Retail $50. Heavy Bottle (658g; 1lb 7.2oz). Blend? I have long maintained that 90%+ of wines made today (above, say, ten bucks retail) are "good"; you may not "like" the wine, but they are well-made and probably won't kill you. That being said, 2003 was a difficult year across France with intense heat and no irrigation. That brings us to this wine. On day one? Intense Brett as I had experienced with the previous bottles so I corked it and returned to it the following day. Big mistake. Over-the-top medicinal with an aggressive, on the verge of rotten but certainly repulsive herbaceousness (and that is being kind). This wine should not have been made. Period.
Brett. Brett. Brett. As a long time fan of red Burgundy, I understand that brett occurs in many an old-world wine and, in my opinion, can add a bit of complexity to a wine. The same is true for Rhône wines, but this was way over the top, even for me. After a while it blew off slightly but this wine is still Flawed. Too much brett can indeed be a very bad thing. Looking at my previous comments, I fear for the other bottles. thedrunkencyclist.com
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Retail $50. Brett. Lots of Brett. Behind the Brett? Some solid fruit and a great mouthfeel. Great fruit still, but the Brett is overwhelming. Even for me. If there were no Brett? This would be a solid Whoa, but... unrated. thedrunkencyclist.com
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Weekly tasting group #053; 4 x 3 red 2003 (@ VD): The bouquet is a bit reticent, but there are red fruits and wet stone. On the palate some chocolate, rhubarb, raisins, good acidity and soft tannin. The wine has some depth, but is thin and is not very convincing. But certainly a pleasure and completely ready now.
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Upon opening, this had a slight funk (bret?) to it. After some time in the glass, however, this started to open up and eventually shine. Some anise and tree bark on the nose with some "hidden" red fruit--not much tannin, but hidden behind a little heat. By the last glass, the wine exhibited some really nice rounded out red fruit characteristics. Needs at least 30-45 minutes of decanting, imo.
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4/7/2024 - The Drunken Cyclist Does not like this wine: 67 Points
Retail $50. Heavy Bottle (658g; 1lb 7.2oz). Blend? I have long maintained that 90%+ of wines made today (above, say, ten bucks retail) are "good"; you may not "like" the wine, but they are well-made and probably won't kill you. That being said, 2003 was a difficult year across France with intense heat and no irrigation. That brings us to this wine. On day one? Intense Brett as I had experienced with the previous bottles so I corked it and returned to it the following day. Big mistake. Over-the-top medicinal with an aggressive, on the verge of rotten but certainly repulsive herbaceousness (and that is being kind). This wine should not have been made. Period.
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9/19/2015 - The Drunken Cyclist wrote: flawed
Brett. Brett. Brett. As a long time fan of red Burgundy, I understand that brett occurs in many an old-world wine and, in my opinion, can add a bit of complexity to a wine. The same is true for Rhône wines, but this was way over the top, even for me. After a while it blew off slightly but this wine is still Flawed. Too much brett can indeed be a very bad thing. Looking at my previous comments, I fear for the other bottles. thedrunkencyclist.com
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4/26/2015 - The Drunken Cyclist wrote: flawed
Retail $50. Brett. Lots of Brett. Behind the Brett? Some solid fruit and a great mouthfeel. Great fruit still, but the Brett is overwhelming. Even for me. If there were no Brett? This would be a solid Whoa, but... unrated. thedrunkencyclist.com
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11/26/2012 - Zweder wrote: 87 Points
Weekly tasting group #053; 4 x 3 red 2003 (@ VD): The bouquet is a bit reticent, but there are red fruits and wet stone. On the palate some chocolate, rhubarb, raisins, good acidity and soft tannin. The wine has some depth, but is thin and is not very convincing. But certainly a pleasure and completely ready now.
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3/21/2008 - The Drunken Cyclist Likes this wine: 91 Points
Upon opening, this had a slight funk (bret?) to it. After some time in the glass, however, this started to open up and eventually shine. Some anise and tree bark on the nose with some "hidden" red fruit--not much tannin, but hidden behind a little heat. By the last glass, the wine exhibited some really nice rounded out red fruit characteristics. Needs at least 30-45 minutes of decanting, imo.
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