Pierre Damoy Chambertin

中石榴红色，醒酒半小时，闻香有很淡的腌菜皮毛味，薄荷一类草本植物，李子，梅果，香料，木质气息，淡淡野肉和泥土气息，入口酸度高，酒液很咸，单宁紧致，细沙颗粒，强度有点抓人，酸梅汤一样的口感，混合着甘草，草本气息和香料感，陈年带来各元素的融合，风格古典而又深遂，后段有植物的清凉，余味是橡木桶带来的满口木质香气和香草气息。酒的结构不小，风格强劲，还没有醒开，矿物咸感突出。醒酒四个小时，再加Aveine醒酒器设置12小时。香气表现已经绽放，木质香气主导，优酸乳，李子，红草莓，香料和肉感，入口酸度高，单宁壮，糊嘴，颗粒细腻，酒液咸，收口回甘，李子，香料，干花瓣和甘草的气息，酒液粘稠，矿物十足，酒液很咸，集中度比刚开始有了明显提升，回味悠长，满口木质香料。完美的保存状态让它今晚的表现非常出色，风格是经典的，大气的，严肃的。已经进入适饮期，但远未到巅峰期，今天醒酒的口感不能算完全绽放，但也能一睹教科书式的 Chambertin，精彩至极。

Dead.

zellen installateur

Decanted 3h. A lot of dark forest fruits, chocolate and a bit of game. Marmelade thick taste with gentle drying tannins. Stil got a lot of aging potential. Next one in 10 years. Really delicious but not fully integrated yet.

Friday after Thanksgiving (FAT) - Part 1 - Burgundy 2006 (Palm Beach Gardens FL) : Small taste, brief note. Open approx 6:30, tasted several hours later. Ripe black and blue fruit with dark chocolate and espresso, but also a few rough edges on finish. I slightly preferred the Chapelle-Chambertin, but when both were retasted the 2nd day, this Chambertin came across as meatier, also with more fruit and stuffing. This is a 2006 that needs more cellar time.

P&P at my locker to share. Didn't know what to expect, but surprisingly open for business. Fairly dark in color and still relatively primary, but showing nicely. Dark red fruit, earthy, balanced, with nice acidic backbone. This is very good now, but should be fantastic with some age on it. One of the better Burgs I've had recently. Went in on a mixed case along with the CdB with Fu and glad I have more sleeping.