Jay Kline

9.5

This was one of those rare nights where I had zero obligations…so I decided it might be fun to grab one of the relative newcomers to my cellar and head down to Mertz, sit at the bar, and share with the staff. Upon arrival, I was met immediately by the incomparable Matt Brown who asked if I would like to sit next to Dan Morgan. “Morgan Ranch Dan Morgan? Uhhh…yuh!” I duly handed my bottle to Matt and he kindly introduced me to Dan. After exchanging some pleasantries, I sat down and suggested we open the Brisset and see what it’s about. Dan was game so we proceeded to enjoy the evening, covering a range of topics from travel to the state of our education system and much more. It should go without saying that we each enjoyed a couple of steaks from his ranch too. I mean, obviously.

Initially, we popped and poured a single glass. It was beautiful, particularly on the nose, but seemed a touch reticent on the palate so we elected to splash decant. We enjoyed this bottle over the course of several hours where it really started to thrill after getting a nice bit of air. The wine pours a deep ruby color with a deep but transparent core; medium viscosity, with very light staining of the tears. On the nose, the wine is developing with gorgeous, even unctuous, notes of ripe red (and some black) fruits: strawberry, raspberry, blackberry, Bing cherry, red flowers, licorice, warm spices, and minerals. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Wow…such a youthful beauty…and it’s already giving me some sugar. The quality is obvious, almost startling. Drink now with patience but better after 2032 and through 2052+. Thanks for the assist @Lyle Fass

P.S. I should provide the Morgan Ranch backstory. Located in Burwell, Nebraska, the Morgan Family were one of the very first producers of Japanese Wagyu cattle outside of Japan; Dan brought the first herd from Japan back in 1993. They are, to my knowledge, the only Wagyu producer that exports back into Japan. — a month ago

Sipping Fine Wine

9.2

For over 80 years three generations of Dubourdieu’s have produced sweet white wines: Georges (1924-1948), Pierre (1949-1999) and Denis since 2000. Bouquet of ripe sweet stone fruits and dried fruit and orange scents. On the palate ripe peach, citrus and apricot flavors adding in some floral spice notes with intense botrytis, "noble rot" fruit. Long finish ending crisp showing vivid acidity. Very Nice, but this one needs time. Tasting Sample! — 4 years ago

Alvaro Bustillos

9.2

Cesar mau sacal carlos ramos — 11 days ago

Ben Rockwell

9.2

Drinking well. Needs an hour to open up. — 9 months ago

Tyler Lindsay

10

cherry, strawberry and dusty notes on the nose. butterscotch hiding under it. plum and black raspberries note if aerated.

intense, earthy tobacco, sour medium-full body finish. notes of the red fruits from smell, but the taste is quite different from the smell. delicious wine, would be great with lamb. — 2 years ago

with Nick

Alan Weinberg

9.1

First bottle corked, second had the cork pushed into the bottle and noted when capsule was removed—it was dead. Final bottle was perfect—excellent old Nuits with iron and sous bois. — 5 years ago

Brendan Baker

9.3

Sappy black cherry fruit, medium body, earth and spice 😋 — 3 months ago

Charlie Tapp

9.4

Cranberries and forest floor.
— 4 months ago

Scott Pruitt

9.3

In Nuits-Saint-Georges at Restaurant Le Meuzinc. A perfect wine for their awesome beef and delicious duck. — a year ago

Michael Walker

9.9

Beautiful light sparkly Burgh, perfect for roast chicken/poultry. Evokes cherries both in color and palate. — 4 years ago