Here's the gist of my writeup on it:
...we were delighted to have this very good bottle of Burgundy safely in our glass, and holding quite sturdy with its robust mix of cherry fruit, tomato leaf, and mushroom-earthy richness held tightly and firmly in the grip of fine, bright acidity.
The intervening years had been enough to turn the wine into a delightful example of why Burgundy appeals so much to the sophisticated drinker: it is full-flavored, yet never heavy; bright with acidity, but sweet with core fruit underneath; light on the palate, but rich and endlessly expansive in the mouth.
How many other wines could easily handle four different diners with plates before them featuring black cod in a cream sauce, venison in juniper and cumin crust, beets and green beans, and aioli, among other piquant flavors? The Gevrey-Chambertin did it without effort, wrapping itself around each food in a warm embrace, supporting and highlighting the flavors while remaining intact with its own.
That’s the finest definition of a table wine, when it embraces all the food on the table and appeals to all the drinkers at the table. And Louis Jadot’s Gevrey-Chambertin Clos Saint-Jacques 1999 does exactly that.
So with good food on the table, good friends as company, and very good wine in the glass, it turned out to be the best of times.
For the whole boring story, http://www.examiner.com/article/gevrey-chambertin-clos-saint-jacques-1999-louis-jadot