Red Burgundy

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Region Producer Vintage Name Qty Unit Size Price Note Rating
Red Burgundy Amiot, Guy 1996 Morey 1er Cru Les Millandes 1 Case 75cl
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  • Parker: This medium-to-dark ruby-colored wine is wonderful. It has candied black cherry aromatics that give way to a deeply ripe, medium-to-full-bodied, harmonious, and concentrated personality. Sweet raspberries, chocolate-covered cherries and vanilla-imbued oak can be found in this intense, velvety, refined, and rich wine. It is masculine, ample, and has a long and supple finish. Anticipated maturity: 1999-2006.

Tasting Notes
90
Red Burgundy Bernstein 2009 Clos de la Roche - owc 6x75 1 Case 75cl
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  • Tasting note: A ripe but not over ripe nose displays plum, floral, earth and a subtle sauvage character that gives way to very rich and textured flavors that possess real verve and punch on the textured, mouth coating and strikingly long finish. Like any number of wines in the range, there is a touch of mocha that surfaces on the finish but this is tighter and more focused with buried tannins that will require considerable patience to completely resolve.

Tasting Notes
94
Red Burgundy Bouchard Pere 2009 Bonnes Mares 2 Case 75cl
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  • Tasting note: In contrast to many of the wines in the range that are quite expressive, this is actually quite reticent if not downright mute with very ripe but elusive aromas of mocha, plum and spicy cassis. The extremely rich, powerful and concentrated big-bodied flavors possess a suave mouth feel as the sap almost completely buffers the unusually generous but quite serious and long finish. This is a classic Bonnes Mares in terms of its underlying architecture and should require between 15 and 20 years to be at its best.

Tasting Notes
95
Red Burgundy Bouchard Pere 2010 Clos de Vougeot 3 Bottle Mag
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  • Tasting note: This is really quite aromatically refined, indeed the expressive nose is highly perfumed and speaks of floral, plum and black cherry scents layered with a subtle earthiness. The sense of refinement continues onto the palate as the focused, intense and sleekly muscular flavors evidence good power on the balanced, long and only moderately austere finish. As Clos de Vougeot typically goes, this is a very refined example.
     

Tasting Notes
94
Red Burgundy Bouchard Pere 2010 Chapelle Chambertin 2 Case 75cl
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  • Maison Bouchard Père & Fils
    2010
    Chapelle-Chambertin
    Grand Cru Red 750 ml
    Score: 93
    Tasted: Apr 01, 2012
    Drink: 2022+
    Issue: 46
    Don't miss!
    Note: from purchased grapes in Chapelle proper
    Producer note: Philippe Prost, Bouchard's winemaker, noted that 2010 was "an up and down growing season with a difficult flowering that resulted in a very small crop with a very high percentage of shot berries, especially in the Côte de Beaune. We began picking on the 20th of September and picked through the 1st of October. The harvest conditions were very cool so the super clean fruit arrived at the cuverie at much more reduced temperatures than is typical. This allowed for longer and entirely natural cool macerations. The harvest itself though was less stressful than usual for the simple reason that various parcels were ready at different times due to the highly heterogeneous flowering and thus we could methodically organize our harvest regimen. Moreover, thanks to the tiny crop and cool harvest weather we had absolutely no rot pressure so again, we could pick when we chose. By contrast 2009 and 2011 saw everything basically ready at the same time so it was much more difficult to optimize the harvest for each parcel. I did our normal vinification with one exception which is that I opted to use a higher percentage of whole clusters than usual though not for all wines. In fact, particularly in the Côte de Beaune it tended to be a lot or a little but not much in between. We also elected to reduce the percentages of new wood and a rough estimate would be 15 to 30% for the villages wines, 35 to 45% for the minor 1ers, 35 to 55% for the major 1ers and between 55 to 75% for the grands crus. We used one-year old wood for the remainder. As to the wines, they have lots of energy and really speak of their underlying terroirs. They're classic burgundies if you will. As to relative performance, every commune in the Côte de Nuits was excellent though if I had to choose just one, then I would anoint Gevrey as the star. In the Côte de Beaune it wasn't quite so homogenous. The best village in my view was Pommard though Volnay was only just behind. Savigny and Beaune were also both quite good if not exactly at the same level." Proust noted that the reds were bottled in December, 2011 and January, 2012 and most wines were not filtered and none were fined. (Henriot, Inc., www.henriotinc.com, NY, NY; John E. Fells and Sons, www.fells.co.uk, UK).
    Tasting note: A brooding and very restrained red and black pinot fruit nose also offers up hints of earth and some minerality that give way to supple, elegant and attractively refined medium-bodied flavors that are supported by unusually fine-grained tannins, all wrapped in a finale that is balanced and impressively long. There is a touch of wood on the finish but it should be integrated quickly. This is a classic Chapelle of finesse and harmony.
     

