Nose: thin but nice
Body: medium
Taste: good but some green(herbs)
Aftertaste: little
16/20
Sorry to hear this John. I have one bottle. I hoped for more. Perhaps some time will help it out (for my tastes).
My only bottle also.
Loren:
Sorry IMO the green will not go away.
Interesting. I have tasted many of Raphet wines and would not have thought so. I did not buy any Beze but have CdlR from 2005. May be I should try one.
We tasted this at the domaine and later in a 2005 horizontal in 2008 - and it showed very fine. Not the absolutly greatest Beze, but really sweet, complex and very nicely balanced, with exellent concentration - worth around 94 points (from memory).
I have not tasted this since, but other Raphet bottles from 1995 to 2006 were all very satisfying (no 2004 tasted, and 2006s were slightly less convincing).
(2005s in general can still be shut down …)
2nd day-more green-12-13/20.
I would think it must have been near impossible to produce a “green” Beze or “green” anything, along the lines of what was seen in 04, in 05. Still I guess anything is possible.
Not complaining about folks who want to try a wine for the benefit of us all, but don’t you think that about now is exactly the wrong time to check on a 2005 grand cru? personally I find that at this age at least for me it can be very hard to tell if a wine is closed or just underwhelming, and it’s not as if I haven’t tried a few wines in my time.
I tasted all their 2004s at release and even they looked quite good back then. Tasted the 2004 CdlR few years ago and it looked a bit green but in the context of the vintage it still looked nice. Hence, I am bit surprised about the green-ness and think palate 2005. Perhaps scalped or brett???
I don’t know that it’s honestly anywhere close to being ready yet given that it’s not even 10 years old and it’s a GC from such a strong vintage I’d be more inclined to think it needs a minimum of 6-11 more years in bottle before even thinking about opening it.
Hard to imagine an underripe 2005 Grand Cru.
When I said Green(herb) I was describing a herbaceous taste like I’ve had
from some Calf. Cabernet Sauvignon in the 60’s and 70’s not “lady bug”.
Also I like young wine.
Yeah, but do you love young grand cru? Again, not faulting your bravery, but I find serious burg from serious vintages can be a total waste in the 7-12 year of age range, and the 12 year thing is pretty variable and can stretch out to 15-20 years for some wines in some years.
John:
I love GC-I’ve been into the good stuff for almost 45 years.
PS: I’ve said this before the 1982 Bord’s were best the first 5 years after release.
Actually, I agree with you on that one. (I’ve only been doing this for 35 years.)