My last of these, the previous two were rather oxidised. Medium gold. The nose has hints of toffee – a sort of tarte tartin – lots of depth, and yes it’s just tending to oxidation, but to this minor extent I can live with it. Width, decent acidity and good intensity. The length has hints of oxidative notes that to a certain extent compromise the finish but there are also nice creamy hints with waxy lanolin. Drinkable.
Medium straw colour. The nose shows oxidative notes, nuts and a hint of lanolin. In the mouth the texture is good – concentrated and silky – intense, dry, very well balanced, but the flavour that obscures much is an oxidative one. Drinkable – but without joy – probably opened 6-12 months too late and, if anything, was slightly worse on day 2…
Medium-plus golden colour. Despite the colour, there is no trace of oxidation here, rather it is forward but well integrated sweet brioche oak, behind is a good, freshly mineral base. Concentrated, silkily, waxily smooth texture. The acidity is understated and the flavours are a mix of the mineral and savoury. Very mineral finish that is also very long. This should be at it’s best in another 4 or 5 years, but it did rather on day1 – day two was even better!
Medium ruby-red colour. The nose is wide and quite forward, some diffuse higher tones and faintly spiced red fruit. The palate is lithe and muscular, good acidity too complimenting tannin that’s forward, but ripe and well under control. There’s a small burst of intensity before the finish – which is not bad, but could be longer. Muscular, interesting and balanced – if not stunning.
Drunk directly following Drouhin’s 02 Puligny Clos de la Garenne. This is just a little darker yellow. The nose frankly assaults your senses with wide, brawny notes of flowers, wet wool, creamy vanilla and just a little honey. The palate is likewise, no model of restraint; muscled, rippling acidity wrapped in a slightly buttery fatness but somehow also an edge of minerality that shows on the long finish. It’s a show of muscles here, but it’s a very impressive show.
Medium-plus ruby-red. When cold, this is wide and fresh with good purity. As it warms there is a touch of herb and the fruit has a more jammy edge. The tannin seems a little more prevalent when cold, linear, expanding into a very long finish. Warmer, it is fatter, the tannin sits better and the acidity is just right. Not a great grand cru, but it’s tasty and almost good value.
Instantly too young, tannic/astringent. Improved plenty with food and an hour in a decanter – so I’ll give you the latter version! Medium/medium-plus core of cherry red that slowly fades to the rim. The nose starts with a blast of high-toned red and black fruit, settling down to subtle high-toast oak and a concentrated mix of black fruit and meaty tones. Ripe, deep black fruit and tough in a Corton style. There’s some grain to the tannin and a medium-plus length. Good, but wait at least 3 years.
Medium ruby colour a little browner at the rim. The nose is oaky with a medium-high toast note plus sweet and creamy cooked cherry tart. Smooth palate with tannins that really only show up on the finish – unfortunately there’s something rather bitter about the acidity – which shows up most on the finish. The finish is reasonably long with a creamy tinge. Given 30 minutes-plus in a decanter and the toasty oak is gone from the nose, replaced by a surprisingly earthy character and roasted fruits. The bitterness tones down a little – but only a little. Another wine that’s a bit of a curate’s egg.
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