#burgundytasting Good acidity and structure. Tannins will take time to soften - revisit in a minimum of five years... — 6 years ago
Sour aroma. Enough body. Strawberry, plum and raspberry. Cranberry. Acidic.2019 @1840, tatong, 230318 — 2 years ago
2016 ottimo — 6 years ago
Savagnin-chardonnay blend. Medium weight and finish, medium-high acidity, beeswax, crayons, washed wool, white flowers — 2 months ago
Pale-medium ruby color.
Aromas of strawberry, red cherry, cranberry, pomegranate, spice.
Dry. Flavors of cranberry, raspberry, strawberry, spice, nutmeg. Light, silky tannins.
Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — a year ago
1er Cru - Combe Au Moine. Dried herbs, faint vanilla on nose. Palate of dark red fruit, orange peel. Smooth finish, with vanilla accents, strong tannic backbone. — 6 years ago
David T
Independent Sommelier/Wine Educator
My continuing quest to taste as many 22’s as possible.
This leans into 93.
The nose shows, ruby, slightly candied mid to dark fruits. Dark cherries, cooked strawberries, blackberries, black raspberries and raspberry hues on the glass edges. Flowers that are soft, dark, red flowers with violets.
The palate reveals ripe to just a touch syrupy; dark cherries, blackberries, cooked strawberries and black raspberries. Clove, nutmeg, soft cinnamon & vanillin with deep, dark spice, melted caramel, barrel shavings, dry tobacco w/ some ash, lightly grilled meats, limestone marls, dry herbs, dry stone & topsoil, light forest floor w/ dry leaves, brilliant dark red flowers famed in liquid violets, rainfall acidity with a balanced, well made, nicely tensioned, elegant finish that last ninety seconds falling into dry stone and spice.
This will require about 7 years in the cellar and last 20 years properly stored.
At $159, priced fairly in today’s Burgundy market, which has soared. — 14 days ago