Opened 5 hours earlier. Ripe dark fruit and smoke. Medium weight with moderate flesh. Black cherry, spice notes, very good soil base, excellent acidity, and ripe tannins. Well integrated, drinking very well now, and one of the better Nicolas Potel wines I've had. Middle tier Premier Cru.
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Light, clear ruby. Anise and black fruit on the nose, which is backward at first but develops quickly. Poised, perfect medium weight with strong acidity, clay, and salinity. Smoky blackberry fruit that gradually shows some sweetness, light herb, and more back end acidity than tannin. I've had a number of cranky, rough edged wines from this vintage, but not so with this one. Harmonious and the second really good Nicolas Potel wine I've had this week. I'd say that this is in the early stage of maturity. Hope springs eternal for both vintage and producer.
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Deep colour, strong flavour though astringent. Quite austere on opening and was still opening up after 3-4 hours. Would have been better in 3-4+ years. Lovely aromas. More Cote de Beaune in character, IMO.
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Still real tight and powerful. Maybe a bit green. Opened up a decent amount after being open an hour or two and became more enjoyable and slightly interesting.
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Typical spicy Vosne nose, still a small green edge. Dark fruit taste, spicy, sweet, round tannins, however also still a bit edgy. Medium finish. This is already a fine Suchots, I think it will improve further.
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Medium ruby, primary looking. Very piercing scents of blackberry, anise and leafiness. Relatively full but still fairly stern with high acidity, some green notes and substantial tannins. Mildly oaky base. Good but does not seem to have moved much compared to the last tasting almost 3 years ago. The fruit finally showed a hint of sweetness after 2 hours. Although you can enjoy this now for its youthful grip, much better to hold (for 5+ years?) so that it can properly develop. At this point, the nose is well ahead of the palate.
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2006 Red Burgundy Tasting (The Wine Club, San Francisco): Aromas of wet leaves, red berries, baker's chocolate, touch of vanilla, anise. Pleasantly light palate weight, very clean, fresh and pretty. Flavors follow the nose with some subtle spice notes and great acidity. This has rather good complexity already. There's just a touch of mocha but otherwise the wood is already pretty well integrated. Very, very good.
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2006 Red Burgundy Including DRC Echezeaux (The Wine Club, San Francisco): Second time tasted in a week and like the first bottle, fragrant blackberry nose, nice balanced feel with great purity of black fruit and licorice that possesses a subtle sweetness. This one was significantly more tannic and tight, though. Particularly impressive in the context of the Vosnes which followed.
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Translucent, even ruby. Inviting bouquet of black cherry, smoke, and violets. Some evergreen rises and recedes. Perfect medium weight Pinot with sour cherry fruit and a tad of cranberry acidity which nimbly skirts around the edge of tartness. Powdery tannins as well, but enough buffering fruit to cover the structure here. This is simply a slice of young Burgundian beauty, quite pure and understated. Slowly but surely, I am finding more and more to like in the '06s.
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9/27/2023 - drwine2001 wrote:
Opened 5 hours earlier. Ripe dark fruit and smoke. Medium weight with moderate flesh. Black cherry, spice notes, very good soil base, excellent acidity, and ripe tannins. Well integrated, drinking very well now, and one of the better Nicolas Potel wines I've had. Middle tier Premier Cru.
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7/1/2022 - drwine2001 wrote:
Light, clear ruby. Anise and black fruit on the nose, which is backward at first but develops quickly. Poised, perfect medium weight with strong acidity, clay, and salinity. Smoky blackberry fruit that gradually shows some sweetness, light herb, and more back end acidity than tannin. I've had a number of cranky, rough edged wines from this vintage, but not so with this one. Harmonious and the second really good Nicolas Potel wine I've had this week. I'd say that this is in the early stage of maturity. Hope springs eternal for both vintage and producer.
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7/12/2019 - richard.presser Likes this wine: 90 Points
Deep colour, strong flavour though astringent. Quite austere on opening and was still opening up after 3-4 hours. Would have been better in 3-4+ years. Lovely aromas. More Cote de Beaune in character, IMO.
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3/21/2014 - mychurch wrote: 86 Points
Jelle Comes to Visit for the Weekend; 3/21/2014-3/23/2014 (Leiden and Rotterdam): Closed and a bit tannic. Earthy fruit. Opened up as we ate and the last glass was the best, so no rush to drink up
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7/25/2013 - Tairroirist wrote: 88 Points
Plummy nose. Eventually developed a touch of stem-my structure.
Became juicy with a hint of bell pepper profile.
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5/27/2012 - jwsobeck wrote:
Still real tight and powerful. Maybe a bit green. Opened up a decent amount after being open an hour or two and became more enjoyable and slightly interesting.
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3/5/2012 - Burgaddict wrote: 90 Points
Typical spicy Vosne nose, still a small green edge. Dark fruit taste, spicy, sweet, round tannins, however also still a bit edgy. Medium finish. This is already a fine Suchots, I think it will improve further.
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2/19/2012 - drwine2001 wrote:
Medium ruby, primary looking. Very piercing scents of blackberry, anise and leafiness. Relatively full but still fairly stern with high acidity, some green notes and substantial tannins. Mildly oaky base. Good but does not seem to have moved much compared to the last tasting almost 3 years ago. The fruit finally showed a hint of sweetness after 2 hours. Although you can enjoy this now for its youthful grip, much better to hold (for 5+ years?) so that it can properly develop. At this point, the nose is well ahead of the palate.
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4/9/2011 - Xavier Auerbach wrote: 89 Points
A smoky, spicy and earthy Vosne, but lacks richness and weight. Slim and vegetal as Potel wines are.
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5/30/2009 - 5laton wrote:
2006 Red Burgundy Tasting (The Wine Club, San Francisco): Aromas of wet leaves, red berries, baker's chocolate, touch of vanilla, anise. Pleasantly light palate weight, very clean, fresh and pretty. Flavors follow the nose with some subtle spice notes and great acidity. This has rather good complexity already. There's just a touch of mocha but otherwise the wood is already pretty well integrated. Very, very good.
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5/30/2009 - drwine2001 wrote:
2006 Red Burgundy Including DRC Echezeaux (The Wine Club, San Francisco): Second time tasted in a week and like the first bottle, fragrant blackberry nose, nice balanced feel with great purity of black fruit and licorice that possesses a subtle sweetness. This one was significantly more tannic and tight, though. Particularly impressive in the context of the Vosnes which followed.
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5/25/2009 - drwine2001 wrote:
Translucent, even ruby. Inviting bouquet of black cherry, smoke, and violets. Some evergreen rises and recedes. Perfect medium weight Pinot with sour cherry fruit and a tad of cranberry acidity which nimbly skirts around the edge of tartness. Powdery tannins as well, but enough buffering fruit to cover the structure here. This is simply a slice of young Burgundian beauty, quite pure and understated. Slowly but surely, I am finding more and more to like in the '06s.
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