a very good Burg producer but ended up a little disappointed. It is still quite primary at the moment and not fully open up, maybe some decanting prior to taste will help.
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Burgundy Wine Club Dinner 2012 - Pommard: Complex aromas of dark fruit, brown sugar, musk, flowers. Lovely nose that changed and grew over several hours. Lovely on the palate with pretty fruit and complex secondary flavors, and a long finish that pauses and then sneaks back up. Exactly what it should be - complex, muscular, mineral driven, delicious.
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Burgundy & More in Williamsburg: Light ruby in color, with just a touch of bricking. Nose brings a damp top soil, dried cherry and leather profile. This wine is singing - tart red fruit profile of cranberry, pomegranate and sour cherry, melded with a bacon fat and black tea component on its way out. Could go longer but why wait? This wine is showing great tertiary character with a solid core of fruit. Stunning wine.
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Opened and poured about an ounce into a glass. Cork was "wet" to about halfway up, and in good shape. The aroma was very open (with spicy red fruit), so I opted to pour the small amount of wine back into the bottle immediately. Plugged it and then an hour later used the vacuvin (call it a hunch). Got into it a little more than four hours after opening. Medium ruby, quite clear in the glass, though there was a small amount of sediment in the bottle. The nose is loaded with spice and mature red fruit, with a nice meatiness in the background. Slight tobacco with the red fruit, prompting Tim to jokingly refer to it as a Swisher Sweet. I kept trying to put my finger on the spice quality, and it was bringing me back to Penzeys, where we had stopped earlier in the day (maybe Chinese Five Spice?). The palate is mature, lean (but by no means thin), with the meaty quality coming through again, and the tannins resolved. The wine hung onto that elusive spiciness throughout the evening (I saved some in a glass and went back to it). Lovely burgundy. I think I'll hold my remaining bottle for another couple of years, and simply pop and pour.
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Layered, multidimensional aromas on the nose. Medium-light body, silky and smooth, yet vibrant, full of life, with powerfull grip. Sophisticated, remarkably pure flavors of red berries and chocolate. Long and satisfying. Ready.
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Stunning as usual, great nose, and more weight in the mouth than I remembered, nice finish, I thought it was going down a bit but it actually seems to be improving at the moment.
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2/19/2024 - Grapetimescomin Likes this wine: 91 Points
Depressed cork. Perhaps not perfect storage conditions. Agree with tasting notes below but this bottle finished with a lot of musty flavors which held it back from being better.
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1/3/2022 - HowardNZ Likes this wine: 95 Points
Notes on Wines from December 2021 (Wellington, NZ): Initially served double blind. Another enticing bouquet but this of an evolved and resolved (20+ years old) Burgundy. Cedar, old tobacco, preserved red fruit … so complex with spices, herbs, warm earth and rust. On palate, rounded red fruit, tilled dry soil, smoky barbequed game meats and rust. To me, de Montille Rugiens with 20+ years from a good vintage is one of the great, quintessential red Burgundy experiences, as here. These wines can sit on their optimal drinking plateaus for many years (in this case, I'd be confident it will continue to drink well until at least 2025).
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3/9/2020 - Som-Geo Likes this wine: 94 Points
Fresh, bright and well-integrated ... notes of cherries, strawberries and gorgeous earth, cedar. I'm still new(er) to Burgundy, but one was lovely by itself and worked really well with sushi.
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12/19/2019 - Paul D wrote: flawed
Christmas Winps (La Trompette, Chiswick): From magnum, but quite markedly corked.
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5/4/2018 - steinersing wrote: 92 Points
A well showing Pommard - perfectly evolved
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5/3/2018 - Collector1855 wrote: 95 Points
During a Burg dinner. Very light color. First wine that I really liked. Aromas of game, red fruit, mint. Strict palate with high quality tannins like a Corton but stays elegant and perfumey. Long. Aristocratic and given the freshness can keep its plateau for a long time.
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4/7/2018 - Sen4469 Likes this wine: 92 Points
Very good mature wine. Enjoyed it.
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1/14/2018 - Dehrmann Likes this wine: 92 Points
still vibrant color and fruity nose...elegant and full mouthed but somewhat flattish
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5/12/2017 - xwine wrote:
Decided to pop and pour, though we let the wine sit in the glasses for at least 45 minutes with an occasional swirl. A meaty, savory pinot, with some spice. Tannins are resolved, and the structure is supple yet firm enough to provide some grip. Certainly on the dark fruit end of the spectrum, and while this isn't what I would call an elegant pinot, it has a certain charm. A solid wine, and quite nice.
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9/4/2016 - Dehrmann Likes this wine: 93 Points
Very vibrant , translucent, soft cherry smell, but very powerful while light and elegant
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8/28/2016 - palbe Likes this wine: 91 Points
Still quite bright ruby. Floral, bright red berries with plenty of minerals underneath. Very gently spiced. Clean palate with very good fruit, acidity held in check and a slightly rustic finish. Good stuff, and can still go much further...
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7/31/2016 - wineordeath Likes this wine: 93 Points
Nose of sweet cherry, light aromas of meat, smoke, and faint liquorice. Leads with delicate sweet cherry on the palate and rounds out into rich slightly creamy fruit flavor and a touch of pepper on the finish. Great balance with juicy acidity that keeps it refreshing but not tart. Savory. Tannins still present and slightly drying, but fine. Its very good now, but I'll give my stock a few couple more years in hope of a slight softening of the tannin. But my guess is the fruit wont hold much beyond another 3 - 5yrs.
