A beautiful rounded wine, full of juicy fruit, but sustained by a strong tannic structure. This dryness suggests good aging potential, as does the ripeness of the fruit and the acidity. Keep for at least 6 years.
— R.V.
(3/1/2008)
A dark-fruited wine, with layers of wild strawberries, red currants and enticing perfumed acidity. That’s the outward show; inside this is a dense wine, with dark tannins and a firm heart, which will mature over decades.
— R.V.
(8/1/2008)
This has the great aromatic complexity you expect from Rugiens. Generous and full textured, this is a full-bodied, rounded wine. Sweet red fruits, touched by spice, are well balanced with a streak of acidity. Wait for four years, at least.
— R.V.
(12/31/2010)
A powerful, almost severe wine, with a strong core of dry tannins over the black fruits. There are hints of red cherry and spice from wood. The main structure dominates, and will need several years to round out.
— R.V.
(12/31/2010)
Initially, the red fruits dominate, exploding in the mouth. Then the tannins take over, giving a wine that is hugely structured and powerful. The fruits, though, are as impressive as the tannins, the combination giving a wine that is both juicy and smoky, finished with new wood.
— R.V.
(12/31/2010)
Ripe, generous, powerful and opulent, the wine combines blackberry juice character with mature spice and mushroom flavors. This is a massive wine, with a gorgeous velvet texture, only a taut core of tannins. Despite moving towards a mature phase, it has many years ahead.
— R.V.
(12/31/2010)
This wine is dense and tough, the fruit submerged under the tannins. It has great fresh acidity though which shows that the fruit just needs the time to balance out. But it is certainly young; give it 6–7 years at least.
— R.V.
(3/1/2008)
Classic Pommard, a big, firm, tannic wine that is foursquare and dominating. It broods with its dense structure and concentration. The fruits are solid, with plum skins, red berries and bursts of acidity. All this adds up to a wine that needs to age. Aim for five years before drinking.
— R.V.
(12/31/2008)