VKR dinner, the first reds

2005 Breuer Spätburgunder;
Pale ruby, strawberries and dirt, some vanilla. Fresh acidity, some sticky/edgy in the texture, a bit short, warm finish (14,5%) 87
(It was ponted out that it lost it in the glass way before the Burgundies)

2003 Louis Boillot Gevrey-Chambertin 1er Cru Cherbaudes;
Ruby, ripe, strawberry jam, fresh acidity, hollow and oaky, not phenolicaly ripe. 80

2000 Henri Gouges, Nuits-St-Georges 1er Cru les Vaucrains;
Ruby, garnet to brick rim. Somewhat dusty, leafy, some underripe berries, herbal. Fresh acidity, somewhat lean, rustic even, ads body with air, chocolate finish. 85


2000 Mongeard-Mugneret, Grands-Échezeaux;
Ruby, a bit cloudy. Rich, strawberries, pepper, later on redcurrant's. Very fruit forward, flirting, very easy to be seduced by. Fresh and lively, even playful acidity, tannins starts to be polished of, clean feel, beautiful balance, long. Drink fairly soon. 92

2004 Bond Vecina Napa Valley;
Deep ruby, intense, spicy, bell peppers and coffee, layered and complex. Medium acidity, high of ripe tannins, cinamon, first some alcohol and barrel notes, later more layered and complex, long finish. 90


2004 Felsina Rancia Chianti Classico Riserva;
Ruby, cassis, blueberries, good acidity, tannins drying, rough and warm finish. 82

2005 La Cascina Brunello di Montalcino;
Ruby with garnet rim, touch of brett, cherries. Good acidity, ripe tannins, lean red fruit, short. 78



2005 Casanova de Neri, Brunello di Montalcino;
Ruby, vanilla, ripe and sweet fruits, mint and eucalyptus. Fresh acidity, ripe tannins, oak barrels, coffee stone fruits, vanilla finish. 88

2001 Quintarelli Valpolicella Classico;
Ruby, perfumed and sweet berries. Medium acidity, ripe yannins, needed time to open, refreshing and long. I liked the 99 more, it felt firmer and more classic. 89