From Coravin. This follows on the heels of my earlier tasting - initially it's a bit stinky and unpleasant but after about 5-10 minutes in the glass it blossoms and shows dark fruits, umami, sous bois and all kinds of loveliness. I saw JamesABDavis note and have to concur with his iodine blood comment, which is spot on. Yum.
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Coravin fun - 2009 Bordeaux & Random Burgundies (My place, Kent Street): From Coravin. Black hued fruits, savoury spiced earth, a little umami, slight boot polish note that blows off with time, leather. Juicy, fleshy, savoury and earthy, umami, black fruits more subdued on the palate, plenty of grip, balanced, long, lovely - best this has tasted, really glorious
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From Coravin. Medium minus intensity aromas of red tending to blackberry fruit, sous bois, a little woody spice, freshly tilled earth. A little sour tang to the fruit, quite savoury, a touch of leathery tannic tug. Medium plus length. Nice.
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Very cote-de-beauny, iodine blood and minerals on the nose, dark fruit and tannin on the palate. A bit monolithic in the style of the vintage but very good.
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PnP. Nose extremely muted at first. Palette equally closed. High acidity, chalky tannins and not a lot else. The nose remained pretty closed for quite a while, maybe some wild berries and mushroom but I might just be talking myself into it. Three hours and they are definitely there. The palette after a couple of hours has a bit of tart red cherry and dark chocolate, and the structure has nicely balanced out, though the tannins remain chalky, even wooly. The palette after three hours is nicely open, with the fruit much riper, and some undergrowth, though not intense. Actually became quite nice, but I have to mark it down for a bit of a watery palette. Were I to have it again, I might quickly double decant an hour or so ahead of time
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Slightly oxidised with caramel, slight aniseed and considerably riper fruit (think baked cherry) than I have experienced from other bottles from the case. Quite drying, talc textured tannic burr and, again, caramel backed by star anise, a little Asian spice, beef extract and the fruit more muted. Totally different on the palate to the others I've had...far more modern. Not for me.
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Chatters's Jan '18 note pretty much nails my bottle, except mine came across as somewhat more broad-shouldered. Can't say I completely adored it, but it has some character.
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This bottle had been tapped with the Coravin a few times but this is the first time I've noticed more dominant tertiary characteristics coming out on the nose - mushrooms, tilled earth, manure, dusty leather in a damp outhouse married to muted bonfire smoked black fruits on the nose. touches of toast as well. On the palate it's still quite linear and 'skinny' but the fruit is somehow darker and more brooding than I remember it...interesting and, surprisingly enough, quite moreish.
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Pinot and Pate matching (KC's place): From Coravin. Medium minus intensity aromas of red currant, almost rhubarb, slight biscuit, little forest floor, leather. Red currant on the palate, lightweight, less overtly herbaceous or sour than I remember this with a little heat on the back palate.
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From Coravin. Cherry over red currant, sweet spice, slightly dusty notes. Bit herbaceous. In the mouth it has savoury cherry over red currant and grippy, gritty tannins. More structured than I remember it. Medium plus length. Okay
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Drank over two nights, with and without food. Initially it was very lightweight - tangy/tart up front, thin in the middle and hollow on the finish. I figured it needed time to open up and gain some weight. came back to it a couple times the first night with no discernible change or improvement. On the second night it improved ever so slightly - it was still quite lean, but there was a little minerality on the mid palate and a little fleshy broth notes on the finish. However, it never really fleshed out and after pairing it with a variety of different foods it never seemed food friendly either. At first I thought that I caught it in a bad time, but it's showing an optimum drinking widow of 2012-2019, so we're right in the middle of that, thus I conclude that this is just a mediocre bottle.
This bottle has been tapped by Coravin a couple of times and I popped it through an aerator and quaffed with supper. Very sous bois underpinned by red cherry and currant and fine, talc textured tannins. Juicy acidity. Rather nice and far more pleasant than I previously remember it.
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Coravin fun - Burgundys to drink in 2016 (My place, parramatta, sydney): From Coravin. Another year, another bottle. Leather, earthy, faded red currant fruit, slight cream and muted spice on the nose. also a slight metallic note. In the mouth the wine is slightly tart and has talc textured tannins, finishes with spice. okay.