Tasting Notes
93
Red Burgundy Bouchard Pere 2010 Bonnes Mares - owc 6x75 1 Case 75cl
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  • Maison Bouchard Père & Fils
    2010
    Bonnes Mares
    Grand Cru Red 750 ml
    Score: 95
    Tasted: Apr 01, 2012
    Drink: 2025+
    Issue: 46
    Don't miss!
    Note: from a .24 ha mix of terres rouges and terres blanches but with a bit more of the former
    Producer note: Philippe Prost, Bouchard's winemaker, noted that 2010 was "an up and down growing season with a difficult flowering that resulted in a very small crop with a very high percentage of shot berries, especially in the Côte de Beaune. We began picking on the 20th of September and picked through the 1st of October. The harvest conditions were very cool so the super clean fruit arrived at the cuverie at much more reduced temperatures than is typical. This allowed for longer and entirely natural cool macerations. The harvest itself though was less stressful than usual for the simple reason that various parcels were ready at different times due to the highly heterogeneous flowering and thus we could methodically organize our harvest regimen. Moreover, thanks to the tiny crop and cool harvest weather we had absolutely no rot pressure so again, we could pick when we chose. By contrast 2009 and 2011 saw everything basically ready at the same time so it was much more difficult to optimize the harvest for each parcel. I did our normal vinification with one exception which is that I opted to use a higher percentage of whole clusters than usual though not for all wines. In fact, particularly in the Côte de Beaune it tended to be a lot or a little but not much in between. We also elected to reduce the percentages of new wood and a rough estimate would be 15 to 30% for the villages wines, 35 to 45% for the minor 1ers, 35 to 55% for the major 1ers and between 55 to 75% for the grands crus. We used one-year old wood for the remainder. As to the wines, they have lots of energy and really speak of their underlying terroirs. They're classic burgundies if you will. As to relative performance, every commune in the Côte de Nuits was excellent though if I had to choose just one, then I would anoint Gevrey as the star. In the Côte de Beaune it wasn't quite so homogenous. The best village in my view was Pommard though Volnay was only just behind. Savigny and Beaune were also both quite good if not exactly at the same level." Proust noted that the reds were bottled in December, 2011 and January, 2012 and most wines were not filtered and none were fined. (Henriot, Inc., www.henriotinc.com, NY, NY; John E. Fells and Sons, www.fells.co.uk, UK).
    Tasting note: Soft wood influence does not materially diminish the lightly spiced and beautifully fresh nose that is composed of red berry fruit, stone hints and earth nuances. The remarkably rich, round and concentrated flavors exude a focused power while coating the palate with impressive reserves of dry extract that also buffer the very firm tannins. This should be excellent in time as there is outstanding intensity yet impeccable balance and length.
     

