3/3/2024 - Vitisconcierge wrote:

Dunno what the last reviewier was drinking (or smoking)! But this is all stewed black fruit wrapped in dusty cocoa and black pepper. Flowers, if any, would be violets. A full bodied red and classic expression of Pomerol. Double the enjoyment of this, would be Petrus. At possibly 25x the price.

2/12/2024 - Vitisconcierge wrote:

I struggled a bit with this one as the primary aromas were lacking and I was distracted by lasagne and a dinner party. Going by the comments above ,this wine requires deep concentration and deep conversation. Is it worth it? A 2nd or 3rd growth would have been equally forthcoming at similar quality.

2/4/2024 - Vitisconcierge Likes this wine:

This is not a blockbuster barolo. Somewhat diluted. But all the primary and tertiary flavours are there with a nice balance. I enjoyed the farm and bramble notes and definitely roast lamb and goat's cheese with rosemary will love this wine!

11/24/2023 - Vitisconcierge Likes this wine:

Despite its age bright red cherries and raspberries on the nose. Medium - body and high acid makes this an easy going one. But it is still a powerhouse. I'm amazed at the finish and how integrated the tannins are. Lower on complexity scale but that's ok for the price.

9/24/2023 - Vitisconcierge Likes this wine:

A reddish brown and mature fruit on the nose ... The oak seems well integrated and coconut can now be detected through the nose too. Even a bit of teak. The tannin was harsh so I left to to decant and aerate a while. No big bold black new world fruit here. A slatey and medium plus acid I'm the mouth. Some awkwardness still and lacking an oomphy finish. But this is what you get for the price

9/18/2023 - Vitisconcierge Likes this wine:

A classic Bourgogne rouge premier cru. Full of red fruit and acid. Had it with a rare roast rib eye, excellent. Don't expect too long a finish though

9/6/2023 - Vitisconcierge wrote:

Can a wine be too big, brooding and boxy? Yes, this is it. Finesse and balanced it is not. It will sandpaper your liver and palate

8/19/2023 - Vitisconcierge Likes this wine:

Balanced syrah with finesse. Too much Aussie Shiraz recently so I appreciated this. A nice mineral undertone.but finish and complexity is lacking. Though it befits the price.

7/20/2023 - Vitisconcierge wrote:

Had no expectations and was pleasantly surprised .it was balanced. Had good dark fruit and a luscious mouth feel. The oak and wood tannins were well integrated. I will give this another 5 years to build complexity

7/9/2023 - Vitisconcierge wrote:

Juicy and red fruity on both nose and palate. I would have liked it a little bit more concentrated but cannot complain about its sutleness and finesse. Great hints of shitake and soya sauce with fresh bramble. Eucalyptus is coming through after some aeration as well. It will be fantastic with stir fries and simple western stews.

6/18/2023 - Vitisconcierge wrote:

Drinking well with good balance of red fruit, roses and acidity. Not terribly complex but decent finish. Pay a premium for the word "hermitage". So I think look for value elsewhere

4/9/2023 - Vitisconcierge Likes this wine:

That combination of tannin, wood, red fruit and acids. Sublimely powerful. But lacks finesse and elegance. Keep another 10 years

3/22/2023 - Vitisconcierge Likes this wine:

Subtle, sublime and delicious. The fine tannins give it a nice texture. Roses are hiding somewhere beneath

3/4/2023 - Vitisconcierge wrote:

This is chenin blanc in a dry style and this is exactly what you will get. Those used to international varieties may baulk. But I enjoyed a bit of the white bean and oiliness (fraction of viognier price) flavours.

1/1/2023 - Vitisconcierge Likes this wine:

Balanced minerality with the perfumed oxidised flavours. A decent baked apple pie finish.I would go with smoked almonds and manchego cheese (rosemary infused perhaps)

11/6/2022 - Vitisconcierge wrote:

Tobacco, spice and bramble on the nose with secondary fruit flavours on the palate. Medium plus acidity with a decent finish. This is old world wine through and through. It will go perfect with red meat stews. But i personally would go for new world with an electic cheese board

10/10/2022 - Vitisconcierge wrote:

A classic SE grand cru classe expression. Full of jammy blackberry goodness and violets. Concentrated, vibrant and long lasting finish. I expect complexity to come in 2030.

