Very tasty - macerated cherry, earth and some herbs. Great value, food and wallet friendly burg. Drinking very well.
Very tasty - macerated cherry, earth and some herbs. Great value, food and wallet friendly burg. Drinking very well.
2 people found it helpfulSep 28th, 2019QPR off the charts. Deep, earthy and fragrant with loads of acid. 2010 Burg 4eva
QPR off the charts. Deep, earthy and fragrant with loads of acid. 2010 Burg 4eva
2 people found it helpfulApr 28th, 2014Gripping, austere, reductive, mineral-laced and utterly cerebral. That describes the general appeal of this very well-crafted entry level bottling. But it remains expressive, aromatic, lifted and graceful. This vintage has proven to be one of the best gateways into serious and traditional Burgundy wines for many of my customers, earning it a couple of extra points from me.
Gripping, austere, reductive, mineral-laced and utterly cerebral. That describes the general appeal of this very well-crafted entry level bottling. But it remains expressive, aromatic, lifted and graceful. This vintage has proven to be one of the best gateways into serious and traditional Burgundy wines for many of my customers, earning it a couple of extra points from me.
1 person found it helpfulJan 17th, 2019Fresh, but closed dark cherries and earthy aromas. Mid+ acidity, dry, mid tannins. Need time, hard.
Fresh, but closed dark cherries and earthy aromas. Mid+ acidity, dry, mid tannins. Need time, hard.
Feb 28th, 2016Deeeeep red fruit - amarena cherry, overripe apple skin, bruised strawberry - fresh steer manure, crumbly red dirt, fresh rose. Tart fruit and dense on the palate w/ med- tannin. This should be something extraordinary for $25 in 8 yrs.
Edit: and freshly opened tootsie pop! Cherry.
Deeeeep red fruit - amarena cherry, overripe apple skin, bruised strawberry - fresh steer manure, crumbly red dirt, fresh rose. Tart fruit and dense on the palate w/ med- tannin. This should be something extraordinary for $25 in 8 yrs.
Edit: and freshly opened tootsie pop! Cherry.
Apr 23rd, 2015