1996 Fougeray de Beauclair Bonnes Mares

Community Tasting Notes (12) Avg Score: 93.1 points

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  11/11/2017 - Ramberg wrote: 94 Points

  From magnum (auction bottle).
  First time I’m tasting this Domaine, rarely seen, and a present acquaintance.
  Vines planted on the Morey side of Bonnes Mares, just adjacent to Clos de Tart.
  A fine and spicy deep and dark fruited and earthy nose with dark red florals, smoke and mushrooms, sous bois, truffles, wet soil, herbs/stems (whole cluster used?), smoke and meat broth.
  Long and full bodied finish with an extremely good balance and body.
  Fine cherries and sweet ripe raspberries.
  Acidity is very balanced too, not sticking out as aggressive as in some 1996 Bourgogne’s, but just adding a perfect lift on the finish.
  A very, very good Bonnes – Mares indeed.
  Drinking really good now, but will keep (at least in Mag format)
  (93 – 95+)

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  10/17/2017 - Burgundy Al wrote: 93 Points

  Casual Burgundy Dinner with Friends from Becky Wasserman (The Bristol - Chicago IL): Lots of black fruit with both sweet and savory spice. Good+ weight and length, very harmonious and balanced. This is the rare 1996 that has been drinking well for several years, and i think it is best to enjoy over the next 5 years.

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  1/8/2017 - Burgundy Al wrote: 94 Points

  1996 Burgundy Tasting (Holiday Inn - Skokie IL): Tasted double blind in 1996 Burgundy tasting. I haven't had this wine in many years, but enjoyed it as much tonight as in 2009. Black cherry with lots of concentration and wonderful spice. Great balance and great length. Upside from here. Very happy to have a case+ in the cellar. Easily my #2 WOTN.

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  11/5/2016 - Seth Rosenberg Likes this wine: 93 Points

  My Dad bought some of these on release, so we decided to finally crack one. The somm poured me a taste right after it was opened and alarms started to go off - this was odd, funky and clipped on the nose. But the palate, although tight, showed none of it. We decided to decant it and let it sit - boy, was I glad I had read Sawira's reviews. Give Grand Cru Burg air and it comes to life. The funk started to evolve into mushrooms and earth, with some barnyard, brown sugar, spices, and brambly berry fruit. With time the wine actually kept growing - by the end of the meal it tasted and felt quite young - almost no hint of 96 sour acid. The palate went though a supple phase with nice funk, mushrooms, earth and berried fruit - and with time the fruit became more rough and tart and there were more spices. Hints of greatness here but I think this needs another 5-10 years. Nose - 5/6, Palate - 5.5/6, Finish - 5/6, Je ne Sais Quoi - 1-1.5/2 = 16.5-17/20.

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  10/3/2015 - sawira wrote: 96 Points

  Side by side with a 1996 Chevillon Cailles. Slow oxed one hour, then decanted for one hour, and enjoyed in Riedel Burgundy stems over three hours. This was more open, deeper, obviously of Grand Cru stature. Fantastic nose and palate of earth-laden baked cherry compote, roasted meats, smoky herbs, and hints of that telltale indicator of amazing ripeness, breed and complexity - furniture polish, or resin, or shoe polish, or tar, or whatever it is - deep, luscious, all pervasive, almost pheromone-like. Bottled sex. Deep lusciousness, yet with amazing style, elegance and grace. Stupendous. I've been blessed enough to have this bottle twice before. Still going strong at the end, this is good for another decade, but really at a pitch perfect peak right now. One of the best Burgundies I've ever experienced.

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