2016 Pierrick Bouley Volnay 1er Cru Clos des Chênes

Community Tasting Notes (5) Avg Score: 90.8 points

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  8/13/2022 - jhw425 wrote: 92 Points

  Really nice on day 2!

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  1/1/2021 - dandiephouse wrote: 92 Points

  Reticent nose, especially at first. On the savory side, good acid, hint of oak. Will be interesting to see if this gets more expressive with age.

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  7/8/2020 - jhw425 wrote: 90 Points

  Good. Dense, fruity, serious. Would give the next bottle a few more years

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  2/29/2020 - David Paris (dbp) wrote: 90 Points

  Obviously drank this entirely too young... on day one it was incredibly closed down and really not offering much enjoyment at all. Day two is much more open, but still not what I would call approachable. Aromas are floral and offer a lot of raspberry tones. It now smells very fresh and vibrant. Palate is similar and incredibly primary, almost like a barrel sample in its youthful fruit. Acid is ripe and strong, balanced nicely with the fruit. Tannins are soft and moderate. Finish is again all locked down, just showing that acidic structure. The aromatic and palate texture are quite nice, indicating a wine that I think will age beautifully well, maintaining its fruit throughout. A pretty effort, but needs 10-15 years to come into its own and shed its youthful exuberance.

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  8/1/2019 - Keith Levenberg wrote: 91 Points

  So Reyane & Pascal Bouley is now Pierrick Bouley. I always found the R&P Bouley wines too rustic, but they did have the most gorgeous label in all of Burgundy. Now Pierrick is in charge and it has an ugly label, but the wine is WAAAAY better. Part of having caught up with the times, apparently, involves bottling the wine with a ton of trapped gas, so you do need to give this a heavy shake to get the CO2 out. After that this has gorgeous fruit, with a just-crushed aroma like sticking your nose over the fermentation vat combined with an almost violet-like perfume just to prove you're not drinking zygote barrel-sample wine. One of the freshest 2016s I have had lately - wine doesn't ordinarily taste like this when the next vintage is already on the shelf. I love the vibrancy of it, it's enlivening without crossing the line into Burgundy-that-tastes-like-Beaujolais. Instead the texture is satiny with just a slight edginess to remind you there is some tannin lurking underneath.

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