9/12/2022 - Vitisconcierge Likes this wine:

Great value and has classic features of a quality burg. Red fruit all the way with balance and food friendly acidity. Not complex or concentrated enough to elevate to greatness

7/30/2022 - Vitisconcierge wrote:

Promising on the nose with the right ripe red fruits but palate wise was a let down. I thought a bit more bramble and spice would be better. Slightly diluted too. But otherwise the balance of acidity was there. Easy drinking with a pizza dinner

6/3/2022 - Vitisconcierge wrote:

Most commendable with chrysanthemum wrapped with lychee encased with fresh honey. Just wow

4/22/2022 - Vitisconcierge wrote:

Unfortunately has lost its fruit on the palate but acid remains high, oh no!

12/14/2021 - Vitisconcierge wrote:

While I can't say I disagree with the aroma noted in preceding comments, I find the toast, oak and vanilla slightly over powering! Not sure if 5 more years is the cellar would solve that problem

10/24/2021 - Vitisconcierge Likes this wine:

A classic gran reserva underpinned by bracing acidity. Lovely violets and dried roses on the nose and retronasal. Cloves, cinnamon and sweet red pepper. Medium body and has a somewhat ethereal feel. Great with all red meat stews

10/21/2021 - Vitisconcierge wrote:

Very unfortunately over powered by oak and toast

10/10/2021 - Vitisconcierge wrote:

The initial nose was deep and inviting with nice layers of stewed red fruit, bramble and barnyard. However in the palate, the fruit couldn't hold its own. The acidity shone but just made the wine somewhat awkward. Chocolate notes on the finish was nice though. Not value for money

10/8/2021 - Vitisconcierge Likes this wine:

Now a firm convert of young viognier! Racy, toasty, honey dew, peach and a touch of that oily texture. A nice mouthful and great pairing with all cream dishes

9/26/2021 - Vitisconcierge wrote:

If a bourgogne grand cru is ethereal, this is the exact opposite. Concentrated fruit and jam that opens up with sufficient decanting to a high level of complexity. Girded by bracing acidity. Ending with a finish that lingers almost forever. How they can create this wine boggles my mind.

9/21/2021 - Vitisconcierge wrote:

I'm not entirely convinced straight out of the bottle. Need to aerate. Concentrated violets on the nose and nice mint on the retronasal. But finish is lacking

9/6/2021 - Vitisconcierge wrote:

Intriguing and beguiling. 10 degrees for acidity and golden raisin. 20 degrees for candied ginger.

8/9/2021 - Vitisconcierge wrote:

A right bank nose with strong tones of blackberry, petricole, and tar. Long legs betray the 15% proof and alluring with salmon rim. The mouthfeel is full and tight with tannins and stewed black fruit with black pepper and Bay leaf. Agree with preceding reviewer that this requires more time. 5 years and likely to cellar for 30 more.

8/1/2021 - Vitisconcierge wrote:

Like an entry level tokaji. Luscious mouthful of chrysanthemums, raisins, ripe apricots and honey. Laced with a good level of acidity. It will go with creamy desserts, meringue and milk chocolate

7/30/2021 - Vitisconcierge wrote:

This 1er grand cru classe b is slightly dominated by merlot and backed up by cabernet franc. The 2012 is of a luscious medium plus mouthfeel. Silky, satin tannins with a bay leaf retronasal and after notes. Did I mention silky tannins? How did they do that?! This will go with cream based and light tomato dishes. Possibly oily fish like mackerel

7/4/2021 - Vitisconcierge wrote:

Sunshine in a glass! Fresh and ripe lemons bursting all round.

5/26/2021 - Vitisconcierge wrote:

In short, it is everything it says on the back of the bottle. This is Shiraz as example par excellence. I personally thought this is best drunk young, 5 or 6 years. A 2013 in 2021 lacks a bit of acid edge. But the way the black fruit dances on the palate, oh my, all is forgiven.

