Community Tasting Notes (2) Avg Score: 90.5 points

  • Pours shockingly light but beautiful ruby.

    The first day, it displayed a powerful, exuberant nose of cherries, forest floor and earth, but the palate was completely shut down, giving only faint cherry, and feeling thin, hollow and acidic. I thought it was entering a dumb phase.

    However, over the next three days it gradually opened up to the point that the last two glasses were pretty much Premier Cru level... the intense nose never faded, but the palate filled up with dried cherries, cranberry, a tiny hint of stemmy herbiness, and big earth and forest floor, leading into high toned, fresh acidity and velvety tannins. At this point, it paired brilliantly with monkfish with miso broth (recipe courtesy of Eric Ripert, search for it), with the ginger flavors working wonders with the earthiness of the wine. An absolutely stellar pairing.

    The last glass was the best, and the last sip was like saying goodbye to a good friend.

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  • Wine Tasting Group - Burgundy - Nov. 18, 2018 (Classic Wine Storage, Dallas, TX): Pretty cherry aromas overlaid with a medicinal note. There's also some spiciness and herbs on the nose. Ripe cherries on the palate with some more medicinal notes. Nice acids and tannins accompany the medium to full bodied mouthfeel. However, the palate was fairly simple to me at this point with just dominant ripe cherries.

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