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12/9/2015 - tinybubbles Likes this wine: 91 Points
Ripe red fruit and light spice. Fleshy on the palate but with elegance. Softer tannins. Good fruit / acid balance on back half of palate. Drinking well right now
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8/28/2015 - astroman Likes this wine:
Pommard Night: Blueberry licorice chinese herbs. Layered on nose and palate with raisin notes.
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5/14/2015 - SimonG wrote: 93 Points
Peter's Mature Pommard (The Perseverence, Marylebone): Very bright and vibrant. Shows like a young wine. Vibrant young fruit on the nose. Plush red to blue fruit. Quite tight. Very blue fruited. Top notes of violets. Try again in a decade. **(**)
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4/26/2015 - 1961Vintage wrote: 93 Points
Seriously good. Great way to describe this. Luscious and full of finesse. Dont agree on the remaining life. Would think maybe 3-4 years.
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6/26/2014 - maxim wrote: 92 Points
This is seriously good now ... But will keep, no rush to finish remaining bottles.
Notes of chocolate, admirable length. Overachiever of the vintage.
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12/25/2013 - Will Likes this wine:
Delicious. Ready to drink. Very aromatic. Smooth.
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9/10/2013 - Seth Rosenberg wrote:
In honor of the following day? Seemed quite closed to me - needs 5-10 years. Tart cherry and stone, very pure but tight with a medicinal aspect. Closed and tart on the palate - really reticent with dusty tannins. Judgement deferred.
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6/11/2012 - Rupert wrote: 92 Points
Another Monday Burgundy Lunch (The Glasshouse, Kew, London): Sweet cherry nose, smooth, multifaceted, inviting, très pinot - substantial but not remotely rugged
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4/20/2012 - hkm520240 wrote: 90 Points
The Laird Wines Dinner (Imperial Treasure, Great World City): Attractive ruby red. No decant and air for 1-2 hours. Still youthful nose, cherry and mineral. Smooth and slightly sweet on palate, with cherry, earth and soil. Some metallic finish. I have a high expectation on this wine as it is made by a very good Burg producer but ended up a little disappointed. It is still quite primary at the moment and not fully open up, maybe some decanting prior to taste will help.
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1/8/2012 - brooklynguy wrote:
Burgundy Wine Club Dinner 2012 - Pommard: Complex aromas of dark fruit, brown sugar, musk, flowers. Lovely nose that changed and grew over several hours. Lovely on the palate with pretty fruit and complex secondary flavors, and a long finish that pauses and then sneaks back up. Exactly what it should be - complex, muscular, mineral driven, delicious.
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8/27/2011 - yenda wrote: 91 Points
consistent with the previous bottle. Nice, mature Burgundy yet with some firm backbone
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8/27/2011 - yenda wrote:
- Garnet color.
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6/19/2011 - troutmonster wrote:
Burgundy & More in Williamsburg: Light ruby in color, with just a touch of bricking. Nose brings a damp top soil, dried cherry and leather profile. This wine is singing - tart red fruit profile of cranberry, pomegranate and sour cherry, melded with a bacon fat and black tea component on its way out. Could go longer but why wait? This wine is showing great tertiary character with a solid core of fruit. Stunning wine.
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4/16/2011 - xwine wrote:
Opened and poured about an ounce into a glass. Cork was "wet" to about halfway up, and in good shape. The aroma was very open (with spicy red fruit), so I opted to pour the small amount of wine back into the bottle immediately. Plugged it and then an hour later used the vacuvin (call it a hunch). Got into it a little more than four hours after opening. Medium ruby, quite clear in the glass, though there was a small amount of sediment in the bottle. The nose is loaded with spice and mature red fruit, with a nice meatiness in the background. Slight tobacco with the red fruit, prompting Tim to jokingly refer to it as a Swisher Sweet. I kept trying to put my finger on the spice quality, and it was bringing me back to Penzeys, where we had stopped earlier in the day (maybe Chinese Five Spice?). The palate is mature, lean (but by no means thin), with the meaty quality coming through again, and the tannins resolved. The wine hung onto that elusive spiciness throughout the evening (I saved some in a glass and went back to it). Lovely burgundy. I think I'll hold my remaining bottle for another couple of years, and simply pop and pour.
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12/26/2010 - maxim wrote: 92 Points
Layered, multidimensional aromas on the nose. Medium-light body, silky and smooth, yet vibrant, full of life, with powerfull grip. Sophisticated, remarkably pure flavors of red berries and chocolate. Long and satisfying. Ready.
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12/21/2009 - Jeff W wrote:
Keith Prothero's Christmas lunch (The Ledbury): Lovely nose. Savoury and mineral, earth and iron. Harmonious, with soft tannins and a good length. Elegant and understated. dg+
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6/17/2009 - Rupert wrote:
Eclectic wine dinner at The Ledbury (The Ledbury, London): Powerful, red fruited, lovely poise, bags of acidity, but this was was fully approachable, very smart
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11/11/2008 - Will wrote:
Stunning as usual, great nose, and more weight in the mouth than I remembered, nice finish, I thought it was going down a bit but it actually seems to be improving at the moment.
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