Opened 2 hours before pouring. Deep ruby throughout. Sinuous, old Burgundy scents. Full bodied and quite dense. Ripe blackberry and blueberry fruit, spice, herbs, a dollop of earth, strong acidity folded in, and some tannins remaining. An object lesson for how Burgundy needs time. Nine years ago, I really didn't think it would amount to much, and how wrong I was. This has now turned into something special, and it seems to still have a decade plus in front of it. Outstanding wine which will probably develop more finesse over time.
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My one and only bottle, purchased at a NYC auction in late 2015. The best Burgundy, that I have ever purchased myself. It still had a lot of fruit left, and I guess years of life left. But last night, after opening it and letting it sit for about 30 minutes, it was singing! Palate cleaning acidity with lots of bright red fruits (cherry, somewhere between the sweet and sour versions), initial nose of mushroom (which blew off quickly) and forest floor. Just enough tannin to give it some grip on the way down. It went well on its own, as well as with a variety of food that my group ordered.
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Two 1993 Wines for a Twenty First Birthday Celebration (Nopa, San Francisco): Deep ruby with very little gradation. This went from smoky black cherries to a more Vosne aroma of black fruit and licorice. Quite dense. Tart fruit, high acidity, significant tannins. It took well over an hour to loosen at all and show some inner mouth secondary perfume. I believe that this will always be more of a sledgehammer than a feathery Echezeaux, but the stuffing and utter youthfulness are quite compelling. Another 10 years are probably in order for mature drinking.
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Echezeaux Offline (Alba, London): Huge oaky nose. Some fruit eveident with more air. Big wine, very oaky with good almost peppery fruit. It isn't subtle, but it's quite good. ***1/2
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3/25/2023 - drwine2001 wrote:
Opened 2 hours before pouring. Deep ruby throughout. Sinuous, old Burgundy scents. Full bodied and quite dense. Ripe blackberry and blueberry fruit, spice, herbs, a dollop of earth, strong acidity folded in, and some tannins remaining. An object lesson for how Burgundy needs time. Nine years ago, I really didn't think it would amount to much, and how wrong I was. This has now turned into something special, and it seems to still have a decade plus in front of it. Outstanding wine which will probably develop more finesse over time.
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5/27/2016 - SMHalps Likes this wine: 96 Points
My one and only bottle, purchased at a NYC auction in late 2015. The best Burgundy, that I have ever purchased myself. It still had a lot of fruit left, and I guess years of life left. But last night, after opening it and letting it sit for about 30 minutes, it was singing! Palate cleaning acidity with lots of bright red fruits (cherry, somewhere between the sweet and sour versions), initial nose of mushroom (which blew off quickly) and forest floor. Just enough tannin to give it some grip on the way down. It went well on its own, as well as with a variety of food that my group ordered.
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1/23/2016 - beatles wrote: 90 Points
cp 50 (Gentofte): Darker thanthe Rousseau Clos de bèze of the same year; more extraction, oak showing. Good, not great - as of now.
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7/28/2014 - drwine2001 wrote:
Two 1993 Wines for a Twenty First Birthday Celebration (Nopa, San Francisco): Deep ruby with very little gradation. This went from smoky black cherries to a more Vosne aroma of black fruit and licorice. Quite dense. Tart fruit, high acidity, significant tannins. It took well over an hour to loosen at all and show some inner mouth secondary perfume. I believe that this will always be more of a sledgehammer than a feathery Echezeaux, but the stuffing and utter youthfulness are quite compelling. Another 10 years are probably in order for mature drinking.
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1/11/2008 - SimonG wrote:
Echezeaux Offline (Alba, London): Huge oaky nose. Some fruit eveident with more air. Big wine, very oaky with good almost peppery fruit. It isn't subtle, but it's quite good. ***1/2
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