Lunch at La Trompette (Medlar, London): Mellow, a touch of vanilla still to resolve. Bright acidity. Nicely savoury. Ground coffee, cool leather and a touch of beef. Texturally still quite rich. ***(*)
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Open for three days before I partook. Straight away on the nose with intense tar, smoke, dark flowers, dark fruit, unbelievable richness, some creaminess, maybe some savoury spice too. Palette comparable on juicy richness to the nose with the black fruit and flowers. Mouthwatering acidity balancing the richness. 30 plus second finish of fresh coconut.
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Drank over four days having been stood up for seven days. Saturated cork with minor seepage. Medium garnet fading to a pale garnet outer edge. Mocha, red plum skin, sour cherry, scorched earth, vanilla, and dill revealed themselves upon opening. With time aromas of damp forest floor, dried lilacs, slightly sweet red berries, blackcurrants, white pepper, and rusty nails started to emerge. The palate is in a great place in that there’s a harmony between primary, secondary, and tertiary characteristics. The fruit profile is very much in the dried red berry camp, with cracked vintage leather and dried earth providing additional layers.
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10/26/2022 - SimonG wrote: 93 Points
Lunch at La Trompette (Medlar, London): Mellow, a touch of vanilla still to resolve. Bright acidity. Nicely savoury. Ground coffee, cool leather and a touch of beef. Texturally still quite rich. ***(*)
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10/26/2022 - SimonG wrote: flawed
Lunch at La Trompette (Medlar, London): Corked.
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8/22/2022 - maxima wrote: flawed
Bouchonnée!
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9/1/2021 - Amberissey Likes this wine: 91 Points
Open for three days before I partook. Straight away on the nose with intense tar, smoke, dark flowers, dark fruit, unbelievable richness, some creaminess, maybe some savoury spice too. Palette comparable on juicy richness to the nose with the black fruit and flowers. Mouthwatering acidity balancing the richness. 30 plus second finish of fresh coconut.
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8/29/2021 - paintinginacave Likes this wine: 92 Points
Drank over four days having been stood up for seven days. Saturated cork with minor seepage. Medium garnet fading to a pale garnet outer edge. Mocha, red plum skin, sour cherry, scorched earth, vanilla, and dill revealed themselves upon opening. With time aromas of damp forest floor, dried lilacs, slightly sweet red berries, blackcurrants, white pepper, and rusty nails started to emerge. The palate is in a great place in that there’s a harmony between primary, secondary, and tertiary characteristics. The fruit profile is very much in the dried red berry camp, with cracked vintage leather and dried earth providing additional layers.
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