Medium ruby red, no hint of maturity. The nose shows toasty oak and is quite sweet. The palate also shows sweetness, good acidity and very nice depth to the fruit. Still quite marked by the wood though. This wine is much more primary than many and needs at least 3 or 4 years in the cellar despite its village appellation. Very good.
A complete contrast to the last wine. Only medium ruby colour, just the slightest trace of cherry at the rim – looks like a 1997. The nose is of raspberry and strawberry confiture and a little earth – not at all confected despite the description and with time develops a raisin note. Medium concentration, though good volume in the mouth and good acidity with relatively light and very smooth tannin. The finish builds well, first slightly cooked fruit then a little earth. Elegant and moreish. Exceptional value direct from the domaine – 11 Euro plus taxes.
Dark garnet/purple. Very toasty oak nose (oh dear!) – I can’t really get past this. Soft and supple in the mouth, despite being quite dense. Straight from the bottle this is deeply disappointing to me, there seems to be balance of acidity and tannin, apparently with some fruit too, but I can’t get at it for the wood. One hour (of occasional swirling) later, the nose is starting to exhibit the creaminess of French oak – more wood, but at least it’s becoming more subtle! I’m also starting to pick up black cherry. As we move on to the 3 hour mark, there is a transition through ‘real toast’ smells to something much more opulent and interesting. So after 24 hours under vacuvin we are starting to get somewhere; the oak is just in the background now, black cherry and even blackcurrant, a little spice and the smell of soil. Palate is still nice and supple, but the acidity seems a bit more aggressive. Very long creamy oak finish. This wine has excellent potential, though I won’t try another for at least 3 years, and it’s likely I’ll still have to decant a couple of hours before consuming.
Medium-full ruby. A deeper toasted oak nose and dare I say it slightly shitty aromas. There is a little sweet spice, but the wood is in charge here. 5 hours later the wood is gone leaving pretty black cherry fruit. The palate has more depth with high, though more controlled acidity than the Pommard, and the fruit is more black cherry. Length is good. More intense than the Pommard today, but younger – leave for another 2 years.
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