Wow, this is in an excellent place right now. The leaner, more acidic profile has filled out nicely with fruit, and more complex tertiary notes are just coming into play. For me this is in a perfect spot. If you prefer a more advanced Burg you could wait but for me this is just excellent right now.
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Not quite as much love as my 2016 note. Pop and pour. Consistent with before, this was a translucent ruby, no bricking, cork in perfect shape and this could go for a long while. Reticent nose. On the palate, not as much fruit as before and bracing acidity was dominant at first. After some time open and in the glass it balanced out somewhat, but still acid-dominant. Better toward the end, nose and fruit on palate woke up a bit. Rather one dimensional. Maybe open for an hour before drinking. I believe it’s just in an awkward state and with more time some secondary characteristics will develop and make this more interesting.
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Dark ruby, slight exotic note (singular--this was pretty shy)--not much going on here but a little something to hang your hat on. Good bones, a nice easy drink (opened the day before?), good concentration after the Santenay, but not much else going on. Nice though. Celestino dinner.
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PopnPour, tasted over 2 hrs and day 2 -med ruddy dark red mild bricking -moderately fragrant sour cherry spice mild reduction slight green tinge -high acidity gives a somewhat harsh backbone that carries through to the finish, med/med- weight sour black cherry with some spice, med tannins; more depth but less focus on day 2 with an almost citrus-like component -bears the acid signature of the vintage but not very well balanced at this stage and not optimistic this will ever be great
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9/4/2021 - Sundbyberg wrote: 89 Points
Far from ready, with a lot of oak, and 2-3 hours of swirling did not help. Wait 3-5 years.
Previously the 2013 vintage of this wine.
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5/30/2021 - sleepyhaus wrote:
Wow, this is in an excellent place right now. The leaner, more acidic profile has filled out nicely with fruit, and more complex tertiary notes are just coming into play. For me this is in a perfect spot. If you prefer a more advanced Burg you could wait but for me this is just excellent right now.
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4/28/2019 - blaine wrote: 89 Points
Not quite as much love as my 2016 note. Pop and pour. Consistent with before, this was a translucent ruby, no bricking, cork in perfect shape and this could go for a long while. Reticent nose. On the palate, not as much fruit as before and bracing acidity was dominant at first. After some time open and in the glass it balanced out somewhat, but still acid-dominant. Better toward the end, nose and fruit on palate woke up a bit. Rather one dimensional. Maybe open for an hour before drinking. I believe it’s just in an awkward state and with more time some secondary characteristics will develop and make this more interesting.
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12/18/2017 - peternelson wrote: 89 Points
Dark ruby, slight exotic note (singular--this was pretty shy)--not much going on here but a little something to hang your hat on. Good bones, a nice easy drink (opened the day before?), good concentration after the Santenay, but not much else going on. Nice though. Celestino dinner.
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6/24/2017 - Cote d'Or wrote:
PopnPour, tasted over 2 hrs and day 2
-med ruddy dark red mild bricking
-moderately fragrant sour cherry spice mild reduction slight green tinge
-high acidity gives a somewhat harsh backbone that carries through to the finish, med/med- weight sour black cherry with some spice, med tannins; more depth but less focus on day 2 with an almost citrus-like component
-bears the acid signature of the vintage but not very well balanced at this stage and not optimistic this will ever be great
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