david clark 2006 passetoutgrains

Update 4.2.2010(5.2.2010)billn


2006 David Clark, Bourgogne Passetoutgrains
Deep colour – plenty of purple too. The nose shows lots of reduction – about 90 minutes is needed for it to fade though it is never completely gone – deep brambly fruit and a herbal top-note. Linear entry and rather fine tannin – good balancing acidity that amplifies and widens the flavours across the mid-palate – it finishes really impressively. This is a relatively big wine – much more so than the domaine’s 2006 Morey St.Denis for instance. Well-done!
Rebuy – Yes

Agree? Disagree? Anything you'd like to add?

There are 2 responses to “david clark 2006 passetoutgrains”

  1. Peter S5th February 2010 at 12:29 pmPermalinkReply

    Nice note for a nice wine Bill, though perhaps you should emphasise even more the size of this one ! I bought half a case and now, down to the last one, wish I’d bought (at least) twice as much. I thought it was a touch meaty on the palate, and showed just a touch of juicy, earthy Gamay character. But you’re right, very nicely made and at a very nice price back then. Interesting – and sad – to note that the 2007 is now double the release price of the 2006 …

    • billn5th February 2010 at 1:55 pmPermalinkReply

      How big is big? 🙂
      Very interesting for me that despite aromatics that hint to gamay, there is nothing that hints to beaujolais – even excellent beaujolais – in the flavours. It really does have a Côte de Nuits kind of feeling…

  2. Peter K5th February 2010 at 7:15 pmPermalinkReply

    I agree that this is an exceptionally interesting passetoutgrains, more so that the borg. au pelson, which sells here in the states for $2-3 more per bottle. I’ve been drinking 2-3 bottles of burg all year at the village and below levels with my meals, and this is the best one I’ve tried. The gamay grapes are supposed to be 90 years. Wonder what the percentage is?

    I also bought a couple of bottles of the Morey to try and hope your comments don’t reflect that you consider it too thin.

    • billn5th February 2010 at 8:02 pmPermalinkReply

      In the context of the dinner Peter, I’d go with elegant 😉

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