Medium, medium-plus cherry-red. The nose has deep and inviting red fruit with still a little ashy oak showing. In the mouth there’s good volume and forward but smooth acidity that continues to sparkle on the finish easily longer than 30 seconds. The tannins are well hidden and like the nose there’s still some oak showing, particularly on the finish. Very good villages but it would be best to wait for another 2 or 3 years for the next bottle.
Medium-plus cherry-red colour. The nose starts deep and a little oaky. Given time the oak is replaced by a classic Vosne spice and eventually sweet cappuccino. The palate is first-class, silky, very round, real fat and tight though lovely and complex if slightly backward fruit. Nice acidity helps lengthen the finish. This has gorgeous mouthfeel and despite it’s youth I loved drinking it today. A singleton that forced me to buy some more (the eight bottles I could find!) and of course, before you read this! Grand Cru standard – Vosne Grand Cru at that!
Medium, medium-plus cherry-red colour. The nose has high tones and a slightly jammy red fruit core. The palate is much more sedate than the wall of tannin that greeted me when I first tasted this on release. The palate has really good intensity that slowly fades. Good acidity and well mannered tannins. I just find that following the burst of fruit at the start and the good length I’d like a bit more in the middle, but it’s nicely sweet and was heartily devoured.
Medium-plus colour, edging towards ruby. The nose is a mix of red and black and shows some raisined fruit. Wow, quite some elegance on the palate, it’s full, just a little fat with fresh, black-shaded fruit and very well-mannered tannins. Blind I’d probably guess this to be a well above average NSG. The medium finish takes away none of the refinement – very fine villages and not even vaguely rustic. I’ll probably bag some halves – very handy.
Darker than the 2000 but with a watery rim. The nose also has a black stance, slightly spicy too. Soft on the palate with smooth, sweet and quite dense (for a villages) fruit – yet I have the feeling that there’s a trace of dilution – not sure why. The finish is satisfying and the tannin and acidity are first rate though there’s a trace woody-ness. Certainly drinking now, but much more structure than 2000. A wine that I would buy again.
Medium plus cherry red, still with a rim of purple. At 16°C this is gorgeously fresh with a nose of blue-skinned fruit, and drinks much too fast on a warm day. At 18°C it’s less focused but has a more interesting nose – dried cranberry, cherry and a little raisin – reminiscent of many a 1993. The palate bursts with mainly black cherry. Lovely acidity and tannin that you won’t know is there unless you hold the wine in your mouth. Not a fat wine, but certainly a gorgeous wine the more oaky complexion of 2 years ago is gone. I bought half a dozen based on Burghound’s recommendation – that was a mistake – I should have bought 12!
Resorted to this one when the Clerget Chambolle showed badly. Medium young cherry-red colour. The nose is high toned and a little diffuse, taking time to put on extra weight with coffee overtones. Elegant red fruit but a little more subdued than the last outing, still has the extra creamy dimension on the finish but really takes its time to sing. Today the next wine is the more rewarding.
Medium plus ruby colour. Starting with plenty of woodspice, you need plenty of aeration to get more fruit, still a little spice and plummy almost porty fruit. There are tannins, but well controlled and quite velvetty. The acidity nicely prolongs the finish of the black shaded fruit. This wine is currently about concentrated, one-dimensional fruit. Again I have a couple of bottles for the future which will hopefully show a little more interest and complexity once I get round to them.
I gave this plenty of time – seemed corky to start, but it could have been bottle stink. I decanted and then vacuvined overnight, behind there was lovely black fruit… Next morning, most but not all of the smell was gone, also there was now a trace of oxidation – too much aeration the night before! Even without the taint I would have called wine faulty because it was still undrinkable 3 hours after opening due to an excess of sulfur.
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