Unexpectabtly found in my cellar. Way past the end of the drinking window that cellar tracker suggested. I say that this wine is alive and well. Will last, but not improve. If you still have this wine, drink it up! Tannins are tamed, and good fruit and acidity remain.
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At first, I was concerned. Pop and pour this wasn't showing much, seemed tired. But..it just needed to wake from its slumber. After about 45 minutes it became much of what I look for in Burgundy...mushroom and earth, pine, red fruit sap on the palate. Integrated, with tart red fruit and a bit of acid hanging in. Not sure it's getting any better, but pretty nice now.
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Washington Tasters Guild - 1996 Burgundy Dinner (Poste - Washington, DC): Incredibly complex wine with years of life ahead of it. Nose had great spicy red fruit, mushroom broth, cured meats and dried red florals. Palate was smooth as silk with incredible dense flavors of meat, mushrooms and plum spice. Thought this had a ton of life ahead of it...
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88 pts. Opened an hour before and served from cradle. Rich pinot flavor of fruit to start, excellent structure with sleek full fruit flavor. Finishes slightly tart but worked well with food. Lasted well through dinner but, felt it was past prime.
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At snow party with John, Toby, Dennis, etc. Showed very well, with good complexity on the nose and a trim, fruit and earth flavor profile. Some vanilla/wood notes that will be better as they continue to be absorbed, but nice focus and body now.
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12/2/2023 - melzar wrote: 91 Points
Unexpectabtly found in my cellar. Way past the end of the drinking window that cellar tracker suggested. I say that this wine is alive and well. Will last, but not improve. If you still have this wine, drink it up! Tannins are tamed, and good fruit and acidity remain.
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10/27/2012 - decaturwinedude wrote: 92 Points
At first, I was concerned. Pop and pour this wasn't showing much, seemed tired. But..it just needed to wake from its slumber. After about 45 minutes it became much of what I look for in Burgundy...mushroom and earth, pine, red fruit sap on the palate. Integrated, with tart red fruit and a bit of acid hanging in. Not sure it's getting any better, but pretty nice now.
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8/6/2012 - Wine_Bear wrote: 91 Points
Excellent bouquet full of fruit. Very bright with a hint of bacon. Delicious wine
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10/13/2011 - tooch wrote: 93 Points
Washington Tasters Guild - 1996 Burgundy Dinner (Poste - Washington, DC): Incredibly complex wine with years of life ahead of it. Nose had great spicy red fruit, mushroom broth, cured meats and dried red florals. Palate was smooth as silk with incredible dense flavors of meat, mushrooms and plum spice. Thought this had a ton of life ahead of it...
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8/27/2011 - Old Course 72 wrote:
Still tight with good fruit and balance.
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12/31/2010 - Old Course 72 wrote: 89 Points
Rich, mature, balanced with full berry flavor.
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5/25/2010 - vanpe003 wrote: flawed
Flawed, brown, cooked, undrinkable.
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12/31/2009 - Old Course 72 wrote:
88 pts. Opened an hour before and served from cradle. Rich pinot flavor of fruit to start, excellent structure with sleek full fruit flavor. Finishes slightly tart but worked well with food. Lasted well through dinner but, felt it was past prime.
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12/25/2009 - tquinn wrote:
good, drink/hold 11/09
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3/9/2008 - jhartweg wrote:
Too old and thin. It did open up after 2 hours after decanting, but we should have drank it in 2006
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3/13/2007 - MRichman wrote:
Burgundy offline (Cafe Loup in NYC): Smooth, fruit forward. A bit simple. A little syrupy. Lush. Acidic finish.
B
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1/22/2005 - Doug House wrote:
At snow party with John, Toby, Dennis, etc. Showed very well, with good complexity on the nose and a trim, fruit and earth flavor profile. Some vanilla/wood notes that will be better as they continue to be absorbed, but nice focus and body now.
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