Showing 1009–1017 of 1288 results
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TASTING NOTE
This wine suggests butter and hot croissant, fern, dried fruits, spices and honey. The body and bouquet are no longer distinguishable, the structure and harmony merge into a perfect unity. Smooth and firm, dry and caressing, wrapped and deep, it possesses all the graces under an inflexible charater
FOOD PAIRING
Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 12 °C
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TASTING NOTE
This wine suggests butter and hot croissant, fern, dried fruits, spices and honey. The body and bouquet are no longer distinguishable, the structure and harmony merge into a perfect unity. Smooth and firm, dry and caressing, wrapped and deep, it possesses all the graces under an inflexible charater
FOOD PAIRING
Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 13 °C
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Here the nose is compositionally similar to that of the regular cuvee but as is usually the case it is more reserved, more complex and the wood treatment is more subtle. There is notably better concentration to the impressively rich, powerful and muscular big-bodied flavors are shaped by dense but relatively fine tannins on the wonderfully long, balanced and again youthfully austere finale. This terrific effort is really most impressive though note well that it is going to need at least 10 years of bottle age and reward 15 to 18.
95-Burghound
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The Cuvée Classique (as this wine is known) is drawn from the Domaine’s parcels on the mid-slope of the clos as well as parcels on the lower and upper parts of the vineyard. There are six parcels in total. The main parcels are situated in the middle of the clos and include the lieux-dits: Montiottes Basses, Quatorze-Journaux and Quartier Marei Bas (home also to the 1910 planted vieilles vignes parcel). The smallest holdings are those in the Quatorze-Journaux and Baudes-Saint-Martin lieux dits, two parcels at the bottom of the slope that sandwich Etienne Grivot’s vines, and La Plante l’Abbé, at the top of the clos, near the Château and the Grands-Echezeaux border. These vineyards have been managed organically for well over 20 years and now average around 67 years of age. As for all the reds here, this is 100% whole bunch, fermented in concrete with wild yeasts and then aged in 50% new oak. The barrels are fashioned according to each season by Stéphane Chassin in Charente.
Testing Note : A highly perfumed red burgundy with loads of spice, ripe plum and blackberry fruit, and a plush and silky texture with fine tannins in support. Deep and powerful, yet fleshy and sweet fruited with earthy, tobacco notes on the long complex close. When you consider the pricing now being paid for GC wines of equivalent quality, this still represents very fair pricing.”A ripe and very fresh nose offers up notes of maraschino cherry, plum, raspberry, spice and distinct floral wisps. There is excellent concentration to the succulent but quite powerful big-bodied flavors that possess a sleek mouthfeel thanks to the relatively refined tannins shaping the youthfully austere finish that flashes fine depth on the highly persistent finish. I like the balance and this should age effortlessly.”
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(13.2% alcohol; 18 hectoliters per hectare produced; from vines harvested on September 23): Bright, moderately saturated medium red. Explosive, fruit-dominated aromas of dark berries, cherry, spices, mint, menthol, flowers and minerals. Conveys compelling sappy energy in a silky, medium-bodied package, with its black fruit and herb flavors complicated by a touch of saline minerality. Boasts glorious density of fruit–and near-perfect balance in spite of the very low yield. The very long, rising, perfumed finish offers a serious tannic spine for aging but no rough edges. This penetrating, urgent, classic Clos Vougeot, a standout for the vintage, boasts real pinosity. François Labet told me that, beginning with his 2015s, he did not use enzymes and did not add any sulfur until the middle of the élevage, well after the malolactic fermentations finished. He bottled this 2016 with just 20 parts per million free sulfur and 35 total.
96 POINTS – STEPHEN TANZER – VINOUS
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*Don’t miss!* This is also quite ripe but less overtly so and remains notably more elegant with its expressive nose of honeysuckle, acacia blossom, pear and apple aromas. In accordance with the superior freshness, there is a bit more energy as well with a solid acid spine shaping the delicious and extract-rich medium weight plus flavors that possess excellent density on the vibrant, mouth coating and strikingly long finish. In a word, terrific. 
(2/2011)
95 points Allen Meadows – Burghound
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2010 Chambertin 是一款巨大而高聳的葡萄酒，散發著黑莓、藍莓、黑醋栗和紫羅蘭的氣息，所有這些都以一種非常不尋常的大型奢華風格完美地融合在一起。柔和的單寧在爆炸性的餘味中勾勒出果味。這裡不乏個性。Boillot 等到 10 月 7 日才收穫這種果實，即使按照當年的標準，也已經很晚了。預計成熟期：2020-2035。
羅伯特·帕克葡萄酒倡導者 | 96 反相
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NT$ 1,800
Aberlour Single Malt Scotch Whisky (A’BUNADH)
A’bunadh 在蓋爾語中的意思是「原始風貌」，這款威士忌是為了向亞伯樂創辦人 James Fleming 致意而釀造。A’bunadh 全程皆採純手工製作，堅持小批次製作，確保每瓶酒都能擁有葡萄乾與手工水果蛋糕交織出的豐富多元風味。這款威士忌以原桶強度裝瓶，口感醇厚且深邃強烈，是最純正的雪莉桶威士忌。
色澤：紅褐金色。香氣：混合香料、堅果糖和柑橘的香氣，與豐富醇厚的西班牙歐羅洛索 (Oloroso) 雪莉桶風味完美契合。
口感：柑橘、黑櫻桃、果乾和薑的風味，加上黑巧克力的苦味，佐以雪莉桶與橡木桶的香氣，讓酒體更加香醇飽滿。酒體飽滿，濃郁滑順。
尾韻：口感醇厚強烈，融合了異國辛香料、黑巧克力與橡木的風味，甘苦香甜。
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Full, deep red. Black raspberry, blackberry, minerals, spices and a hint of smoked meat on the nose. Soft and silky, but with lovely insidious acidity. This has impressive concentration, flesh and length. Dugat owns one parcel of 60+-year-old vines spread across two lieux-dit.
Stephen Tanzer, March 2006
