This wine was quite old-school Rhone like to me. Despite being so young, very earthy, savory and rustic instead of being glossy and fruit-dominant. Color is cloudy medium garnet. Smells a lot like a typical pinot noir on the PnP with fresh fruit and flowers shining through but then morphs into something much more interesting, savory and earth, after about two hours of air. Light to medium bodied on the entry with notes of game and a trace of pepper, olive, that then finishes red-fruited. Lovely. If it just had more weight, I would really really be tickled.
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Drank at a restaurant. PnP. Medium garnet in color. The nose has an herbal/vegetable character, as others have noted, plus some hints (but only hints) of the usual fruit. I found it neither pleasant nor unpleasant, but expect it would evolve if allowed to air. The palate is equally uncertain. Light bodied with just enough acid to begin to balance; medium- tannins.
I would like to taste this after a couple hours in a carafe, but alas, after 90 minutes at the restaurant, it won't be so.
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I enjoyed some aspects of this but I was also let down by it, partially as I've had wonderful experiences with his lesser wines, and partially as this was priced more like an upper tier Beaujolais without feeling like one. I wonder if I got an off bottle. It didn't seem flawed, just wasn't always pleasurable.
Most of the fruit was obscured on the nose beneath a pretty mean herbal thing, not in a fun foresty/funky kind of way, but more of a bitter, nutty, leafy twinge that wasn't so appealing. There were some suggestions of ripe red fruit there, but just not enough. Thankfully, the palate was a whole lot better, with much more present bing cherry and only a little bit of that earthy, leafy tone. High acidity but not excessively tart. Some shockingly intense tannin also- one of the most gritty, dusty gamays I've ever tried, and it fared much better with food. Could be worse, but still many steps behind his "lower" Moulin a Vent and Fleurie, for my palate.
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grapefruit, cranberry, orange spice, potpourri. high acid, low tannin. concentrated aromatics. seems more lifted than a typical moulin-a-vent. not sure if its worth the higher price but its definitely delicious.
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1/27/2024 - 87tellub Likes this wine: 91 Points
This wine was quite old-school Rhone like to me. Despite being so young, very earthy, savory and rustic instead of being glossy and fruit-dominant. Color is cloudy medium garnet. Smells a lot like a typical pinot noir on the PnP with fresh fruit and flowers shining through but then morphs into something much more interesting, savory and earth, after about two hours of air. Light to medium bodied on the entry with notes of game and a trace of pepper, olive, that then finishes red-fruited. Lovely. If it just had more weight, I would really really be tickled.
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12/21/2023 - gfwetzel wrote: 87 Points
Drank at a restaurant. PnP. Medium garnet in color. The nose has an herbal/vegetable character, as others have noted, plus some hints (but only hints) of the usual fruit. I found it neither pleasant nor unpleasant, but expect it would evolve if allowed to air. The palate is equally uncertain. Light bodied with just enough acid to begin to balance; medium- tannins.
I would like to taste this after a couple hours in a carafe, but alas, after 90 minutes at the restaurant, it won't be so.
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12/2/2023 - wbduval Likes this wine: 89 Points
Surprisingly powerful - was best after being open a couple of days
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12/1/2023 - sid_loves_wine wrote: 89 Points
I enjoyed some aspects of this but I was also let down by it, partially as I've had wonderful experiences with his lesser wines, and partially as this was priced more like an upper tier Beaujolais without feeling like one. I wonder if I got an off bottle. It didn't seem flawed, just wasn't always pleasurable.
Most of the fruit was obscured on the nose beneath a pretty mean herbal thing, not in a fun foresty/funky kind of way, but more of a bitter, nutty, leafy twinge that wasn't so appealing. There were some suggestions of ripe red fruit there, but just not enough. Thankfully, the palate was a whole lot better, with much more present bing cherry and only a little bit of that earthy, leafy tone. High acidity but not excessively tart. Some shockingly intense tannin also- one of the most gritty, dusty gamays I've ever tried, and it fared much better with food. Could be worse, but still many steps behind his "lower" Moulin a Vent and Fleurie, for my palate.
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9/19/2023 - spinnin_and_sippin wrote: 91 Points
grapefruit, cranberry, orange spice, potpourri. high acid, low tannin. concentrated aromatics. seems more lifted than a typical moulin-a-vent. not sure if its worth the higher price but its definitely delicious.
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