Took a bit of air for the palate to match the nose, which was fabulous from opening. Medium body and full of earthy dark cherry fruit.medium long finish, real burgundy
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From a magnum, very savoury, barnyard, at the start, kept evolving over the night with the last hour the best - great nose, strawberries, red fruits, lovely mouth feel, really evolved over 3 hours, best to decant if you have magnum format
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Wines at the Bistro de l'Hotel Beaune: Colour good ruby. A complex bouquet of black spices, dirt, red cherry, red currant and rusty iron filings. With time in the glass, the nose moved more rusty. On palate flavours of red cherries, dry underbrush and savoury, earthy, rusty and (dried) herby nuances. Good acidity, structure and dry extract. An excellent accompaniment to my succulent filet de boef with truffles. Drinking beautifully now but not yet very secondary, so it has years to go, I would say.
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Touch of sous Bois and Pinot fruit but not a great wine. Fruit there but slightly drying out strong acidity still angular Not impressed but drank under non wine friendly conditions
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Dinner at William's (William & Gina's): This was very good indeed. I have had a few really solid de Montille bottlings from 1997, and this may well be the best of the lot. The nose still had a shade of woody oak notes on it, along with earth and meat, and then dark plums and black cherry aromas, with higher-toned flowers and a touch of herb rounding off the bouquet. A very complex, serious nose, and quite attractive too. It was the palate that really impressed me though. This felt really complete - it had really good depth for a 1997, with almost sappy dark cherry flavours, but it was also very fresh and lively, with lovely acidity and a lovely structure lent with a brush of fine, powdery tannins. It was vibrant and lively, and just impeccably put together - a real pleasure to drink. Nice finish too, with some of the earthy, dusty, slightly herby notes that one gets with a lot of these 1997 wines, but quite without any drying or bittersweet tones. A really nice wine, drinking beautifully at the moment.
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First of 2 Les Rugiens (Montille) served with the Turkey for Christmas lunch. Vibrant redcurrant and cherry nose with precise and pure fruit flavours on the palate. Excellent start particularly for this 'difficult' vintage. It went perfectly with all the flavours of the lunch - lovely clean fruit flavours
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Doug and I were looking through his collection for something to go with our minestrone soup. He was saying we should open the 2005 Grosjean Fumin from the Valle d'Aosta which I'm sure is great, but then I spotted the '97 Montille Pommard "Les Rugiens". With a little arm twisting he agreed it was probably ready to drink. I'll start by saying I have been disappointed with red Burgs just about every time I open one; could be the fact I'm not willing to spend $80 on a bottle considering Burgundy's inconsistencies. Well upon opening this Doug and I both knew we had something special in our glasses. The color is a deep red at the heart with just a bit of pink rose at the rim. Just judging by the color I would say this has at least six more years of life to it. There's quite a bit of sediment leading me to believe this wine was not filtered. The predominant aroma was at first a cross between foie gras, lamb fat, and beef stew. There was a bit of a vegetable aspect as well but not in the form of asparagus, more like snow peas and turnips, soft and welcoming. After an our we had compiled quite a list of aromas we had detected: bay leaf, eucalyptus, earth, rye, vanilla whipped cream, blackberry liqueur, pepper, orange rind, cinnamon, cloves, pears sprinkled with cayenne, pine sap, and pommegranite. Just a hint of brett started to show itself which only added to our pleasure. There was something different every time we went back to our glasses. On the palate the Montille was so well balanced with fruit and acid, and just the right touch of oak and a fair amount of glycerol to fatten up the body. I can only fathom how good this will be in 2012 as I'm sure it will develop more aromas over the next five to six years. Incredible!
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Medium (verging on dark for a burgundy) black cherry core fading to a garnet rim. On the nose plenty of spicy balck fruits (plum/blackberry), some undergrowth and farmyard. Arresting, if a little brutish. Medium acidity on palate, noticeably lower than the previous ('96 Volnay) Taillepieds, and slightly drying but less firm tannins. Medium + intense spicy black fruits, good length. Satisfying and chunky, if lacking a little precision, drinking now but should improve over at least 3-5 yrs.
