Anthony D526's profile

Anthony D526
Private Collector
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94

1996 Geantet-Pansiot - Charmes-Chambertin
Dark ruby to mahogany color; lovely nose of black fruit, cedar and spice; on the palate it is elegant and concentrated without being heavy; med.-full-bodied; soft and velvety with excellent acid balance; complex; grand cru quality. Drinking well now but will hold for a few more years.


(Tasted Sep 3, 2015)
93

2004 Condorcet - Chateauneuf-du-Pape
Consistent notes. Med.-dark garnet red; nice full nose of red & black fruit, pepper and other spices, and haberdashery; similar but even more complex flavors; soft, lush, Burgundian-like w/exotic notes; rich and well balanced; med. bodied; soft integrated tannins; fully mature but should hold for a few more years.


(Tasted Aug 29, 2015)
93

1998 Faugeres
Bright med.-dark ruby color; lovely, somewhat rustic, nose of black & red fruit and a bit of leather and haberdashery; similar flavors with good acid balance and intensity of fruit. Delicious, very Merlot, moderately complex. Soft, well-integrated tannins. Long intense finish. A terrific St. Emilion in the middle of its drinking plateau.


(Tasted Aug 28, 2015)
92

1999 Bouchard Pere & Fils - Volnay Les Caillerets 1er Cru
Consistent notes. Good med.-dark ruby color; lovely concentrated nose of red & black fruit, spice, vanilla, & earth notes; very lovely fruit & depth; very elegant w/soft silky tannins; med.-full body; very good structure & balance; lovely long finish. A lovely Volnay that should drink well for several more years.


(Tasted Aug 25, 2015)
94

1998 Jamet - Cote-Rotie
Consistent notes. Still fresh and vigorous. Med.-dark ruby to mahogany color; full nose of black fruit, haberdashery, smoked meat, & spice; similar flavors with additional notes of camphor, black berries, smoke and a hint of mushrooms; very good concentration, complexity, and balance; full & rich plus a good acid level brings vibrancy; soft integrated tannins; lovely long finish. An outstanding Cote Rotie that will hold for several more years.


(Tasted Aug 25, 2015)

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