Free Jasmin

Jasmin 1996 Côte-Rôtie (Rhône) – This is the first bottle of a quantity of these that has not been a wretched, stewed mess (and/or corked). And while it’s no great wine, it is at least good…and, for a change, tastes like a Côte-Rôtie rather than a toxic waste dump. Keening acidity, brittle and somewhat flaky dried-meat aromatics that blend seamlessly into an equally brittle and flaky structure, and a dusting of blended peppercorns. Quite pleasant. Of course, a Jasmin Côte-Rôtie should be a good deal more than “quite pleasant,” but at this point I’ll take what I can get. (11/11)

Guy

Jasmin 1996 Côte-Rôtie (Rhône) – Just as bad as the rest of the bottles, though there’s still that fleeting, two- or three-minute flirtation with a lovely, entirely typical aroma of meat and violets. I’m not going to open these to drink anymore (I still have five, I think), but in the absence of actual flaws I think they might make decent enough cooking wines. As it, they’re merely an expensive lesson in unguarded enthusiasm for too-good-to-be-true pricing on older wines. (10/10)

Princess

Jasmin 1996 Côte-Rôtie (Rhône) – Washed out, overly acidic, and just generally awful. I doubt, based on several similar experiences, that there is anything in this wine that could possibly improve with more time. However, there are others that report positive experiences with this wine from different importers; this is the Chadderdon bottling. (12/09)

Guy

Jasmin 1996 Côte-Rôtie (Rhône) – Very tight and strappy. Hard. Thyme (maybe?), but muted. Corked? The last bottle was. We check back on it later, and the matter’s still undecided, so who knows? This is the opposite of fun. (3/09)

Princess

Jasmin 1996 Côte-Rôtie (Rhône) – Corked. (2/09)

Princess

Jasmin 1996 Côte-Rôtie (Rhône) – Subtle and pretty, as is Jasmin’s wont, with very smooth, supple, softened meat-stone “fruit” and delicate dustings of thyme, lavender and dried mushroom. It’s long, but a large part of that length is one solid, pure note. I think more time will bring forth additional complexities, but it’s a most affable dinner companion right now. (10/07)