Jadot Dinner with Frédéric Barnier (Formento's - Chicago IL): Great color, great ullage (1.5cm). Popped and poured, then served as a single blind wine alongside Jadot 1988, 1996, 1997 Chambertin-Clos de Beze. Incredibly charming aromas for 15-20 minutes with intriguing flavors of slowly cooked mushroom and fully mature black fruit. Nobody would have thought this from so challenging a vintage as '77. Very good in glass for almost 30 minutes, then a rapid descent.
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Chambertin Clos de Beze Dinner (Boka - Chicago IL): Tasted single blind. Opened 10 minutes before serving. Nose and palate show good spice. Still has some primary fruit even if mostly secondary with elegant mushroom flavors. Bright acidity has helped keep this bottle lively and energetic, despite being from a challenging vintage.
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Pop-and-pour. Great aromatics to start, very classic Gevrey character - roasted meat, dark fruit, plenty of mushrooms, plus that great "animale" element. Flavors were in line with the aromatics but less pronounced. Everything was going great for 20 or 25 minutes, but the wine started evolving unfavorably quickly. By 45 minutes, the wine was just old and acidic.
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1/28/2017 - Burgundy Al wrote: 92 Points
Jadot Dinner with Frédéric Barnier (Formento's - Chicago IL): Great color, great ullage (1.5cm). Popped and poured, then served as a single blind wine alongside Jadot 1988, 1996, 1997 Chambertin-Clos de Beze. Incredibly charming aromas for 15-20 minutes with intriguing flavors of slowly cooked mushroom and fully mature black fruit. Nobody would have thought this from so challenging a vintage as '77. Very good in glass for almost 30 minutes, then a rapid descent.
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10/3/2011 - Burgundy Al wrote: 93 Points
Chambertin Clos de Beze Dinner (Boka - Chicago IL): Tasted single blind. Opened 10 minutes before serving. Nose and palate show good spice. Still has some primary fruit even if mostly secondary with elegant mushroom flavors. Bright acidity has helped keep this bottle lively and energetic, despite being from a challenging vintage.
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5/4/2011 - Burgundy Al wrote:
Pop-and-pour. Great aromatics to start, very classic Gevrey character - roasted meat, dark fruit, plenty of mushrooms, plus that great "animale" element. Flavors were in line with the aromatics but less pronounced. Everything was going great for 20 or 25 minutes, but the wine started evolving unfavorably quickly. By 45 minutes, the wine was just old and acidic.
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