Medium, medium-plus cherry red. The cherry infused nose is fresh and forwardly fruity. Nice concentration and very good acidity. The tannins are still a little showy and astringent but manage not to dominate the pretty fruit. A serious bourgogne that needs another 2+ years in the cellar.
Medium-plus cherry red. The nose has good depth, but the red fruit is a little diffuse. The palate has much more going for it than your average bourgogne, good intensity to the fruit, nice acidity and tannins that still need a year or two. Certainly better than most ‘no-name’ village wines and probably giving it’s best around 2006-2010.
Pale gold. The nose is the first that offers an oaky note, some pepper too. A little fat – in the manner of 2000 but longer than that wine. Only slowly does the nose start to develop in a similar way to the other wines. Dense mid-palate fruit in a Meursault vein. I think that there could have been a little better integration of this mid-palate with the finish, but it’s a very good wine all the same.
Pale yellow colour. The nose has good depth, is quite fresh and high toned with some green apple notes. Good fat and despite being a little sweet the acidity brings it nicely into balance. This wine actually has very good depth and length. Most of the grapes are sourced from Meursault – and you can tell. Excellent Bourgogne Blanc.
Deep ruby with a cherry edge – this wine has the depth of colour you would expect from a much higher appelation. The nose starts with toasted oak and an almost ‘corky’ note. Given 20 minutes aeration, fortunately the corky note disappears along with much of the oak. What remains is a burnt wood note, a little spice, perhaps cinnamon and resin. Eventually there is also a cooked red fruit note. The palate is certainly quite concentrated with reasonable acidity and very good, fine tannins. At the moment it’s certainly quite hard to get at the fruit due to the wood induced structure. A wine that has been made in a very serious and expensive way, possibly a match for many village wines. I’d say this needs at least 4-5 years to reduce the impact of the wood – should be very interesting to see what the result is.
You are using an outdated browser. Please update your browser to view this website correctly: https://browsehappy.com/;