Oct. 2023. Starting to pour brick red. Best with 2-4 hour decant. Some drying tannins, full bodied, hint of red fruits. Great with steak.Has balance and firmness to improve for another 2-3 years.
Oct. 2023. Starting to pour brick red. Best with 2-4 hour decant. Some drying tannins, full bodied, hint of red fruits. Great with steak.Has balance and firmness to improve for another 2-3 years.
Oct 22nd, 2023Dec 2022. With 30 min decant, balanced with good depth, touch of quinine, lime peel on palate, integrated acidity.
Dec 2022. With 30 min decant, balanced with good depth, touch of quinine, lime peel on palate, integrated acidity.
Dec 24th, 2022
I have never had a David Croix wine that wasn't excellent (having said that, the superstitious part of me is sure that my next btl will be compromised in some way). I have had so many hard 05 red burgs, this is diametrically opposed to that. On the nose: black tea, damp earth, soft spice, black raspberry, crushed rock. On the palate: fantastic acidity, black tea, crushed stone, lovely density, and attenuated tannin on the finish. Just lovely.
I have never had a David Croix wine that wasn't excellent (having said that, the superstitious part of me is sure that my next btl will be compromised in some way). I have had so many hard 05 red burgs, this is diametrically opposed to that. On the nose: black tea, damp earth, soft spice, black raspberry, crushed rock. On the palate: fantastic acidity, black tea, crushed stone, lovely density, and attenuated tannin on the finish. Just lovely.
Mar 5th, 2022
Beaune, Côte de Beaune, Burgundy, France