Tasting Notes
95
Red Burgundy Bouchard Pere 2010 Clos de Beze - owc 6x75 1 Case 75cl
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  • Maison Bouchard Père & Fils
    2010
    Chambertin-Clos de Bèze
    Grand Cru Red 750 ml
    Score: 96
    Tasted: Apr 01, 2012
    Drink: 2027+
    Issue: 46
    Don't miss!
    Note: from purchased grapes
    Producer note: Philippe Prost, Bouchard's winemaker, noted that 2010 was "an up and down growing season with a difficult flowering that resulted in a very small crop with a very high percentage of shot berries, especially in the Côte de Beaune. We began picking on the 20th of September and picked through the 1st of October. The harvest conditions were very cool so the super clean fruit arrived at the cuverie at much more reduced temperatures than is typical. This allowed for longer and entirely natural cool macerations. The harvest itself though was less stressful than usual for the simple reason that various parcels were ready at different times due to the highly heterogeneous flowering and thus we could methodically organize our harvest regimen. Moreover, thanks to the tiny crop and cool harvest weather we had absolutely no rot pressure so again, we could pick when we chose. By contrast 2009 and 2011 saw everything basically ready at the same time so it was much more difficult to optimize the harvest for each parcel. I did our normal vinification with one exception which is that I opted to use a higher percentage of whole clusters than usual though not for all wines. In fact, particularly in the Côte de Beaune it tended to be a lot or a little but not much in between. We also elected to reduce the percentages of new wood and a rough estimate would be 15 to 30% for the villages wines, 35 to 45% for the minor 1ers, 35 to 55% for the major 1ers and between 55 to 75% for the grands crus. We used one-year old wood for the remainder. As to the wines, they have lots of energy and really speak of their underlying terroirs. They're classic burgundies if you will. As to relative performance, every commune in the Côte de Nuits was excellent though if I had to choose just one, then I would anoint Gevrey as the star. In the Côte de Beaune it wasn't quite so homogenous. The best village in my view was Pommard though Volnay was only just behind. Savigny and Beaune were also both quite good if not exactly at the same level." Proust noted that the reds were bottled in December, 2011 and January, 2012 and most wines were not filtered and none were fined. (Henriot, Inc., www.henriotinc.com, NY, NY; John E. Fells and Sons, www.fells.co.uk, UK).
    Tasting note: This is also cool and restrained with a much broader range of spicy elements to the gorgeously complex red and blue pinot fruit aromas. An intense minerality suffuses the powerful and extract rich broad-shouldered flavors that are muscular but not rustic before terminating in a focused, balanced and linear finish. This should age successfully for many years and require at least 15, before it will be sufficiently civilized to enjoy properly. That said it should repay handsomely the cellar time.
     

