i've been on a bit of a brulees kick lately, so this was a natural choice for Thanksgiving dinner. Drank with sous vide turkey breast with baked skin. overall not as good as my last bottle (the '12), but still solid. prices seem to be accelerating on the clavelier brulees, which is unfortunate
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A private dinner (Restaurant Rijks, Amsterdam, NL): Toute en finesse. So wonderfully pure and expessive of vineyard and vintage, roses and Asian spice, cool and mineral, sweet red berries and a hint of sous-bois, perfectly balanced and harmonious, playful tannins, fresh yet silky, light and so elegant, seamless and subtle, layered and precise, very good length. Quite amazing in the context of the vintage.
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This has a wonderful Vosne nose of star anise, soy, hoisin, and dark red fruit. On the palate, there are flavors of dark berry, plum, cinnamon, and sandalwood. Wonderfully elegant and feminine, with great balance and poise, power without weight, nice length. This just screams Vosne. Drinking very well now.
Clavelier's wines always impress me for their transparency and purity.
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My First Visit To Burgundy: Clavelier, Dujac, Bachelet (Côte de Nuits, Burgundy, France): Very subtle nose with gorgeous black cherries and flowers. Elegant cherry fruit on the palate with great balance and tannins adding good structure. Interesting soy finish. This is so elegant yet so complex, the step up in quality here is not so much from power but actually from the delicacy and nuance.
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(Clavelier Bruno Vosne-Romanée Aux Brûlées) Real width and interest on the nose, though it doesn't go very deep. Sweet, ripe fruit. Quite concentrated and with good grainy tannin. A really excellent mid-palate and finish.
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2/4/2021 - western Likes this wine: 90 Points
drink up. Some what dry and lack of fruit however tannins not harsh and nice minerality. Not up to his usual standard, perhaps the vintage.
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11/26/2020 - ews3 wrote: 91 Points
i've been on a bit of a brulees kick lately, so this was a natural choice for Thanksgiving dinner. Drank with sous vide turkey breast with baked skin. overall not as good as my last bottle (the '12), but still solid. prices seem to be accelerating on the clavelier brulees, which is unfortunate
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12/15/2015 - Xavier Auerbach wrote: 92 Points
A private dinner (Restaurant Rijks, Amsterdam, NL): Toute en finesse. So wonderfully pure and expessive of vineyard and vintage, roses and Asian spice, cool and mineral, sweet red berries and a hint of sous-bois, perfectly balanced and harmonious, playful tannins, fresh yet silky, light and so elegant, seamless and subtle, layered and precise, very good length. Quite amazing in the context of the vintage.
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5/10/2013 - BurgAndy wrote:
This has a wonderful Vosne nose of star anise, soy, hoisin, and dark red fruit. On the palate, there are flavors of dark berry, plum, cinnamon, and sandalwood. Wonderfully elegant and feminine, with great balance and poise, power without weight, nice length. This just screams Vosne. Drinking very well now.
Clavelier's wines always impress me for their transparency and purity.
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10/9/2009 - Badfish wrote: 92 Points
My First Visit To Burgundy: Clavelier, Dujac, Bachelet (Côte de Nuits, Burgundy, France): Very subtle nose with gorgeous black cherries and flowers. Elegant cherry fruit on the palate with great balance and tannins adding good structure. Interesting soy finish. This is so elegant yet so complex, the step up in quality here is not so much from power but actually from the delicacy and nuance.
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