Firm, with good structure. Very good fruit profile. Full of everything. Great shape. Small domaine in Gevrey-Chambertin formed in 1947 by Polish immigrant Stanislaus Sérafin, who had previously worked as a mason. Only 5.2ha of vineyards. Fully organic viticulture. Very careful winemaker.
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This has come together nicely. The ripe 03 characters has diminished significantly, i.e. no cherry syrup or raspberry jam. Expressive nose displaying opulent sweet red fruit, raspberry, cherry, a hint of leather, dark spices, caramel, tree bark and earth. Excellent concentration, dense and opulent red fruit driven palate impression, medium acidity, nicely integrated tannins and a long ripe red fruit driven finish. There is a hint of the 03 bitterness at the end. It can easily improve for another five to ten year, gaining sous bois and losing even more of the 03 ripe expression.
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2003 Burgundy Grand Cru Dinner (Iggy's, Hilton Hotel, Singapore): A really good start to the reds - this really punched above its weight. It had a lovely nose, with ripe dark berries, dried orange peel and nice floral notes flecked with lots bramble and spice, and then a touch of earthy, meaty funk at the edges. The palate was firing on all cylinders, with a light dash of dusty of tannins and woody bramble and then a lovely flush of warm spice, all dancing around a core of sweet, syrupy dark cherry fruit. A warm and generous wine. A touch ripe, but deliciously so, and nicely balanced throughout in spite of its warmth. Right at the finish, the woody bramble and and bittersweet spices that I have come to associate with the vintage came out a bit, but this was more of a seasoning than a distraction. A really nice drop, drinking nicely now. This stood toe-to-toe with a Rousseau Clos de Beze, which is saying something.
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1/17/2019 - StasMedvedev.lv wrote: 95 Points
Grand Crus of Gevrey-Chambertin and Chambolle-Musigny (Winil - Moscow, Russia): 🏅Rating 95/100 (4,5⭐)
Firm, with good structure. Very good fruit profile. Full of everything. Great shape.
Small domaine in Gevrey-Chambertin formed in 1947 by Polish immigrant Stanislaus Sérafin, who had previously worked as a mason. Only 5.2ha of vineyards.
Fully organic viticulture. Very careful winemaker.
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1/12/2018 - dcwino wrote: 93 Points
This has come together nicely. The ripe 03 characters has diminished significantly, i.e. no cherry syrup or raspberry jam. Expressive nose displaying opulent sweet red fruit, raspberry, cherry, a hint of leather, dark spices, caramel, tree bark and earth. Excellent concentration, dense and opulent red fruit driven palate impression, medium acidity, nicely integrated tannins and a long ripe red fruit driven finish. There is a hint of the 03 bitterness at the end. It can easily improve for another five to ten year, gaining sous bois and losing even more of the 03 ripe expression.
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4/26/2017 - Burgundy Al wrote: 92 Points
Another Casual Burgundy Dinner (The Bristol - Chicago IL): Black fruit, ripe while nicely balanced. Very good concentration and length. If blind, I'd never have thought 2003 given the good acidity.
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2/27/2017 - Paul S wrote: 93 Points
2003 Burgundy Grand Cru Dinner (Iggy's, Hilton Hotel, Singapore): A really good start to the reds - this really punched above its weight. It had a lovely nose, with ripe dark berries, dried orange peel and nice floral notes flecked with lots bramble and spice, and then a touch of earthy, meaty funk at the edges. The palate was firing on all cylinders, with a light dash of dusty of tannins and woody bramble and then a lovely flush of warm spice, all dancing around a core of sweet, syrupy dark cherry fruit. A warm and generous wine. A touch ripe, but deliciously so, and nicely balanced throughout in spite of its warmth. Right at the finish, the woody bramble and and bittersweet spices that I have come to associate with the vintage came out a bit, but this was more of a seasoning than a distraction. A really nice drop, drinking nicely now. This stood toe-to-toe with a Rousseau Clos de Beze, which is saying something.
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2/26/2014 - PeterH Likes this wine: 93 Points
Gonna be really good. Wait a decade for the next one
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