I bought a half dozen of these at the Santa Clara Wine Club around 2004-2005 for a song ($49.95) based on the very strong Burghound review. One or two were consumed too early to reveal this wine’s true potential.
This is a really really nice wine. Very red-fruited, and perfumed. It had not yet developed strong secondary or tertiary notes and still seemed on the young side, yet the tannins seemed resolved so I’m not convinced this should be kept for another decade. The two telltale characteristics that justified its Grand Cru classification (at least for me) were a certain depth without noticeable weight in the velvety mouthfeel, and a beautifully long finish. Another example of the 2000 vintage over-performing. It went exceedingly well with a great and simple to prepare veal stew recipe I picked up in the NY Times:
You’re welcome, Frank. Report back on your results either here or in Epicurean Exploits, if you’re so inclined. I was mighty pleased, as I’ve found stews and braises daunting in the past and they are often great matches for Burgundy.
I stood it up for three days, then slow-ox’ed it by pouring a small amount in a glass and leaving the bottle alone for about an hour. No decanting, the wine didn’t have much in the way of coffee-grind sediment, but was not translucently clear either, as if it had not been fined.
Good luck! I’d be interested to hear what your group has to say.
I hate it when that happens! Wines that are “slightly corked” are such a tease, leading you on to believe they might improve with air and a little time in the glass…it never happens; they are drinkable, but spoiled. Sorry to hear you had a disappointing experience, especially with a magnum. I take it your “fallback” bottle(s) made up for it, though?