Community Tasting Notes 44

• kuumies wrote:

  July 10, 2023 - A very Burgundy nose of savory red cherry fruit and oak, ever so slightly volatile and dusty. Bright and grand at the same time. On the palate rich and mouth-filling with grippy tannins. There is an airiness to the mouthfeel and it just feels thoroughly harmonious. A beautifully developed Beaujolais with character.

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• forceberry wrote: 94 points

  July 8, 2023 - 100% Gamay from the oldest 80-yo parcels of the nine-hectare (23 acres) Clos de la Roilette cru. Technically this wine is the same wine as Cuvée Tardive, which is a Fleurie made with the fruit sourced from the oldest parcels, fermented spontaneously in whole bunches with semi-carbonic maceration in concrete tanks over 18 days, but instead of aging the wine for 9 months in old large foudres, a small selection of wine is aged for 12 months in old 228-liter pièces and bottled separately as Griffe du Marquis. 13% alcohol.
  
  Evolved, moderately translucent and rather dark cherry-red color with a pale, transparent rim. The nose feels fragrant, quite intense and wonderfully Burgundian with fine-tuned aromas of ripe cherries and fresh dark forest fruits, some smoky tones, light brambly notes of black raspberries, a little bit of sweet black cherry, evolved hints of dried violets and other flowers and a touch of dusty, woody old oak spice. The wine feels ripe, rich and harmonious on the palate with a medium body and intense flavors of dark forest fruits, some sweeter evolved notes of chokeberry jam, light peppery nuances, a little bit of leathery funk, a hint of earth and a red-toned touch of bright cherry fruit. The overall feel is impressively muscular and structure-driven with the high acidity and ample, rather grippy yet not aggressive tannins. The finish is long, powerful and rather tannic with a dry, dark-toned aftertaste of juicy dark plums, some brambly notes of black raspberries and boysenberries, light stony mineral notes, a little bit of old leather, a hint of earth and a woody touch of old oak.
  
  A very stern, firm and structured top-class Bojo that is getting quite close to its peak. Structurally the wine is still surprisingly unresolved and probably will keep for many, many years more, but aromatically the wine is starting to be in the place where I think Gamay excels at: it has lost its sweetest, often even somewhat candied primary elements, yet isn't starting to feel tired or particularly tertiary in any way; just showing some evolved savory, earthy nuances along with vibrant, pure fruit notes. If somebody thinks semi-carbonic Gamay can't be made into a serious, ageworthy red, this wine is a perfect argument to prove the opposite. Excellent stuff.

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• Seth Rosenberg Likes this wine: 90 points

  March 17, 2023 - day 2 - lovely nose. Nice melange of pristine red-blue fruits, a funky-gamey note and a green stemmy note. Classic roilette nose. Crunchy and fresh. Hints of that almost candied roilette red note. Palate is tart and not as expressive as the nose - chunky and a bit harsh. Finish is tart red and funky and a bit harsh - If the rest were like nose this would be exceptional, as it is, it’s a mixed bag. Nose - 5.5/6, Palate - 4.5/6, Finish - 4/6, Je ne Sais Quoi - 1/2 = 15/20.

  Comment

• drwine2001 wrote:

  December 28, 2022 - Morgon and Fleurie with Charcuterie and Cheese (San Francisco): Deeper red than the 2011 Lapierre. Spicy nose. Darker, more backward red fruit in combination with licorice and substantial tannins. Serious, still youthful wine that is a different animal than any other wine tasted today.

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• Neecies Likes this wine:

  October 28, 2022 - Tim's. Great to retaste this outstanding wine in its later years (we went thru 8 bottles, so irresistable). Less fruit now and more earth but flawless, aging well, OFS.

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Pro Reviews 2

Wine Definition

• Vintage 2010
• Type Red
• Producer Coudert
• Varietal Gamay
• Designation Griffe du Marquis
• Vineyard Clos de la Roilette
• Country France
• Region Burgundy
• SubRegion Beaujolais
• Appellation Fleurie

Community Holdings

• Pending Delivery 3 (1%)
• In Cellars 158 (42%)
• Consumed 215 (57%)

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