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12/28/2019 - kingkanu wrote:
Took a bit of air for the palate to match the nose, which was fabulous from opening. Medium body and full of earthy dark cherry fruit.medium long finish, real burgundy
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2/16/2019 - Claret & CdP Gang Likes this wine: 93 Points
From a magnum, very savoury, barnyard, at the start, kept evolving over the night with the last hour the best - great nose, strawberries, red fruits, lovely mouth feel, really evolved over 3 hours, best to decant if you have magnum format
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6/8/2015 - HowardNZ Likes this wine:
Wines at the Bistro de l'Hotel Beaune: Colour good ruby. A complex bouquet of black spices, dirt, red cherry, red currant and rusty iron filings. With time in the glass, the nose moved more rusty. On palate flavours of red cherries, dry underbrush and savoury, earthy, rusty and (dried) herby nuances. Good acidity, structure and dry extract. An excellent accompaniment to my succulent filet de boef with truffles. Drinking beautifully now but not yet very secondary, so it has years to go, I would say.
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4/5/2015 - Levantine wrote:
Touch of sous Bois and Pinot fruit but not a great wine. Fruit there but slightly drying out strong acidity still angular
Not impressed but drank under non wine friendly conditions
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3/2/2014 - Paul S wrote: 93 Points
Dinner at William's (William & Gina's): This was very good indeed. I have had a few really solid de Montille bottlings from 1997, and this may well be the best of the lot. The nose still had a shade of woody oak notes on it, along with earth and meat, and then dark plums and black cherry aromas, with higher-toned flowers and a touch of herb rounding off the bouquet. A very complex, serious nose, and quite attractive too. It was the palate that really impressed me though. This felt really complete - it had really good depth for a 1997, with almost sappy dark cherry flavours, but it was also very fresh and lively, with lovely acidity and a lovely structure lent with a brush of fine, powdery tannins. It was vibrant and lively, and just impeccably put together - a real pleasure to drink. Nice finish too, with some of the earthy, dusty, slightly herby notes that one gets with a lot of these 1997 wines, but quite without any drying or bittersweet tones. A really nice wine, drinking beautifully at the moment.
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12/25/2010 - peetee wrote: 92 Points
First of 2 Les Rugiens (Montille) served with the Turkey for Christmas lunch. Vibrant redcurrant and cherry nose with precise and pure fruit flavours on the palate. Excellent start particularly for this 'difficult' vintage. It went perfectly with all the flavours of the lunch - lovely clean fruit flavours
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2/26/2008 - therussian wrote: 94 Points
Doug and I were looking through his collection for something to go with our minestrone soup. He was saying we should open the 2005 Grosjean Fumin from the Valle d'Aosta which I'm sure is great, but then I spotted the '97 Montille Pommard "Les Rugiens". With a little arm twisting he agreed it was probably ready to drink. I'll start by saying I have been disappointed with red Burgs just about every time I open one; could be the fact I'm not willing to spend $80 on a bottle considering Burgundy's inconsistencies. Well upon opening this Doug and I both knew we had something special in our glasses. The color is a deep red at the heart with just a bit of pink rose at the rim. Just judging by the color I would say this has at least six more years of life to it. There's quite a bit of sediment leading me to believe this wine was not filtered. The predominant aroma was at first a cross between foie gras, lamb fat, and beef stew. There was a bit of a vegetable aspect as well but not in the form of asparagus, more like snow peas and turnips, soft and welcoming. After an our we had compiled quite a list of aromas we had detected: bay leaf, eucalyptus, earth, rye, vanilla whipped cream, blackberry liqueur, pepper, orange rind, cinnamon, cloves, pears sprinkled with cayenne, pine sap, and pommegranite. Just a hint of brett started to show itself which only added to our pleasure. There was something different every time we went back to our glasses. On the palate the Montille was so well balanced with fruit and acid, and just the right touch of oak and a fair amount of glycerol to fatten up the body. I can only fathom how good this will be in 2012 as I'm sure it will develop more aromas over the next five to six years. Incredible!
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11/2/2005 - Paul D wrote:
Medium (verging on dark for a burgundy) black cherry core fading to a garnet rim. On the nose plenty of spicy balck fruits (plum/blackberry), some undergrowth and farmyard. Arresting, if a little brutish. Medium acidity on palate, noticeably lower than the previous ('96 Volnay) Taillepieds, and slightly drying but less firm tannins. Medium + intense spicy black fruits, good length. Satisfying and chunky, if lacking a little precision, drinking now but should improve over at least 3-5 yrs.
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