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From Coravin. Biscuit, meaty, slight leather and earth, touches of sweet red cherry here as well as some spicy notes. Quite leathery and tough on the palate, savoury and slightly sour fruit. Earthy and spicy on the moderately long finish. Hmm
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Some unusual aromas of cola, almonds and dried red fruits. Light bodied with woodland flavours on the finish. Relatively short. This has changed a lot since my last bottle in 2012 and may just be starting to blossim into something much more interesting. It's my last bottle so I won't find out. And anyway interest doesn't equal greatness.
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Certainly has some stuffing. Deep ripe fruit, and Tanzer's "dusty tannins" still want at least another few years. I don't sense any danger of this fading unless you lose it in a dark corner of your cellars for some decades. I'd wait until 2017+ to check in again.
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Ben's duck supper (Ben and Estella's place, Parramatta): Savoury, meaty notes with biscuit, earth and aniseed with time it gets quite spicy. In the mouth the wines initial impressions are of acid and tannin, earth and biscuit notes, slightly sour on the finish, very savoury. An almost complete absence of fruit compared to the Australians it was served with but very long and very structured. Hmm.
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Dette var ikke særlig godt. Iflg autoriteter skulle den være drikkeklar, men den ga svært lite både mht lukt og smak. Flavours barbera 2009 er å foretrekke!
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Pale red. Leather and an arcetypical pinot nose, with raspberry as primary assosiation. Almost white wine like acidity. Tannins are present, and focuced rasperry fruit. Interesting and elegant.
PS! The leftover wine was still alive after two days in the refridgerator. I take that as a positive sign for longevity in bottle.
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Served with Christmas dinner, so no formal note at the time. This was promising, but still too young. A delicate nose, hints of complexity but currently quite closed. The palate is still quite tightly wound and will need time to soften and show its stuff. A lovely texture to the wine on the palate though - smooth and velvety. This has good potential, but needs a few years. The 2006 Chandon de Briailles Ile des Vergelesses sampled the following day was showing much better at this particular point in time.
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Took awhile to open up; softened dramatically after about half an hour. Very floral, perfumed nose, but rather astringent in the mouth. Not a bad wine, but not my style.
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Alison and I really enjoyed this wine. Elegant, with firm tannins, some fruit, but more clearly french pinot in style. Will hold off on remaining bottles for some time, I think this has the stuffing to age gracefully for some long time.
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Intensely aromatic and immediately identifiable as Volnay. On the palate, though, quite austere with drying tannin and a twinge of what appears to be the boytritis that afflicts many 06 Volnays. Still a decent wine but far from what you would expect or hope. Not a write off, and aromatically attractive, but a minor bummer.
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Trip to Burgundy; 6/7/2009-6/10/2009 (The Cote d'Or): A selection of grapes from four different lieu-dits just below the 1er Cru level. Lots of charm on the nose. Perfumy, with truffles, cherries and earth along with a touch of spice. Palate showed tons of finesse. Very fine and lacy, with tight, powdery tannins giving shape to pure cherry fruit and eucalyptus undertones. Long finish as well, with another dusting of the powdered tannins and a hint of umami. Very nice.
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This is surprisingly more giving than the proper Volnay. I was told by Chantal that the main difference of the two wines is the plots where the plots of the Vendanges Selectionées is in the middle of the village area, just below the 1er crus. While the Villages proper is from villages plots on the outskirts of the area. The fruit is deep and sweet with minerality and violet-like aromas. It is rounder, with a certain fatness in the mouth. Extremely gulpable but with real reserve and style, ending with a crystalline tartness. Here the Volnay character is much easier to identify.
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12/9/2023 - chatters wrote:
From Coravin. This follows on the heels of my earlier tasting - initially it's a bit stinky and unpleasant but after about 5-10 minutes in the glass it blossoms and shows dark fruits, umami, sous bois and all kinds of loveliness. I saw JamesABDavis note and have to concur with his iodine blood comment, which is spot on. Yum.
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7/28/2023 - chatters wrote:
Coravin fun - 2009 Bordeaux & Random Burgundies (My place, Kent Street): From Coravin. Black hued fruits, savoury spiced earth, a little umami, slight boot polish note that blows off with time, leather. Juicy, fleshy, savoury and earthy, umami, black fruits more subdued on the palate, plenty of grip, balanced, long, lovely - best this has tasted, really glorious
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3/2/2023 - chatters wrote:
From Coravin. Medium minus intensity aromas of red tending to blackberry fruit, sous bois, a little woody spice, freshly tilled earth. A little sour tang to the fruit, quite savoury, a touch of leathery tannic tug. Medium plus length. Nice.
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2/10/2023 - jamesabdavis wrote:
Very cote-de-beauny, iodine blood and minerals on the nose, dark fruit and tannin on the palate. A bit monolithic in the style of the vintage but very good.
