A slightly stinky, stewed fruit nose presently, but I can just about pick up the cherry core beginning to show itself. Translucent Brown-Ruby in color. Been decanting this for a little while now, will need a lot of time to open. Palate is presently, earthy cherry with acidity still hanging on nicely. Notes will be updated.
Nose stink had mostly subsided, now we have stewed cherry over loamy earth.
Palate is medium-light acidty of ripe cherry, lightly peppered dark chocolate covered cherry, tannins continue to hang on. Not sure if this is past peak, or it needs many more years. This is the oldest Savigny-les-Beaune (10 years past vintage) we've experienced, so I don't have any benchmark to compare against. I still feel this is a pretty solid bottle.
A slightly stinky, stewed fruit nose presently, but I can just about pick up the cherry core beginning to show itself. Translucent Brown-Ruby in color. Been decanting this for a little while now, will need a lot of time to open. Palate is presently, earthy cherry with acidity still hanging on nicely. Notes will be updated.
Nose stink had mostly subsided, now we have stewed cherry over loamy earth.
Palate is medium-light acidty of ripe cherry, lightly peppered dark chocolate covered cherry, tannins continue to hang on. Not sure if this is past peak, or it needs many more years. This is the oldest Savigny-les-Beaune (10 years past vintage) we've experienced, so I don't have any benchmark to compare against. I still feel this is a pretty solid bottle.
Nov 4th, 2018Excellent. Earthy, dark cherries, juicy, and full of fruit. I’d still hold for a few years though.
Excellent. Earthy, dark cherries, juicy, and full of fruit. I’d still hold for a few years though.
Jan 20th, 2019In a blind tasting, this deep burgundy fooled me to think it was an elegant blend. It's amazing now, still young. I bet it'll mature into more loveliness.
In a blind tasting, this deep burgundy fooled me to think it was an elegant blend. It's amazing now, still young. I bet it'll mature into more loveliness.
Mar 12th, 2017