I expected so much more of this wine, which have many qualities, but it is very very folded over itself and I do not recommend opening a bottle in the near future but in 10 years. Typical cras power brought by the clay inflected soils of the terroir, So please be very patient...
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Dinner and drinks at Thomson. Drank in Conterno Sensory over 3 hours. More immediately open and accessible than the MSD Clos de la Bussiere 13. Appearance is clear, pale intensity, ruby colour. Legs. Nose is clean, medium+ intensity, with aromas of floral peonies, red plums, dark licorice. Developing. Became more soaring perfumed aromatics pronounced intensity with more air. On the palate, dry, high acidity, medium alcohol (13%), medium tannins, medium body. Medium+ flavour intensity, with flavours of red plums, red cherries, licorice, sweet spices, some inner darker fruit sensations also. Long finish. Very good quality. Still early days. Wonderful nose already though. Will probably show its best with another 6-7+ more years of age.
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CDLR Dinner (Fort Lee, NJ): Fort Lee Dinner with WJ Lee; Less backwards and purple fruited than I was expecting for a 13 Roumier. Likely the vintage speaking. Not in a bad spot, but still rather tightly knit at this point in its evolution for my taste. Would like a bit more chambolle levity; this will likely benefit from a few more years in the bottle!
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Lunch at Triple Crown (Chicago, IL): Honestly, quite uninteresting when I first got to it. This definitely needed some time to really get in gear. The fruit profile is lovely -- crystalline red fruit with a lifted, perfumed quality. On the palate, it was the same, but the finish felt short and the wine seemed to clamp down hard. It was only after a few hours that the bottle had been opened that this seemed to fan out a little more on the back end.
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12/22/2023 - Mag357 wrote:
I expected so much more of this wine, which have many qualities, but it is very very folded over itself and I do not recommend opening a bottle in the near future but in 10 years. Typical cras power brought by the clay inflected soils of the terroir, So please be very patient...
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9/16/2023 - Derek Darth Taster Likes this wine: 93 Points
Dinner and drinks at Thomson. Drank in Conterno Sensory over 3 hours. More immediately open and accessible than the MSD Clos de la Bussiere 13.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of floral peonies, red plums, dark licorice. Developing. Became more soaring perfumed aromatics pronounced intensity with more air.
On the palate, dry, high acidity, medium alcohol (13%), medium tannins, medium body. Medium+ flavour intensity, with flavours of red plums, red cherries, licorice, sweet spices, some inner darker fruit sensations also. Long finish.
Very good quality. Still early days. Wonderful nose already though. Will probably show its best with another 6-7+ more years of age.
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3/25/2023 - nmmnori Likes this wine: 92 Points
CDLR Dinner (Fort Lee, NJ): Fort Lee Dinner with WJ Lee; Less backwards and purple fruited than I was expecting for a 13 Roumier. Likely the vintage speaking. Not in a bad spot, but still rather tightly knit at this point in its evolution for my taste. Would like a bit more chambolle levity; this will likely benefit from a few more years in the bottle!
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1/1/2023 - acyso wrote: 93 Points
Lunch at Triple Crown (Chicago, IL): Honestly, quite uninteresting when I first got to it. This definitely needed some time to really get in gear. The fruit profile is lovely -- crystalline red fruit with a lifted, perfumed quality. On the palate, it was the same, but the finish felt short and the wine seemed to clamp down hard. It was only after a few hours that the bottle had been opened that this seemed to fan out a little more on the back end.
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6/15/2022 - steinersing wrote: 95 Points
Pure, elegant nose. Some red fruit, some hoisin. Silky feel. Nice to drink now. Serene.
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