Why Big Red Diary?
3 notes


2006 Monnot Xavier, Pommard Les VignotsJan. 2012
Medium-plus colour, still with purple highlights. The nose is reasonably forward but a bit burly and bulky with hints of cola, only after the bottle has been opened a couple of hours do you start to get some clear, clean and quite pretty fruit notes but it’s only from the last drops in the glass. Like the nose, this a broad-shouldered wine and it wears it’s tannin without a hint of reserve – but the tannin is ripe and not too grippy. There’s a nice breath of fresh acidity and a reasonable length, but I’m missing some excitement – not sure if it’s this wine or also a bit of 2006 thing – will have to check on some.
2003 Leroy, Pommard Les VignotsDec. 2006
Deep cherry-red – only slighty paler than the 03 Dugat-Py. The nose is rounder and more forward than the D-P, just a little reduced at the start but there’s lots of disparate complexity. Somehow the palate is also less ‘together’ than the D-P; it’s fresher, got more tannin and lots of coffee-bean in the mouth – significantly more apparent complexity but like the nose, little apparent cohesion. Longer than the D-P; if all the parts come together this could be a very, very good wine.
1993 Leroy, Pommard Les VignotsNov. 2003
Medium-plus cherry red – if I hadn’t seen the label from the colour I would have guessed this was a 1999. The nose was very individual, starting deep, perhaps a little oaky and definitely quite gamey and mushroomy. It took close to two hours (by which time there was very little left) for a red fruit compote nose to develop, further development gave redcurrant. The palate has excellent acidity and very smooth tannin to match. For the first 1 hour+ I was a little concerned whether there was enough density of fruit for the long-term. When we started on the beef course (with a little risotto) the fat improved and the wine took on the appearance of more concentration. Only medium plus length and showing in a very young and very atypical way. Very good food wine and very interesting, but I probably wouldn’t be looking to stock my cellar with this wine.
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