처음 열였을 때는 향도 잘 피어오르지 않고 팔렛도 비어있었음 브리딩 네시간 이후부터 열리기 시작해서 이후로 시시각각 변화무쌍 가죽, 마굿간, 장미 위주의 뉘앙스와 입을 쪼으는 타닌감 젖은 낙엽, 숲의 팔렛이 뒤따라오고 은은한 오크와 미네랄리티, 향신료 후추와 같은 스파이시 계열도 느껴짐 5년정도는 더 묵힐만한 퀄리티 지샹에 못지않은 퍼포먼스
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Stalky clove spice, black cherry fruit, minerals on the nose. Tart cherries on the palate, medium intense with high acidity. Quite present tannin on the finish, slightly green and stalky again. A bit on the lean side. Others have said this is a very ripe wine so I’m a bit nonplussed. It seems a little bit green from the stalks to me.
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2/6, OK cork (c25% soaked). Pale/medium garnet core, pale garnet rim. Lovely, aromatic, black cherry fruited nose, notes of earth, smoke and a slight herbal edge. Medium/full bodied, dark fruit, smoke, herbal notes, becoming gamey, firm tannins vibrant acidity, very good length, if still slightly constricted finish. This is definitely starting to meld though, next bottle 2-3 years.
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Wow. Decanted two hours before drinking. It threw a lot of sediment. The nose is pretty subtle - mostly earth and a little smoke. The palate is lovely - lots of cherry, mineral, wild spice, hints of smoke. This is all nicely balanced and it has a finish that just keeps hanging on.
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1/6, cork 40% soaked. Pale/med garnet core, narrow pale garnet/mahogany rim. A little reticent on the nose to begin with, dark fruit, spice, touch of earth and herbal notes. Medium/full bodied, dark fruited, note of liquorice, fine but firm tannic backbone. Leanish, long, dark-fruited, slight savoury edge. Excellent, should improve as it opens out. Next bottle 2-3 years.
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I first tasted this wine in 2009 and it was an absolute monster of power and concentration. Not a style I particularly like, but enormously impressive all the same. 9 years on it's beginning to come together, but still has a long way to go. This Domaine tends to pick much later than its neighbours and harvesting here didn't take place until October and this is quite evident in the ripeness of the fruit. In colour this sample is tending towards amber, but on the nose it is gloriously ripe and densely perfumed tending towards the dark fruit end of the spectrum. On the palate there's earth, mineral and game notes with a slight medicinal undercurrent of menthol. I know that doesn't sound overly appetising, but I find it a distinctive characteristic of this wine and gives it an impressive austerity in the same way as a Clos de Vougeot; you certainly wouldn't mistake this for a Chambolle! The finish is firm and of good length too. What is noticeable is the tannin! This sample is 11 years old and tastes like it was bottled yesterday. I decanted it for two hours and everything began to come together a little, but at the moment it is very much a food wine. This is going to take years to come around, which gives me slight cause for concern as one doesn't want the fruit drying out before the tannins integrate, but given the ripe concentration of fruit here it should have the substance to beautifully mellow in time. If you have a few bottles cellared then there's not an argument for not opening up a bottle now to see how things are developing, but if you only have one or two then I really wouldn't broach them for another 5 years at least, and probably more. Impressive winemaking. Estimated maturity: 2020-2030+
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Drank a glass over the course of 5.5 hours w/out food. For most of the evening, this kept getting worse for me. My experience didn't correspond with most of the other notes on this wine. More & more wood kept coming out. After about 5 hours, and an ounce left in the pinot glass, sediment started to appear. I think that that's also when the fruit started to come out too - or my palate could have just become acclimated to the tannins. At that point, some sweetness emerges along w/ the tannins. Worryingly though, the body and finish are starting to thin out. I'm going to hope that in 5 years or so these can fire together before the bottles run out of gas. Then again, maybe it was this particular bottle.
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No decant but followed over 1.5 hours. Reticent but complex nose of dark fruit and tilled earth, pepper. Smooth with fine, softening tannins. The aromas repeat on the palate with hints of tea. The flavors are lighter than expected and the finish shorter. This was a much less vibrant bottle than the one I had two months ago.
