Black cherry, plum, spices, hints of forest floor, ash, violets, beautifully perfumed nose; thick, rich, lush texture; notable depth, though fruit is clearly beginning to fade; balanced, with long graceful finish; perhaps slightly lacking in concentration and penetration but still very good After 2 Hours: Nose is similar but more perfumed and enriched; on palate it is more integrated, perhaps slightly more tart but also more penetrating Final Glass Two Days Later: Yet greater integration with a beautiful balance and greater depth and engagement on the palate; quite lovely
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Last of 6, opened an hour, perfect cork and level, lightening, brown rimmed, attractive black fruit mainly, earth and sous bois, just starting to fade allowing 96 enhanced acidity to protrude, classy but past its best, drink. F (17.5).
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Clos Vougeot - Ech/Grand-Ech Side Tasting (Chicago): 96/99/02. Enticing aromas of red and black cherry that is full of spice, brown sugar and toasted herbs. Seamless and bright on the palate. Lifted, long finish. At peak.
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Clos Vougeot Virtual Tasting (Planet Earth): As much black as red cherry cherry with lots of tannins and concentration, this is 1996 at its best and worst. So rich and dense and powerful, but with a little too much structure that still protrudes. Dragging a little by the end.
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5th of 6, pnp, perfect cork and level, little changed from July 17 bottle, though a tad more black fruit and generous, more to it than angular Mortet Lavaux on same night, no rush. F+ (18)…..I generally find JJC's Vougeot the most reliable of his wines though sadly I have little experience of his excellent RSV,
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4th of 6, decanted 30 minutes, perfect cork and level, started to show in 2010, consistent notes fine or better, now mid plum red, lightening, brown rim; red fruit, sour cherry, game, quite mineral, attractive and complex; medium, long, more persistent than initial entry suggests, much better with food (rare steak) seemed to enhance complexity, hint of chocolate and caramel, nice balance for '96, fully ready but no rush. F+ (18).
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Purchased from hart davis based on burg als experience. Very advanced for a 96. The prunes and earth element dominated the fruit of the wine. Drink up.
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J.J. Confuron owns 0,52 ha in the Clos de Vougeot vineyard in the area considered best (close to the Chateau).The 96 shines of red fruits, raspberry and even gooseberry, figs, forest floor and minerality. It´s beautifully precise and vibrant with present acidity, few remaining tannins and freshness on the palate. Finishes long and focused with darkest fruit, leather and anise spiciness. Still a little tight, but elegant, complex and fascinating wine.
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I've got the last part of the bottle in my glass and considerable depot - Deep dark garnet and definitely not transparent. Prune, fig, and notes of ivy and orange concentrate. Bright, juicy acidity lends youthfulness to the fruit. Truffel and game come in on the back palate. Abundant tannins are fully resolved and silky. This wine is at the back end of its peak and still shows just a hint of primary fruit amongst the tertiary aromas and flavours. The seductive texture cloaks the long finish in plenty of interesting flavours.
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Wines Tasted at HDH Auction (Tru Restaurant - Chicago IL): Black berry aromas and flavors that are slightly more mature than I might prefer from a 1996, with some vanilla and milk chocolate notes. Very balanced with soft, stylish tannins. I'd err on drinking this over the next 5 years, vs many 1996 Grand Cru, which are barely entering their peak drinking windows.
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Someone in the group blinded this as Loire Cab Franc and this resounded with me minus that graphite I associate with Cab Franc. It is the greenness that got me. Confuron's style is always polished and ready to go. In a vintage that should last for a long time due to its acidity this is already falling off.
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This had a couple hours of air and showed really well out of the bottle. Nice weight with spicy red fruit and minerals. Great mushroom and plum spice on the palate made this into a great wine. Out of all the wine we had this night, I think this was the closest to being at its zenith. Yummy stuff.
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There was consistently through the duration of the bottle a little bit of brettiness to it that definitely impacted the aromatics and made the wine a bit less enjoyable because of that. That aside the wine started with what I think of as typical '96 notes: Dark fruit sort of wound up tightly and showing more of the savory side of things than the sweeter side of fruits. With this being CdV there was also the distinct meaty, cocoa powder, earthy thing going on as well. Over the first hour the wine was high pitched with acidity and tannic although not alarmingly so. After that hour the wine dramatically shifted gears. The acidity almost seemed to drop and the stiffer texture of the wine became this airy confection. The wine took on a distinct flavor of Black Forest Cake and was quite nice. Good depth and complexity backed it all up. The finish was a bit clipped and I think the brett may have had something to do with that. All in all a very good if not great wine but certainly a success when looking it at from the context of how the vintage itself is performing.
