1996 Pierre-Jacques Druet Bourgueil Grand Mont
Cabernet Franc
- France
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- > Touraine
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Community Tasting Notes (29) Avg Score: points
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Pro Reviews
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View From the Cellar
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By John Gilman
(Bourgueil “Grand Mont”- Domaine Pierre-Jacques Druet) Login and sign up and see review text.
May/Jun 2023, Issue #105, In Praise Of Properly-Aged Loire Valley Red Wines, 5/1/2023
Winedoctor
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By Chris Kissack
(Pierre-Jacques Druet Grand Mont Bourgueil Red) Login and sign up and see review text.
September 2021, 9/1/2021, (See more on Winedoctor...) -
By Chris Kissack
(Pierre Jacques Druet Grand Mont Bourgueil Red) Login and sign up and see review text.
January 2013, 1/1/2013, (See more on Winedoctor...) -
By Chris Kissack
(Pierre-Jacques Druet Bourgueil Grand Mont) Login and sign up and see review text.
December 2011, (See more on Winedoctor...) -
By Chris Kissack
(Pierre Jacques Druet Grand Mont Bourgueil Red) Login and sign up and see review text.
December 2011, (See more on Winedoctor...) -
By Chris Kissack
(Pierre-Jacques Druet Bourgueil Grand Mont) Login and sign up and see review text.
January 2013, (See more on Winedoctor...)
Rockss and Fruit
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By Lyle Fass
(Pierre Jacques Druet Bourgueil "Grand Mont") Much tighter than previous bottles. Nose of granite, grilled meats, dark flowers, mashed earth, mint and mineral. Really brooding and dark nose. Palate is dense and dark with excellent acidity and structure and inner mouth aromas. Very granite-like with some sour cherry fruit and a very charcuterie-flavor thing going on. Also some old but enticing mushroom flavors. Much more animalistic and savory than the last bottle I had. Not really about fruit this one . . but I still love it.
10/18/2005, (See more on Rockss and Fruit...) -
By Lyle Fass
(Druet Bourgeuil "Grand Mont") Fascinating nose of deep berry fruit, herbals, spice and underbrush. Hugely concentrated palate with deep berry fruit yet very light on its feet for a wine this massive. Enveloping tannins but eneveloped in fruit. Wonderful freshness and length. This has a looooong way to go but is not impenetrable today. Druet made amazing '96's. Dying to get some Vaumoreau.
8/8/2005, (See more on Rockss and Fruit...)
NOTE: Some content is property of View From the Cellar and Winedoctor and Rockss and Fruit.
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Wine Definition
- Vintage1996
- TypeRed
- ProducerPierre-Jacques Druet
- VarietyCabernet Franc
- Designationn/a
- VineyardGrand Mont
- CountryFrance
- RegionLoire Valley
- SubRegionTouraine
- AppellationBourgueil
- Display optionsDefault
2/23/2019 - timewithwine wrote:
Our last bottle of Phoebe’s birth year wine. Popped and poured, which seems to be the best way to serve this wine. Really no change from the last couple of bottles which showed, “Cranberry, pomegranate and tobo leaf and tobo smoke. More acidity than tannins at this point. Roses and cinnamon take the handoff from the tobo and carry to the finish. The mouthfeel is medium-light. The mouthfeel is a touch thin; the fruit fades quickly.” Considerable sediment. 12.5% alc. With roasted beef tenderloin under bacon and horseradish sauce fro PMB’s delayed birthday celebration. Recommended, but hurry.
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1/3/2019 - timewithwine wrote:
Popped and poured. With London Broil. Paired well. Nothing new observed about the profile.
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11/16/2018 - timewithwine wrote:
Popped and poured and turned out to be the best bottle yet. We downed this (and then killed a L. Albrecht sparkler. Abundant tobo leaf and tobo smoke, plum and blackberry. With some mole, roast beef, and blue cheeses... in Wmsbrg for the W&M v UR game (UR won 10-0 shutting out Jimmy Laycock on his final game of his career.
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10/11/2018 - timewithwine wrote:
With London Broil topped with a mushroom and truffle tapanade that worked quite well. No real notes since the last bottle was pulled a month ago.
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9/8/2018 - timewithwine wrote:
Still better than the Voumoreau. Audouze method or pop and pour - either way, this is better. With beef London broil.
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