Pronounced nose intensity with notes of green bell pepper, charr wood, black fruits, toast, spices. Medium+ acidity and medium tannin. Tannin is integrated. Drinking well now and can still last easily 5 years or more. Probably will not improve further, as there are enough development.
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Classic Grave bouquet with tobacco, dark berries, some bacon and herbs. The tannins are still hoding strong but there is enough stuffing left to make this en enjoyable wine from this hot vintage.
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Drank twice from Coravin over the past 2 months and used the rest today. Experiences from coravin felt unintegrated and felt too hot while tannins were still strong, and fruity notes were almost artificial tasting. Ended up using quarter of the bottle to make peposo and pouring the last bit into a glass to have with the stew. This stayed in the glass for 2-3 hrs before the dinner, at which point it was flying and so much better tasting. There’s a lesson here… even aged Bordeauxs sometimes need a few hrs to open up. Now I feel stupid for using so much for a stew. Otherwise a classic 20 yr Bordeaux, balance of still fresh fruit, smooth tannins, and background of tobacco and leather.
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En Primeur campaign for the 2022 vintage Day Four (Bordeaux): From Jeroboam (4.5L). Biscuit, bramble and dark hued fruits, forest floor, leather, earth very forward. Juicy, leather, slightly sour fruit and green notes but also ripe fruits. Grippy tannins, nice but confusing - burnt fruit days and shut down vine notes...
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9/2/2023 - popopdrops Likes this wine: 91 Points
Ikke dekantert. Meget pen, også dag 2.
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8/24/2023 - Sean Tay wrote: 94 Points
Pronounced nose intensity with notes of green bell pepper, charr wood, black fruits, toast, spices. Medium+ acidity and medium tannin. Tannin is integrated. Drinking well now and can still last easily 5 years or more. Probably will not improve further, as there are enough development.
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7/13/2023 - Klugi Wine wrote: 90 Points
Classic Grave bouquet with tobacco, dark berries, some bacon and herbs. The tannins are still hoding strong but there is enough stuffing left to make this en enjoyable wine from this hot vintage.
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5/2/2023 - funderwood10 wrote: 88 Points
Drank twice from Coravin over the past 2 months and used the rest today. Experiences from coravin felt unintegrated and felt too hot while tannins were still strong, and fruity notes were almost artificial tasting. Ended up using quarter of the bottle to make peposo and pouring the last bit into a glass to have with the stew. This stayed in the glass for 2-3 hrs before the dinner, at which point it was flying and so much better tasting. There’s a lesson here… even aged Bordeauxs sometimes need a few hrs to open up. Now I feel stupid for using so much for a stew. Otherwise a classic 20 yr Bordeaux, balance of still fresh fruit, smooth tannins, and background of tobacco and leather.
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4/25/2023 - chatters wrote:
En Primeur campaign for the 2022 vintage Day Four (Bordeaux): From Jeroboam (4.5L). Biscuit, bramble and dark hued fruits, forest floor, leather, earth very forward. Juicy, leather, slightly sour fruit and green notes but also ripe fruits. Grippy tannins, nice but confusing - burnt fruit days and shut down vine notes...
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