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Search Flickinger Wine Inventory
Inventory updated: Wed, Aug 12, 2026 04:02 PM cst
Your search criteria:
Regions: Burgundy Red
Vintages: Between 1995 and 1995
| Producer |
Vint. |
Wine |
Price |
Qty |
Order |
| | Burgundy Red |
| Joseph Drouhin |
1995 |
Musigny Grand Cru (1.5 L)  Bin-Soiled Label, Signs of Old Seepage |
$1,600 |
1 |
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BH 93 (5/2007): A marvelously complex nose that is just beginning to display the first hints of secondary aromas (though no sous bois) leads to concentrated black cherry flavors with firm but harmonious tannins underpinned by firm acidity and excellent length where the structure comes across as a dusty element. This is a big wine by the standards of the domaine and is very classy juice that continues to positively evolve and as such, I have extended my suggested drinking window. Drink: 2012+.
WA 90-92 (6/1997): The day I tasted the dark-colored Musigny, it was extremely muted aromatically. On the palate it revealed tightly wound (almost nervous), super-delineated and polished fresh cherries, cassis and violets. Medium-to-full bodied, supple and very long, it is obviously an Outstanding wine but it is closed. Anticipated maturity: 2002-2010. |
|
| Dom. Rene Engel |
1995 |
Grands Echezeaux Grand Cru Bin-Soiled Label |
$2,030 |
1 |
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WA 93 (6/1997): I often prefer Engel's Grands-Echezeaux over his Clos Vougeot, but in 1995 found them to be equally spectacular. Dark-colored and with a brooding, tight, muted nose, the massively endowed Grands-Echezeaux explodes on the palate with powerful, huge, black, roasted fruits. Rugged and dark, this full-bodied, muscular, rich, and spicy behemoth demands to be held for 8 or more years before being drunk over the following decade. It is unfiltered and unfined. This note is the result of tastings I did in Burgundy between January 7 and January 29.
BH 88 (3/2006): I quite liked the expressive, spicy and nicely complex nose but the intense and still very firmly structured flavors are on the angular side and it's not clear that there is sufficient mid-palate depth to ever completely buffer the tannic backbone. As such, this finishes with moderate astringency yet the complexity is such that there is more than medium interest here. I would continue to cellar this to allow the tannins to mellow somewhat and then serve it with appropriate food and it should offer moderate enjoyment. Try from 2009+. |
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| Dom. Fourrier |
1995 |
Gevrey Chambertin 1er Cru Clos St. Jacques Vieille Vigne (1.5 L) Slightly Raised Cork; Signs of Old Seepage; Scuffed Label |
$1,000 |
1 |
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| Louis Jadot |
1995 |
Gevrey Chambertin 1er Cru Clos St. Jacques Domaine Louis Jadot Lightly Bin-Soiled Label |
$225 |
1 |
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| BH 87 (7/2005): An intensely earthy and expressive nose complemented by a mix of primary and secondary pinot fruit, smoke, game and underbrush blends into rich, punchy and somewhat edgy medium full flavors underpinned by prominent if not aggressive tannins that possess a slight hint of greeness to them. This is sufficiently complex that it’s attractive but at this stage it requires food to buffer the structure and I would suggest drinking this up over the next decade as it’s hard to see the fruit outlasting the tannins. In sum, this is not a success but the normally very high standards this wine regularly achieves. |
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| Maison Mommessin |
1995 |
Clos de Tart Grand Cru (1.5 L) OWC; Slightly Raised Cork |
$1,000 |
1 |
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WA 92 (8/1998): Displaying a medium-to-dark ruby color and a lovely nose of spicy red berries, cracked black pepper, Asian spices, and distinctive notes of cedar, this is a medium-to-full-bodied, velvety-textured, and complex wine. Its enthralling flavor profile offers layers of rich black pepper-laced blueberries and blackberries that are intensely spiced with cinnamon, juniper berries, and hints of eucalyptus. Drink it between 2001 and 2008.
BH 87 (11/2009): Some lightening of the robe though the center remains intensely ruby. An earthy and distinctly floral of black fruit, in particular cassis, complements the very rich and full-bodied flavors that display excellent volume and power before driving toward a chewy, firm and mouth coating finish that while solidly persistent, is a bit tough and dry. While the tannins will of course continue to evolve, it's hard to see this coming together. In sum, a delicious and complex effort that definitely needs food to buffer the evident structure. Drink now+. |
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