Heater week; 3/26/2023-4/3/2023 (Chicago, IL): At first, this was just tight and reductive, and really not giving at all. Surprisingly dark colour for so young a wine, but this never tasted oxidized. In any case, we put it in a decanter, and somehow that just made this shut down even more. So we shook up the decanter and then, boom, this was on full display. Surprisingly rich and broad for a 2011. This tastes more like the Roulot of old than more recent incarnations, with more of a waxy texture and less outright acid and reduction. This is very Perrières with its intense minerality and breadth. Extraordinarily long finish. More grand cru than most wines that actually say grand cru on the label.
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Classic reductive aromatics that remains present over several hours. Quite electric and linear to start, but really broadens and expands on palate over 3 hours.
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I really wanted to love it, based on reputation, rarity and frightening price. And for a few moments, I did, admiring its extreme precision and delightful white flower fragrance. But the longer it sat in the glass the more it retreated into its (oyster) shell, giving no more than pointy acid and a touch of minerals. Whatever fruit it initially had vanished. Now maybe it’s just too young and need Gilman-like aging to grow into something magnificent but I am not betting on it. Just too austere now and for the foreseeable future.
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Pompette Salon One-Year-Anniversary Dinner @Lopfait, Taipei: Initially, this is the wine with most gunflint and intensity ( to be expected). tight and powerful. Great transition, very sharp and energetic. This evolve into a very mineral-driven beauty after 30 min in the glass. Still needs some time to be fully open II guess.
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Far short of a bottle from a couple of months ago. While this is by no means premoxed it lacked energy and clearly not what this wine is fully capable of.
A Magnificent Burgundy Afternoon (San Francisco): Yellow. Nutty, toasty aroma with a lift of citrus zest. Somewhat reduced and quite a thwack of oak at the end. Excellent flavor and length but a bit looser than the other wines without the same crisp acidity. On the ponderous end of things, and my least favorite of the flight.
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Fantastic bottle. Classic Perrieres. Intense and full of energy. Likely at or around peak though we drank this over several hours and it was lively to the end so not necessarily a rush.
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Pretty nose of minerals, green apples, and limes. The palate was a bit more advanced than the other wines, but it was still a beautiful experience. My first Roulot Perrieres and while it's a great wine, a bit sad to not catch it at peak.
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Bonus blind bottle. Archetypal Meursault, with a bit more acidic tension and mineral impression than the 2015 Perrieres, the structure slightly more resolved as well. 2011’s have been drinking well for a while now, so a treat to try one from the top of the class. Guessed Meursault, then Roulot. After just having had the 15’ the styling was fresh in mind, from the restraint, depth of fruit, minerality and structure. Have heard the Roulot 11’s are special and this bottle’s in line, excellent.
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Wow, this is completely fantastic stuff. Beautifully rich, fleshy Meursault with verbena, cream, and excellent minerality. Only slightly reductive on the nose but with beautiful reduction on the palate. Delicious.
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Classic lemongrass and power - amazing size.... purity & grace with force. So young and so long. If you own this, cellar it!! It needs to continue its journey towards becoming civil.
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PoB - Roulot / Fourrier Magnum Dinner (Hong Kong): Very mineralic and racy, citrus, passion fruit, pear, apples and some flowers. A very classy Perrieres for the purist. Given how complex 2004 was, I would give this some more time to fully unfold its aromatic potential.
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Matchstick, reductive aromatics which open. Intense and really builds richness with time in glass. Loved the appropriate reserve, austerity and restraint here.
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Very reductive. Green lime/apple fruit, slight oak in the background, a little hazelnut. Medium weight, plenty of chalk but, maybe because of the reduction, it lacks the intensity and power I'd hope for in a top-notch MP. This actually reminds me a fair bit of the Michel Bouzerau MP from this vintage I had a few years ago, even if it's a little bit better. Very good wine but doesn't live up to the price tag/scarcity/hype. This is still quite fresh though, not much in the way of development, let alone pox.
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It oozes minerality. There’s so much restraint and finesse. It is compact with piercing line and all sorts of delicate citrus and peach aromas and flavours. It has great cut and superb length. The oyster in question was wrapped in a cabbage leaf and served with a mild curry sauce. There was some caramelisation to the leaf and the whole dish was remarkably tasty and textural.
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Mainly Burgundies at Cathy and Mike's pre-Christmas lunch (Kelburn, Wellington): Double decanted four hours earlier. Last week a 2011 Roulot Meursault Charmes tasted blind at a big tasting was very controversial with a sizeable minority unhappy about the sulphurs. I couldn't understand that last week and no one here had an issue with the sulphides evident on the bouquet. Citric and arcadia bloom perfumes, with a touch of chalky minerality. Crisp and energetic in the mouth, showing that 2011 character. Good fruit weight and power. Citric, marmalade and a mineral core in the flavour profile. Like the Charmes, a very nice Meursault that needs 3-4 years for the acids to integrate a little more.
