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 Angerville 2004 Volnay 1er Cru Fremiets 1 Case 75cl
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  • Domaine Marquis d'Angerville
    2004
    Volnay "Frémiets"
    1er Cru Red barrel
    Score: 85-88
    Tasted: Apr 01, 2006
    Drink: 2010+
    Issue: 22
    Producer note: Guillaume d'Angerville and his brother-in-law Renaud de Villette, who is primarily responsible for the viticulture at the domaine, candidly told me that 2004 "presented its fair share of challenges. There was hail and some disease pressure and while we did not suffer greatly from the later, it required constant vigilance. Frémiets was hit pretty hard by hail though we had some damage almost everywhere except in Clos des Ducs. After the travails of 2001 and 2003, we purchased a new vibrating triage table for the 2004 vintage and it's impressively efficient in helping to eliminate dried and substandard fruit. Because the hail tended to retard phenolic maturities somewhat, we cut down on the extraction and limited the cold maceration period as well. Sugars though were strong at around 13% and interestingly, they were higher than what we obtained in 2003." The present plan is to bottle in March and April. In my view, 2004 is not a great vintage for the domaine yet it is certainly a very good one, particularly for Taillepieds and Clos des Ducs. (Diageo Château and Estate Wines, New York, NY; John Armit Wines, Lay & Wheeler, Corney & Barrow, O.W. Loeb, Charles Taylor Wines and Justerini & Brooks, all UK).
    Tasting note: This was the only disappointment in the range because while the perfumed nose displayed positively gorgeous aromas of red, black and violet-infused fruit aromas, the flavors possess a good deal less phenolic maturity than the preceding wines and finish with noticeable bitterness and an underlying vegetal hint. It was indicated that this may be fined before bottling, which would probably be a good idea.
     

Tasting Notes
88
Red Burgundy Bachelet 2005 Charmes Chambertin Vieilles Vignes - 6x75 1 Case 75cl
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  • Domaine Denis Bachelet
    2005
    Charmes-Chambertin Vieilles Vignes
    Grand Cru Red 750 ml
    Score: 95
    Tasted: Jul 02, 2014
    Drink: Try from 2020+
     
    Tasting note: A subtle but not invisible touch of wood spice is evident on the notably ripe and strikingly complex nose of various dark berries, plum, pungent earth and soft sauvage scents. There is superb concentration and punch to the moderately powerful broad-shouldered flavors that possess a velvety mouth feel thanks to the abundant dry extract that pushes the still firm tannic spine to the background on the wonderfully long and perfectly balanced finish. In the context of the typical Bachelet Charmes this is a big wine that is still very much on the way up yet because of the impeccable balance, the '05 Charmes is both approachable and enjoyable now. That said, I would very much advise holding this for at least another 5 to 8 years first.
     

Tasting Notes
95
Red Burgundy Bachelet 2007 Gevrey 1er Cru Corbeaux - 6x75 1 Case 75cl
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  • Tasting note: Moderate wood influence does not really detract from the ripe blue and black pinot fruit that is cut with both plum and violets that are picked up by the extremely rich, velvety and mouth coating big-bodied flavors that possess a seductive mouth feel as the dry extract almost completely buffers the structural elements. This is decidedly more primary than any of the preceding wines and despite the huge extract, it's clear that this is carrying a firm tannic backbone. In sum, this is extremely promising.
     