Tasting Notes
96
Red Burgundy Bouchard Pere 2010 Chambertin 1 Case 75cl
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Red Burgundy Bouchard Pere 2012 Clos de Beze 2 Case 75cl
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  • Maison Bouchard Père & Fils
    2012
    Chambertin-Clos de Bèze
    Grand Cru Red barrel
    Score: 93-95
    Tasted: Apr 15, 2014
    Drink: 2029+
    Issue: 54
    Note: from purchased grapes
    Producer note: Philippe Prost, Bouchard's winemaker, did not hold back when he called the 2012 vintage "the most difficult vintage that I have ever had to vinify primarily because of the wildly variable weather patterns we had in the Côte during the growing season. We had everything from perfect fruit to compromised fruit and when the fruit was compromised it was compromised in different ways. It is of course possible to rigorously sort and of course we do that at Bouchard but even so it doesn't necessarily mean that the quality of your raw materials isn't going to vary from one terroir to another. And it is this aspect that I personally found so challenging, which is basically another way of saying that it was necessary to try to evaluate how good those specific raw materials were and then adapt your vinification strategy to that vision. For example, what we were working with in the Côte de Beaune was, very generally speaking, not as good as that we obtained in the Côte de Nuits from a maturity standpoint. In the Côte de Beaune, Monthelie, Volnay and parts of Pommard were ravaged by the hail yet Beaune and Savigny were largely if not completely spared. The same can be said for most of the Côte de Nuits. Moreover, because much of the fruit in 2012 was in the form of little tiny berries with very high solid to liquid ratios, you had to watch the extractions like a hawk because it was very easy to over extract. In the same vein the colors came very fast as did the tannins so we decided very early on that, in a manner of speaking, less was more. We also varied our usage of whole clusters. For the most part, we did not use them in the Côte de Beaune except in Beaune and Aloxe and even then I limited it to no more than 25 to 30%. By contrast, in the Côte de Nuits it was more in the range of 50%. Once the reds were finished with their fermentations we decided to dial down the amount of new wood and while it wasn't a large reduction it was enough to notice in moving to 15% from around 25%. In those cases where we had say only two barrels of something you really only have a three option choice of 100%, 50% or 0% for new wood. In 2012 we decided to not use any new oak and instead use two one-year old barrels. The malos were relatively uniform and finished early so 2012 became one of those vintages where you also had to watch your élevage closely. We normally only do one racking before the bottling but for the majority of our Côte de Beaune wines we did two to be absolutely certain that we had no taint from any unclean lees or any problems with brett. As to the wines themselves, they are very rich and concentrated yet balanced, in fact they remind me a bit of the style of the 1991s or the 1999s. Between the two the comparison with the '91s is more apt because like that vintage the quality is definitely variable. You ask whether I think 2012 is a great vintage? The simple answer is no, I do not but on the other hand I do believe that some great wines were made. Time will of course tell as I believe that the 2012s will be much more ageworthy than many people seem to be giving them credit for at present." Proust noted that several wines were not made due to the tiny quantities and in particular there will be no Pézerolles in 2012. (Henriot, Inc., www.henriotinc.com, NY, NY; John E. Fells and Sons, www.fells.co.uk, UK).
    Tasting note: This is also quite reduced in fact so much so that nothing is discernable, not even the spice. This is bigger, richer and more powerful than the Chapelle with more mid-palate concentration as well with a lovely mineral streak that runs the length of the wine before culminating in an explosive finish that really does a slow build. I very much like the overall depth yet it's all but certain that more will develop as this possesses ample amounts of underlying material. A classic Bèze that is built to age.
     

Tasting Notes
95
Red Burgundy Bouchard Pere 2013 Volnay Taillepieds 2 Case 75cl
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Red Burgundy Bouchard Pere 2015 Clos de Beze 3 Bottle Mag
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Red Burgundy Bouchard Pere 2015 Corton 3 Case 75cl
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Red Burgundy Bouchard Pere 2015 Vosne 1er Cru Suchots 5 Case 75cl
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Red Burgundy Bouchard Pere 2015 Clos de Beze - owc 3x150 1 Case Mag
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Red Burgundy Bouchard Pere 2015 Clos Vougeot 1 Case 75cl
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Red Burgundy Bouchard Pere 2015 Echezeaux 1 Case 75cl
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Red Burgundy Bouchard Pere 2015 Bonnes Mares (Domaine) 1 Case 75cl
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Red Burgundy Bouzereau 2011 Corton Clos des Fietres 1 Case 75cl
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Red Burgundy Brun, Jean-Paul 2010 Fleurie 1 Case 75cl
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Red Burgundy Brun, Jean-Paul 2010 Moulin a Vent 1 Case 75cl
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Red Burgundy Chevillon 2006 Nuits 1er Cru Les St Georges 1 Case 75cl
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  • Tasting note: Here the equally elegant fruit profile runs more to the red side of the spectrum though it is perhaps not quite as complex yet the rich, round and stylish flavors are actually more complex with a delicious, powerful and seriously long finish that packs a real punch. A wine that should mature well over the medium term.

