Clos de Vougeot 1952 from Geisweiler & Fils.
Wow. Needed serious decant time (and 90 minutes in the glass) but when it opened up it was glorious. At first it had a peculiar acrid note on the palate that I thought would ruin it but bit by bit it disappeared. At the end it was just luscious smokey tomatoes, strawberries, and pepper (touch of the Hermitage?) with hints of spices (cloves and sage ++). Very dark for the age so probably to a certain extent 'bonne cuisinie' but who cares. In fact, given the results, it's a practice it might be worth returning to...
Clos de Vougeot 1952 from Geisweiler & Fils.
Wow. Needed serious decant time (and 90 minutes in the glass) but when it opened up it was glorious. At first it had a peculiar acrid note on the palate that I thought would ruin it but bit by bit it disappeared. At the end it was just luscious smokey tomatoes, strawberries, and pepper (touch of the Hermitage?) with hints of spices (cloves and sage ++). Very dark for the age so probably to a certain extent 'bonne cuisinie' but who cares. In fact, given the results, it's a practice it might be worth returning to...
1 person found it helpfulFeb 12th, 2017
Burgundy, France
