Vosne-Romanée Vieilles Vignes

2004 Dugat-Py Bernard Vosne-Romanée Vieilles Vignes

By on September 30, 2006 #asides

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.

2004 Potel Nicolas Vosne-Romanée Vieilles Vignes

By on February 28, 2006 #asides

From 3 parcels of vines. Both depth and width on the nose, but just a little linear today, black edged fruit. Nice concentration. Some structure – the tannins have some grain. Clean, good concentration and deep but today tight in presentation.

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