This has matured gracefully. Still bright and fresh attack and becoming richer in mid palate and finish. Good length. New oak imprint is slightly more present than ideal. Not a blockbuster Les Clos, but a pleasure to drink. The Clos is located at the foot, or bottom, of Les Clos and is a Moreau family monopole. — 11 days ago
Smells of hazelnut (common in aged wine for me)
This has mellowed a lot sconce I first tasted it, it has relaxed most of its muscle, and has become a much more eager to please than tanning dominating wine.
Heft to the body, with some barnyard decay, dried prune, oil cured olives, Thai basil, anise.
Tannins are still ready to slap you around, just not as much as they did in 2012 the acidity reminds me of a rechargeable battery. In a green way.
— 6 days ago
Showing some slight sign of age. Ready to drink after a 30 minute decant. Aged blackberry, saddle leather, mushroom. Tannin has softened quite a bit and have started to fall out as there was a ton of sediment on the cork. Some baked fig, roasted quality about it from start to finish. I have one more of these and will probably be opening this up sooner vs later. I am noticing that although these have holding power, the OSh wines (all of thm) and Cimarossa wines made by Capioux (03 and 04 only) don't seem to do as well as the Cimarossa wines made by Mia Klein from 05-present. — 11 days ago
Comparing 2 cool climate Syrahs - this is the 2nd one from Tasmania. Black pepper with a touch of asparagus (SO2) which blew off. After a few hours delightful florals of gardenia and pansy. Intriguing to say the least. On the medium plus palate fruit and spice driven - more rich than expected from a Tasmanian Syrah. Really delicious with ripe fleshy plum melded with the spicy pepper. Finishing with medium minus tannins. A classy cool climate Syrah a few points above the Salo from NZ. This Mon Pere won the 50th Jimmy Watson Memorial Trophy at Royal Melbourne and hard to get from this boutique producer. I could only get 2 bottles and this was the last one. Sold out in a day after winning the Trophy. Total production of 250 cases. Wish I had a few more left. Made by Nick Glaetzer whose family built their reputation in the Barossa like Amon Ra. — 17 hours ago
Unbelievably smooth with a citrusy finish — 5 days ago
As good as it gets for Pommard; no Grand Cru’s here. Very pale ruby hue. Nose full of red berries and wet forest floor. On the pallet there is ripe red cherry, an earthy mushroom savory-ness, and bright acidity. There’s also a pleasant medium weight to wine and soft velvet tannings which give way to a lengthy finish. A fine Burgundy regardless of appellation status. — 16 days ago