From memory, i think Burgundy Al below has nailed it, not the most elegant Burgundy, but all proper and full of life, enjoyed over 3 days with sirloin steak, and chicken paprikash.
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Deep black red. Red cherry a nd blueberryon nose with rustic bramble notes. Palate a nice mix of tradition and modernity. Bright fruit with rustic edge. Moderate finish. Not highly complex or exceptional but competent and correct for what it is.
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Red and black berries on nose and palate. Meaty structure, slightly rustic for the vintage, but everything is big and bold here so it all works. A very successful Mercurey Villages, but probably even better in another few years. I preferred this over the slightly more pricey/ modernist "Saut Muchiau" tasted a few months ago.
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Another 14 months have gone by so I thought I would try this again. PnP. This seems to have fleshed out a bit since the last bottle. Same sappy red fruits. Not particularly complex, but tasty. Finish and grip are pretty long. Should hold for several more years.
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This was a very tasty and delicious wine. Nice red cherry and black cherry fruit, very good acidity and fine tannins with a long tasty finish. Very good.
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Mmmm brambly and dark and rusty and peppery. Tasty stuff. Would improve I would guess but pretty darn good now! Almost wet asphalt. Very Chassagne, or even granitic?
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Believe the drinking window information: This is too young and will get better. Possibly much better. If you open it now, give it time or decant. We p'n'ped in blind taste test against a much more expensive Cali PN (Roar Garys' Vineyard) and this was tart and tight to begin with, but still had those ethereal red fruits. We put it aside and finished the Roar which gave it time to open up. Then it became truffly, with cherry, some noticeable oak, baking spices, and a little of that California cola. I did notice a little astringent early flavors, like orange peel and pith and a slight off odor, but all that blew off. This is going to be 90+ pointer in a little while--I often wonder how people make that call but no questions here that time is the friend of this wine. It's going to drink way over its price. Interesting that its aging arc is Old World but flavor profile is more New.
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A pleasant village level Burgundy, not your typical fruit bomb that you'd expect at this price point - very nicely done. Hints of cherry, some light spice, and some nice terroir. Surprisingly a bit more full bodied than your average Chalonaisse, I'll be back for more.
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Started out somewhat tight and tart, as expected, but opened up to reveal some earth, spice, and seemed to pick up weight over the course of the day. Quite good for the money.
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A nice Burgundy done in a new-world style. Good fruit with minerality, earth, and a slightly barnyard nose make this an enjoyable wine to pair with dinner in the middle of the week. Somewhat simple
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Notes are from day 2 after a simple re-cork. Nose: Dark berries dominate - black cherries, blackberries, but also a hint of strawberries. Some burnt rubber, orange peel, and noticeable minerality round out the nose. Palate: Loads of ripe, dark-ish berries hit you on the attack, though they aren't that sweet. Ripe, fleshy tannins and a good dose of acidity take over on the mid-palate. Black cherries, cured meats linger on the finish.
There is no question that this wine is jam packed with fruit and structure to last, but I was thrown off quite a bit on day 1. Instead of riper, fruitier berries being on display, I got mostly cured meats and sour plums, strongly evoking Spain and tempranillo rather than Burgundy and pinot. Day 2 is an entirely different story, but what is unquestionable is that this wine packs enough material to make it an excellent QPR down the road... if you like your pinots darker, smokier, and more chewy.
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6/30/2019 - SteveG wrote: 90 Points
From memory, i think Burgundy Al below has nailed it, not the most elegant Burgundy, but all proper and full of life, enjoyed over 3 days with sirloin steak, and chicken paprikash.
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5/26/2019 - lake.vino Likes this wine: 89 Points
Deep black red. Red cherry a nd blueberryon nose with rustic bramble notes. Palate a nice mix of tradition and modernity. Bright fruit with rustic edge. Moderate finish. Not highly complex or exceptional but competent and correct for what it is.
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3/16/2018 - Sijan wrote: 87 Points
Good, typical but unremarkable red burg. Nothing real distinctive, but pleasant & decent acidity. Paired well with a mushroom-chicken casserole.
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9/3/2017 - Burgundy Al wrote: 88 Points
Red and black berries on nose and palate. Meaty structure, slightly rustic for the vintage, but everything is big and bold here so it all works. A very successful Mercurey Villages, but probably even better in another few years. I preferred this over the slightly more pricey/ modernist "Saut Muchiau" tasted a few months ago.