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Beautiful. Better with food, but good on its own. The fruit profile is dark, but this is all about the ground: earthy, peppery, hints of stony minerality, and lots of tea flavors emerging on the long finish. Body is a little lighter than medium. Lots of structure.
Decanted this 5 hours before dinner. It had no sediment to speak of.
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Much more "classic" Pommard than the 2007 Domaine de Montille 1er Cru Les Pezerolles - darker fruit, good depth to the nose, earthy with a slight vegetal note. On the palate still quite firm showing powerful tannins. Slightly mineral. Drying finish. Needs time. 90-91+
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Another Burgundy Duo-Tribut and Courcel (Arlequin Wine Merchant, San Francisco): Duller ruby than the '08. Penetrating licorice nose. Lighter weight and initially thin, but then it showed some nice black fruit and some flesh to buffer the prominent acidity. Pretty refined feel but ultimately more astringent with less to it than the '08.
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BTG pour. Medium-light color, light body. On the nose, all but unrecognizable as Pommard, let alone a Courcel Epenots. Smells more like Chambolle. Palate impression is also generic and lacking in impact. Only on the finish do correct, but wispy, horizontal tannins and Pommard crunch begin to manifest, in a tentative way. A pleasant drink and little more. Editorial: The variability of 2007 Burgundy is something to behold. The vintage is known for transparency and most of the wines show well young. The most successful lose very little in the way of typicity, body, and flavor authority, and will be very good to excellent over the medium term. This sample is not among them. PS - I am a big fan of Courcel and of this cuvee in particular. The sample described above bears no relation to the AM, ST, JR, and individual reviews I've now seen. Maybe this needs a revisit.
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2nd day open: soft leather, subtle spice notes, mouth is acidic, very minerally, lots of concentration, but earth and mineral aspect seem to dominate. Cola and root flavors, with slightly astringent tannins. This needs time to develop and to open up. Also on the verge of getting a cold which may have affected taste.
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What an unbelievable wine! Yves Confuron reckons his 2007 wines are better than his 2005s and on this showing I'm not going to argue. In fact, if these are better than the 2005 then one could ask if these are the best wines Courcel has ever produced. The grapes were picked late so the colour is very dark and purple is pronounced; nose is restrained at the moment; on first tasting your mouth tingles as the acidity hits and then layers of tannin coat your teeth and palate. This is a monster. The concentration, extract and fruit is extraordinary. Not remotely rustic, but elegance bridled with incredible power. What a blockbuster. I ordered a case on the spot, but I wouldn't expect to open another bottle for at least 10 years, probably more, and it should last for literally decades. For me this was unquestionably the wine of the tasting. It is also good value compared with some other premier cru. Estimated maturity: 2019+
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Still going through malo but looking like it could be a real beauty. There are loads of sweet dark fruits along with some pine needle sap and meat. It is the most obviously structured of the wines with an iron like grip on the finish but quite shapely tannin.
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2/4/2024 - Sanh@ Likes this wine: 96 Points
처음 열였을 때는 향도 잘 피어오르지 않고 팔렛도 비어있었음
브리딩 네시간 이후부터 열리기 시작해서 이후로 시시각각 변화무쌍
가죽, 마굿간, 장미 위주의 뉘앙스와 입을 쪼으는 타닌감 젖은 낙엽, 숲의 팔렛이 뒤따라오고 은은한 오크와 미네랄리티, 향신료 후추와 같은 스파이시 계열도 느껴짐
5년정도는 더 묵힐만한 퀄리티
지샹에 못지않은 퍼포먼스
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4/15/2023 - PierrinoM Likes this wine: 95 Points
Supersoft. Nicely melted tannines.
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8/26/2022 - jamesabdavis wrote:
Stalky clove spice, black cherry fruit, minerals on the nose.
