Medium garnet colour. Pronounced and developing nose with red plum, leather, forest floor, mushrooms, black pepper, anise, cinnamon and violet. Pronounced taste of red plum, morello, strawberry, forest floor, mushrooms, cocoa, black pepper, licorice and cinnamon. Long and dry finish. High acidity. Medium tannins. Medium body. An outstanding Mazoyeres-Chambertin that has matured beautifully. Needed 15 min in the glass to open. Drink now or over the next couple of years. Goes with beef, duck, game or veal.
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Mørk rød farge, antydning til noe lysere farge på kanten. Helt åpen. Nese av mørk syrlig frukt, moreller fra Hardanger, akkurat modne plommer, noe jord/kjeller/lær, noe mørke urter (anis). Høy syre, lang, konsentrert.
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Perrot-Minot 2001-2005 Tasting (Chicagoland IL): In 01-05 vertical. Clearly the biggest of the vertical, yet surprisingly balanced and accessible for a 2005 Grand Cru. Dense, ripe and well structured, but fruit and structure seem well aligned. Only opened 3 hours before tasting, more air would have helped since this was bigger and better when finished another couple of hours later.
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Clear, medium Ruby core with a thin watery rim, developing
Nose os clean, medium intense with aromas of cherries, dark cherries, liquorice, vanilla, cloves, medium complex, developing
Palate is dry, medium acidity, alcohol, body and flavour intensity, medium+ dry extract aromas of dark cherries, oak, smoke, liquorice, liquorice root, vanilla, quite dense, long finish
Well balanced, long fruit and oak drivven finish, elegant, not intense, but needs alot of time, very concentrated, medium complex. This is surprisingly undeveloped, needs a lot of time. 10 years shouldn't be a problem. 92p+
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Burghound Symposium Asia - Perrot-Minot Dinner (Hong Kong): Dark fruit, concentrated, plum, very extracted, drying finish. Clearly unbalanced like all the 2005 in this flight did not convince me in this tasting. Better try the wonderful 2014/15
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While drinkable I will wait another 3 years to let the tannins soften. Lots of smoke, earth and dark berry flavors with good minerality. I think it will likely merit a higher score in a few years. 93+
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We have tasted few '05 burg before, but this is our first Mazoyeres-Chambertin from Perrot Minot, and therefore we did not know what to expect. Solid core black fruit, dense, with some chewy tannins. We felt it might have exhibited a little too much minerality and saline. To a lot of wine drinkers this is a well-made burg; but may be our taste is not yet accustomed to juice produced in the world renowned region of Burgundy. Not scored NR
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Wine While Eating Well in Burgundy; 4/26/2010-4/30/2010 (Cote d'Or): A far contrast to the same wine from the 2001 vintage, this was surprisingly approachable for a 2005. Sweet black fruit aromas with a kirsch note. Massive fruit flavors with so much density, minerality and sweet tannins so that it is harmonious already now with very interesting long-term potential.
4/30/2022 - SuperSomm wrote:
Medium garnet colour. Pronounced and developing nose with red plum, leather, forest floor, mushrooms, black pepper, anise, cinnamon and violet. Pronounced taste of red plum, morello, strawberry, forest floor, mushrooms, cocoa, black pepper, licorice and cinnamon. Long and dry finish. High acidity. Medium tannins. Medium body. An outstanding Mazoyeres-Chambertin that has matured beautifully. Needed 15 min in the glass to open. Drink now or over the next couple of years. Goes with beef, duck, game or veal.
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7/6/2021 - ES Oslo wrote: 94 Points
Mørk rød farge, antydning til noe lysere farge på kanten. Helt åpen. Nese av mørk syrlig frukt, moreller fra Hardanger, akkurat modne plommer, noe jord/kjeller/lær, noe mørke urter (anis).
Høy syre, lang, konsentrert.
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4/8/2021 - Burgundy Al wrote: 93 Points
Perrot-Minot 2001-2005 Tasting (Chicagoland IL): In 01-05 vertical. Clearly the biggest of the vertical, yet surprisingly balanced and accessible for a 2005 Grand Cru. Dense, ripe and well structured, but fruit and structure seem well aligned. Only opened 3 hours before tasting, more air would have helped since this was bigger and better when finished another couple of hours later.
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3/26/2021 - hprphf wrote: 92 Points
Not the most popular style, bit green for the vintage, good weight and energy. 92
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1/2/2021 - robferguson1 wrote: 92 Points
Young but drinking well , deep clout nice and long
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6/16/2020 - Ebrim wrote: 92 Points
Clear, medium Ruby core with a thin watery rim, developing
Nose os clean, medium intense with aromas of cherries, dark cherries, liquorice, vanilla, cloves, medium complex, developing
Palate is dry, medium acidity, alcohol, body and flavour intensity, medium+ dry extract aromas of dark cherries, oak, smoke, liquorice, liquorice root, vanilla, quite dense, long finish
Well balanced, long fruit and oak drivven finish, elegant, not intense, but needs alot of time, very concentrated, medium complex. This is surprisingly undeveloped, needs a lot of time. 10 years shouldn't be a problem. 92p+
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3/7/2020 - Burgnick Likes this wine:
Big and brooding with cherry cola, dark fruit and feral. Good concentration on the palate but still needs time to fully express itself.
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7/2/2019 - robferguson1 wrote: 96 Points
What can I say, the best drink of burgundy I remember, dark fruit, tannic but in a great way , sufficient secondary,long , so long .
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4/21/2018 - Collector1855 wrote: 88 Points
Burghound Symposium Asia - Perrot-Minot Dinner (Hong Kong): Dark fruit, concentrated, plum, very extracted, drying finish. Clearly unbalanced like all the 2005 in this flight did not convince me in this tasting. Better try the wonderful 2014/15
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2/3/2016 - burgcamel Likes this wine: 93 Points
While drinkable I will wait another 3 years to let the tannins soften. Lots of smoke, earth and dark berry flavors with good minerality. I think it will likely merit a higher score in a few years. 93+
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10/4/2015 - Old Vino Likes this wine:
We have tasted few '05 burg before, but this is our first Mazoyeres-Chambertin from Perrot Minot, and therefore we did not know what to expect. Solid core black fruit, dense, with some chewy tannins. We felt it might have exhibited a little too much minerality and saline. To a lot of wine drinkers this is a well-made burg; but may be our taste is not yet accustomed to juice produced in the world renowned region of Burgundy. Not scored NR
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7/19/2013 - Tavastgatan wrote: 94 Points
Grand Cru party at Tavastgatan: Big and brooding with dark fruits. Full bodied and lots of maturing fruit. Even better day two, 95-96p.
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2/20/2011 - FMW wrote: 98 Points
wow.. will be amazing. Still young.
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4/28/2010 - Burgundy Al wrote: 94 Points
Wine While Eating Well in Burgundy; 4/26/2010-4/30/2010 (Cote d'Or): A far contrast to the same wine from the 2001 vintage, this was surprisingly approachable for a 2005. Sweet black fruit aromas with a kirsch note. Massive fruit flavors with so much density, minerality and sweet tannins so that it is harmonious already now with very interesting long-term potential.
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3/12/2010 - Burgundy Al wrote: 94 Points
La Paulee de San Francisco - The Verticals (RN74 - San Francisco CA): All black fruit aromas with a hint of liqueur. Plum and blackberry flavors with lots of every structural element, with everything's large scale coming together in very good balance.
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