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Community Tasting Notes (5) Avg Score: 90.8 points

  • Simple Series Dinner 2 (Huat Kee): Tasted about 12 hours after first popped. Quite translucent and slightly bricking. No noticeable greenies on the nose but still not as unadulterated like other lighter vintages. Palate had hints of green though. Clarity here was brilliant with the terroir showing beautifully in a classic Burgundian way but not terribly complex. Rather approachable now with spice and Pinot fruit. Light to medium-bodied with a Grand Cru intensity but lacks a bit of the presence/weight of the Chambertin for long-term aging.

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  • Nicolas potel: roche de bellene; 1/24/2011-1/26/2011 (Salt @ ion orchard): Very much like the Chambertin 04 served before it , this is also herbal with green notes but also still keeping the nice rounded red fruits. On par with the Chambertin.

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  • The has the similar aromatic profile that the Chambertin, but is clearly richer and more expressive, lots of dried herb and bright cherry, plum, fig with earth and animal tones. Medium - full bodied, quite powerful for a 2004 and relatively more complex, better depth than the Chambertin. Still a little bit tannic but fine and smooth. Finished long with wood aftertaste. The Beze from Potel is always more showy and more extraction than the Chambertin. Buy - Maybe.

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  • Confrerie des Chevaliers du Tastevin Singapore - Chapitre des Coteaux et Climats (Nicolas Potel / Roche de Bellene) (Salt Bar and Grill by Lucas Mangan, Ion Orchard): An excellent wine. I loved this when I tried it three years back, but it does not seem to improved from there unfortunately. Still though, there is much to savour. It still has a great nose. Deep dark cherry scents, earth, spice, flowers. This time though, these more aromatic characteristics were accompanied by a dose of 2004 green-meanies, with herbal accents of gingseng and angelica root peppering the bouquet. Like the Chambertin that preceded it, I felt that this was in a very tolerable amount still, adding complexity rather than detracting from the nose. The palate had lots of stuffing and still showed a lot of coiled up youth. Still, I enjoyed it a lot. Here, fresh acid and tine, velvety tannins formed the frame for rich flavours of dark cherries, earth, spice and flowers. Plenty of power in the way these flavours unfolded across the mouth, but the wine had such superb balance that it displayed an elegance that belied its weight. Very Clos de Beze in that sense. Towards the finish, I felt that this wine had the green-meanies under even better control than the Chambertin, with some nice mushroom flavours and a wafting spiciness nestling amidst a little rubber lilt. Very fresh, very delicious, with not a hint of herbal essence lurking around yet. An excellent wine - this was the stand-out for me amongst all the wines at dinner.

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  • Confrerie des Chevaliers du Tastevin Singapore, Potel Tasting. (Harbour Grill, Hilton Hotel, Singapore): Understated, maybe, but this certainly had great power and concentration all put together in a package of great finesse. It absolutely knocked my socks off. Beautiful nose with forest floor, mushroom and moss, and the purest and most concentrated high-toned cherry fruit I have tasted in a long, long while. Absolutely focused and seamless on the palate, with the same astounding fruit and perfect, perfect balance. Long and mouthwatering finish.

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Vinous

JancisRobinson.com

Burghound

Burgundy-Report

  • By Bill Nanson
    3/1/2006, (See more on Burgundy-Report...)

    (Potel Nicolas Chambertin Clos-de-Bze) The nose is a little mineral and quite tight, opening slowly in the glass. Not a giant wine, it's about balance with a very understated structure - mainly mineral notes with a very sneaky length. Certainly not a showy wine but all the pieces are in place.

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