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Plenty of sewer on the nose with fresh raspberry and vanilla. The palate has raspberries, red currant and sewer in a very appealing and fresh style. Great acidity and structure.
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Sappy, spicy, robust aromatically complex nose. Still very dark in color. A very rich style of Clos Vougeot. Tons of sweet fruit running the gamut through red cherries to blackberries. Rich and exceptionally dense without heaviness. Long and very persistent finish that is buffered by a balanced tannin structure. This is very impressive right now and given that every dimension of it still is youthful in nature I would suspect this wine has a long life in front of it and may even develop some sensational secondary qualities.
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Served at an offline at a blind tasting. Quick notes: obvious age from the color and the nose: raisin notes with cedar, smoke, forest, with a dry finish. Improved in the glass over time from Fair to good.
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2/12/2023 - wineappreciation wrote: 93 Points
Black cherry, plum, spices, hints of forest floor, ash, violets, beautifully perfumed nose; thick, rich, lush texture; notable depth, though fruit is clearly beginning to fade; balanced, with long graceful finish; perhaps slightly lacking in concentration and penetration but still very good
After 2 Hours: Nose is similar but more perfumed and enriched; on palate it is more integrated, perhaps slightly more tart but also more penetrating
Final Glass Two Days Later: Yet greater integration with a beautiful balance and greater depth and engagement on the palate; quite lovely
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7/4/2021 - liber Likes this wine: 92 Points
Last of 6, opened an hour, perfect cork and level, lightening, brown rimmed, attractive black fruit mainly, earth and sous bois, just starting to fade allowing 96 enhanced acidity to protrude, classy but past its best, drink. F (17.5).
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5/6/2021 - Nanda wrote: 92 Points
Clos Vougeot - Ech/Grand-Ech Side Tasting (Chicago): 96/99/02. Enticing aromas of red and black cherry that is full of spice, brown sugar and toasted herbs. Seamless and bright on the palate. Lifted, long finish. At peak.
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5/6/2021 - Burgundy Al wrote: 92 Points
Clos Vougeot (Grands-Echezeaux / Southwest-side) Tasting (Hughes House - Chicago IL): In 96/99/02 vertical. Ripe black cherry and berry comes across as very powerful while bright with some brown sugar and savory spice notes. Much better than another bottle from one year ago.
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5/21/2020 - Nanda wrote: 89 Points
Clos Vougeot Tasting (Chicago): Fairly awkward now with a muddled focus. Earthy black cherry is there but it's muted and clunky.
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5/21/2020 - Burgundy Al wrote: 90 Points
Clos Vougeot Virtual Tasting (Planet Earth): As much black as red cherry cherry with lots of tannins and concentration, this is 1996 at its best and worst. So rich and dense and powerful, but with a little too much structure that still protrudes. Dragging a little by the end.
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12/6/2018 - liber Likes this wine: 94 Points
5th of 6, pnp, perfect cork and level, little changed from July 17 bottle, though a tad more black fruit and generous, more to it than angular Mortet Lavaux on same night, no rush. F+ (18)…..I generally find JJC's Vougeot the most reliable of his wines though sadly I have little experience of his excellent RSV,
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7/21/2017 - liber Likes this wine: 93 Points
4th of 6, decanted 30 minutes, perfect cork and level, started to show in 2010, consistent notes fine or better, now mid plum red, lightening, brown rim; red fruit, sour cherry, game, quite mineral, attractive and complex; medium, long, more persistent than initial entry suggests, much better with food (rare steak) seemed to enhance complexity, hint of chocolate and caramel, nice balance for '96, fully ready but no rush. F+ (18).
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9/1/2016 - Burgnick wrote: 88 Points
Purchased from hart davis based on burg als experience. Very advanced for a 96. The prunes and earth element dominated the fruit of the wine. Drink up.
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1/21/2016 - WineCellarTV Likes this wine: 96 Points
J.J. Confuron owns 0,52 ha in the Clos de Vougeot vineyard in the area considered best (close to the Chateau).The 96 shines of red fruits, raspberry and even gooseberry, figs, forest floor and minerality. It´s beautifully precise and vibrant with present acidity, few remaining tannins and freshness on the palate. Finishes long and focused with darkest fruit, leather and anise spiciness. Still a little tight, but elegant, complex and fascinating wine.
