Developing quite nice. Still some fruit. Rhaspberries, cherries. Almond. Great depth with earty notes, forest floor. Mid palate is a little unfulfilled, mature and round tanins. Feels very dry. Not slot of sweetness from fruit. Nice acidity. Great with pork filet and mushroom sauce.
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Rather dark for a ten year old red burgundy. On the nose there's sour cherry, earth and furniture polish. In the mouth it is quite taut, but not harsh in any way. The trouble is more a certain lack of buffering fruit to take it all the way to deliciousness. At least for most of the time, there was not enough fruit to fill out the latter half of the tasting curve. However, the last glass presented the wine in the best light. The structure was still firm, but the tannic profile was quite fine and the temperature, I suppose, had softened out the rougher edges to produce a wine I may still decide to hang on to rather than sell at auction. Give it another five years, perhaps? (My points reflect the original scale to make this an excellent wine, but just over the edge from very good. "Outstanding' would have been the verdict given the now so inflated general use of the Parker scale, but outstanding it is not.)
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This wine seem to be in the early stage of its drinking window. Still primary fruit aromas like cherries, but there is also quite a bit of development on the lovely nose, with camphor notes and a velvety structure. The palate has firm tannins and still more than enough fruit to match. I still have a half-case left, and believe this wine will be at peak from now and at least for the next 5 years, depending on one’a preferences for fruits vs maturity.
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Pop n pour. 15 degrees C initially. Tight and closed but opens up nicely over the night. Sweet berries, rhaspberries. Lots of wooden notes. Pretty tight tanins andnot much changed past 2 years. Not alot of tertiary aromas yet. Will wait a few more years.
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4/11/2024 - MauritzM Likes this wine: 91 Points
Pretty consistent with previous notes. Developing nicely, but still alot better with some air. Tanins mature. Fruit stil there. Lovely
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2/12/2023 - MauritzM wrote: 91 Points
Developing quite nice. Still some fruit. Rhaspberries, cherries. Almond. Great depth with earty notes, forest floor. Mid palate is a little unfulfilled, mature and round tanins. Feels very dry. Not slot of sweetness from fruit. Nice acidity. Great with pork filet and mushroom sauce.
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4/16/2022 - olemski wrote: 87 Points
Rather dark for a ten year old red burgundy. On the nose there's sour cherry, earth and furniture polish. In the mouth it is quite taut, but not harsh in any way. The trouble is more a certain lack of buffering fruit to take it all the way to deliciousness. At least for most of the time, there was not enough fruit to fill out the latter half of the tasting curve. However, the last glass presented the wine in the best light. The structure was still firm, but the tannic profile was quite fine and the temperature, I suppose, had softened out the rougher edges to produce a wine I may still decide to hang on to rather than sell at auction. Give it another five years, perhaps? (My points reflect the original scale to make this an excellent wine, but just over the edge from very good. "Outstanding' would have been the verdict given the now so inflated general use of the Parker scale, but outstanding it is not.)
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5/16/2020 - abbulf wrote:
This wine seem to be in the early stage of its drinking window. Still primary fruit aromas like cherries, but there is also quite a bit of development on the lovely nose, with camphor notes and a velvety structure. The palate has firm tannins and still more than enough fruit to match. I still have a half-case left, and believe this wine will be at peak from now and at least for the next 5 years, depending on one’a preferences for fruits vs maturity.
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11/10/2018 - MauritzM Likes this wine: 90 Points
Pop n pour. 15 degrees C initially. Tight and closed but opens up nicely over the night. Sweet berries, rhaspberries. Lots of wooden notes. Pretty tight tanins andnot much changed past 2 years. Not alot of tertiary aromas yet. Will wait a few more years.
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