CHAMBERTIN, CLOS DE BEZE Chambertin and the walled vineyard of Bèze share the same martial tread and can be very tannic wines. At the onset, Chambertin is more structured, while Bèze is more complex. To add to the confusion, wine from Bèze can be legally called simply Chambertin. The pair is unmatched for dark fruits of intense concentration. It was the official alcoholic beverage of Napoleons military campaigns, "Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin." Chambertin, Clos de Bèze--Vintage 1993 Côte de Nuits, Rousseau I felt the Chambertin-Clos de Beze was a knock-out effort. Its saturated dark ruby/purple color is the deepest of all the Rousseau offerings. The tight nose offers promising scents of jammy black fruits, flowers, and spices. The wine possesses great richness, full body (a rarity for a 1993), high tannin, and more than enough flesh, glycerin, and intensity to balance the wine's structural components. This large-scaled, impressively-endowed grand cru needs 5-8 years of cellaring; it should last for 20 years. Wine Advocate #100 (Aug 1995) 3 bottles per lot
CHAMBERTIN, CLOS DE BEZE Chambertin and the walled vineyard of Bèze share the same martial tread and can be very tannic wines. At the onset, Chambertin is more structured, while Bèze is more complex. To add to the confusion, wine from Bèze can be legally called simply Chambertin. The pair is unmatched for dark fruits of intense concentration. It was the official alcoholic beverage of Napoleons military campaigns, "Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin." Chambertin, Clos de Bèze--Vintage 1993 Côte de Nuits, Rousseau I felt the Chambertin-Clos de Beze was a knock-out effort. Its saturated dark ruby/purple color is the deepest of all the Rousseau offerings. The tight nose offers promising scents of jammy black fruits, flowers, and spices. The wine possesses great richness, full body (a rarity for a 1993), high tannin, and more than enough flesh, glycerin, and intensity to balance the wine's structural components. This large-scaled, impressively-endowed grand cru needs 5-8 years of cellaring; it should last for 20 years. Wine Advocate #100 (Aug 1995) 3 bottles per lot
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