Duroché Masterclass and Lunch (Restaurant Rijsel, Amsterdam, NL): Slightly reductive nose initially, opens up quickly, more ampleur and profondeur on the palate than the villages wines, beautiful complexity, cherries and white stone fruit, effortless balance, calmer and more together at present than the Estournelles which followed it.
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4/15/2024 - Xavier Auerbach wrote: 94 Points
Duroché Masterclass and Lunch (Restaurant Rijsel, Amsterdam, NL): Slightly reductive nose initially, opens up quickly, more ampleur and profondeur on the palate than the villages wines, beautiful complexity, cherries and white stone fruit, effortless balance, calmer and more together at present than the Estournelles which followed it.
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1/18/2024 - astroman wrote:
Pearl of Burgundy EP22 Tasting (Four Season Hotel Hong Kong): Blue fruits, floral, body a little light, seem to lack the structure. Pierre mention he picked early which could have affected it.
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1/18/2024 - fcxj wrote: 92 Points
Floral, pure, precise.
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