Peyton Bogard

9.6

2009. Musty in all the right ways on the nose. Smooth and balanced. — 3 years ago

with Phil

Peter C

9.0

Still a bit shutdown. — 5 years ago

Matt Waring

8.9

Crushed violets give way to big, juicy blackberries. The Gamay gives this nice lightness. Splendid — 5 years ago

with Christine

Jordan Fisher

9.0

Light but full at the same time, love it! Could drink this nonstop.... — 7 years ago

Charlie

9.3

Killed by decanting. Amazing right from opening. A little while decanted - fucked it straight over. High rate is before decant. — 8 years ago

Larry Frierson

9.4

Shockingly good. Great aromatics. Of 1er CRU quality. These Rouget wines were reputedly made by Henry Jayer, after he took his French pension. His skill shows. — 8 years ago

tim heyman

9.2

2014 vintage better every time I try it shd be 1er cru better next day — 8 years ago

Mark S.

9.2

Violet color, plum, violet, blueberry jam. ? Is it PN? Quite juicy. Mistook to take it with Japanese food. This is for the one to enjoy it without food, after dinner. But depending on raising temperature, a bit animal flavor is getting increased. So it would possibly choose lovers. Or enjoy it at lower temperature. 2018 @2280, domaine -, 210519 — 4 years ago

Scott E. Becker

9.0

[Tasted on January 17, 2020 at 5th & Taylor in Nashville with Jay Yalowitz]

Black cherry, with spice and minerality on the finish. Wine has nice acidity and paired well with food. — 5 years ago

Michael Elmore

9.1

A wine for early pleasure. Supple, sweet fruit. Refined, floral. Chambolle elegance meets 2015 lushness. — 6 years ago

Michał Więckowicz

9.0

Smells like a freshly opened pack of dried cranbierries, also a bit like my 10 year old leather jacket. Drinking nicely, bit grippy but not a trace of underripe green or vegetal notes. Awesome — 8 years ago

Patrick Blondin Sommelier

9.0

Un peu réduit et encore sur l'élevage!! Vinification grappe entière...matière vive et complexe — 8 years ago

Jordi Pazo

9.0

Vila. Cata Vosne-Romanée. 121,50
08.05.17 — 8 years ago

Mark Oldman

10

Henri Jayer Richebourg 1966: how can it be that this 50-year-old Burgundy is still so fresh, so ruby-colored, so generous with its nose of ripe cherry, baking spaces, and Autumn leaves? A miracle in every greedy gulp.

— 8 years ago

Ross Chernin

9.2

On the nose; Marzipan, slight reduction, honey, asian pear, overripe cantaloupe, toasted oats, strange fresh jalepeño thing going on and port salut. — 4 years ago

with Jazmina

Philip Dobrin

9.3

Bucks the ‘03 bad streak I’ve had lately. Really great wine. — 5 years ago

Ron Siegel

9.5

The 80 & 93 vintage seemed to be great years for Jayer as their Ech & CP were some of best in the lineup tonight. — 6 years ago

Bob McDonald

9.3

Fuller bodied than expected (but barely medium weight) after reading about the Lavaux site which is cooler and south facing. It is always the last Rousseau Wine to be picked. Notes of sour red cherry and forest floor - lovely earthy aromas. Appropriate intensity and weight for a Premier Cru over a Grand Cru which are becoming over priced. I have one left which I would like to compare with a Bass Phillip Premium from Gippsland from 2009 both tasted blind. The consensus should be interesting. — 7 years ago

admiral von schnauzer

9.3

Wicked. Dirty dirty dirty flirty. Stones and rocks and Earth and dirt. Super potent fruity goodness. Best bachelor party ever. #grandcrufriday — 8 years ago

Nniccolò Contenta

9.1

Nice texture and drinking well in beginning but wasnt showing as well I as I wanted it to. — 8 years ago