I don't drink a lot of Loire valley Pinot, but this is pretty nice. More red-fruited than black on the nose. Expansive on the palate, with good acidity and persistence.
Very enjoyable - no clue how the vintage was, but this is definitely a drinkable Pinot.
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Whatever awkward phase this wine was going through (or perhaps my last was a bad bottle), it is now going strong. Dense ruby red. No sign of bricking or aging. Bouquet: cherry liquor with enticing overtones of herbs, olives, and raw meat. Rich mouthfeel. More like a California than Oregon pinot, if that makes sense. Wonderful wine to drink with a range of foods.
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This doesn’t seem to be in such a great place right now. Tannins have faded. It takes 15 minutes upon opening to come together. The wine is still succulent and rich, but fairly one-dimensional with a bitter finish. I’m inclined to let my remaining bottles sit, hoping for a little emergence of tertiary flavors.
Translucent ruby in the glass; effusive nose full of earthy "Pinot" notes - love the nose here.
Light- to medium-bodied on the palate, good carry through to the finish, adequate acidity - there is a savory element to the red and black fruits as well. While the palate doesn't quite deliver on all the promise that the nose hints at, this is drinking very well.
No clue how much longer this wine will last, or in fact whether there is future favorable development ahead, but very good right now.
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This has evolved from its youthful stage. Quite well-balanced. Just evident tannins suggest it will last, and indeed, I would bet against those who believe this is an early-drinker. I think its will surprise. Currently it's extremely juicy with an enticing red-fruit quality, good acidity, and long, slightly tannic but not bitter finish. Great balance and poise. Not a Burgundy, a Loire pinot noir, so simpler, but very enjoyable and delicious. Not heavy enough for steak or stew. More suited to roast chicken, rabbit, or salmon, with which it would be outstanding.
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Took about 15 minutes to open. But then very nice indeed. Light weight, notes of red fruits with a hint of herbs and bitterness. A thicker mouthfeel than some PNs, but not unpleasant. A floating feeling in the mouth helped it along. Very good length and balance. A most interesting wine. If there is a downside it's somehow not being quite consistent with itself, it seems to fade in and out a bit. 6/14/19: Last bottle. Much matured since last one. More integrated, no bitterness. Pleasant. I'm upping it to two stars.
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Color: light ruby spectacular in candlelight Nose: Flowers, fresh herbs, raspberry Taste: raspberry, graphite, dandelion Very light bodied, easy to drink wine with a nice mouthfeel and medium finish. There is a hint of bitter herb.
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A day 2 glass from a bottle that I opened and enjoyed at dinner last night (and my first time trying a red from Boulay).
Herbaceous nose (that's the first word that came to my mind as I swirled the wine now); focused - I do like this nose.
Light-bodied - if you typically like California Pinot Noir, I'm not sure you would even recognize this wine as being from the same grape. I recall liking this more yesterday, and it may be the kind of wine that is best consumed on the day you open it. Better on the nose than the palate, but still enjoyable.
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Deep ruby robe. Intense perfumed bouquet of violets, Kirsh, with a faint animalic note. Mouth filling and intense with a long finish. Great balance. Nothing out of whack. Tannins are soft but evident. This will certainly last a good long time though it is wonderful for drinking now.
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4/25/2020 - Bob H wrote:
I don't drink a lot of Loire valley Pinot, but this is pretty nice. More red-fruited than black on the nose. Expansive on the palate, with good acidity and persistence.
Very enjoyable - no clue how the vintage was, but this is definitely a drinkable Pinot.
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10/30/2018 - MarkinBaltimore Likes this wine:
Whatever awkward phase this wine was going through (or perhaps my last was a bad bottle), it is now going strong. Dense ruby red. No sign of bricking or aging. Bouquet: cherry liquor with enticing overtones of herbs, olives, and raw meat. Rich mouthfeel. More like a California than Oregon pinot, if that makes sense. Wonderful wine to drink with a range of foods.
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6/7/2018 - MarkinBaltimore wrote:
This doesn’t seem to be in such a great place right now. Tannins have faded. It takes 15 minutes upon opening to come together. The wine is still succulent and rich, but fairly one-dimensional with a bitter finish. I’m inclined to let my remaining bottles sit, hoping for a little emergence of tertiary flavors.
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6/7/2018 - Bob H wrote:
Translucent ruby in the glass; effusive nose full of earthy "Pinot" notes - love the nose here.
Light- to medium-bodied on the palate, good carry through to the finish, adequate acidity - there is a savory element to the red and black fruits as well. While the palate doesn't quite deliver on all the promise that the nose hints at, this is drinking very well.
No clue how much longer this wine will last, or in fact whether there is future favorable development ahead, but very good right now.
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10/25/2017 - MarkinBaltimore Likes this wine:
This has evolved from its youthful stage. Quite well-balanced. Just evident tannins suggest it will last, and indeed, I would bet against those who believe this is an early-drinker. I think its will surprise. Currently it's extremely juicy with an enticing red-fruit quality, good acidity, and long, slightly tannic but not bitter finish. Great balance and poise. Not a Burgundy, a Loire pinot noir, so simpler, but very enjoyable and delicious. Not heavy enough for steak or stew. More suited to roast chicken, rabbit, or salmon, with which it would be outstanding.
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10/1/2017 - Peter Kleban Likes this wine:
**
Took about 15 minutes to open. But then very nice indeed. Light weight, notes of red fruits with a hint of herbs and bitterness. A thicker mouthfeel than some PNs, but not unpleasant. A floating feeling in the mouth helped it along. Very good length and balance. A most interesting wine. If there is a downside it's somehow not being quite consistent with itself, it seems to fade in and out a bit.
6/14/19:
Last bottle. Much matured since last one. More integrated, no bitterness. Pleasant. I'm upping it to two stars.
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9/9/2017 - Chrisinroch Likes this wine:
Lovely wine with a nice sense of place. Food friendly. Drink now.
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1/26/2017 - smahk wrote: 89 Points
Color: light ruby spectacular in candlelight
Nose: Flowers, fresh herbs, raspberry
Taste: raspberry, graphite, dandelion
Very light bodied, easy to drink wine with a nice mouthfeel and medium finish. There is a hint of bitter herb.
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9/17/2016 - Bob H Likes this wine:
A day 2 glass from a bottle that I opened and enjoyed at dinner last night (and my first time trying a red from Boulay).
Herbaceous nose (that's the first word that came to my mind as I swirled the wine now); focused - I do like this nose.
Light-bodied - if you typically like California Pinot Noir, I'm not sure you would even recognize this wine as being from the same grape. I recall liking this more yesterday, and it may be the kind of wine that is best consumed on the day you open it. Better on the nose than the palate, but still enjoyable.
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9/3/2016 - MarkinBaltimore Likes this wine:
Deep ruby robe. Intense perfumed bouquet of violets, Kirsh, with a faint animalic note. Mouth filling and intense with a long finish. Great balance. Nothing out of whack. Tannins are soft but evident. This will certainly last a good long time though it is wonderful for drinking now.
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