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Community Tasting Notes (1)

  • Very slight bricking, lighter ruby red. Solid nose of red fruit and a touch of meaty underbrush. Nose continues onto the palate, bright acidity with a long finish. This wine isn't shutdown but seems to be in the middle area: halfway between the bright fruit of youth and the nuanced secondary aromas and flavors of older age. Hold for now. A very solid villages.

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  • By Bill Nanson
    8/1/2007, (See more on Burgundy-Report...)

    (Potel Nicolas Aloxe-Corton Les Boutières) This was lush, sweet and full of joie-de-vivre from barrel and also for it’s first 18 months in bottle - it was great fun - it’s now a different wine. It still retains that medium-plus cherry red colour and the nose is high toned and fresh though has now lost some bass notes. There is still sweetness and it retains a well-concentrated punch in the mid-palate, but today this wine has lost much of the lush foil to the acidity. It’s fresh and certainly not overly acidic now - but is more obviously tart than before. The last 5 or 6 can spend some time resting now…
  • By Bill Nanson
    7/1/2006, (See more on Burgundy-Report...)

    (Potel Nicolas Aloxe-Corton Les Boutières) A deep core of colour, fading a little to the rim. The nose is deep and tasty, nicely pure with sweet redcurrant, slowly revealing an edge of cedar just below the radar. Fresh, reasonably long, though certainly not as plush as 6 months ago. Still tasty and clean.
  • By Bill Nanson
    7/1/2005, (See more on Burgundy-Report...)

    (Potel Nicolas Aloxe-Corton Les Boutières) Medium-plus, purple-tinged cherry-red. A fresh coulis of black-skinned fruit greets the nose. The smooth palate shows nicely intense fruit - again black-shaded. There is plenty of tannin, but it's currently very well wrapped in the fruit extract. Nice balance from the acidity and a really pleasing finish. If I can keep my hands of this wine I think it has quite some potential, not drinking these could be difficult. Not as exuberant as when tasted in barrel but a very good wine all the same.

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