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Man. That crazy Itb from Australia who said 11 CDB white burg is better than 10 may not be crazy after all. This 11 mp is killer. Lighter in color than the 13 and almost clear in color. Intense lemon. So intense it makes the 13 feel rounded and sweet. A touch of white ginger along with some crushed oyster shells. Fruit is lighter. But this is no less intense and focused. This may very well be better than the 10 with time.
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Dinner in Burgundy (Caveau des Arches - Beaune): Green apple and lemon with incredible precision, density and power. This is the third time I have had this wine in the past two weeks. Happiness.
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Day One in Burgundy: Fourrier, Mugnier, d'Angerville, Roulot (Cote d'Or): Tasting at Domaine. Ripe orchard fruit aromas with floral and baking spice hints. Huge approach with same apple and pear flavors, then some peach, lemon zest as well. Very long and direct but also powerful. 93-94 point potential for me.
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5/28/2023 - tinybubbles Likes this wine: 94 Points
Good zip. More intact than other recent Roulot '11s.
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4/1/2023 - acyso wrote: 98 Points
Heater week; 3/26/2023-4/3/2023 (Chicago, IL): At first, this was just tight and reductive, and really not giving at all. Surprisingly dark colour for so young a wine, but this never tasted oxidized. In any case, we put it in a decanter, and somehow that just made this shut down even more. So we shook up the decanter and then, boom, this was on full display. Surprisingly rich and broad for a 2011. This tastes more like the Roulot of old than more recent incarnations, with more of a waxy texture and less outright acid and reduction. This is very Perrières with its intense minerality and breadth. Extraordinarily long finish. More grand cru than most wines that actually say grand cru on the label.
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11/22/2021 - fcxj wrote: 96 Points
Classic reductive aromatics that remains present over several hours. Quite electric and linear to start, but really broadens and expands on palate over 3 hours.
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11/20/2021 - sdr wrote: 91 Points
I really wanted to love it, based on reputation, rarity and frightening price. And for a few moments, I did, admiring its extreme precision and delightful white flower fragrance. But the longer it sat in the glass the more it retreated into its (oyster) shell, giving no more than pointy acid and a touch of minerals. Whatever fruit it initially had vanished. Now maybe it’s just too young and need Gilman-like aging to grow into something magnificent but I am not betting on it. Just too austere now and for the foreseeable future.
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11/13/2021 - yuti1225 Likes this wine: 95 Points
Pompette Salon One-Year-Anniversary Dinner @Lopfait, Taipei: Initially, this is the wine with most gunflint and intensity ( to be expected). tight and powerful. Great transition, very sharp and energetic. This evolve into a very mineral-driven beauty after 30 min in the glass. Still needs some time to be fully open II guess.
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10/7/2021 - bill00 wrote:
Far short of a bottle from a couple of months ago. While this is by no means premoxed it lacked energy and clearly not what this wine is fully capable of.
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10/3/2021 - drwine2001 wrote:
A Magnificent Burgundy Afternoon (San Francisco): Yellow. Nutty, toasty aroma with a lift of citrus zest. Somewhat reduced and quite a thwack of oak at the end. Excellent flavor and length but a bit looser than the other wines without the same crisp acidity. On the ponderous end of things, and my least favorite of the flight.
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8/13/2021 - bill00 wrote: 96 Points
Fantastic bottle. Classic Perrieres. Intense and full of energy. Likely at or around peak though we drank this over several hours and it was lively to the end so not necessarily a rush.
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6/10/2021 - glou.sf Likes this wine: 94 Points
Pretty nose of minerals, green apples, and limes. The palate was a bit more advanced than the other wines, but it was still a beautiful experience. My first Roulot Perrieres and while it's a great wine, a bit sad to not catch it at peak.
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1/30/2021 - fcxj wrote: 96 Points
Light gunflint. Surprising viscosity and texture. Tension, acidity.
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7/30/2020 - Robert Pavlovich Likes this wine:
Bonus blind bottle. Archetypal Meursault, with a bit more acidic tension and mineral impression than the 2015 Perrieres, the structure slightly more resolved as well. 2011’s have been drinking well for a while now, so a treat to try one from the top of the class. Guessed Meursault, then Roulot. After just having had the 15’ the styling was fresh in mind, from the restraint, depth of fruit, minerality and structure. Have heard the Roulot 11’s are special and this bottle’s in line, excellent.
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2/13/2020 - fcxj wrote: 96 Points
Light gunflint and floral notes. Still tightly coiled, but the cut and refinement...
