Tasting Notes
Vinous 89+
Deep red, with ruby highlights. Deep, sappy aromas of dark berries, violet, mint and smoke, plus a whiff of fresh herbs. Leanish, penetrating and rather closed today, with licorice and herb flavors in the foreground. Showing a firm tannic spine today. I don’t find the fat this wine showed from barrel a year ago, but several years of aging should result in a higher score.
Robert Parker 90-93
This dark-colored has a rich, fragrant, blackberry and toasted oak-scented nose as well as a marvelously concentrated, full-bodied, super-ripe, elegant, deeply rich, and velvety character. This wine has layers of intense and sweet black cherries, Asian spices, hints of minerals and grilled oak flavors which coat the palate throughout its long and persistent finish. Anticipated maturity: 2003-2009. Note: This wine had finished its malo-lactic fermentation in September, 1997, and had been racked and sulphured two weeks before my visit. This process can have the effect of temporarily drying out the fruit and decreasing the intensity of color in wines. If anything, it will become darker, have more body, and be lusher than my notes would suggest. “The most important thing for me is harmony. I don’t want hard and tannic wines. Those that are too tannic will never be good.” So stated Etienne Grivot, the tall, intelligent, Basset Hound-eyed, and youngish man in charge of the domaine that bears his father’s name. This estate produces some of Burgundy’s finest wines, and consumers need to search them out before their prices reflect their quality. Importer: Chateaux and Estates Wine Co., New York, NY; Tel; (212) 572-7725.
Anticipated maturity: 2003-2009
