A wine that combines juicy acids, firm tannins and attractive fruit flavors. This is well banaced with a mineral character and taut structure. This should be ready to drink in 2–3 years.
— R.V.
(8/1/2012)
With all of its firm tannins intact, this is a solid, dense and concentrated wine. Black fruits linger behind the dark structure. Age this powerful wine for 4–5 years.
— R.V.
(8/1/2012)
At this stage, this is a taut, minerally wine that’s dominated by tight acidity. Pears and green plums are the lead flavors, with a touch of wood and a zing of crispness on the finish. Age for two years to round it out.
— R.V.
(8/1/2012)
A wine with some concentration and a full, fruity character, this balances a light structure with a generous, wood-laced fruit flavor. While it’s drinkable now, this shows potential to age.
— R.V.
(8/1/2012)
It’s good to see a more mature red Burgundy still available, and the extra maturity has allowed this wine to develop some of the classic gamy character of Pinot Noir. It is in a traditional style, here a positive charactertistic, giving weight but also showing delicious ripeness.
— R.V.
(3/1/2007)
A ripe, structured wine with plenty of the robust, generous character of Gevrey-Chambertin. On top of the solid tannins are black plums, some spices and a coating of delicious, juicy acidity. Ready to drink, but it should age well over the next few years.
— R.V.
(3/1/2007)
This is ripe and lined with solid, dry tannins, bearing strawberry, red plum and damson flavors. The wine has a rich spice note, a touch of smoke and a warm, soft finish.
— R.V.
(8/1/2012)
Serious and structured, this has dark, smoky flavors, with red-fruit acidity. The wine has good potential, with its jammy fruit heart surrounded by tannins that will soften.
— R.V.
(8/1/2012)