Laboure-Roi Richebourg

Holiday lunch with many magnums (Black Salt) : Again notes from memory as I stupidly left my notes at the restaurant. Paired with the 1969 Chambertin from Bouchard Aine & Fils, this was superior if not fabulous. Still, it conveyed lovely sous bois, a certain richness of texture and feel on the palate. Towards the tail end of its drinkability but not tired at all, just smooth and pleasing. Depth, certainly, but not as opulent as one would expect from …

A lost Friday afternoon gathering – 96 Krug mag, 99 Fourrier CSJ, blind CDB flight and etc. (Blacksalt, Washington DC) : Fully mature nose displaying faded subtle red fruit, shy raspberry and cherry, smoke, a hint of mint, strong sous bois, raw button mushroom, iron and earth. Fully integrated harmonious palate, very fluid or may be a bit watery/diluted, not terribly layered, medium acidity and mineral, and a medium long faded red fruit and sous bois driven finish. Not displaying …

A treat found in the cellars of a tiny restaurant in Veyvey. Just barely alive but not yet hinting of the molten steel that old burgundy can become. Actually needed 5 minutes to shine, with an almost stewed blend of rich dark cassis,cherry and peat with a very soft,nice rich body, with less differentiated palate. True terroir though of course not like a DRC.

marvel and in a great shape

Polny pizdets! Posle all those years. Pei na zdorovie.