(at Metier - Washington DC). Delicious, mature, complex burgundy that’s reasonably priced at this historically bad Michelin starred restaurant. Opens with earthy funk that screams wild mushrooms and wild berries. Resolved yet rugged. A delicious drink that would have been better at Ben’s than with this manufactured food. Oh well. The wine was wonderful. (93)
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was actually still pretty complex for its age. we were apprehensive going in given the recommended drink date but were pleasantly surprised. paired with pizza, salad, and a movie. excellent sunday night, for the record. :)
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Mild nose of cherries and earth. The wine is acid driven and in texture and structure almost like a white wine with a touch of tannin. A very elegant and taut feel with earthy secondary and peppery notes. Finishes strong with nice minerality. A unique burg in my experience. 18,000 yen off the list at Amour in Tokyo.
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Decanted. All acid on the first sip, and took about 20 minutes to open up. Peppery nose. Lots of bright cherry. Great structure, great food wine. Seems between stages where the secondary notes haven't emerged in force yet and the primary notes are rather simple but enjoyable. Completely drinkable with a decant but also has the structure to wait.
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(Frederic Esmonin Mazy-Chambertin) Dark cherry red color with clarity and pale meniscus; tart red fruit, baked red fruit, rosehips, mineral nose; tasty, tart red fruit, roses, cranberry, mineral palate; long finish 93+ points
(Frederic Esmonin Mazy-Chambertin) Reticent tart cherry and bramble nose (w/perhaps a slight touch of TCA); spicy tart red fruit and rhubarb palate with sweetness and acidity; medium finish 90+ pts.
4/27/2024 - dbkitc wrote: 93 Points
(at Metier - Washington DC). Delicious, mature, complex burgundy that’s reasonably priced at this historically bad Michelin starred restaurant. Opens with earthy funk that screams wild mushrooms and wild berries. Resolved yet rugged. A delicious drink that would have been better at Ben’s than with this manufactured food. Oh well. The wine was wonderful. (93)
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8/4/2019 - chezlaughlin Likes this wine:
was actually still pretty complex for its age. we were apprehensive going in given the recommended drink date but were pleasantly surprised. paired with pizza, salad, and a movie. excellent sunday night, for the record. :)
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9/4/2015 - diggydan wrote: 93 Points
Mild nose of cherries and earth. The wine is acid driven and in texture and structure almost like a white wine with a touch of tannin. A very elegant and taut feel with earthy secondary and peppery notes. Finishes strong with nice minerality. A unique burg in my experience. 18,000 yen off the list at Amour in Tokyo.
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12/15/2012 - plechazunga Likes this wine:
Decanted. All acid on the first sip, and took about 20 minutes to open up. Peppery nose. Lots of bright cherry. Great structure, great food wine. Seems between stages where the secondary notes haven't emerged in force yet and the primary notes are rather simple but enjoyable. Completely drinkable with a decant but also has the structure to wait.
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10/12/2010 - Papies wrote: 89 Points
Gevrey Chambertin Masterclass with James Handford MW (Handford Wines, London): Powerfull and tannic.Lots of acidity. Very young and austere with a mild nose and some fruit. Needs 5yrs+
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