Showing 595–603 of 622 results
(“almost 100% new oak) Deep red-ruby. Very ripe plum and chocolate aromas hint at surmaturite Sweet, suave and a bit high-toned in the mouth, with superripe flavors of crushed dark fruits and chocolate. Plenty of density and volume here but this seems almost exaggerated today. The lush tannins arrive late. This is 13.6% alcohol, with a pH of 3.65; the rest of these ’06s are between 3.48 and 3.55. Seems ready to bottle right now.
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.
Bright, saturated ruby-red. Perfumed, detailed aromas of blackberry, blueberry, licorice and violet. Creamy black fruit and crushed stone flavors are energized and lifted by underlying minerality and an inner-mouth floral character. This very concentrated wine carries impressively on the very long, detailed, chocolatey finish.
The 2011 Gevrey-Chambertin Petite Chapelle impresses for its feminine, gracious personality. Here the fruit is a bit more red-tone, whole floral notes are quite prominent, even though Dugat used fewer whole clusters here (35-40%) than he did in many of his other wines. Silky tannins support the persistent, nuanced finish. This is Gevrey with a Chambolle accent.
The 2012 Gevrey-Chambertin 1er Cru Lavaux St-Jacques is reduced to just two barrels this year, from vines located just behind Bernard Dugat’s house, and includes around 75% whole cluster fruit. It has a beguiling, floral bouquet with dried violet petals infusing the lush dark cherry and cassis fruit that is extremely well defined and carries the oak withease. The palate is medium-bodied with a gentle grip on the entry. This is a dense Gevrey but the acidity is nicely pointed and slices through the thickly layered dark berry fruit on the finish that springs a spicy tail to keep you on your toes. There is palpable energy here – superb.
(from vines between 50 and 87 years of age) Deep, bright ruby-red. Cassis and minerals on the nose. Juicy, bright and sharply delineated, with good penetration and strength to the pure flavors of black fruits and dark chocolate. At once powerful and fruity. Finishes with firm but well-buffered tannins. A great village wine in the making.
The 2012 Charmes-Chambertin Grand Cru is raised entirely in new oak and includes less whole cluster in order to retain the femininity of the cru. It has a well-defined, mineral rich bouquet that remains tight at the moment, refusing to acquiesce in the glass. The palate is medium-bodied with very fine, quite succulent tannins, good acidity, a gentle grip and impressive build towards the structured blackberry and blueberry-driven finish. Very good tension here and in synch with the fruit, this Charmes-Chambertin should age well over the next 20 years.
The 2005 Mazis Chambertin Vieilles Vignes represents a true old vines selection, inasmuch as the young vines that are inter-planted are picked and vinified separately. A bit reduced and animal on the nose, it opens to a beautiful, concentrated expression of cherry and raspberry confiture on the palate, with both juicy fresh fruit and lightly caramelized aspects as well, and with deep, rich, roasted underlying meatiness and a wet stone and graphite mineral character. Creamy in texture, generous in its ripeness and sweetness of fruit, yet clear, refined, and strikingly mineral in its formidable, expansive length, this is a compelling wine yet one that is almost surely not showing its full potential today.
From another parcel Laurent says is unusually rocky and thinly sub-soiled for its appellation (in this instance, next to Le Musigny), his two barrels of Grands Echezeaux Vieilles Vignes offer aromas of candied cherry and vanilla, a liqueur-like, almost confectionary and imposingly creamy palate impression, and a finish in which sheer ripeness, allied to notes of vanilla, caramel and coconut-shavings, make for a flamboyant display of oak-encased fruit. For clarity, purity, length, and sheer richness and sweetness of fruit, this is hard to fault, and I wonder whether the impression of extraneous woodiness is a momentary phase. Surprisingly, Laurent finds it necessary to routinely chaptalize the fruit of these eighty year-old vines (“a different strain of old Pinot” he calls them), reporting that even in 2003 it barely reached 12.5% potential alcohol.
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