2005 Domaine Roblet-Monnot Auxey-Duresses Le Val Rouge

Community Tasting Notes (5) Avg Score: 87.8 points

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  12/22/2012 - tooch wrote: 90 Points

  Rustic and dark. This was more defined my minerals and meat than by fruit or florals. I have thought of Roblet-Monnot as a masculine producer but not necessarily in the same vein as a producer like Dujac or Roty that seems to get a lot of their darkness and richness from oak. RM's rusticity seems born from cofermeting the grapes with wet stones, and hung meat....it's really wild and exotic. The structure is still strong and burly here too...so this has ages to go.

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  10/19/2012 - isaacjamesbaker wrote: 88 Points

  A Thursday Night Embarassment of Riches (Weygandt Wines - Washington, D.C.): The third time I've tried this wine was the best. This is such a savory Burgundy, with aromas of venison, peppercorn, blood and iron. Fine tannins and high acid on the palate. I love the cranberry, peppered steak and pickle flavors in this wine. This would be delicious with some filet or game bird.

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  5/20/2012 - isaacjamesbaker wrote: 87 Points

  This wine is drinking very well right now, and despite the age worthiness of the 2005 vintage, I think this should probably be consumed in the short term. This wine is uncharacteristically meaty and savory, like a lighter version of a Northern Rhone syrah. Nice cherry auburn color. Savory aromas of beef broth, venison and peppercorn, like some sort of slow cooker stew with cranberries thrown in. Really unique aromas, which I remembered from the last time I had this wine in 2010. Smooth tannins, high acid and lots of tangy, gritty cranberry and sour cherry fruit. There’s a really funky flavor too, like goat meat and pickle juice. The pickle flavor is a lot more pronounced now than it was in October 2010. I’d say drink ‘em if you got ‘em. Not your average 2005 Burgundy, but good in its own way.

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  10/10/2010 - tooch wrote: 88 Points

  tons of meat and seasoning on the nose. struck me as a potential off bottles since i've never come across a Burg that had a nose dominated by this muc beef jerky, and gravy flavors. after a day of being opened in my normal fridge, some of the sauvage flavors lessened a bit and red fruit emerged from the background. all-in-all a weird, exciting wine.

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  10/10/2010 - isaacjamesbaker wrote: 87 Points

  Sunday Night Wines at Tooch's (Tooch's - Washington, D.C.): the nose is really interesting. some sweat, leather and lots of beef. like a big slab of beef. on the palate the tannins are smooth. the acid is medium+ to high. the sour cherry and black currant fruit is lovely, with lots of dried flowers and some dried leather. also some tomato paste. palate is firm with tannins and a bit of earth. very unique burgundy. coulda fooled me if you told me this was a northern rhone.

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