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2/24/2016 - winemaker wrote: 89 Points
Another 14 months have gone by so I thought I would try this again. PnP. This seems to have fleshed out a bit since the last bottle. Same sappy red fruits. Not particularly complex, but tasty. Finish and grip are pretty long. Should hold for several more years.
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12/9/2015 - thebonnydooner wrote: 90 Points
This was a very tasty and delicious wine. Nice red cherry and black cherry fruit, very good acidity and fine tannins with a long tasty finish. Very good.
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9/12/2015 - gbauer wrote:
Nice red fruit. Good acid on the finish. Still some room for improvement. Not special, but nice at the price.
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11/14/2014 - winemaker wrote: 85 Points
Lovely transparent ruby. Smells better than it tastes. Smells of sappy red fruits. To me it tastes a bit stemmy and thin on the finish. Just ok.
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1/7/2014 - Gargantua wrote: 91 Points
Mmmm brambly and dark and rusty and peppery. Tasty stuff. Would improve I would guess but pretty darn good now! Almost wet asphalt. Very Chassagne, or even granitic?
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12/12/2013 - jayw wrote:
Drinking fine right now. Enticing nose. Prominent cherry red berry palate, with mineral, earthy notes, spice and sap.
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5/23/2013 - Kmonkey wrote: 89 Points
No formal notes. Will wait 2 years or so for another.
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9/8/2012 - nicefish wrote: 89 Points
Much better on day 2. Give it plenty of air. Will hold off on drinking the rest of this for a year or so.
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8/20/2012 - Not647f wrote: 89 Points
Believe the drinking window information: This is too young and will get better. Possibly much better. If you open it now, give it time or decant. We p'n'ped in blind taste test against a much more expensive Cali PN (Roar Garys' Vineyard) and this was tart and tight to begin with, but still had those ethereal red fruits. We put it aside and finished the Roar which gave it time to open up. Then it became truffly, with cherry, some noticeable oak, baking spices, and a little of that California cola. I did notice a little astringent early flavors, like orange peel and pith and a slight off odor, but all that blew off. This is going to be 90+ pointer in a little while--I often wonder how people make that call but no questions here that time is the friend of this wine. It's going to drink way over its price. Interesting that its aging arc is Old World but flavor profile is more New.
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7/10/2012 - fdub wrote: 89 Points
Pop and pour. Very earthy at first. After a couple of hours really came together and showed nice mellow fruit and great terrior.
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4/8/2012 - edgar wrote: 87 Points
very nice balanced village wine, slight hint of barnyard, otherwise bright and subtle fruit.
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4/3/2012 - Mischa3000 wrote: 87 Points
A pleasant village level Burgundy, not your typical fruit bomb that you'd expect at this price point - very nicely done. Hints of cherry, some light spice, and some nice terroir. Surprisingly a bit more full bodied than your average Chalonaisse, I'll be back for more.
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12/29/2011 - Ron Felthoven wrote: 91 Points
Started out somewhat tight and tart, as expected, but opened up to reveal some earth, spice, and seemed to pick up weight over the course of the day. Quite good for the money.
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7/11/2011 - elise wrote: 85 Points
A nice Burgundy done in a new-world style. Good fruit with minerality, earth, and a slightly barnyard nose make this an enjoyable wine to pair with dinner in the middle of the week. Somewhat simple
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4/30/2011 - gunpwdr wrote: 86 Points
Notes are from day 2 after a simple re-cork. Nose: Dark berries dominate - black cherries, blackberries, but also a hint of strawberries. Some burnt rubber, orange peel, and noticeable minerality round out the nose. Palate: Loads of ripe, dark-ish berries hit you on the attack, though they aren't that sweet. Ripe, fleshy tannins and a good dose of acidity take over on the mid-palate. Black cherries, cured meats linger on the finish.
There is no question that this wine is jam packed with fruit and structure to last, but I was thrown off quite a bit on day 1. Instead of riper, fruitier berries being on display, I got mostly cured meats and sour plums, strongly evoking Spain and tempranillo rather than Burgundy and pinot. Day 2 is an entirely different story, but what is unquestionable is that this wine packs enough material to make it an excellent QPR down the road... if you like your pinots darker, smokier, and more chewy.
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