At 12 years old this Pinot is still fresh looking in the glass, perhaps a touch of bricking. The nose worries me though, stewed plums are a dead giveaway for over the hill wines. I do get some orange peel and fig which is interesting. The palate shows a dried out and withered wine that is past its due date. There are some attractive qualities left but the astringency and overall mouthfeel overtake. What is left, fruit-wise, is strawberry and cherry juice. Decent acidic backbone and some grainy tannins are holding the structure up but the fruit has vanished, leaving no tertiary flavors behind. A shame really. I don’t believe I ever liked this wine very much, today’s bottle being my last. 86 points is a stretch, read my previous write-ups here. Salut….
Tonight I am cooking Venison Loin with cherry reduction, paired with Leek Rosti and Armenian Khorovats (grilled salad). This meat can be very lean, coupled with the sweetness of the sauce requires a deft wine that will not over-tannic the cut, yet allow the sauce to shine. Pinot Noir, in the form of aged Burgundy seems the logical choice.
I last tasted the Jean Fery back in July of 2020. I liked it a lot. This particular bottle has a slight bricking to the hue, showing a lot more age than just 7 months ago. The nose is literally wafting out of the tulip-shaped glass. I get stewed cherry, mushroom, forest floor and wild strawberry- far more advanced than the other bottle. On the palate it is sublime. Smooth, polished and brimming with both primal fruit and the tertiary notes I was hoping would arrive. Soft cherry, bergamot, leather, funk and some cranberry are all present. Lithe tannins are barely perceptible but the acidity is en pointe. The mid palate is a mouth watering affair with layers of fruit and nuance all swirling around. On the finish it retains the tartness but I really get fruit over secondary flavors. The roles have reversed and the acidity of the red fruits, primarily cranberry and sour cherry take over. It is a long ending, 25 seconds at the least. Wow, yummy stuff that is going to rock my dinner. 92 points and 5 stars for this $80 winner. Drink till 2028. Salut….
This Chardonnay pours a rich gold in color and shows off some nice legs in the glass. The nose is very crisp with lemon rind, green almond, passion fruit and pineapple. The palate is very mineral driven with citrus backing it up whilst melon, more passion fruit and a touch of yeast co-mingle with some lithe acidity. The mid palate is warmer, fuller and less acidic. The flavors are rounder with more of the tropical fruit notes. The finish reverts back to being juicy from the citrus and acidity. It’s quite decent in length to boot. The minerality gives this wine some verve while the fruit shines. It is delicious and will pair beautifully with our shrimp scampi. Drink this 91 point Burgundy till 2029. At $55 it’s pricy and gets 4 stars. Salut….
This is the second go at this Pouilly-Fuissé. It is tasty as before and has evolved somewhat with new flavors evident.
Light gold in the glass. Pineapple, white peach and honeycomb on the nose. The palate is round with notes of almond, pineapple, melon and that honey twist. The mid palate is plump with nice honeyed tones, some lemon marmalade, a waxy component and lanolin. The finish is quite long and pleasing. There is a touch of lingering acidity but it doesn’t cut, the rounder mouthfeel is evident and very pleasant. It lacks much minerality, focusing more on fruit flavors with a touch of wood influence. 91 points and for $40, a great intro to Burgundy and the hallowed Chardonnay. Drink this 4 star effort till 2027. Salut….
This Pinot Noir from Burgundy has been sitting in my cellar for a while now. I opened it for friends who I am introducing to other regions and varietals. The wine has a nice shade of red and is see through. The nose offers up cherry, red cola and an earthy spiciness. The palate is very smooth- floral with red fruits, nice fine grained acidity, pomegranate and rhubarb. The long finish was zesty with some acidic juiciness and a trace of tannic backbone. While young at 10 years of cellaring, this one is a candidate for extended time in the dark, it will reward the patient and develop some nice tertiary flavors. It has the fruit and structure to go another 10-15 years. I paired it with seared Trout, Rostì, some salad and steamed green veggies. It worked a treat. For $80 it is pricy, but then again good Burgundy is never cheap. 91 points and 5 stars from me. Drink till 2035. Salut….