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9/4/2021 - Amberissey Likes this wine: 86 Points
PnP. Nose extremely muted at first. Palette equally closed. High acidity, chalky tannins and not a lot else. The nose remained pretty closed for quite a while, maybe some wild berries and mushroom but I might just be talking myself into it. Three hours and they are definitely there. The palette after a couple of hours has a bit of tart red cherry and dark chocolate, and the structure has nicely balanced out, though the tannins remain chalky, even wooly. The palette after three hours is nicely open, with the fruit much riper, and some undergrowth, though not intense. Actually became quite nice, but I have to mark it down for a bit of a watery palette. Were I to have it again, I might quickly double decant an hour or so ahead of time
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9/14/2019 - chatters wrote:
Slightly oxidised with caramel, slight aniseed and considerably riper fruit (think baked cherry) than I have experienced from other bottles from the case. Quite drying, talc textured tannic burr and, again, caramel backed by star anise, a little Asian spice, beef extract and the fruit more muted. Totally different on the palate to the others I've had...far more modern. Not for me.
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8/29/2019 - Charlie Pendejo wrote:
Chatters's Jan '18 note pretty much nails my bottle, except mine came across as somewhat more broad-shouldered. Can't say I completely adored it, but it has some character.
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1/20/2018 - swfc wrote: 89 Points
Came round with a little air, to show secondary aromas of undergrowth and a little spice. The fruit though, is going. OK, Drink Up
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1/16/2018 - chatters wrote:
This bottle had been tapped with the Coravin a few times but this is the first time I've noticed more dominant tertiary characteristics coming out on the nose - mushrooms, tilled earth, manure, dusty leather in a damp outhouse married to muted bonfire smoked black fruits on the nose. touches of toast as well. On the palate it's still quite linear and 'skinny' but the fruit is somehow darker and more brooding than I remember it...interesting and, surprisingly enough, quite moreish.
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9/17/2017 - chatters wrote:
Pinot and Pate matching (KC's place): From Coravin. Medium minus intensity aromas of red currant, almost rhubarb, slight biscuit, little forest floor, leather. Red currant on the palate, lightweight, less overtly herbaceous or sour than I remember this with a little heat on the back palate.
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5/9/2017 - Traxx wrote:
Something off about this bottle, don't know if it's just older than I like or got damaged along the way...
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1/21/2017 - chatters wrote:
From Coravin. Cherry over red currant, sweet spice, slightly dusty notes. Bit herbaceous. In the mouth it has savoury cherry over red currant and grippy, gritty tannins. More structured than I remember it. Medium plus length. Okay
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11/14/2016 - oldgrowth45 wrote:
Drank over two nights, with and without food. Initially it was very lightweight - tangy/tart up front, thin in the middle and hollow on the finish. I figured it needed time to open up and gain some weight. came back to it a couple times the first night with no discernible change or improvement. On the second night it improved ever so slightly - it was still quite lean, but there was a little minerality on the mid palate and a little fleshy broth notes on the finish. However, it never really fleshed out and after pairing it with a variety of different foods it never seemed food friendly either. At first I thought that I caught it in a bad time, but it's showing an optimum drinking widow of 2012-2019, so we're right in the middle of that, thus I conclude that this is just a mediocre bottle.
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5/8/2016 - chatters wrote:
This bottle has been tapped by Coravin a couple of times and I popped it through an aerator and quaffed with supper. Very sous bois underpinned by red cherry and currant and fine, talc textured tannins. Juicy acidity. Rather nice and far more pleasant than I previously remember it.
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1/16/2016 - chatters wrote:
Coravin fun - Burgundys to drink in 2016 (My place, parramatta, sydney): From Coravin. Another year, another bottle. Leather, earthy, faded red currant fruit, slight cream and muted spice on the nose. also a slight metallic note. In the mouth the wine is slightly tart and has talc textured tannins, finishes with spice. okay.
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12/29/2015 - vintage_whine wrote:
drinking perfectly now.
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11/12/2015 - chatters wrote:
End of Project Supper 4 (Le Trader, Harris Street, Pyrmont): fresh and juicy, cranberries, red currant. good with supper.
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10/30/2015 - chatters wrote:
From Coravin. Sous bois, leather and red currant, earth...more of the same on the palate but it's a bit thin and sharp.
