1983 Joseph Drouhin Beaune 1er Cru Clos des Mouches Rouge

Community Tasting Notes (19) Avg Score: 92.1 points

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  12/27/2023 - burgundyinabottle Likes this wine: 93 Points

  Nose still exudes fresh raspberry with mild hints of souis bois and mushroom. Palate is really quite lovely here with resolved tannins that glide effortlessly over the whole mouth and still quite strong acidity. More fresh red fruits with some tertiary aromas. Finishes with an iron/flint note and acid tang. This is quite nice and can be held for some time more as the acid will keep it's structure nicely.
  
  Next morning taste: nose had evolved into cinnamon snickerdoodle, dried raspberry and mushroom/earth and forest floor. Really quite complex as it opened up. The palate was still quite acidic - consistently surprised with how young this tasted for an 83 (an off vintage at that). Finishes with acid tang that has now taken on a more balsamic vinegar note. Highly recommend letting this breathe for an hour in a decanter to really pick up some of the tertiary aromas.

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  11/28/2022 - bartgab Likes this wine: 95 Points

  Amazing. Pure pleasure. Still lot of acidity. Very long and persistent.

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  11/27/2019 - cct wrote: 91 Points

  An autumnal nose, with a nose of decaying leaves, cherry and rhubarb fruit, sous bois, and some ferrous notes. Midweighted and elegant on the palate with a sense of sap. This is fully tertiary and drinks with a softness and ease of mineral water. It's more savory than fruit driven, with more decaying leaves, morel mushroom, umami, supple red fruits, and some singed heme notes, all with the sweet smell of decay. That said, this is not falling apart. There is a sense of sap and depth in its mid weighted elegant frame, and it has outstanding balance. Fading gracefully. Even for me a touch past it. Still lovely, understated beautifully balanced wine on the back end of drinking. 91

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  6/24/2019 - Seth Rosenberg Likes this wine: 93 Points

  A sucky Burgundy tasting (no Grand Cru wines): Nose is sweet, old leaves, sous bois, figs, cinnamon, sappy. Palate shows leaves, salty, sappy.
  
  Day 2. Old Burgundy. Some secondary notes and some tertiary on the nose: it's sweet with a little stewed strawberry and cherry, brown sugar, cinnamon and tons of sous bois, wet leaves, and savory elements, some iron/blood and some herbals and maybe a bit of straw. This is very pure and perfumed - the sweetness really powers this Sour cherry on the palate and brown sugar, wet leaves, dry leaves, a touch of bitter like rotting leaves (detritus), some herbal and some bloody meat. Good acid and maybe a bit of orange peel. Still lip-smacking. The finish shows some sweetness still but the savory/bitter/herbal wins out. I do see some similarities between this and the 2010 I had not too long ago: the intensity and the sweetness/herbal alloy. This was better on day 2. Nose - 5.5/6, Palate - 5/6, Finish - 4.5/6, Je ne Sais Quoi - 1.5/2 = 16.5/20.
  
  1.5 weeks later a bit in the fridge was still decent - it hadn't fallen apart. Impressive.

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  3/27/2019 - Collector1855 wrote: 93 Points

  During a Paulee dinner, so only brief impressions. Nice showing with complex tertiary notes of autumn leaves, clay, red fruit. Well balanced. Drink up.

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