Last of the 4 bottles heat damaged from shipper. However, this bottle wasn’t as much cooked as it was just simply not showing as the winemaker intended due to the heat damage. The wine lacked a bit of persistence, depth and length, but was still plenty energetic and powerful, showing baked apple (probably should have been fresh apple), a touch of oxidative notes (no surprise), ruby red grapefruit, orange peel, red flowers and hints of ocean spray. Really very good even so, but could have been even better. — a day ago
Beautiful bottle age. Dry with great fruit and a long finish. Stone fruits. — 6 days ago
Raspberry, blackberry on the nose. A bit of freshly tilled soil. Damp autumn leaves.
Full body, light spice - maybe white pepper. A touch acidic. Quite smooth overall, almost like a Pinot but with much more body and flavor. Very fresh red overall. — 7 days ago
I picked this bottle up and put it down trying to decide if tonight was a special-enough occasion. In the end, glad I leaned this way. Perfectly mature, and better than.my past btl from a bit over a year ago. Helped to warm up a couple of degrees above cellar temp. On the nose: damp earth, floral perfume, touch of brown sugar, black raspberry, tea leaves, asian spice...a panoply of flavors. On the palate, lovely acidity, tart cherry, great density, hi-toned wild strawberry, mineral notes, sea salt..fantastic complexity. Tannin still showing grip on the finish, but this is perfect aged red burg for my palate. — 9 days ago
Spice, cranberry-orange-strawberry, honey — a day ago
love any Freddy i get these days. lacey, light, superb youthful Chambolle AC. — 9 days ago
Though not the same as it was pre-COVID -19, a handful of us were able to gather (while keeping our distance) to celebrate being back together and opened some fun wines to share. Wine is always better with good company.
One of two champagnes for the evening (the other being a Cédric Bouchard Val Villane, which I posted about a few weeks ago). A producer I’m semi familiar with. Rich and dense aromatics in that oxidative style, but it’s more fruit driven than I expected. Some yeast, good bit of chalk and limestone. Bruised pear, caramel dipped golden delicious apple and apple strudel too. Acidity was mellow and it toed the line of champagne and still wine. A champagne I’d like to try again. Thanks @Weston Eidson — a month ago