Pinotman /// Andreas

8.9

Out of the machine at The Wine House in LA. Pretty good - quite a bit more of tannins (but 60$) . Mostly dark cherry 🍒. Just to mich $$$ for what it is. — a month ago

Vijay Parikh

9.5

Clos St Denis. Slow ox for 30 minutes. Excellent technique — a year ago

Byron Hewett

9.2

Better than the 2005. A tiny bit of brett here too. — 3 years ago

Vijay Parikh

9.5

With 90 minutes of Audoze style airing this is a spectacularly balanced, complex wine that drinks brilliantly right now. It continued to get better right through dinner showing multiple layers of complexity though if it was blind I might have had a hard time identifying it as an MSD — 7 years ago

Jeremy Shanker

Sommelier at RN74

9.2

Good but not great bottle — 2 months ago

jason carey DipWSET

9.4

I bought this for 40 dollars in Paris in 2004. It has survived 2 cross country moves since then. I was worried it would be dead or over the hill. The cork was crumbly. But the wine was incredibly wonderful. I have been meaning to drink this for 10 years but kept delaying. Still lots of primary fruits along with the forest and other 2ndary flavors. This is why Burgundy can be so entoxicating to people. It so often disappoints, but not this time. Too bad wines like this are now so far beyond my means or desire to pay. — 6 months ago

with Cynthia

Severn G

9.1

🎇🎉New Year's Eve 2019🎉🎇
❤️🍾Cheers to the Delectable Community🥂❤️

Live everyday as though it's your last 'cause one day you'll be right.
(Alfred Hill a.k.a. Benny Hill) — 6 years ago

Scott Kahn

9.1

Nice tertiary notes of mushroom and forest floor. Fruit is still present albeit somewhat muted. Enjoyable but not the very best from the climat. — 5 months ago

Peter van den Besselaar

9.2

Vintage 2003 | paired with duck breast — 9 months ago

Big Wave Dave

9.5

One of the best red burgundies I’ve ever had. Glowing ruby. The nose is classic red cherry and smoke/spice from the oak. Med body, med tannin, high acid. The purest of red fruit, savoury meatiness, forest floor flavours all held together by a shroud of fine tannins and a strong spine of acid. Incredible structure. Seamless. Better in 5-10 years. — 2 years ago