À l’ouverture c’est une bombe de cerises mais très tannique et assez fermé. On le carafe. Après 30 minutes, l’aération permet une ouverture, sur le cassis, avec des épices douces en finale, mais ça se resserre rapidement, redevenant tannique, fermé et se terminant sur des notes dominantes d’élevage en fût. Clairement un vin costaud, certainement avec un élevage long sur fûts assez neufs. Attendre au moins 3 ans avant la prochaine bouteille.
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Blocky and dense, slightly muddled flavours. I may havebeen slightly harsh on this and previous Bouchard wines since they were allobtained from the same retailer that has questionable storage.
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Nose: Huge spice notes, juiced cherry, clove, nutmeg, garden earth, a bit of reduction. Beautifully haunting.
Mouth: Pure, round cherry and red forest berry come through with rose hip flavors and a light stem/herbal edge, turning slightly bitter ahead of a powdered spice note that the fruit proceeds to orbit around. Polished tannins check in as a hint of red flower pipes up and the finish sails on and on.
Overall: Juicy and silken, but still with lovely delicacy, this is captivating in a haunting way that the nose first alludes to. Has good palate action where it counts, and the extended finish makes this a really nice value. Flavors aren’t hugely complex, so additional aging here would be helpful to give both meld and tertiary development. Drink 2023 - 2029.
92.
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La Paulée de NY Grand Tasting (Pier 60 - NYC): Earthy black fruit perfume. Yum, really round and tasty fruit showing good concentration and textural interest. Should improve with 5+ years. But delicious now. 90-91
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La Paulée de New York Grand Tasting (Pier Sixty - New York NY): Tasting, brief note. Red and black cherry throughout that comes across as elegant to start, then picks up weight through long finish. Give this 5+ years in the cellar, but very good 90+ point potential here.
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Kevin Zrlay Red Burg: 92 my WOTY (against fairly weak competition). A weak 93 and some may call it too plush, dark, ripe.. but enough finesse here to cut through it all. Not sure if best to drink in 5 years or 10 but only way to find out...
Nose: perfumed candied black raspberry. a little crushed rock - but overall a black and red raspberry starburst Palate: red raspberry, black raspberry, cassis. Not tart. Not overly ripe. A little dill from the oak. Structure: Just enough acidity to provide some finesse to the fruit. a lot of grip on this, probably from oak. Finish: lengthy finish with grip, acidity and fruit all there, with finesse.
At end of the night a more cranberry note came out.
** After tasting again, the notes are consistent, but this wine lacks a certain level of depth/breadth to be a 93+ **
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cru is just south of D970. Barrel sample, I'm working my way up the hill and all these wines get richer as we go. Showing more earth, dried potting soil, round palate, acid med plus, tannin nil, alcohol in check,less fruit tannin than pommard, complexity across palate. Fruit is way more tart on palate than nose.
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Fredrick wants to make elegant Pinot. The effort in 16 was not to extract too much and get dry tannin but to get elegance out of the wines. Just a touch of stem. Again very fine.
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Barrel sample. Soft with more strawberry character on the nose than the chambolle. More spice. Lighter and more ethereal. In 16 the flavor of the 15 but with more freshness.
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1/15/2022 - Mazy Likes this wine: 89 Points
À l’ouverture c’est une bombe de cerises mais très tannique et assez fermé. On le carafe. Après 30 minutes, l’aération permet une ouverture, sur le cassis, avec des épices douces en finale, mais ça se resserre rapidement, redevenant tannique, fermé et se terminant sur des notes dominantes d’élevage en fût. Clairement un vin costaud, certainement avec un élevage long sur fûts assez neufs. Attendre au moins 3 ans avant la prochaine bouteille.
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12/5/2021 - Jverhoef Likes this wine: 85 Points
Meal prep and with bean ham soup. Great color, earthy.
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12/5/2020 - Doc2 Likes this wine:
Seems to be shutting down now. A little tart, almost sour, maybe grapefruit. Lots of acid. Will hold for a couple of years.
