Community Tasting Note

• jviz Likes this wine: 95 points

  December 10, 2023 - Opened PnP at a big group tasting where I thought it really shined. Initially polished and velvety with candied rhubarb and eucalyptus. I thought it was exotic and nearly as good qualitatively as the 14 Rougeard Le Bourg opened alongside.
  
  Saved a glass and a half for day 2 and I have to say, I liked it better the first time around - came across as more charming and polished. On day two, as the wine oxidizes it becomes a bit more angular, and reminds me quite a lot of trevallon. For those holding, I think this is a wine that might be best to try young? I sure enjoyed it the first day

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3 Comments

• Decanting Queen commented:

  12/11/23, 4:24 AM - So interesting! I tried a 2012 a few years ago and it was very tight and closed—granted we didn’t give it much time as it was a pnp after something else was corked. I have since had this in many older vintages and it has been amazing, like nectar from the Gods. The friend that introduced me to this wine lives in France and we bought several 2016s together which I am holding for him (for a very short time prices were better in the US) and he keeps telling me it is too soon for us to try one. But after your and nutty’s reviews I think I will open a 2015 (100% owned by me lol) to try one ‘fresh.’

• jviz commented:

  12/11/23, 5:10 AM - I hope you do and to be honest that may vary a bit by vintage. I have found a number of 2012 and 13. Rhone wines to be somewhat tight and closed, You know the type with firm coarse tannins. And again, this did recoil on day two for me. I had the 2010 when it was young and that was revelatory but I don’t think I was analyzing it quite so thoughtfully. Trust your experience, of course but I do have a bit of a hypothesis that young wines (thinking about Bordeaux and burgundy for example) are much more velvety on release than they used to be. 2015 Rougeard comes to mind

• Decanting Queen commented:

  12/12/23, 4:21 AM - ‘15 is more approachable than I expected for Bordeaux, so it would make sense that this could also be benefitting from the warm vintage. I think I will try this one sooner than I had planned.

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