It’s a really nice reddish shade and totally see-through. The nose is gorgeous- strawberry, cherry, earth and game. On the initial palate I get rich red cherry reduction, leather, mushroom, forest floor- all flavors I was hoping for in an aged Pinot from Burgundy. The mid palate shows me red currants, more cherry, crisp acidity and a very fine grained tannic structure. There is a green streak on the finish that gives it a bit of zing but is dominated by tart cherry and pomegranate. This wine is very complex and layered. The finish is long and mouth watering. I am really enjoying it and think it is at peak, drinking well for at least another decade. Filet Mignon is on tap for the pairing. 92 points from me but I have no pricing info. New vintages are going for over $85. I would give it 5 stars, the cellaring has rewarded me well. Salut….
A bright shade of red and see through. The nose rings of pomegranate, sweet cherry and clove. The palate is very smooth and soft- the fruit is vibrant and the acidity is very gentle. It’s all primary flavors for now, loads of red fruit and some backend tannins. The midpalate is tart, with more pomegranate and some rhubarb. The finish is very sleek and easy going- more lingering flavors from the midpalate and a nice spike in the very fine-grained tannins. This wine is young and has many years to go. I’m thinking it will be very nice as a mature Burgundy. 91 points for this very lithe Pinot Noir. Drink till 2033, but cellar if you like some secondary flavors. At over $100 it’s a pricy addition to the cellar, but then again- Burgundy is never cheap. 3 stars. Salut….
I’m afraid for this wine, the cork was very dry when I put the screw in and the sides were wet when I started to pull it out. I only got halfway before the cork broke. Luckily I have other tools to retrieve the broken half. In the glass it looks okay, dark red, with no signs of bricking and barely any legs on the glass. The nose is gorgeous, earthy, full of tertiary flavors- forest floor, mushrooms, bacon and a whiff of rich cherry compote. The palate is sublime, smooth and a mix of fruit, acidity, those tertiary flavors and a warm mouthfeel. The cherry component is backed up by rooibos tea, some nutmeg and leather. This wine has aged nicely and thank goodness the cork held out. The finish is long with a nice streak of acidity that delineates the fruity red berries from the secondary evolution that I get. Nice ingrained tannins are holding it together but I feel it is peaking so drink till 2027 . I am serving it with Baked Ham and mashed potatoes for Easter dinner. 93 points for this $100 Burgundian Pinot Noir. 4 stars. Salut….
We just had a delightful dinner at our favorite restaurant, L’Auberge Chez Francois located in the D.C suburbs. They have a great wine list but this evening was a very special occasion so I took a bottle of the amazing 2000 Lynch Bages to start off with. It was spectacular and did not last long. We needed more vino and my friend wanted a Pinot. I figured we should order something a little more stout, Gevrey being the obvious choice in a French restaurant.
See-through medium intensity purple. On the nose sage brush, cherry, oregano. On the palate it’s very smooth with cherries, cedar, asparagus and lithe tannins. Medium intensity acidity gives the wine a cutting edge without sourness. The mid palate shows raspberries alongside the cherry- very tasty and full bodied. The finish is all sour cherry with acidity, medium tannins and a touch of wood. 91 points and 4 stars for this $50 Burgundy. Drink till 2035. Salut….
It’s a medium gold in the glass with a nose of pear, apricot and banana. The palate is tasty, with nice flavors of that pear, some citrus by way of grapefruit and some lanolin. The mid palate has some weight, with silky smooth popcorn notes along with the fruit. Acidity is lithe and balanced. It makes the wine refreshing without too much cut. The finale’ has more of that pear fruit meets lemon with a decent length finish that has me wondering how good this is going to be with the roasted Cornish Hens I am grilling. 91 points. I paid $20, but it lists for up to $50, this is a 4 star effort at the first price. Drink till 2027. Salut….