Avoid if possible. We have been drinking about a bottle a week of Burgundys at this price point -- this was the worst over the last year. Nose was fine initially, but as it opened up, there were undercurrents that were not good -- faintly like urine. The wine was drinkable but had an edge that never really went away as it opened up.
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Tension and clarity of flavor. Lots of sap energy. It's shed a considerable amount of opacity and flesh since 2018. It's not a dumb phase, but rather a relative minimum on the line between gushing youth and narrative scope. Now, 24 hours after opening, it's a bit more spread out and accessible. Sinewy, strapping tannins yield an energetic mixture of licorice, cocoa, and woodruff. Spanning this structure is a sheet of raspberry, black cherry, and pruneaux. Chewing on its finely tannic, trailing edge reveals a stratum of determined, direct acidity. With two bottles left, I am certain it should not be touched again until after 2026—looking for it to peak in 2034. 93+
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10/14/2023 - vwhaas4 wrote: flawed
Also corked
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10/7/2023 - vwhaas4 wrote: flawed
Corked
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6/21/2022 - Costes76 Likes this wine: 88 Points
Fresh, fruit forward, accessible, easy drinking.
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4/24/2022 - Mrtea Does not like this wine: 80 Points
Avoid if possible. We have been drinking about a bottle a week of Burgundys at this price point -- this was the worst over the last year. Nose was fine initially, but as it opened up, there were undercurrents that were not good -- faintly like urine. The wine was drinkable but had an edge that never really went away as it opened up.
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3/27/2022 - Putnam Weekley Likes this wine: 93 Points
Tension and clarity of flavor. Lots of sap energy. It's shed a considerable amount of opacity and flesh since 2018. It's not a dumb phase, but rather a relative minimum on the line between gushing youth and narrative scope. Now, 24 hours after opening, it's a bit more spread out and accessible. Sinewy, strapping tannins yield an energetic mixture of licorice, cocoa, and woodruff. Spanning this structure is a sheet of raspberry, black cherry, and pruneaux. Chewing on its finely tannic, trailing edge reveals a stratum of determined, direct acidity. With two bottles left, I am certain it should not be touched again until after 2026—looking for it to peak in 2034. 93+
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