Finesse and elegance are typical characteristics of the wines from this grand cru vineyard in the village of Morey-Saint-Denis. In this wine, those characteristics are combined with a richness and a chewy tannic core that come from the superripe 2003 vintage. At the same time, the pure red fruits have an enticing freshness, leaving a wonderful, complex wine…
— R.V.
(9/1/2005)
This firm, tannic wine is made from fruit sourced from a vineyard in the heart of Morey-Saint-Denis. It’s a solid selection, and it has enormous potential. The ripe black-cherry and plum flavors are dominated by the tannins. Concentrated, this is ready for long-term aging.
— R.V.
(4/1/2013)
A very rich wine, showing all the opulence of 2009. Black plums, damsons and wood flavors are already combined and integrated. The acidity in all this richness and power seems low, leaving the tannins to support aging.
— R.V.
(9/1/2011)
A finely balanced wine, with acidity, a soft texture, new wood and flavors of cocoa and smoke. There is beautiful red cherry fruit, laced with spice and buried tannins for aging. Keep this impressive wine for 6-7 years.
— R.V.
(9/1/2011)
This is a complete, rounded wine. It has all the right firmness to ensure that it will age, but at the same time, it has great, ripe fruits. An open and powerful wine, keeping an element of elegance that will show much more prominently in the years to come.
— R.V.
(3/1/2007)
Very much in the Nicolas Potel style of fruit-driven wines, this still keeps a firm grip on the structure, which is proper to a wine from Morey Saint-Denis. There’s great freshness here, but also the ripe fruits of 2003—blueberries, dark plums—plus just a touch of wood and a flourish of acidity to finish.
— R.V.
(3/1/2007)
What a powerful wine, full of dark, brooding fruits. It’s big and solid, but the edges blur into some delicious rich flavors, with hints of acidity on the finish. Very much in the Bertagna style, this is rich and mouth-filling.
— R.V.
(3/1/2007)
This is concentrated, but it’s all structure at this stage. It has rich black fruits that lie under the dense tannins, with a potentially rich powerhouse of flavor. It needs at least six years of aging.
— R.V.
(11/1/2012)