2005 Domaine Roblet-Monnot Auxey-Duresses 1er Cru Le Val Rouge

Community Tasting Notes (4) Avg Score: 90.5 points

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  10/18/2012 - tooch wrote: 91 Points

  Weygandt Wine BYO (Weygandt Wines, Cleveland Park, Washington D.C.): Nice burgundy with good red fruit, floral notes and sage on the nose. Its palate was really pretty this night with aged beef, mushroom broth, cherry and spice notes. This is a seriously under appreciated producer.

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  9/29/2012 - jahlove wrote:

  Really pretty wine. Cool red fruit in the nose for the first hour or so then turns more complex with tilled soil, forest floor and brothy tones. Crunchy pomegranate fruit draws across the palate with great silkiness. I love Burgundy. Really would like to pair this with some game bird.

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  7/26/2012 - Rob and Meg wrote: 90 Points

  The aromatics present a fantastic balance of young fruit and the beginnings of maturity, showing notes of mixed fresh dark berries, dusty earth, bitter chocolate, and violets. The palate remains initially dark fruit focused with ripe dark cherries, transitions with sour raspberry to secondary mid-palate flavors of soil, and ripe tomato. The finish is long and lively, weaving tart cranberry into dried herbs, black tea, and bramble. The wine carries medium body and persisted flavors elevated by sufficient acid lift. The nose, however, is undoubtedly the star of this wine. R&M 90

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  1/15/2011 - bevetroppo wrote:

  I don't know what to do with some of these "intermediate" "05's I've accumulated,that is, drink or hold. Fortunately I bought enough of them that experimenting along the way isn't entirely a gut-wrenching decision. I don't remember ever having a bottle by this producer before, and I seem to recall they are young and aggressively organic or biodynamic, which was probably what prompted me to try it in the first place. I thought on first opening that it might be a touch cloudy (big "Non-filtre" on the front label), but I don't think that was really the case. The aromas were great on first pour, bursting with unrestrained red berry fruit and mouth-watering acidity. The flavors were rich, deep, and pure, altogether delicious, with a taut bowstring of acidity that gave it almost a livewire sensation in the mouth. All was great for the first hour and then...it developed a streak of something I'd describe as grain-like or stalky that shot right across the palate in a disruptive and I must say unappealing way. What's up with that? This unwanted intrusion led me to decide not to rate the wine because I couldn't account for its behavior in any rational way. Perhaps yesterday was a stem day on the biodynamic calendar? It would have been very good otherwise.

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