Bottles purchased on release. Floral with red currant, brown sugar, cured meat and spice. Well made for the vintage. Slightly short on the finish. At its peak.
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During a Paulee dinner so only brief impressions. Great nose of cured meat, spices, red current, barnyard funk. As good as it gets. This will challenge any Rousseau.
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This was really good. A rich dark fruited nose (lots of black cherry) almost brooding in nature. On the palate, this is rich with cherry and damp earth. Came back later in the dinner and the nose opened up significantly with more floral notes. Lovely stuff.
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Dinner at RPM Steak (RPM Steak - Chicago, IL): Took a bit for the aroma to build in complexity. Showed a very ripe and one-noted nose at first with mostly black fruit. After some air, it took on some damp earth notes and some nice floral notes. Palate was delicious...a darker profile than some other Fourrier's I've had...but still delicious!
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Dinner at RPM Steak (Chicago, IL): The nose has a bit of that dirty sur-maturite that I associate very closely with 1997 red Burgundies. Red-fruited, with a slight bit of funk. The palate is showing the same ripe red fruit and earth, though this is still slightly tight. With a bit more air, the aromatics and flavours started to blossom even more. Textbook showing, though I expected more.
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5/15/2019 - Burgnick Likes this wine: 92 Points
Bottles purchased on release. Floral with red currant, brown sugar, cured meat and spice. Well made for the vintage. Slightly short on the finish. At its peak.
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1/26/2019 - Collector1855 wrote: 97 Points
During a Paulee dinner so only brief impressions. Great nose of cured meat, spices, red current, barnyard funk. As good as it gets. This will challenge any Rousseau.
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2/25/2015 - Sennma wrote: 94 Points
This was really good. A rich dark fruited nose (lots of black cherry) almost brooding in nature. On the palate, this is rich with cherry and damp earth. Came back later in the dinner and the nose opened up significantly with more floral notes. Lovely stuff.
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2/24/2015 - tooch wrote: 91 Points
Dinner at RPM Steak (RPM Steak - Chicago, IL): Took a bit for the aroma to build in complexity. Showed a very ripe and one-noted nose at first with mostly black fruit. After some air, it took on some damp earth notes and some nice floral notes. Palate was delicious...a darker profile than some other Fourrier's I've had...but still delicious!
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2/24/2015 - acyso wrote: 93 Points
Dinner at RPM Steak (Chicago, IL): The nose has a bit of that dirty sur-maturite that I associate very closely with 1997 red Burgundies. Red-fruited, with a slight bit of funk. The palate is showing the same ripe red fruit and earth, though this is still slightly tight. With a bit more air, the aromatics and flavours started to blossom even more. Textbook showing, though I expected more.
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