Acker's Post-COVID BYO, Dinner and Auction Simulcast (Craft - New York NY): Small glass from magnum, brief note. Surprisingly slightly tired given the vintage and format, but still plenty of robust red and black cherry with subtle, nuanced spice, but perhaps more earth than i would prefer. Still, very good.
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This is really dark in color and quite deep on the palate, especially for a 25 year old wine. Still very youthful. Good precision. Enjoyed this a lot. Noreetuh.
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Goes to show you the amount of bottle variation you get at this age; both bottles I've opened were stored in the Angerville cellars until recently. This bottle had more dry game and cinnamon; not quite as vibrant but still fine. Volnay is so elegant and has such legs to age. Perfect with roasted marrow.
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Gordon's Luxe Tasting (Gordon's Wines - Waltham, MA): Nose: Gorgeous red berries, strawberry, game, spice and leather notes. Palate: Beautifully resolved silky and balanced in the mouth. Great red fruit that gives sweet cherry, cranberry, red currant and sappy raspberry. This is backed up by minerality and a gamey note of raw duck and some sweet spices and pine notes. Complex and giving right now. Finish: Wow. grows more detailed as it finishes with a complex range of nuance.
Consumed with a fantastic lunch at Eastern Standard after the tasting. Thank you Marc! What a wine to end a great day of tasting.
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There are a couple important rules to remember with a wine like this. First, Champans takes forever to mature. Second, the Angerville wines are not for early drinking. So put the two together and in 2015, you get a 1993 that's really starting to come along nicely! The nose takes me right back to those first burgundies at a tender young age; red apple peel and raspberry fruited funk and flowers, lithe mineral elegance. A recent release from the domaine's cellar. 95-96
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Good Wine with a Boring Super Bowl (Chez Kailin - Northbrook IL): From magnum. Sensational classically Volnay start with mature red fruit, well supported with spice and floral notes. Like many 1993s, thi has taken a while to show its real potential, but now has great balance throughout with a fairly long finish.
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A big and swarthy wine. Firm acidity, with good, working-class fruit. Not particularly sophisticated at this point but fine. I may be underscoring this as others liked it more than I did.
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Out of magnum. Beautiful spiced cherry fruit. still a touch lean and dominated by its acidity - will it round out over time? experience with 375 mL a few years ago suggests so, but i think patience will be required.
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Consumed out of a 375. Pale ruby. Pretty nose of spiced strawberry and sour cherries. over time, some caramelized sugar emerges. fairly austere in the mouth, with lots of acidity and tannins, as well as the typical volnay minerality. The acidity and tannins overwhelm the finish a bit - I would think this is better balanced now out of 750; its a touch past its best, but still very good, out of 375.
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Beautiful nose of sour cherry and earth. In the mouth, continued sour red fruit, with lots of minerality and bright acidity. In a perfect place now out of a 375.
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Bistro Verdu: Slight soy, soft nice underbrush; full t’s, earthy mth, med. bod, soft balanced earth. Earthy cherry fin., a little more frt in mth. 90. 2nd: Brick ruby, good fade, core color; shrooms, slight candied frt; full, mth-filling, big, rich, but well int. t’s! Grt structure, t’s, quite big. I liked this a lot 2nd night! 92.
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Volnays at Bistro Verdu: Believe it or not, this was my least favorite of the flight. The nose was still shy not showing much other that some earthy forest floor. The palate was also tight and not giving out much other than a core of sour cherry and damp earth. Still needs time to break out of its shell and turn the corner.
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6/9/2021 - Burgundy Al wrote: 91 Points
Acker's Post-COVID BYO, Dinner and Auction Simulcast (Craft - New York NY): Small glass from magnum, brief note. Surprisingly slightly tired given the vintage and format, but still plenty of robust red and black cherry with subtle, nuanced spice, but perhaps more earth than i would prefer. Still, very good.
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7/26/2018 - Pknut wrote:
This is really dark in color and quite deep on the palate, especially for a 25 year old wine. Still very youthful. Good precision. Enjoyed this a lot. Noreetuh.
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3/28/2017 - fcxj wrote: 88 Points
S/JR dinner. Not in same class as Vosne at dinner... sweet, treacle, tarry nose. Richness on palate, but tart and acidic. Long finish.
