December 18, 2022 - blind, opened a day before
Great wine, mixture from Bx (green peeper) and Burgundy (silkieness). A perfect balanced. Ingo who opened the bottle a day before said that the bottle was better the second day. So no hurry to finish the bottles. Second day it feels like being at his peak. 97-98
January 30, 2021 - Tobacco, olive, soil and green pepper. Fully mature. Mellow and easy-going. I thought a bottle of this a couple of years ago was better so perhaps this is on the decline but I'm guessing it'll be a slow descent.
April 11, 2020 - Spontaneous Ultra Tasting: blind
AS Always a combination out of Bx, Burgundy and northern Rhone. Some aspects of black currant, velvety of Burgundy and spicieness of NR. Nice balanced, good acidity, still Fresh. 95
June 15, 2018 - Touch of reduction and sourness aromatically.
December 13, 2017 - Clos Rougeard's 1996 Le Bourg, which proudly proclaims its élevage in new oak on the label (how times have changed!), is superb, bursting from the glass with a complex bouquet of black cherry, cigar ash, cassis and meaty bass notes. On the palate, the wine is sapid and full-bodied, with a sweet core of fruit, a fine-grained chassis of tannin, zesty acids and good length. While the aromas are inflected its time in toasty new oak, it's impact is seamlessly integrated on both the nose and palate. This isn't quite as concentrated as say, the 05, but it's still a first-division Le Bourg.
June 30, 2017 - Dinner with Edson (Maybeck): Light to medium ruby; aromatic, plenty of green bell pepper, capsicum; palate is medium bodied, red fruit, forest floor, plenty of green veggies, fresh medium-plus acid, medium alcohol, medium tannins, fully integrated; finish is medium length. Very nice, but overall a bit underripe, though that is the style, but also a bit uniform instead of expanding and complex. This has some of the purest green bell pepper that I've ever had in a wine. 92+
June 27, 2017 - Winos' excellent adventure in France; 6/22/2017-6/27/2017 (All over France): Beautiful fully mature Burgundian nose displaying dry cherry, strawberry, sous bois, smoked meat, limestone and cinnamon. Fully integrated silky palate, nicely layered sweet red cherry fruit, good acidity, fully resolved tannins and a long sweet finish. Very Burgundian with a hint of smoke, perfectly complementing a "true" baby pig dish. Really enjoyable.
April 14, 2016 - Clos Rougeard 1976 - 2010 organised by Jordi Orriols-Gil (Noble Rot, London): Rich dense and energetic. A bit richer than expected, darker wine almost smoky and with a roast meat feel at time. Savoury from the mid palate onwards good finish and length. The oak ageing is quite obvious here and maybe needs a few more years to develop and deliver to the level of earlier vintages. 93 and full of promise.
June 12, 2009 - I am pleasantly surprised. After my note from 2006 I expected a wine which was too old. In fact it still is excellent. Beautiful balance. Good tannin and acidity.
March 19, 2006 - Internet forum group Bordeaux blends tasting no. 1 (@ Klap): Iodine, a bit rusty, elegant bouquet. Good tannins. The high acidity in the aftertaste tells me this wine is completely mature. Top Loire!