Medium colour. The nose has more than a hint of 2004 about it, plenty of high-toned cedar but a quick swirl displays the frankly lovely red berry/cherry fruit below. In the mouth it’s a little mineral and perhaps a hint flimsy in the concentration department, but despite that, the flavours are really long in the finish. Slowly the palate’s texture apparently thickens with concentration. If you’re immune to the 2004 cedar it’s a buy.
Gevrey-Chambertin
2005 Mortet Thierry Gevrey-Chambertin
2006 Lécheneaut (Philippe et Vincent) Gevrey-Chambertin
2006 Mortet Thierry Gevrey-Chambertin
2006 Rousseau Armand Gevrey-Chambertin
2006 Charlopin Philippe Gevrey-Chambertin
Medium-plus colour. Slightly murky nose with a little vanilla and a faint mushroom – slowly fills out with deep and impressive primary red/black fruit to compliment the vanilla and eventually a little brioche. Some fat and plenty of mid-palate dimension. Balanced and long. This was both friendly and at the same time not a hint facile – I liked it very much
2005 Latour Louis Gevrey-Chambertin
Medium-plus colour. The first sniff seems architypal Gevrey; dark fruit against an earthy, almost grainy nose. With open time it becomes higher toned with more red fruit, seems much softer if a little less interesting. Decent concentration and certainly it’s more red-fruited in the mouth. Good acidity and late appearing tannin with a little grain. Not the glossy fruit and concentration of many 2005 Gevreys, but at a decent price this is worth buying.
2004 Bourée Pierre Fils Gevrey-Chambertin
2004 Mugneret Dr Georges Gevrey-Chambertin
Medium, medium-plus colour. The nose starts with a waft of dark oak that is slowly replaced by cedar. It’s a short peak of green that slowly, but never completely subsides, filling out with soft, ripe and creamy fruits with fainter brûlée. The palate is well-textured, ripe and sweet. Initially the acidity is a little prickly – carbon dioxide probably as it fades and smooths. The finish is a very good one, again edged with cream. The green element has faded to the extent that it is no longer part of the flavour profile. I’m more confident now for the future – perhaps the next in 3 or 4 years…