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1997 and 1996 Red Burgundies (Mar 1999)

Bright ruby-red. Violet and dark berries on the nose. Supple and fleshy on entry, then the youthful dark berry flavors are given precision and thrust by strong acids. Quite backward, even a bit stunted today, but intensely flavored.

1996 and 1995 Red Burgundies (Mar 1998)

Spicy raspberry aroma. Nicely concentrated red berry and licorice flavor supported by bright acidity. Finishes with suave tannins and lovely, lingering fruit.

1996 and 1995 Red Burgundies (Mar 1998)

Good dark red. Vibrant, floral aromas of dark berries and licorice. Supple and juicy; not especially fleshy but already offers lovely inner-mouth flavor. This wine is typically a late bloomer and is often one of the last to be bottled at Jadot. Finishes with sophisticated tannins.

1997 and 1996 Red Burgundies (Mar 1999)

Very good red-ruby color. Expressive, ripe aromas of black cherry, smoke, game and mint. Less forthcoming than the Morey and a bit drier in the style. Here, with a bit less middle-palate texture and ripeness, the acids are more apparent. Firm, slightly dry finish.

1999 and 1998 Red Burgundies (Mar 2001)

Medium cherry-red. Black raspberry, violet, caramel and earth on the nose. Seems a bit dry and sullen following the Clos Saint-Jacques; right now this shows a distinct dip in the middle palate. Finishes with dusty, somewhat drying tannins. Showing rather awkwardly today, especially compared to the Clos Saint-Jacques. This will require another look in a…

1998 and 1997 Red Burgundies (Mar 2000)

Bright full ruby. Superripe yet utterly primary aromas of blackberry and licorice; less animal than Mortet’s ’98 Gevrey-Chambertin Combes de Dessus. Tightly wound and very intensely flavored; penetrating and powerful for village wine. Finishes long and subtle, with powerful but ripe tannins. Should develop slowly in bottle. These ‘cold soils’ have a tendency to yield…