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11/22/2015 - englishman's claret wrote: 94 Points
Goes to show you the amount of bottle variation you get at this age; both bottles I've opened were stored in the Angerville cellars until recently. This bottle had more dry game and cinnamon; not quite as vibrant but still fine. Volnay is so elegant and has such legs to age. Perfect with roasted marrow.
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11/22/2015 - RockinCabs wrote: 95 Points
Gordon's Luxe Tasting (Gordon's Wines - Waltham, MA): Nose: Gorgeous red berries, strawberry, game, spice and leather notes. Palate: Beautifully resolved silky and balanced in the mouth. Great red fruit that gives sweet cherry, cranberry, red currant and sappy raspberry. This is backed up by minerality and a gamey note of raw duck and some sweet spices and pine notes. Complex and giving right now. Finish: Wow. grows more detailed as it finishes with a complex range of nuance.
Consumed with a fantastic lunch at Eastern Standard after the tasting. Thank you Marc! What a wine to end a great day of tasting.
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11/6/2015 - englishman's claret wrote: 96 Points
There are a couple important rules to remember with a wine like this. First, Champans takes forever to mature. Second, the Angerville wines are not for early drinking. So put the two together and in 2015, you get a 1993 that's really starting to come along nicely! The nose takes me right back to those first burgundies at a tender young age; red apple peel and raspberry fruited funk and flowers, lithe mineral elegance. A recent release from the domaine's cellar. 95-96
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2/2/2014 - Burgundy Al wrote: 93 Points
Good Wine with a Boring Super Bowl (Chez Kailin - Northbrook IL): From magnum. Sensational classically Volnay start with mature red fruit, well supported with spice and floral notes. Like many 1993s, thi has taken a while to show its real potential, but now has great balance throughout with a fairly long finish.
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9/17/2013 - lepetitchateau wrote: 93 Points
A more pleasing bottle than previously experienced, this remains big but this bottle shows more smooth mellow notes, and thus was pleasing.
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5/13/2013 - lepetitchateau wrote: 92 Points
A big and swarthy wine. Firm acidity, with good, working-class fruit. Not particularly sophisticated at this point but fine. I may be underscoring this as others liked it more than I did.
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2/13/2011 - jlemerond wrote: 91 Points
Out of magnum. Beautiful spiced cherry fruit. still a touch lean and dominated by its acidity - will it round out over time? experience with 375 mL a few years ago suggests so, but i think patience will be required.
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5/5/2010 - jlemerond wrote: 90 Points
Consumed out of a 375. Pale ruby. Pretty nose of spiced strawberry and sour cherries. over time, some caramelized sugar emerges. fairly austere in the mouth, with lots of acidity and tannins, as well as the typical volnay minerality. The acidity and tannins overwhelm the finish a bit - I would think this is better balanced now out of 750; its a touch past its best, but still very good, out of 375.
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3/21/2010 - jlemerond wrote: 91 Points
Beautiful nose of sour cherry and earth. In the mouth, continued sour red fruit, with lots of minerality and bright acidity. In a perfect place now out of a 375.
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8/30/2007 - gorm wrote: 86 Points
Uncorked DK tasting: 1993 Burgundies and some other wines that were actually great! (Peter Solberg): Very dark colored. On the nose there's yeast and some dark and spicy elements together with oak. In the mouth it seems acidic and a bit too hard even though it maintains a bit of sweetness in the aftertaste.
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2/4/2007 - carlwhat wrote:
really great wine. still a bit primary, but fabulous none-the less...
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3/15/2006 - peternelson wrote: 91 Points
Bistro Verdu: Slight soy, soft nice underbrush; full t’s, earthy mth, med. bod, soft balanced earth. Earthy cherry fin., a little more frt in mth. 90. 2nd: Brick ruby, good fade, core color; shrooms, slight candied frt; full, mth-filling, big, rich, but well int. t’s! Grt structure, t’s, quite big. I liked this a lot 2nd night! 92.
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3/15/2006 - gregg g wrote:
Volnays at Bistro Verdu: Believe it or not, this was my least favorite of the flight. The nose was still shy not showing much other that some earthy forest floor. The palate was also tight and not giving out much other than a core of sour cherry and damp earth. Still needs time to break out of its shell and turn the corner.
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