Medium-full ruby. A deeper toasted oak nose and dare I say it slightly shitty aromas. There is a little sweet spice, but the wood is in charge here. 5 hours later the wood is gone leaving pretty black cherry fruit. The palate has more depth with high, though more controlled acidity than the Pommard, and the fruit is more black cherry. Length is good. More intense than the Pommard today, but younger – leave for another 2 years.
Dark garnet/purple, subtly darker than the the base villages wine. Again toasty oak on the nose but a little less pronounced with black cherries in the mix. The acidity is more pronounced than the above, with black cherry again on the finish. After an hour of swirling (as above) the toasty oak seems more persistent than on the ‘basic’ G-C, and is ‘lighter’ in the mouth. After 3 hours we have lost most of the ‘toast’ and have a more silky mouthfeel than the ‘basic’. Okay, moving on 24 hours (under vacuvin) the oak has not been subdued quite to the same extent as the ‘basic’ but is now (to me) ‘acceptable’. The nose has less blackcurrant aspect than the ‘basic’, otherwise it seems a little more concentrated with some liquorice hints. The palate is smoother with better integration of the acid. The finish is long and mainly fruit driven rather than creamy oak. Now it’s really an excellent wine. I don’t have any more of these, though would wait a similar time to re-test if I had.
Medium ruby colour, already turning brick at the rim. The nose is all high toast oak for the first 15 minutes, gradually turning sweet, completely fading after 4-5 hours to reveal cooking dark plum notes. The palate has high acidity and a little tannin. Fruit is of medium intensity, but the acidity, which just avoids coarseness makes for a burst on the finish. Medium length. Very good for the vintage and with a strong hard cheese like Comte, the acidity is perfectly balanced.
The colour is a fantastic deep brick lightening at the rim. Nose is a little alcoholic, coupled with cooking red fruits. The palate still has lingering tannins and (perhaps) slightly tart acidity, but the fruit is up to the job of competing. It seems some of the lowly appellations from ’96 are finally starting to become enjoyable – no rush though. I hope the last 3 or 4 are still on the merchants shelf, at €14 it’s a steal.
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