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10/17/2015 - Julia7ich Likes this wine: 95 Points
I've got the last part of the bottle in my glass and considerable depot - Deep dark garnet and definitely not transparent. Prune, fig, and notes of ivy and orange concentrate. Bright, juicy acidity lends youthfulness to the fruit. Truffel and game come in on the back palate. Abundant tannins are fully resolved and silky. This wine is at the back end of its peak and still shows just a hint of primary fruit amongst the tertiary aromas and flavours. The seductive texture cloaks the long finish in plenty of interesting flavours.
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9/19/2015 - Burgundy Al wrote: 91 Points
Wines Tasted at HDH Auction (Tru Restaurant - Chicago IL): Black berry aromas and flavors that are slightly more mature than I might prefer from a 1996, with some vanilla and milk chocolate notes. Very balanced with soft, stylish tannins. I'd err on drinking this over the next 5 years, vs many 1996 Grand Cru, which are barely entering their peak drinking windows.
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11/7/2011 - wrrntl wrote: 82 Points
Someone in the group blinded this as Loire Cab Franc and this resounded with me minus that graphite I associate with Cab Franc. It is the greenness that got me. Confuron's style is always polished and ready to go. In a vintage that should last for a long time due to its acidity this is already falling off.
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10/13/2011 - tooch wrote: 91 Points
This had a couple hours of air and showed really well out of the bottle. Nice weight with spicy red fruit and minerals. Great mushroom and plum spice on the palate made this into a great wine. Out of all the wine we had this night, I think this was the closest to being at its zenith. Yummy stuff.
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8/27/2011 - Tcorson wrote: 91 Points
Classic Clos V, showing nicely with cherry, smoke, soft but firm tannins.
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4/25/2011 - jimbomatic wrote: 91 Points
There was consistently through the duration of the bottle a little bit of brettiness to it that definitely impacted the aromatics and made the wine a bit less enjoyable because of that. That aside the wine started with what I think of as typical '96 notes: Dark fruit sort of wound up tightly and showing more of the savory side of things than the sweeter side of fruits. With this being CdV there was also the distinct meaty, cocoa powder, earthy thing going on as well. Over the first hour the wine was high pitched with acidity and tannic although not alarmingly so. After that hour the wine dramatically shifted gears. The acidity almost seemed to drop and the stiffer texture of the wine became this airy confection. The wine took on a distinct flavor of Black Forest Cake and was quite nice. Good depth and complexity backed it all up. The finish was a bit clipped and I think the brett may have had something to do with that. All in all a very good if not great wine but certainly a success when looking it at from the context of how the vintage itself is performing.
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8/11/2010 - bkizzle wrote:
96 Burgundies (Voge, Confuron, Rouget) at Troquet (Troquet (Boston, MA)): Nicely balanced wine as fruit definitely stood up well against acidity. Palate mostly blue fruits, lighter mouthfeel and body. More my idea of classicly made Burgundy. Very enjoyable now.
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4/29/2010 - canan wrote: 94 Points
Plenty of sewer on the nose with fresh raspberry and vanilla.
The palate has raspberries, red currant and sewer in a very appealing and fresh style.
Great acidity and structure.
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7/9/2007 - jimbomatic wrote: 93 Points
Sappy, spicy, robust aromatically complex nose. Still very dark in color. A very rich style of Clos Vougeot. Tons of sweet fruit running the gamut through red cherries to blackberries. Rich and exceptionally dense without heaviness. Long and very persistent finish that is buffered by a balanced tannin structure. This is very impressive right now and given that every dimension of it still is youthful in nature I would suspect this wine has a long life in front of it and may even develop some sensational secondary qualities.
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6/20/2007 - rjonwine@gmail.com wrote: 92 Points
Grand Cru Burgundy Tasting Dinner OL (Twist Bistro, Campbell, California): Raspberry red color; earthy tart red fruit and vanilla oak nose with a deep beef note; tart red fruit, tight yet, but with good structure and acidity; medium-plus finish (needs another 5 years) WOTF
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6/13/2007 - tanglenet wrote:
Served at an offline at a blind tasting. Quick notes: obvious age from the color and the nose: raisin notes with cedar, smoke, forest, with a dry finish. Improved in the glass over time from Fair to good.
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6/12/2007 - rjonwine@gmail.com wrote: 91 Points
East Bay Burgundy Blindtasting Offline (Solano Grill, Berkeley, California): Medium red color; caramel laced cherry and black cherry nose; ripe cherry, with soy sauce, good sap and secondary flavors, rosehips showing up toward medium-plus finish 91+ pts.
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