Showing 937–945 of 1178 results
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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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(Boillot noted that Chevalier was the only grand cru that didn’t freeze in 2016). Like several wines in the range there is a subtle whiff of the exotic in the form of mandarin orange to the acacia blossom, green fruit and mineral reduction-suffused aromas. The dense, serious and powerful broad-shouldered flavors flash plenty of minerality on the chiseled, even crystalline finish that delivers huge length. This tautly muscular effort is seriously good though patience will of course be necessary. 96/2028+ .
96 point – Burghound
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*Don’t miss!* Radiant white flower, citrus and limestone aromas are framed by a dollop of oak spice and lead to a refined, elegant, understated flavors combining intense minerality and marvelous detail plus remarkable depth and complexity. This is edgier and brighter than the Bâtard and just oozes class and refinement as it’s constructed along the classic Chevalier lines of silk, lace and an intense stoniness rather than power and richness. A brilliant effort. 
(7/2004)
95 points – Allen Meadows – Burghound
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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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(in tank awaiting bottling; this was the first vineyard harvested in 2014, with potential alcohol of 13%): Dark red with ruby highlights. Musky aromas of black raspberry, blackberry, dark chocolate and violet show an element of leathery reduction. Very suave and fine-grained; a distinctly silky Vosne-side Nuits-Saint-Georges. Finishes with building but nicely buffered tannins and lingering flavors of dark fruits and licorice.
90-92 Stephen Tanzer. Tasting date: November 2015
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(12.9% alcohol, without chaptalization) Dark red. Ripe aromas of black raspberry and chocolatey new oak. Fat, supple and oaky, with modest cut and flavor definition. Offers good texture but lacks verve for Chambolle. Meunier was getting ready to bottle this early.
Stephen Tanzer, March 2004
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(“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.
Stephen Tanzer, March 2008
