Candied red fruits on the nose and despite a hint of reduction this is nicely fresh for 2000. The palate is a little more angular and less elegantly textured than the 2001 that preceded it. Plenty of complexity and reasonable length, but his is much less a ‘complete’ wine than in 01.
Medium, medium-plus ruby-red. That characteristic Leroy nose (how do they do that?) of well integrated oak set against wild red fruit, almost confiture and rose petals. The fruit is red-coloured and like the other 2000’s quite tannin-forward. It’s as long as the JM Boillot Jarollières 1er cru, riper but less complex. You are left with a smooth coating on your teeth as a reminder.
It’s not really possible to criticise such an accomplished villages wine – really excellent.
Medium colour, still trying to hold onto that last trace of cherry red. The nose shows a little rosemary, red-berry fruit and the last traces of of spicy oak. From cellar-temp this has some furry tannin and an overall nice texture. Elegant fruit of almost good concentration (way over bourgogne level) and super length – though the length has a little oaky bitterness about it. As the wine warms the nose becomes clearer and wider (very nice) the palate also becomes wider, less bitter in the finish but becomes less obviously fresh – just about the only area it shows up the vintage. Much better than I expected!
Medium colour – a ruby-red core which fades at its limits. The nose is bold, ripe and sweet, but then goes through a 10 minute phase where I suspect taint, 10 minutes later plum predominates for before becoming a little more diffuse. Needs some aeration for the palate to even-out, but then we have a relatively low acidity, silky and sweet wine, but with that faint edge of taint…
Good deep colour – at least vs the average for the vintage. The nose starts really rather interesting and fruitily complex, and hour or two in the glass doesn’t really do it any favours though, a little chocolate perhaps and a cedar note, but not so nice as the start. The palate is more anonymous at the start, yet rather annoyingly improves – so you can have the nose or the taste, but today, not both together… Good concentration and also the texture is not bad, interesting length too. That cedar note from the nose also goes through the core of the palate and into the finish too – just a little to emphasised for my taste. Next day the wine is certainly becoming astringent and drying out a little which might not bode well for the future. If I was to drink a second bottle I’d do it over an hour or two and just let it change in the glass.
Short note two days after drinking. This was drunk together with the 99 Chambolle from Barthod. Just a little deeper in colour. The nose is more diffuse but seems to have more going on. The palate is not so focused, but matches the concentration of the Barthod then takes on another dimension – a really fantastic, many faceted finish – a real surprise, overall (just) bettering the 99, but perhaps less long-lived.
Drank directly after Robert Gibourg’s Morey. Medium, medium-plus ruby red. Again high toned but much more fruit on the nose. A step-up in concentration, but after ten minutes taint starts to dominate the palate before creeping into the nose too. Bottle two was not so obviously high-toned as the first but still relatively so. Colour and density were the same as bottle 1. Still a step-up from the Gibourg, but just missing a little sweetness. It compliments food, but doesn’t make a completely satisfying solo drink, like many 2000’s today it is hiding its charm.
Medium ruby-red colour, some advanced amber at the rim. The nose is far from advanced with a primary and sharp black-cherry effect that eventually becomes a little diffuse. The palate starts with quite a bitter oak element, it softens with time but never completely fades. Good length and sweet fruit with a hint of cream. Drinkable, but merely almost good now, hopefully there will be an upside.
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