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 1999 Beaune Greves de 'lEnfant Jesus 1 Case 75cl
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  • Maison Bouchard Père & Fils
    1999
    Beaune "Grèves - Vigne de l'Enfant Jésus"
    1er Cru Red 750 ml
    Score: 91
    Tasted: Apr 25, 2009
    Drink: Try from 2014+
     
    Tasting note: I clearly under estimated this when I last had it as it has really started to blossom and it seems to have changed little except to have added materially to the overall sense of complexity. The expressive nose still offers plenty of dark and earthy red berru fruit that displays only the initial traces of secondary nuances with big-bodied flavors that possess notably more size and weight than one normally sees with the typical Beaune premier cru. The '99 Grèves is blessed with ample extract with still very firm tannins that will benefit from another decade in the cellar and while this could be enjoyed now, I personally will cellar my bottles for another 5 to 7 years at a minimum.
     

Tasting Notes
91
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 2 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 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 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 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 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 Echezeaux - owc 6x75 1 Case 75cl
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Red Burgundy Dugat-Py 2007 Chambertin 1 Bottle 75cl
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  • Domaine Dugat-Py
    2007
    Chambertin
    Grand Cru Red barrel
    Score: 94-97
    Tasted: Jan 01, 2009
    Drink: 2021+
    Issue: 33
    Don't miss!
    Note: from a .055 ha parcel of 90 year old vines planted at a density of 14,000 vines/ha - vinified with 100% of the stems
    Producer note: Bernard Dugat, who now manages 10 ha with the additions of several recent purchases and some vineyards from within the Dugat-Py family, said that 2007 was "a very curious vintage with lots of contrasts. April was very hot and very dry and that jump started the growing season by at least 3 weeks. Then there was a very cool and damp summer with rot pressure and we began to wonder whether we would ever see the sun and if the grape would ever get ripe. Then, the weather turned again and the maturities exploded. We began picking in the Côte de Beaune in Pommard and then on the first of September in Gevrey though we did not start on the grands crus until the 8th. Yields averaged around 25 hl/ha and sugars were good at between 12 to 12.5% and chaptalization was between none and half a degree, depending on the wine. We did a normal vinification with varying degrees of destemming that lasted approximately 3 weeks. Overall, the '07s are very good wines that reflect their terroirs accurately and should age well over the medium-term, perhaps longer. It's honestly hard to say which vintage is more successfully chezDugat-Py between 2007 and 2006 as it's really a wine by wine comparison with some better in '07 and  some better in '06. Either way, the quality is truly remarkable and if you can find the wines, they are most impressive. It pays to remember however that the Dugat-Py wines are built for the very long haul and it is largely pointless to open them young. (Peter Weygandt, Unionville, PA; Lea & Sandeman, Tanners, Uncorked Ltd and Thorman Hunt, UK).
    Tasting note: This is also intensely floral with very cool, restrained and almost reticent red berry and spice aromas that are truly kaleidoscopic in their range as they slide seamlessly into silky, stony, refined and ultra intense flavors that also possess truly amazing depth of material that also makes the firm tannins seem almost invisible and culminating in a palate etching, painfully intense finish. This too is a wine of class and grace, combining power, muscle and finesse. A wow wine.
     

Tasting Notes
97
Red Burgundy Eugenie 2009 Clos Vougeot - owc 6x75 1 Case 75cl
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  • **Note: from a 1.37 ha parcel of 60+ year old vines situated close to the Château; vinified with 50% whole clusters** Background floral notes combine with ripe, earthy, somber and notably serious aromas that lead to dense, powerful and tautly muscular flavors that brim with an amazing amount of tannin-buffering dry extract, all wrapped in a velvety, firm and linear finish. This is genuinely sensational and one of the very best examples of the appellation in the 2009 vintage though I hasten to point out that patience will be required.

    Score: 95 Allen Meadows, Burghound.com (45), January 2012

Tasting Notes
95
Red Burgundy Eugenie 2011 Echezeaux - 6x75 1 Case 75cl
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  • Tasting note: An exceptionally spicy nose of very fresh black pinot fruit, cassis and discreet earthy nuances is trimmed in moderate wood. There is a wonderful purity to the middle weight flavors that also possess admirably fine-grained tannins on the seductively textured and impressively persistent finish that really fans out as it rests on the palate. This is a very solid effort in the context of the vintage.
     

Tasting Notes
92
Red Burgundy Florent de Merode 2005 Corton Clos du Roi - 6x75 1 Case 75cl
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  • Domaine Prince Florent de Mérode
    2005
    Corton-Clos du Roi
    Grand Cru Red barrel
    Score: 91-93
    Tasted: Apr 01, 2007
    Drink: 2013+
    Issue: 26
    Sweet spot
    Producer note: Didier Dubois, Régisseur (estate manager) at this historic domaine, reports that 2005 was an "easy vintage. The growing season progressed without incident, sugars climbed uniformly and there really wasn't much to be concerned about as there was no rot or disease pressure either. We began picking on September 17th and because the crop was so clean, there was really a minimum amount of sorting. Sugars were excellent and there was almost no chaptalization either. We did a 19 to 21 day cuvaison and the fermentations went like clockwork. Overall, the wines are blessed with excellent phenolic ripeness and outstanding balance and as such, they should age well." The unbottled wines will be bottled in March and I tasted them at the end of February. (Diva Beaune, Beaune, France - diva@planetb.fr ; Doug Polaner, Polaner Selections, New York, NY and Fine Vines, IL; Howard Ripley, UK).
    Tasting note: A more deeply pitched nose of earthy and spicy dark berry fruit aromas dissolves seamlessly into rich, full, vibrant and sleekly muscled flavors that are textured, round and, as one would expect from this cru, completely serious. This is a delicious effort with fine depth and precision and about the only surprise is that it resembles the Maréchaudes in that it is very suave and well-mannered for a Clos du Roi, not that good manners is a flaw!
     

Tasting Notes
93
Red Burgundy Florent de Merode 2008 Corton Bressandes - 6x75 1 Case 75cl
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Red Burgundy Florent de Merode 2008 Corton Clos du Roi - 6x75 1 Case 75cl
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Red Burgundy Fourrier 1999 Clos Saint Jacques 2 Bottle 75cl
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  • Domaine Fourrier
    1999
    Gevrey-Chambertin "Clos St. Jacques"
    1er Cru Red 750 ml
    Score: 91
    Tasted: Apr 16, 2002
    Drink: Try from 2011+
     
    Tasting note: Much deeper color than the foregoing wines. The breed is immediately evident on the nose with ripe red and black fruits and big, rich flavors, plenty of structure, silky tannins and quality length. The subtlety here is impressive, especially for young Clos St.-Jacques.
     

Tasting Notes
91
Red Burgundy Fourrier 2004 Clos Saint Jacques 3 Bottle 75cl
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  • Domaine Fourrier
    2004
    Gevrey-Chambertin "Clos St. Jacques"
    1er Cru Red 750 ml
    Score: 91
    Tasted: Oct 09, 2013
    Drink: Now+
     
    Tasting note: There is just a touch of secondary development to the otherwise gorgeously pure and still very fresh red pinot and raspberry fruit nose that is nuanced with hints of spice, crushed leaf and earth. There is good delineation to the supple and wonderfully complex flavors that explode on the strikingly long finish where some gas is in evidence; as such I would recommend decanting this for 20 minutes first. At to maturity, for my taste this has reached its initial inflection point where it could be drunk now with pleasure or held for another 3 to 5 years first depending on how much secondary influence you enjoy.
     

Tasting Notes
91

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