A strong mustiness took a bit to blow off, and when it did a very delicious, fully resolved wine emerged, not the most complex but highly enjoyable. Restrained red fruit, both savory and a touch tangy, no tannins or structure of note.
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Nice to get a chance to try this one amidst all the buzz about the 2009s, courtesy of Marty L. with a perfect tea-smoked duck at the new Upper West Side Grand Sichuan. It's bricked in color and initially had a musty odor that got us worried, but it didn't take more than a minute for that to dissipate and leave a smack of old-school Burgundian horse-stable in its wake along with a savory meat-brothy kind of thing. It still has some unresolved structure and I go back and forth between wondering whether it needs another year or two to become perfectly à point or whether it's so precarious in its current state that a big gust of wind would be enough to knock it over the hill. I'm nudged to the former by the fact that it seems to hold up in the glass awhile so perhaps it's not quite as frail and delicate as it feels. Full of character and of course a convincing argument to hold on to your Beaujolais.
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12/23/2018 - JonnyG Likes this wine: 91 Points
A strong mustiness took a bit to blow off, and when it did a very delicious, fully resolved wine emerged, not the most complex but highly enjoyable. Restrained red fruit, both savory and a touch tangy, no tannins or structure of note.
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11/23/2017 - lousall Likes this wine: 90 Points
Pretty amazing bottle. One of the Thanksgiving wines. It was still solid.
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7/31/2017 - j45 wrote:
At 15-years old, this was fantastic. A Tom Waits kind of wine.
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12/22/2010 - Keith Levenberg wrote: 93 Points
Nice to get a chance to try this one amidst all the buzz about the 2009s, courtesy of Marty L. with a perfect tea-smoked duck at the new Upper West Side Grand Sichuan. It's bricked in color and initially had a musty odor that got us worried, but it didn't take more than a minute for that to dissipate and leave a smack of old-school Burgundian horse-stable in its wake along with a savory meat-brothy kind of thing. It still has some unresolved structure and I go back and forth between wondering whether it needs another year or two to become perfectly à point or whether it's so precarious in its current state that a big gust of wind would be enough to knock it over the hill. I'm nudged to the former by the fact that it seems to hold up in the glass awhile so perhaps it's not quite as frail and delicate as it feels. Full of character and of course a convincing argument to hold on to your Beaujolais.
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5/4/2010 - g-man wrote: 87 Points
Not Bad, better than expected. Relatively light with raspberry notes. Short finish.
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