Tasting Notes
93
Red Burgundy Clos de Tart 2005 Clos de Tart (ex Dom.) 4 Case 75cl
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  • Tasting note: An expressive and very ripe black berry fruit, spice, mocha, fresh coffee and earthy nose is surrounded by a generous blast of new oak that continues onto the rich, full, concentrated, powerful and sweet flavors that possess superb mid-palate density and huge length. This is an extremely rich wine and because of the influence of the wood, the detail that will very likely come with time in bottle has not yet developed but this is so concentrated yet balanced that it's only a matter of time. This will live for ages and somewhat surprisingly, this is actually approachable now simply because it is so concentrated yet I suspect that when this finally shuts down, it will stay there for the better part of a decade. In a word, fantastic.

Tasting Notes
96
Red Burgundy Clos de Tart 2006 Clos de Tart (ex Dom.) 6 Case 75cl
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  • Maison Mommessin "Clos de Tart"
    2006
    Clos de Tart
    Grand Cru Red 750 ml
    Score: 93
    Tasted: Jan 01, 2009
    Drink: 2018+
    Issue: 33
    Producer note: Sylvain Pitiot, régisseur (resident manager) of Clos de Tart, told me that he "did not modify the vinification for the '06 Clos de Tart. We had a 3+ week total cuvaison and punched down twice a day during the active fermentation but less before and after. Because we pick very late, the fruit is very ripe and the sugars in our various parcels tend to be high. In 2006 it averaged about 13.7%, which means that we of course did not chaptalize. In 2006, we made 6 different cuvées but instead of dividing them up by sections, this year we had a number of soil analyses done and elected to divide them into 3 different soil types and then by elevation. The first is from soil with very active limestone, the second is from soil without very much limestone and the third is from marne, which is a blend of clay and limestone that has a gray hue. As to the wine, I like the '06 very much and I think it resembles the 2001." If it ultimately does resemble the '01, that is very high praise indeed as the '01 Clos de Tart is one of the wines of the vintage.
    Clos de Tart is usually bottled without fining or filtration and Pitiot indicated that he will not bottle until April at the earliest. There are usually 6 or 7 different cuvées (see Pitiot's comments above) that are created from various parts of the vineyard and these parts are tasted, evaluated and ultimately included, or not, in a blend that creates the final cuvée for each vintage of Clos de Tart. I tasted 3 blends based on their position on the slope, which is to say upper, middle and lower as well as one that was not destemmed. Pitiot is now considering including some portion of the stems in certain vintages where they are sufficiently ripe. The particular blend for the '06 had not yet been decided upon at the time of my visit and the review below is based on what Pitiot believes will be reasonably representative of the final blend. As to the '05, it has turned out even better than originally previewed and is quite simply a fantastic wine. Note: the second wine of Clos de Tart, which was called La Forge has a new name now and will be called La Forge de Tart. Pitiot also confirmed that despite the fact that they originally had intended to release an '05 La Forge, they wound up using everything for the top cuvée as it was all of stellar quality. (Wilson & Daniels, www.wilsondaniels.com, St. Helena, CA; and Corney & Barrow, www.corneyandbarrow.com, UK).
    Tasting note: A moderate dollop of new wood frames very ripe yet airy and elegant black raspberry and cherry aromas that are exceptionally fresh and dissolve into rich, suave and very pure full-bodied flavors that are wonderfully seductive as they just ooze dry extract that renders the otherwise very firm tannins almost invisible on the mouth coating, concentrated and strikingly long finish. While this is certainly a big wine, it is actually quite refined and elegant, indeed very much in the style of the '01 as Pitiot suggests. It doesn't quite have the sheer depth and incredible delineation of the '01 but this is high class juice all the same that is built to age.
     

