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6 notes

 

2008 Guyon Antonin, Chambolle-Musigny Les CrasNov. 2011
Medium, medium-plus colour. Forward red fruit notes that have a hint of sour about them – they make me think of rhubarb – lucky I like rhubarb! In the mouth this is very smooth and it pulls you into the mid-palate with plenty of (equally smooth) acidity – but I expect this could become a bit screechy in 2-3 years as the sweet fat of the fruit shrinks. There is quite some intensity and even a little extra dimension in the mid-palate, though to be fair, it’s mainly acid-led intensity. The last flavours of the mid-palate have a little bitter-chocolate about them but I think they are mainly the result of a hint of toasty oak blended with a bit of borderline ripe fruit. I have to say that I’m enjoying this wine, but I really do think that the enjoyment could be transient – say 18-or-so months worth.
2007 Roumier Georges, Chambolle-Musigny Les CrasApr. 2009
A much denser fruit nose and than the Bourgogne before it. More intense, nicely fresh and seems considerably longer. Has a lot of energy.
1997 Barthod Ghislaine, Chambolle-Musigny Les CrasAug. 2007
A little oak then tight red fruit at the base. Rather bigger in the mouth than the Thierry Mortet, with lots of tannin but more than enough dimension to match. This is rather good.
1997 Roumier Georges, Chambolle-Musigny Les CrasAug. 2007
Redder and faintly estery aromatics after the Barthod. The palate is less explosive but on the positive side shows a little more complexity. In the end I found this a very nice wine.
2004 Bouchard Aine, Chambolle-Musigny Les CrasMar. 2006
From 30 year-old vines, vinified using 30% new oak. Whilst there is some width to the nose and a few high and mineral tones, this wine seems rather tight. Sweet palate with grainy tannin and medium length. A tasty, if unsophisticated wine.
1998 Barthod Ghislaine, Chambolle-Musigny Les CrasNov. 2005
Medium ruby-red – looks lovely in the glass. The nose is very tight, hints of marzipan, red fruit and a high-toned estery note – not that nice. It’s a concentrated wine, but equally there’s plenty of (currently) astringent tannin that has a trace of bitterness about it. The acidity is also on quite a high level. Returning after an hour there is a little more balance, both the tannin and the acidity are in more harmony with the fruit – I must say though that it never quite became ‘charming’.
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