2000

2000 Bertagna Vougeot Clos de la Perrière

By on June 30, 2004 #asides

The colour’s just a little deeper than 2001. A gorgeous high toned nose that’s very open and wide, tons of red berried fruit. Deep fruit that etches onto your palate. The tannins have a little grab, but are perfectly velvetty. Nice and deep with a lovely flourish on the finish. Another wine that I’ll buy!

2000 Lignier Hubert Chambolle-Musigny

By on June 30, 2004 #asides

A wine with two faces. Medium plus ruby-red that’s shaded to cherry-red at the rim. The nose is of deep red fruit, cherry and a lovely redcurrant note, slightly over the top vanilla for the first few minutes fading to leave nice oaky notes and faint espresso coffee. The palate is one of those sumptuous, slightly fat, fruit-forward wines, but lovely red fruit and beautifully balanced acidity. The finish shows a creamy, dried red cherry and raisin note – very nice. And the second face? – a grainy oaky texture develops with food – so drink on its own, but it’s worth it.

2000 Romanée-Conti La Tâche

By on June 30, 2004 #asides

Together with a few 1997’s, this is one of the few wines you can really enjoy now that have been produced since 1995, despite it only being released a year ago. It was actually an hour before I started to taste this, I was just captivated by the scent. Medium ruby colour with a cherry red rm. The nose assaults the palate with an incredible green, spicy note – seems to have a lavender component – quite unlike the tasting just over a year ago. Slowly the ‘green-ness’ becomes more focused as cedar and amazingly becomes more intense. After 90 minutes there’s a whiff of smoke and finally white pepper, blood-orange and red berry-fruits – that’s closer to what I remember! The palate is impeccably balanced with intense fruit red and black berries. Very long. The palate can’t quite match the amazing intensity of the nose – but this is the real deal and a real honey.

2000 Humbert Frères Gevrey-Chambertin

By on February 29, 2004 #asides

Medium cherry red. The nose is relatively subdued giving up only a red cherry note – little else. The palate is more forward with fresh acidity. There are red fruits and a more than pleasant finish that’s just tinged with cream. A lightish wine but one that worked perfectly for lunch…

2000 Roulot Guy Meursault Perrières

By on February 29, 2004 #asides

I cannot lie, I was hiding away 3 bottles for a rainy day, but the moment (the party actually) got the better of me. Not much of a note as I was without pen – just a glass! The intensity is superb, this is an excellent wine that puts many a Corton-Charlemagne to shame. Not cheap, but worth searching for – now I’ll have to replace it – with interest!

2000 Thomas Charles Romanée Saint-Vivant

By on February 29, 2004 #asides

Really deep cherry colour, just fades gently to the rim. The nose has a lovely focused griotte note which gains emphasis with time, not at all floral. Creamily fat, concentrated, and surprisingly tannic – this has a finish like a fully loaded shiraz. Good acidity and concentrated fruit that seems to be up to the job. I’m surprised how up-front this wine shows – it’s not really for drinking right now, but at least half a dozen will be finding their way to my cellar for 2010+

2000 Brocard Jean-Marc Chablis Vaucoupin

By on February 29, 2004 #asides

Lemon yellow in colour. This wine shows a nice depth of fruit on the nose. The palate is more reserved, but also smoother and more elegant than the ’98 Fevre ‘Le Clos’, doesn’t show the same level of concentration though. Nice acidity, pretty and satisfying.

2000 Roulot Guy Bourgogne Blanc

By on February 29, 2004 #asides

Pale yellow. The nice nose is a little appley. On the palate the fruit’s not as intense as the 1999, but has some fat – comes across almost in a Chablis style. Medium length, but still quite young. Should improve for 2 or 3 years.

2000 Lambrays Clos des Lambrays

By on February 29, 2004 #asides

Medium cherry red colour. The nose has red fruit, a confiture of roasting raspberries and just a little spicy oak and alcohol. With time in a decanter the palate becomes sweet and supple but starts with a very grainy and oaky expression that is wearing. The fruit has good concentration and some depth and complexity, good acidity and silkily soft tannin. There’s a reasonable turnaround in the decanter so the oak will better integrate with time and what’s underneath is very lovely, but I’m still concerned for the future. Despite only medium concentration, because of the oak I won’t touch another of mine before its tenth birthday.

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