Ericsson

9.4

Working is always better with Champagne. Deep acidity, bright citrus notes, racy on the palate, and a lasting finish. Cheers. — a month ago

Scott@Mister A’s-San Diego

9.4

2000 vintage. Last tasted 9.25.23 (9.2) after 1.5 hours decanted. Popped and decanted this for lunch. Great fill and solid cork. Throwing a bit of sed but less than anticipated. Meh nose. Medium body initially. Started off on the rich side of the ledger but not plush. Had some smoothness afoot. Tasted after 45 mins open, 1.75 hours open and 8 hours open. First two were unspectacular. After lounging in the decanter 8 hours, wine had firmed up, thinned out, picked up plenty of secondary flavors and had that previously missing grip. If you're gonna open this during the holidays or anytime soon, do it very very early...otherwise, it'll be a total waste. Wine has miles to go. No rush to crush but just air it out in advance properly. 10.16.24. — 3 months ago

Jay Kline

9.3

Christmas lunch date at V. Mertz. Disgorged January 2013. No formal notes. Rich in style with bruised apple, brioche, honey and some nutty, oxidative notes too. Zippy acid still. A truly wonderful way to close out the meal. — 3 years ago

Daniel M

8.9

Wine 6 of my birthday blind tasting. A good old guigal to finish it up 😊 always a success. I called côtes du Rhône ✌️
The nose was a bit muted at first but then these unmistakable garrigue and black olive notes kicked in. There is blackberry and cherry notes too. The palate shows a good acid drive, some savoury notes along with blackberry, some width, a good tannic wall in the rear that leaves a drying layer over a long rather savoury and salty finish with black olives and blackberry notes. It's as always, a great option. I will have another glass with lunch, roasted duck and veggies will get along quite well with it. — a month ago

Vijay Parikh

9.6

Spectacular Rousseau Charmes! Put on weight and complexity steadily over the two hour lunch! — 5 months ago

Mike Saviage

9.7

Tasted blind. Dark tawny, opaque. Powerful nose. Notes of red and black fruit, leather and cassis, dark soil. Has the funk. We're all in the same camp of where it's from so there is lots of working out who made it. I go with a 59 Latour guess. Really good today, better than a bottle we had of this earlier in the year. Thanks Stan! — 2 years ago

Jan A

9.3

From Coravin at my nephews restaurant at Sundays Italian lunch. A nice moment to check in for my bottles that I have in my cellar. Obviously way to young but drinking well nevertheless. Solid wine, potential 94-95 with some age but not the best vintage IMHO. — 2 months ago

Bob McDonald

9.4

Brief notes. First of 6 had with 500 grams of Mooloolaba King Prawns for Easter Sunday lunch......a great match. The characteristic dried pear notes on nose and palate. Wonderful palate intensity and length with moderate acid. Very enjoyable. — 2 years ago

Peter van den Besselaar

9.1

NV | Birthday of my Love. | Lunch at restaurant Pikaar Hilvarenbeek — 3 years ago

Ron Siegel

9.3

Always a great choice for a 2nd btl off the list to finish lunch. Lots of berry fruit, citrus, pastry dough in a creamy finish — 4 years ago