Tart cherries on the palate, medium intense with high acidity. Quite present tannin on the finish, slightly green and stalky again. A bit on the lean side. Others have said this is a very ripe wine so I’m a bit nonplussed. It seems a little bit green from the stalks to me.
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3/5/2022 - Mark van Delft Likes this wine: 93 Points
Great Pommard: Red currant, tobacco leaf, cherry, prune, medium body, dry yet powerful finish.
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6/9/2021 - Mark van Delft Likes this wine: 93 Points
Excellent Red Burg: earthy, fig, raisins, blackberries, soft espresso, softened tannins, tea leaves, light to medium body, yet powerful / velvety, persistent finish.
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12/23/2020 - Paul D wrote: 92 Points
2/6, OK cork (c25% soaked).
Pale/medium garnet core, pale garnet rim. Lovely, aromatic, black cherry fruited nose, notes of earth, smoke and a slight herbal edge. Medium/full bodied, dark fruit, smoke, herbal notes, becoming gamey, firm tannins vibrant acidity, very good length, if still slightly constricted finish. This is definitely starting to meld though, next bottle 2-3 years.
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6/10/2019 - chitowncdpguy wrote:
Wow. Decanted two hours before drinking. It threw a lot of sediment.
The nose is pretty subtle - mostly earth and a little smoke. The palate is lovely - lots of cherry, mineral, wild spice, hints of smoke. This is all nicely balanced and it has a finish that just keeps hanging on.
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9/30/2018 - Paul D Likes this wine: 92 Points
1/6, cork 40% soaked.
Pale/med garnet core, narrow pale garnet/mahogany rim. A little reticent on the nose to begin with, dark fruit, spice, touch of earth and herbal notes. Medium/full bodied, dark fruited, note of liquorice, fine but firm tannic backbone. Leanish, long, dark-fruited, slight savoury edge. Excellent, should improve as it opens out. Next bottle 2-3 years.
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2/26/2018 - nskelsey Likes this wine: 93 Points
I first tasted this wine in 2009 and it was an absolute monster of power and concentration. Not a style I particularly like, but enormously impressive all the same. 9 years on it's beginning to come together, but still has a long way to go. This Domaine tends to pick much later than its neighbours and harvesting here didn't take place until October and this is quite evident in the ripeness of the fruit. In colour this sample is tending towards amber, but on the nose it is gloriously ripe and densely perfumed tending towards the dark fruit end of the spectrum. On the palate there's earth, mineral and game notes with a slight medicinal undercurrent of menthol. I know that doesn't sound overly appetising, but I find it a distinctive characteristic of this wine and gives it an impressive austerity in the same way as a Clos de Vougeot; you certainly wouldn't mistake this for a Chambolle! The finish is firm and of good length too. What is noticeable is the tannin! This sample is 11 years old and tastes like it was bottled yesterday. I decanted it for two hours and everything began to come together a little, but at the moment it is very much a food wine. This is going to take years to come around, which gives me slight cause for concern as one doesn't want the fruit drying out before the tannins integrate, but given the ripe concentration of fruit here it should have the substance to beautifully mellow in time. If you have a few bottles cellared then there's not an argument for not opening up a bottle now to see how things are developing, but if you only have one or two then I really wouldn't broach them for another 5 years at least, and probably more. Impressive winemaking. Estimated maturity: 2020-2030+
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4/27/2017 - gresch wrote:
Drank a glass over the course of 5.5 hours w/out food. For most of the evening, this kept getting worse for me. My experience didn't correspond with most of the other notes on this wine. More & more wood kept coming out. After about 5 hours, and an ounce left in the pinot glass, sediment started to appear.
I think that that's also when the fruit started to come out too - or my palate could have just become acclimated to the tannins. At that point, some sweetness emerges along w/ the tannins. Worryingly though, the body and finish are starting to thin out. I'm going to hope that in 5 years or so these can fire together before the bottles run out of gas.
Then again, maybe it was this particular bottle.
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3/8/2017 - Sycamore wrote:
Tannins predominant. Try again 2020-ish.