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10/1/2015 - chatters wrote:
From Coravin. Biscuit, meaty, slight leather and earth, touches of sweet red cherry here as well as some spicy notes. Quite leathery and tough on the palate, savoury and slightly sour fruit. Earthy and spicy on the moderately long finish. Hmm
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11/17/2014 - Atreyu wrote: 86 Points
Some unusual aromas of cola, almonds and dried red fruits. Light bodied with woodland flavours on the finish. Relatively short. This has changed a lot since my last bottle in 2012 and may just be starting to blossim into something much more interesting. It's my last bottle so I won't find out. And anyway interest doesn't equal greatness.
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10/30/2014 - Charlie Pendejo wrote:
Certainly has some stuffing. Deep ripe fruit, and Tanzer's "dusty tannins" still want at least another few years. I don't sense any danger of this fading unless you lose it in a dark corner of your cellars for some decades. I'd wait until 2017+ to check in again.
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10/24/2014 - chatters wrote:
Ben's duck supper (Ben and Estella's place, Parramatta): Savoury, meaty notes with biscuit, earth and aniseed with time it gets quite spicy. In the mouth the wines initial impressions are of acid and tannin, earth and biscuit notes, slightly sour on the finish, very savoury. An almost complete absence of fruit compared to the Australians it was served with but very long and very structured. Hmm.
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9/14/2013 - MarkL wrote: 92 Points
Scrummy. Balanced.
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6/21/2013 - Traxx wrote:
Really not showing much, other than a pretty intense structure. Will leave the rest alone...
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2/26/2012 - Atreyu wrote: 85 Points
surprisingly far developed. Ripe strawberries and leather, a bit muddles aromas.
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1/29/2012 - ingar wrote: 84 Points
Dette var ikke særlig godt. Iflg autoriteter skulle den være drikkeklar, men den ga svært lite både mht lukt og smak. Flavours barbera 2009 er å foretrekke!
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1/15/2011 - pereik wrote: 89 Points
Pale red. Leather and an arcetypical pinot nose, with raspberry as primary assosiation. Almost white wine like acidity. Tannins are present, and focuced rasperry fruit. Interesting and elegant.
PS! The leftover wine was still alive after two days in the refridgerator. I take that as a positive sign for longevity in bottle.
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12/25/2010 - Eating is Cheating wrote:
Served with Christmas dinner, so no formal note at the time. This was promising, but still too young. A delicate nose, hints of complexity but currently quite closed. The palate is still quite tightly wound and will need time to soften and show its stuff. A lovely texture to the wine on the palate though - smooth and velvety. This has good potential, but needs a few years. The 2006 Chandon de Briailles Ile des Vergelesses sampled the following day was showing much better at this particular point in time.
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9/14/2010 - cooberp wrote: 87 Points
Took awhile to open up; softened dramatically after about half an hour. Very floral, perfumed nose, but rather astringent in the mouth. Not a bad wine, but not my style.
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9/12/2010 - Traxx Likes this wine: 92 Points
Alison and I really enjoyed this wine. Elegant, with firm tannins, some fruit, but more clearly french pinot in style. Will hold off on remaining bottles for some time, I think this has the stuffing to age gracefully for some long time.
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12/4/2009 - pbjosh wrote: 86 Points
Intensely aromatic and immediately identifiable as Volnay. On the palate, though, quite austere with drying tannin and a twinge of what appears to be the boytritis that afflicts many 06 Volnays. Still a decent wine but far from what you would expect or hope. Not a write off, and aromatically attractive, but a minor bummer.
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6/8/2009 - Paul S wrote: 90 Points
Trip to Burgundy; 6/7/2009-6/10/2009 (The Cote d'Or): A selection of grapes from four different lieu-dits just below the 1er Cru level. Lots of charm on the nose. Perfumy, with truffles, cherries and earth along with a touch of spice. Palate showed tons of finesse. Very fine and lacy, with tight, powdery tannins giving shape to pure cherry fruit and eucalyptus undertones. Long finish as well, with another dusting of the powdered tannins and a hint of umami. Very nice.
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5/12/2009 - JOhlsson wrote:
This is surprisingly more giving than the proper Volnay. I was told by Chantal that the main difference of the two wines is the plots where the plots of the Vendanges Selectionées is in the middle of the village area, just below the 1er crus. While the Villages proper is from villages plots on the outskirts of the area. The fruit is deep and sweet with minerality and violet-like aromas. It is rounder, with a certain fatness in the mouth. Extremely gulpable but with real reserve and style, ending with a crystalline tartness. Here the Volnay character is much easier to identify.
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