Tasting Notes
93
Red Burgundy Domaine des Lambrays 2005 Clos des Lambrays - 6x75 1 Case 75cl
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  • Domaine des Lambrays
    2005
    Clos des Lambrays
    Grand Cru Red 750 ml
    Score: 94
    Tasted: Jan 01, 2008
    Drink: 2017+
    Issue: 29
    Note: produced from two large parcels of differing vine age - one that is approximately two-thirds of the blend and is now 45 years of age and a second, smaller group of vines that is approximately 20+ years of age
    Producer note: Régisseur (resident manager) Thierry Brouin was unexpectedly called away and thus was unavailable to offer any details about the '06 vintage. He had prepared the cask samples so I was able to taste the above wines but unfortunately, with no supporting details for readers. While the Lambrays '05s lived up to expectations based on last year's cask samples, I confess to being mildly disappointed by their '06s, which were certainly in-line with the overall vintage quality but no better than that. (Weygandt-Metzler, Unionville, PA; Berry Brothers & Rudd, O.W. Loeb, Howard Ripley, Uncorked Ltd and Lay & Wheeler, all UK).
    Tasting note: A much more deeply pitched nose of dark berry fruit, spice, earth, a hint of animale and an overlay of obvious minerality complements perfectly the rich, full and sweet broad-scaled yet elegant flavors that are solidly structured and firm on the detailed and wonderfully intense finish. This powerful, long and serious vintage of Clos des Lambrays is built for the medium plus term, which is to say out to 20 years of improvement followed by another 20 of plateau.
     

Tasting Notes
94
Red Burgundy Drouhin Joseph 2005 Grands Echezeaux - owc 6x75 1 Case 75cl
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  • Maison Joseph Drouhin
    2005
    Grands Echézeaux
    Grand Cru Red 750 ml
    Score: 96
    Tasted: Jun 27, 2015
    Drink: Try from 2025+
    Issue:
    Tasting note: Just like my original review back in 2008 there is a subtle touch of wood toast framing the still quite primary aromas of ripe, pure and gorgeously spicy black pinot fruit. There is a wonderful texture to the velvety yet robust and concentrated large-scaled flavors that are underpinned by very firm buried tannins and sensational length. I very much like the balance and overall sense of harmony but like many '05 grands crus at this point in their development it's completely clear that this is nowhere near ready and will need at least another decade to reach its peak. This is a stunner of a wine but patience is definitely required.
     

Tasting Notes
96
Red Burgundy Drouhin Joseph 2009 Gevrey 1er Cru Champeaux 2 Case 75cl
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Red Burgundy Drouhin Joseph 2009 Nuits 1er Cru Proces 1 Case 75cl
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92
Red Burgundy Drouhin Joseph 2009 Clos de Beze 1 Case 75cl
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Red Burgundy Drouhin Joseph 2012 Clos de Beze 4 Case 75cl
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  • Maison Joseph Drouhin
    2012
    Chambertin-Clos de Bèze Grand Cru
    Grand Cru Red 750 ml
    Score: 92
    Tasted: Apr 15, 2014
    Drink: 2024+
    Issue: 54
    Note: from a .13 ha parcel augmented by purchased fruit; destemmed
    Producer note: I tasted this visit with Véronique Drouhin who noted that 2012 was "one of the smallest vintages we have ever seen in the modern era as some of our parcels yielded even less than they did in 2003. For example we realized between 6 to 8 hl/ha in Clos des Mouches, which is obviously pretty dramatic. We had every problem imaginable except for botrytis. Yields were generally better in the Côte de Nuits than the Côte de Beaune as there wasn't any hail. Better though does not mean generous as the problems of poor flowering, mildew, oidium and sunburned fruit affected the entire Côte. The good news is that good weather in the second half of August and September allowed the little fruit that was left to ripen to perfection as sugars were good and the acidities correct. Plus the heat wave thickened the skins to the point that we had excellent solid to juice ratios. We used vibrating sorting tables that were especially effective at removing dried berries that resulted either from being affected by hail or sunburn. Given that the fruit was clean and ripe we didn't change much in terms of the vinifications. With only a few exceptions we used a small percentage of whole clusters, which is to say between 15 and 20%. One change that we did do was to allow for a slightly longer post-fermentation maceration because we felt that we hadn't obtained everything that the fruit had to offer. The malos were quite long but that's fine as the wines really seemed to improve during the élevage in the sense that they really fleshed out. The ability to allow them to do that while being protected by the carbon dioxide was a good thing. I like the 2012s a lot, particularly in the Côte de Nuits." I agree with Drouhin's take as the domaine's wines in the Côte de Nuits are generally excellent while those from the Côte de Beaune are good to sometimes very good but clearly not outstanding. Within the Côte de Nuits, with the exception of a good but not great Clos de Bèze, I found the best wines came from Gevrey and Chambolle and a good value play is the Rully as it offers fine quality within the context of its appellation. I indicated which wines were destemmed and as Drouhin noted in her comments, the other wines saw from 10 to 20% whole clusters. Lastly the Corton-Bressandes, Grands Echézeaux and the Bonnes Mares were not presented for evaluation. (Dreyfus, Ashby & Co., www.dreyfusashby.com, NY, NY; Pol Roger Ltd., www.polroger.co.uk, UK).
    Tasting note: A spicy, cool and highly restrained nose features notes of various red berries, earth, humus and a hint of the sauvage. There is plenty of minerality that adds lift to the relatively supple middle weight flavors that are shaped by fine-grained tannins, all wrapped in a toasty finish that displays very good but not truly distinguished depth and length. To be sure the 2012 Bèze is a quality effort but it doesn't seem, at least not at this very early juncture, to have that extra dimension present in say the Griotte or Musigny.
     

