August 4, 2022 - Village Burgundy at 67PM (67 Pall Mall, London): Pure red cherries on the nose, soil, game - quite developed. Medium bodied, red and black cherries, spice, soil, vibrant acidity, medium/good length slightly firm finish.
May 27, 2021 - Pinot Noir over lunch (67 Pall Mall): Didn't quite do it for me today - relatively mature, but in an earthy rather than gamey/sous bois fashion. I suspect it didn't enjoy being drunk alongside numerous less-subtle NW Pinots.
May 1, 2021 - Fantastic red burgundy. Strawberries and raspberries, and still so much energy. Over time we also got black tea, liquorice and rose Turkish delight. Amazing.
April 18, 2016 - not as good as the last bottle I had and expected. Nose was beautiful but a bit lacking at the end of the palate. Lacking I would venture to say.
November 22, 2015 - Hmm I think(hope)this is in a bit of a closed stage right now.
April 11, 2015 - Not quite as bright as I expected, but just starting to get a savoury edge to it. Overall a lovely wine as you'd expect of a fourrier village bottle. I would imagine it will still get better.
July 20, 2014 - Just a really enjoyable bottle of wine. Well integrated acidity with hints of cherries and slight plum. Still youthful but found it be in a very approachable place. best thing I can say will be buying more of this.
May 1, 2014 - Decanted and drunk over 8 hours.
Color: Light transparent ruby red bronze color on the rim slightly beginning to take place.
Nose: Candied orange peel,cinnamon and clove,bay leaves and juniper,strawberry and redcurrant,pencil shavings and eucalyptus,pedunculate spruce and floral notes also some top soil in the back.
Palate: Cherries and wild strawberries,vanilla creme,milk chocolate,nutmeg and fried tomatos,pomegranate juice,balsamico and red licorice. Good acidity and length.
Wait 2-3 years this needs to evolve and will keep for 7+ years. . . 90+ pts
December 11, 2012 - Dinner Mathew and Ellis (Pump House): Much paler colour than the Vieille vigne . More subtle clean fruit, quite high acidity. Not the intensity or persistenc of the VV but still very good. Ready now or keep for 5 years
October 21, 2012 - Popped and decanted for 3 hours prior to drinking, needed alot of air to open up as it was really tight on the palate.
Dark clear red color with copper/orange on the edges.
The nose really evolved alot during the 8 hours I had this.
Starting of very herbacious and green with notes of ketchup,basil,florals and chalk, dusty stony minerallity evolving in to earthy spicy notes of clove,pot pouri, strawberry and sweet cinnamon, vanilla, white peppar, burnt wood and eraser and pencil lead in the back.
The palate had notes of cherrycola, cranberries and blueberries, sweet cinnamon and gevrey spices and thyme in the back
good balance and acidity soft and silky texture and a looong finish.
The last glass of this made me bump it up from a 91 to a 92 score