Tasting Notes
92
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 Bernstein 2009 Clos de Beze - 6x75 owc 1 Case 75cl
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  • Producer note: Olivier Bernstein told me that "the big trick in 2009 was to figure out to keep the freshness because it was easy to lose it, either by harvesting too late or pushing the fruit too much during the vinification. I also think that it was very important to have long malos so that the wines would be protected by all of the carbon dioxide. I picked relatively early, which is to say between the 7th and 12th of September and brought in extremely clean fruit that ranged in potential alcohols between 13 and 13.6%. As such, I chaptalized nothing. Yields were also quite good at around 35 hl/ha, which is high for me but low in the context of the vintage. The phenolic maturity of the fruit was also excellent and I elected to use an average of 50% whole clusters during the vinification. The extraction came quickly and easily and I did very little punching down or pumping over during the 18 day cuvaison. The malos did not finish until July and I have chosen not to rack them as I don't want to lose any of the gas that is protecting them because if I do, I'll have to replace it with SO2. Overall, I think that this is an exciting vintage that should appeal to everyone." Bernstein had told me last year that he had reduced the proportion of new wood somewhat in 2008 and he did so again in 2009. As the scores and commentaries suggest, Bernstein has once again succeeded beautifully and the only nit is that a few of the wines, in particular the Clos de Vougeot, are borderline too ripe for my preferences but that is certainly not the case with all of his wines. (A Becky Wasserman Selection/Le Serbet, www.leserbet.com, Beaune, France).
    Tasting note: An elegant, pure and spicy nose offers superb complexity with only a trace of wood in sight. The rich, intense and intensely mineral-driven big but classy flavors are blessed with generous amounts of dry extract on the dusty, palate staining and hugely long finish. This is quite an interesting wine, not only for the obvious quality but also because the length is quite sneaky in the sense that it appears to have finished and then it suddenly reappears. This is also finer and more subtle than the Mazis if perhaps not quite as powerful and I like the integrated feel to the very firm tannins as this will require the better part of 20 years to fully mature.
     

Tasting Notes
96
Red Burgundy Bouchard Pere 2008 Bonnes Mares - owc 6x75 1 Case 75cl
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  • Producer note: ** Domaine bottling
    Tasting note: Like the Bèze, this is stunningly complex with ripe, layered and unusually expressive red berry fruit aromas that are cool and airy with background notes of cassis liqueur, all trimmed in a subtle touch of wood that gives way to the explosive, powerful, and seriously concentrated big-bodied and mineral-infused flavors that possess fine detail and almost painful intensity on the reserved, firm and youthfully austere finish that is hugely long. This is balanced and brooding yet quite stylish.

     

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 Corton 1 Case 75cl
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  • Tasting note: A brooding but impressively complex nose features notes of red currant, plum, earth and plenty of that Corton sauvage character. The textured, intense and broad-shouldered flavors possess excellent mid-palate concentration with fully mature structural elements. There is ample buffering sap, which is important as one would reasonably expect, this is a big and sleekly muscled wine with an explosively long, linear and overtly austere finish. The potential here is mostly impressive though note that plenty of patience is requisite.

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 Beaune Greves l'Enfant Jesus 1 Case Mag
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  • Maison Bouchard Père & Fils
    2012
    Beaune "Grèves - Vigne de l'Enfant Jésus"  ♥
    1er Cru Red 750 ml
    Score: 92
    Tasted: Apr 15, 2014
    Drink: 2024+
    Issue: 54
    Sweet spot Outstanding
    Note: from a 4 ha parcel
    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: There is a trace of reduction present but not enough to materially detract from the violet, plum and liqueur-like dark currant aromas that are trimmed in a discreet application of wood. There is a beguiling sense of underlying tension to the broad-shouldered, rich, intense and like the Clos de la Mousse, relatively powerful flavors that exude a fine minerality on the serious, balanced and saline-inflected finish. This should be excellent in time though note that patience will be required.
     

Tasting Notes
92
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 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 Chambolle 1er Cru Amoureuses 3 Bottle 75cl
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  • Tasting note: A stunningly broad, even kaleidoscopic nose displays a gorgeous spiciness to the violet, cassis and plum aromas that complement to perfection the extremely rich yet admirably precise mineral-driven flavors that brim with dry extract and culminate in an elegant, pure and driving finish. This beautifully balanced and extremely stylish effort is a classic Amoureuses. Buy it.
     

Tasting Notes
95
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 Chambolle 1er Cru Les Baudes 1 Case 75cl
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Red Burgundy Drouhin Joseph 2009 Clos de Beze 1 Case 75cl
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