Volnay dinner with friends; this was lovely and starting to drink very well; popped and poured; served with elk roast and gnocchi; initially this has some forest floor and mushroom alongside cherry and raspberry notes; floral and stone notes develop with air; silky tannins that are mostly resolved and a lovely balance; with more time the forest floor notes fade into the background and the fruit becomes more pixelated and fresh; really lovely stuff. Drinking well now, but certainly no rush.
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2005 Volnay Premier Cru Tasting and Lunch (San Francisco): Deep ruby. Equally profound aromas-forward black fruit, menthol, and a touch of brett. Sappy and round but not too big. Impressive depth, chocolatey tannins with oak influence. Like the Boillot Chevrets, a rich, rounder style. Like that wine, drinkable now due to the volume of fruit but lacking in complexity which I hope will come with more time in bottle. They both are much larger scaled than typical Volnay, but one can't fault the concentration or quality of the fruit.
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Update: after my initial disappointment with this wine, I decanted it and gave it time to unfurl and this made all the difference in the world. With time the palate opens up and is more commensurate with the lush, big nose. Thanks for the advice on Cellar Tracker!
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Beautiful red fruit nose with some leather when opened, but with an unbalanced acidic palate... I could see the complaints of “VA” and “thin” from other reviewers when opened at 4:30 pm.
But by 7:30 with a savory dinner...
So much improved. Excellent nose, concentration and length. Yes a bit plush but well integrated. Glad I bought them and recommended. Just be prepared to wait.
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2/14/2024 - pb1402 wrote: 90 Points
Nez puissant avec encore le bois assez present. Bouche onctueuse, sur les fruits murs, un poil lourd!
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8/30/2023 - jnewman77 Likes this wine:
Volnay dinner with friends; this was lovely and starting to drink very well; popped and poured; served with elk roast and gnocchi; initially this has some forest floor and mushroom alongside cherry and raspberry notes; floral and stone notes develop with air; silky tannins that are mostly resolved and a lovely balance; with more time the forest floor notes fade into the background and the fruit becomes more pixelated and fresh; really lovely stuff. Drinking well now, but certainly no rush.
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6/19/2022 - drwine2001 wrote:
2005 Volnay Premier Cru Tasting and Lunch (San Francisco): Deep ruby. Equally profound aromas-forward black fruit, menthol, and a touch of brett. Sappy and round but not too big. Impressive depth, chocolatey tannins with oak influence. Like the Boillot Chevrets, a rich, rounder style. Like that wine, drinkable now due to the volume of fruit but lacking in complexity which I hope will come with more time in bottle. They both are much larger scaled than typical Volnay, but one can't fault the concentration or quality of the fruit.
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3/28/2022 - Cbailey501 Likes this wine: 90 Points
Update: after my initial disappointment with this wine, I decanted it and gave it time to unfurl and this made all the difference in the world. With time the palate opens up and is more commensurate with the lush, big nose. Thanks for the advice on Cellar Tracker!
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1/16/2021 - Palisades57 Likes this wine: 92 Points
Beautiful red fruit nose with some leather when opened, but with an unbalanced acidic palate... I could see the complaints of “VA” and “thin” from other reviewers when opened at 4:30 pm.
But by 7:30 with a savory dinner...
So much improved. Excellent nose, concentration and length. Yes a bit plush but well integrated. Glad I bought them and recommended. Just be prepared to wait.
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