Love the delicate sweetness here with, intitially, more caramel and brown sugar than sous bois with cabinet spice, antique furniture, and leather mixed with orange fruit remnants and soil. This broadens and darkens out with air time (incredible too, because this is from a low ullage/fill bottle). Worcestershire sauce and celery highlight the mineral notes on the nose and palate, providing drinking ability against the otherwise impeding tawny, oxidative notes. This has held on much better than I would have thought by looking at the bottle! 91+
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3/13/2021 - Xavier94 Likes this wine: 91 Points
Love the delicate sweetness here with, intitially, more caramel and brown sugar than sous bois with cabinet spice, antique furniture, and leather mixed with orange fruit remnants and soil. This broadens and darkens out with air time (incredible too, because this is from a low ullage/fill bottle). Worcestershire sauce and celery highlight the mineral notes on the nose and palate, providing drinking ability against the otherwise impeding tawny, oxidative notes. This has held on much better than I would have thought by looking at the bottle! 91+
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3/7/2020 - Burgundy Al wrote:
La Paulée de New York Gala Dinner (Pier Sixty, Chelsea Piers - New York NY): Late night small pour, brief note. Served to me double blind, I think this Gevrey from an Old School producer from a structured vintage like 1988. Shockingly tasty for its level and age.
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