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9/24/2019 - englishman's claret wrote: 97 Points
Wow, this is completely fantastic stuff. Beautifully rich, fleshy Meursault with verbena, cream, and excellent minerality. Only slightly reductive on the nose but with beautiful reduction on the palate. Delicious.
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4/12/2019 - lepetitchateau wrote: 96 Points
Classic lemongrass and power - amazing size.... purity & grace with force. So young and so long. If you own this, cellar it!! It needs to continue its journey towards becoming civil.
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2/6/2019 - Collector1855 wrote: 96 Points
PoB - Roulot / Fourrier Magnum Dinner (Hong Kong): Very mineralic and racy, citrus, passion fruit, pear, apples and some flowers. A very classy Perrieres for the purist. Given how complex 2004 was, I would give this some more time to fully unfold its aromatic potential.
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10/27/2018 - fcxj wrote: 96 Points
Matchstick, reductive aromatics which open. Intense and really builds richness with time in glass. Loved the appropriate reserve, austerity and restraint here.
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2/21/2018 - coremill wrote: 91 Points
Very reductive. Green lime/apple fruit, slight oak in the background, a little hazelnut. Medium weight, plenty of chalk but, maybe because of the reduction, it lacks the intensity and power I'd hope for in a top-notch MP. This actually reminds me a fair bit of the Michel Bouzerau MP from this vintage I had a few years ago, even if it's a little bit better. Very good wine but doesn't live up to the price tag/scarcity/hype. This is still quite fresh though, not much in the way of development, let alone pox.
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7/14/2017 - lepetitchateau wrote: 93 Points
From magnum, this was sweeter than expected. Develops profundity and salinity with air. Pleasing but not the precision one might expect.
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4/22/2017 - Jeremy Holmes wrote:
It oozes minerality. There’s so much restraint and finesse. It is compact with piercing line and all sorts of delicate citrus and peach aromas and flavours. It has great cut and superb length. The oyster in question was wrapped in a cabbage leaf and served with a mild curry sauce. There was some caramelisation to the leaf and the whole dish was remarkably tasty and textural.
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12/25/2016 - HowardNZ Likes this wine:
Mainly Burgundies at Cathy and Mike's pre-Christmas lunch (Kelburn, Wellington): Double decanted four hours earlier. Last week a 2011 Roulot Meursault Charmes tasted blind at a big tasting was very controversial with a sizeable minority unhappy about the sulphurs. I couldn't understand that last week and no one here had an issue with the sulphides evident on the bouquet. Citric and arcadia bloom perfumes, with a touch of chalky minerality. Crisp and energetic in the mouth, showing that 2011 character. Good fruit weight and power. Citric, marmalade and a mineral core in the flavour profile. Like the Charmes, a very nice Meursault that needs 3-4 years for the acids to integrate a little more.
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11/23/2016 - BradE wrote:
A beautiful wine from beginning to end. Of course will be great with age, but this is open for business and a lovely drink now.
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9/21/2016 - FYC wrote:
Man. That crazy Itb from Australia who said 11 CDB white burg is better than 10 may not be crazy after all. This 11 mp is killer. Lighter in color than the 13 and almost clear in color. Intense lemon. So intense it makes the 13 feel rounded and sweet. A touch of white ginger along with some crushed oyster shells. Fruit is lighter. But this is no less intense and focused. This may very well be better than the 10 with time.
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5/28/2016 - Rupert wrote:
Dinner at Sebastian's (Barnes, London): Pale, powdery chardonnay fruit, focused and fine, still quite tight
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11/24/2015 - FYC wrote:
Wow! What precision! Plenty of rich dense fruit, lemon, and focus. This continued to put on weight with time. Magically delicious.
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5/14/2014 - Burgundy Al wrote: 94 Points
Dinner in Burgundy (Caveau des Arches - Beaune): Green apple and lemon with incredible precision, density and power. This is the third time I have had this wine in the past two weeks. Happiness.
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5/3/2014 - Burgundy Al wrote: 94 Points
Wine Tasted at Acker Auction (Marea - New York NY): Second time in two days trying this wine. Exactly the same as Thursday night's great bottle.
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5/1/2014 - Burgundy Al wrote: 94 Points
Acker "Paulee" Burgundy Dinner (The Fourth - New York NY): Lots of apple, lemon, lemon peel aromas and flavors. Great density and energy. Sensational now, but certainly better in 5+ years.
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7/1/2013 - Burgundy Al wrote:
Day One in Burgundy: Fourrier, Mugnier, d'Angerville, Roulot (Cote d'Or): Tasting at Domaine. Ripe orchard fruit aromas with floral and baking spice hints. Huge approach with same apple and pear flavors, then some peach, lemon zest as well. Very long and direct but also powerful. 93-94 point potential for me.
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