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11/29/2020 - melvinyeowq wrote:
Blocky and dense, slightly muddled flavours. I may havebeen slightly harsh on this and previous Bouchard wines since they were allobtained from the same retailer that has questionable storage.
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10/17/2020 - CHINACAT wrote: 89 Points
Dark red fruit, dense, chewy and primary, with a bit of a tannic bite. Has potential to be very good, but needs some time.
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9/17/2020 - RoyaltyCoins wrote: 92 Points
Pale garnet, translucent.
Nose: Huge spice notes, juiced cherry, clove, nutmeg, garden earth, a bit of reduction. Beautifully haunting.
Mouth: Pure, round cherry and red forest berry come through with rose hip flavors and a light stem/herbal edge, turning slightly bitter ahead of a powdered spice note that the fruit proceeds to orbit around. Polished tannins check in as a hint of red flower pipes up and the finish sails on and on.
Overall: Juicy and silken, but still with lovely delicacy, this is captivating in a haunting way that the nose first alludes to. Has good palate action where it counts, and the extended finish makes this a really nice value. Flavors aren’t hugely complex, so additional aging here would be helpful to give both meld and tertiary development. Drink 2023 - 2029.
92.
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3/9/2019 - Nanda wrote:
La Paulée de NY Grand Tasting (Pier 60 - NYC): Earthy black fruit perfume. Yum, really round and tasty fruit showing good concentration and textural interest. Should improve with 5+ years. But delicious now. 90-91
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3/9/2019 - Burgundy Al wrote: 90 Points
La Paulée de New York Grand Tasting (Pier Sixty - New York NY): Tasting, brief note. Red and black cherry throughout that comes across as elegant to start, then picks up weight through long finish. Give this 5+ years in the cellar, but very good 90+ point potential here.
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3/9/2019 - drwine2001 wrote:
La Paulée 2019 Grand Tasting of 2016 Burgundy (Pier 60, New York): Light color. Aromas of warm earth. Soil and dark red fruits on the palate, surprising tannic clout. Not as cuddly or open as it smells. Very good.
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2/26/2019 - SARED Likes this wine: 92 Points
Kevin Zrlay Red Burg: 92 my WOTY (against fairly weak competition). A weak 93 and some may call it too plush, dark, ripe.. but enough finesse here to cut through it all. Not sure if best to drink in 5 years or 10 but only way to find out...
Nose: perfumed candied black raspberry. a little crushed rock - but overall a black and red raspberry starburst
Palate: red raspberry, black raspberry, cassis. Not tart. Not overly ripe. A little dill from the oak.
Structure: Just enough acidity to provide some finesse to the fruit. a lot of grip on this, probably from oak.
Finish: lengthy finish with grip, acidity and fruit all there, with finesse.
At end of the night a more cranberry note came out.
** After tasting again, the notes are consistent, but this wine lacks a certain level of depth/breadth to be a 93+ **
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8/21/2018 - affordableCollector wrote: 89 Points
brilliant ruby red, in color. strawberry, raspberry, cherry, fresh soil, pepper, spice. rich and elegant.
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3/21/2018 - Joe Kane wrote:
cru is just south of D970. Barrel sample, I'm working my way up the hill and all these wines get richer as we go. Showing more earth, dried potting soil, round palate, acid med plus, tannin nil, alcohol in check,less fruit tannin than pommard, complexity across palate. Fruit is way more tart on palate than nose.
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3/20/2018 - Ben Christiansen wrote:
Bill feels clown-y again, as if his man cycle dipped for the last two weeks. Mine did too.
Some Mousse and earth, and soft loam, medicinal, with much depth on the nose. And to me on the palate, more depth than just "mere" premier cru.
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3/6/2018 - Ben Christiansen wrote:
Fredrick wants to make elegant Pinot. The effort in 16 was not to extract too much and get dry tannin but to get elegance out of the wines. Just a touch of stem. Again very fine.
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3/6/2018 - Ben Christiansen wrote:
Barrel sample. Soft with more strawberry character on the nose than the chambolle. More spice. Lighter and more ethereal. In 16 the flavor of the 15 but with more freshness.
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