Slightly moist under the capsule, 13% alcohol, bottle #00186 with 4016 total bottles. Decanted, bouquet started filling the dining room almost immediately. Translucent raspberry color, slight amount of sediment, started enjoying after two hours. Immediately the wife said "Whoa what is this?" Really a full throttle burgundy, still some tannin, bacon and spice on the nose, mouthcoating fruit, extremely long finish. Yes, it could improve a bit with more aging but it is my birthday and in any event, no wine is sacred in my cellar. This is the kind of burgundy that makes you weak in the knees. Still enjoying the final glass. 98 points
Posts: 1487 | Location: Santa Rosa, CA, USA | Registered: Mar 07, 2004
Roentgen Ray pulled a bottle of this wine from his cellar to share last night. I didn't take any notes, but I do recall that it was an elegant wine showing beautiful red fruit, leather, mushrooms, and sturdy acidity. The wine seems to be in its optimal drinking window and should hold for several years.
While the pessimist and optimist were discussing whether the glass was half empty or half full, I drank it.
Posts: 5869 | Location: Utah | Registered: Jan 15, 2008
The Clos Vougeot is a pretty cool place to visit if you ever get the chance. Big (by burgundy standards) vineyard with a castle in the middle. Of course it's surrounded by a stone wall (making it a clos). Quite picturesque and cool to approach by bicycle. I was there with Birdungy and our wives this summer. IMO it's a pilgrimage worth making if you like the wines.
******* Go Habs Go
Posts: 5416 | Location: Chicago | Registered: May 24, 2002
The Clos Vougeot is a pretty cool place to visit if you ever get the chance. Big (by burgundy standards) vineyard with a castle in the middle. Of course it's surrounded by a stone wall (making it a clos). Quite picturesque. IMO it's a pilgrimage worth making if you like the wines.
I agree. I would also suggest not all the wines made from this Clos are special.
Posts: 26699 | Location: Dallas, TX & Santa Fe, NM | Registered: Feb 21, 2005