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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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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