Actually holding onto its young colour very well. If there’s not much colour development, then there’s plenty of aroma development and such appealing complexity too. Ooh, that’s a beautiful energy – freshness but depth of complex flavour with much maturity. That’s really delicious. Bravo!
Despite 75% whole bunch fermentation this is a deep cherry-red colour. The nose shouts aggressively of funk, reduction, sulfur and oak – nothing else – two hours are insufficient to make an iota of difference. If you leave the bottle (sans cork) upright in a ‘eurocave’ for 36 hours you will end up with something that actually smells of wine; dense but pure red fruit – I get the impression that you might need a week to see any oxidation! But why leave in a eurocave for 36 hours? Easy, what the funk might hide on the nose is there for all to see on the palate – cork taint. Now that’s a big shame (at least it wasn’t his Chambertin!) because there is concentration and a really exectutive texture – the tannins are so fine despite what I assume to be significant extraction. Ignoring the taint, this is mightily impressive wine though if you want to drink now I suggest early preparation – 8 hours in a decanter with lots of air would be my starting point or, better still, opening the night before and leaving the open bottle to overnight in the fridge.
Medium-plus colour, more ruby than cherry-red. The nose is deep, slightly peppery and is ringed with sweet (as opposed to toasty) oak. Good balance, very good acidity, drying but not rustic tannin and a finish that is, like the nose, ringed with sweet oak influence and creamy notes. Plenty of concentration, a very good value wine.
Deep colour with a purple rim. The nose settles to bright red cherry with an edge of red berry fruit over a deeper, bubbling base. The fruit on the palate easily cuts through a swathe of tannin. There’s good concentration and it’s very enjoyable. It still comes over as cool and burgundian rather than hot and bothered. Frankly I expect it’s a wine for the short to medium term as the tannin could dominate if the fruit recedes. It’s been a bit of a crowd pleaser for guests at home this summer – particularly those shiraz lovers…
No VV label on the 2002 – what a difference a year makes. Deep crimson (blue-shade red actually). The nose at room temperature is quite diffuse but faint spice and deep, sweet black fruit lay in wait. Cool the wine to 15°C and it’s altogether tighter and in some ways (if you wait long enough) reminds me of 1993. Dense, indeed intense, mouth-watering acidity (Burghound notes no acidification in 03) and tannins that are very well covered by the extract. Very 2003 but it’s big fun too. As well-made as any in 2003 and very good value (~17€), I’ll have to try and visit this year.
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