Tasting Notes
92
Red Burgundy Drouhin Joseph 2015 Chambolle Musigny 1er Cru 1 Case 75cl
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Red Burgundy Drouhin Joseph 2015 Nuits 1er Cru Proces 1 Case 75cl
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Red Burgundy Drouhin Joseph 2015 Beaune Clos des Mouches rouge 1 Case 75cl
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Red Burgundy Drouhin Joseph 2015 Clos de la Roche - owc 6x75 1 Case 75cl
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Red Burgundy Drouhin Joseph 2015 Echezeaux - owc 6x75 1 Case 75cl
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Red Burgundy Dugat Claude 2005 Griotte Chambertin 1 Bottle 75cl
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  • Domaine Claude Dugat
    2005
    Griotte-Chambertin
    Grand Cru Red barrel
    Score: 93-95
    Tasted: Jan 01, 2007
    Drink: 2015+
    Issue: 25
    Don't miss!
    Note: from a .16 ha parcel of 45 year old vines
    Producer note: The always understated Claude Dugat had a most interesting take on the vintage, telling me that 2005 is a "great millésime but not a great one for pinot noir. In my view, the wines are too ripe and too tannic to have the elegance and purity that I want from my wines. They're delicious and impressive but to me that lack that final component of refinement which would make them truly great examples of pinot. We began picking on the 23rd of September, bringing in normal yields of between 32 and 33 hl/ha with good sugars that ranged between 12.5 and 13%. I did a more or less normal vinification with twice a day punch downs though not much pumping over. The crop was exceptionally clean with thick skins and I did a 48 hour lees settling mainly just to get rid of the heavier lees even though those heavy lees were pristine. We did have uneven and rather long malos but they eventually finished. Overall, the quality is certainly excellent but only time will tell if it's transcendental the way some are talking already. I can only judge against what I have harvested and vinified in the past and by that standard, 2005 is among the best if not typical." I was impressed with the examples of 2004 that I tasted (both were bottled in February), particularly the villages Gevrey and I recommend it to you. (Robert Kacher Selections, Washington, D.C.; Howard Ripley Wines and Enotria Winecellars, UK).
    Tasting note: This is easily the most elegant and refined wine to this point with exuberant red berry fruit aromas, spice, warm earth and a touch of anise leading to rich, full-bodied and taut flavors that possess excellent concentration that completely buffers the firm but buried tannins. A beautiful combination of power and finesse.
     

Tasting Notes
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