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2/20/2017 - MV2007 Likes this wine: 90 Points
No decant but followed over 1.5 hours. Reticent but complex nose of dark fruit and tilled earth, pepper. Smooth with fine, softening tannins. The aromas repeat on the palate with hints of tea. The flavors are lighter than expected and the finish shorter. This was a much less vibrant bottle than the one I had two months ago.
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11/26/2015 - chitowncdpguy wrote:
Beautiful. Better with food, but good on its own. The fruit profile is dark, but this is all about the ground: earthy, peppery, hints of stony minerality, and lots of tea flavors emerging on the long finish. Body is a little lighter than medium. Lots of structure.
Decanted this 5 hours before dinner. It had no sediment to speak of.
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5/18/2015 - rossi.wine wrote: 91 Points
Much more "classic" Pommard than the 2007 Domaine de Montille 1er Cru Les Pezerolles - darker fruit, good depth to the nose, earthy with a slight vegetal note. On the palate still quite firm showing powerful tannins. Slightly mineral. Drying finish. Needs time. 90-91+
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3/20/2013 - Rupert wrote:
Fleeting impressions from the Goedhuis tasting (Saatchi Gallery, London SW3): Surprisingly, in comparison with the 08, this was leaner, with an earthy edge.
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8/4/2012 - drwine2001 wrote:
Another Burgundy Duo-Tribut and Courcel (Arlequin Wine Merchant, San Francisco): Duller ruby than the '08. Penetrating licorice nose. Lighter weight and initially thin, but then it showed some nice black fruit and some flesh to buffer the prominent acidity. Pretty refined feel but ultimately more astringent with less to it than the '08.
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2/21/2011 - darvid wrote:
BTG pour. Medium-light color, light body. On the nose, all but unrecognizable as Pommard, let alone a Courcel Epenots. Smells more like Chambolle. Palate impression is also generic and lacking in impact. Only on the finish do correct, but wispy, horizontal tannins and Pommard crunch begin to manifest, in a tentative way. A pleasant drink and little more. Editorial: The variability of 2007 Burgundy is something to behold. The vintage is known for transparency and most of the wines show well young. The most successful lose very little in the way of typicity, body, and flavor authority, and will be very good to excellent over the medium term. This sample is not among them.
PS - I am a big fan of Courcel and of this cuvee in particular. The sample described above bears no relation to the AM, ST, JR, and individual reviews I've now seen. Maybe this needs a revisit.
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11/27/2010 - peternelson wrote: 88 Points
2nd day open: soft leather, subtle spice notes, mouth is acidic, very minerally, lots of concentration, but earth and mineral aspect seem to dominate. Cola and root flavors, with slightly astringent tannins. This needs time to develop and to open up. Also on the verge of getting a cold which may have affected taste.
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1/9/2009 - nskelsey wrote: 94 Points
What an unbelievable wine! Yves Confuron reckons his 2007 wines are better than his 2005s and on this showing I'm not going to argue. In fact, if these are better than the 2005 then one could ask if these are the best wines Courcel has ever produced. The grapes were picked late so the colour is very dark and purple is pronounced; nose is restrained at the moment; on first tasting your mouth tingles as the acidity hits and then layers of tannin coat your teeth and palate. This is a monster. The concentration, extract and fruit is extraordinary. Not remotely rustic, but elegance bridled with incredible power. What a blockbuster. I ordered a case on the spot, but I wouldn't expect to open another bottle for at least 10 years, probably more, and it should last for literally decades. For me this was unquestionably the wine of the tasting. It is also good value compared with some other premier cru. Estimated maturity: 2019+
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1/8/2009 - Paul D wrote:
Howard Ripley 2007 Burgundy Tasting (Middle Temple, London): Cask sample. Dark fruited, spicy, some oak evident but seems in proportion. Comparatively full on the palate, with good acidity and fruit and a lingering finish. Promising.
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10/2/2008 - Jeremy Holmes wrote:
Still going through malo but looking like it could be a real beauty. There are loads of sweet dark fruits along with some pine needle sap and meat. It is the most obviously structured of the wines with an iron like grip on the finish but quite shapely tannin.
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