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2002 and 2001 Red Burgundies (Mar 2004)

Deep, bright red. Musky aromas of cherry, herbs, minerals and sweet oak. Smooth on entry, then tightly wound in the middle palate, with candied fruit flavors along with sexy new oak. Solidly tannic but also long and aromatic. Perhaps more typically slow to expand than the showier 2002. This, too, may ultimately merit a higher…

The 2013 Red Burgundies: Fascinating and Challenging (Mar 2016)

(90% destemmed): Good deep red. Ethereal aromas of red berries, minerals and spicy oak. Juicy, spicy and penetrating, conveying a light touch and excellent energy to the flavors of red fruits, pepper, herbs and licorice. Finishes with firm, ripe tannins and a spicy perfume that leaves the mouth refreshed.

The 2013 & 2012 Red Burgundies (Apr 2015)

The 2013 Corton is incredibly dark in this vintage. Smoke, leather, dark spices, plums and black cherries coat the palate in a textured, exotic wine endowed with serious depth. This is the first sign that DRC’s 2013s are very reticent at this stage. As always, the Corton is a blend of fruit from Bressandes, Clos…

The 2014 White Burgundies: What’s Not To Like? (Sep 2016)

Pale, bright yellow. Deeply pitched aromas of yellow peach, grapefruit pith, menthol and iodine. Larger-scaled and broader than the regular Chevalier-Montrachet (this plot is actually situated just above Bouchard’s parcel in Montrachet–in the 19th century it was considered part of Montrachet–and thus typically displays characteristics of both of these grand crus), with strong, harmonious acidity…

Focus on California’s North Coast (May 2006)

Good deep ruby-red. Blackcurrant, minerals, graphite, mocha and leather on the nose. Sweet and tightly wound, with a violet topnote and terrific depth of flavor. This powerfully structured wine has plenty of meat on its bones. The tannins are huge but refined. This must be among the three or four longest wines of the vintage,…

Burgundy With A Bit of Age: 2000-2014 (May 2019)

The 2008 Bâtard-Montrachet Grand Cru has an advanced brioche and melted butter scented nose with touches of pumpkin and nougat. It is actually quite pleasurable, although nothing similar to a Bâtard-Montrachet. The palate is medium-bodied with a smooth texture, honeyed and nutty, rather smudged towards the lackluster finish. Hello premature oxidation. Tasted blind at 67…