5/2/2021 - Vitisconcierge wrote:

Young, dark, brooding and stormy. Rich mouthful and concentrated with some cherry bubblegum on the retronasal. Can keep 10 more years I believe. Pair with game

4/18/2021 - Vitisconcierge Likes this wine:

Excellent barnyard on the nose followed by a concentrated stewed red fruit, almost blackberry like. Akin to a young beaujolias cru, perhaps a morgon. A m- mouthfeel with great acidity and I'm thinking prosciutto ham pizza, tandoori chicken and perhaps even sichuan chicken. Would not discount a very fresh and high class sangria

3/29/2021 - Vitisconcierge wrote:

Tried again today. Maybe consider keeping for 3 more years to mellow and shape further

1/16/2021 - Vitisconcierge wrote:

A luscious golden kiwi on the nose and the usual gun flint, expired cartridges on the retronasal. Medium plus body due to alcohol content. Slightly lower on acidity and minerality than I expected. Hence more suited if paired with creamy dishes or grilled vegetables and white meat. Overall, combining everything, still slightly awkward around the edges. There are better examples of pouilly fumes.

1/5/2021 - Vitisconcierge wrote:

Fresh zesty fruit with vibrant spiciness. Serve chilled

12/19/2020 - Vitisconcierge wrote:

An uninteresting sauternes at best. Good for Xmas quaffing but not for keeping for the grandkids. Better value to be found in a new world late harvest

12/4/2020 - Vitisconcierge Likes this wine:

An absolute hidden gem. I can saw that 10 times over. Banyul sur mer is an apt description. Direct salinity and seaweed on the noose with an almost yuzu like citrus undertone. Bracing acidity and a medium minus body girded by stone fruit, pomelo, white bean and... Once again that inescapable salinity. Mussels, seaweed, clams, crabs, non oily fish comes to mind. You know what to pair with.

11/29/2020 - Vitisconcierge wrote:

A no nonsense wine, akin to a dominatrix who has only 10 mins to perform. Bracing acidity, straight-laced minerality and green apple and just ripe lemons as the 2 main flavour compounds. Will go excellent with fatty fish and cream based dishes. Don't forget semi soft cheeses.

10/4/2020 - Vitisconcierge wrote:

A young punk type of wine. Zesty, acidic, juicy berries and earhy funk reminiscent of white button mushrooms. A medium minus body and a fast finish makes this perfect for spicy foods esp Thai and Chinese dishes. Think sichuan chicken and Tom yum flavours

9/13/2020 - Vitisconcierge Likes this wine:

On the nose - Fresh ripe lemon, stewed red apple and fresh honey. Medium body with the acid balancing against the sugar quite well. Finish is lacking and it might take 10 years to show. This will be a great aperitif with foie gras sliders

8/19/2020 - Vitisconcierge wrote:

Uni dimensional and awkward tannins. Am disappointed but it could be a storage problem along the way

7/19/2020 - Vitisconcierge Likes this wine:

Intriguing, complex, alluring. The nose is a hive of activity of red fruit. And a bit of kidney bean surprisingly. Acide is medium plus with a great tannin wall. Possibly begging for another 5 years at least. Juicy finish with fresh herbs and black pepper. Being riserva, this barbaresco ages for 4 years instead of the usual 2. Wine tannins in this example comes through after a bit of decanting and blends wonderfully with blue cheeses

6/20/2020 - Vitisconcierge Likes this wine:

Funny enough, right amount of acid and red fruit. Serve well chilled. Definitely table wine standard but would give many red burgs a run for their money

5/23/2020 - Vitisconcierge Likes this wine:

This is all black fruit in a glass from nose to palate to retronasal. Finish is commendable. I actually like it drunk young. Yes little complexity but freshness, chewy tannins and acidic verve. Looking forward to it developing in the glass for the next hour

4/26/2020 - Vitisconcierge Likes this wine:

A ripe lemon colour and nose matches with a bit of ripe zest. On the verge of demi sec and hence I think suitable for dessert or aperitif. Ripe and juicy mouthfuls of ripe citrus and hints of minerality. Finish a bit lacking

4/12/2020 - Vitisconcierge wrote:

A commendable grand cru from Potel which is unfortunately not run by him anymore. Red fruit, ripe plums on the nose. Depth of complexity and a hint of meatiness (veal perhaps). Medium- body gives it a great airy balance. Finish could perhaps be longer. Does not benefit much from decanting