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The 2014 Pichat Côte Rôtie Löss shows a dark robe. The bouquet produces an aroma of lamb stock, sweet herbs, a fine line of black berry fruit. The palate runs with an enjoyable, in the moment, berry fruit, with a gourmand, tasty flavour. The finish is marked by an increase in darkness from its tannins which have good cut. This is open, nicely sunny. Drink until 2028.
This an excellent Cote Rotie from Christophe Pichon, particularly good in the 2015 vintage. "shiny, very dark robe, with aromas of tight cassis-blueberry fruit with oak.... The palate produces savoury, rich content and ripe tannins. There is integration to be done, but the prime elements are in place. The fruit is very well struck and clear. This has proper structure, authority, excellent width. From 2020. Drick until 2033-36. drinkrhone (67% from Rozier, 33% from Le Plomb, both northern sector, 90-92% Syrah (2004-05-1959), 8-10% Viognier (mid-1990s from Rozier, Le Plomb)
In the glass this 2015 Brunello is a clean red cherry in color. The nose is full and complex, with roses and herbal aromas. Lovely red fruits and a hint of springy grassiness give the nose a great pop. After hours open, the bouquet deepens and a touch of spice develops. The palate is peppery and full of plum and black cherry. Right after opening, a lively spark of salinity and a flavor refreshing mint show on the palate. With air, the wine plumps up with enhanced richness. The wine has a great chew and acidity. David Hatzopoulos
The 1970 Bel Air-Marquis d'Aligre has received mostly excellent notes from cellartracker. Experiences have ranged from "ready when opened" to "better the next day" so please give the wine time open. Younger vintages routinely need to be opened the day before.
The wines of Jean-Pierre Boyer at Chateau Bel Air-Marquis d'Aligre, are made in the lighter "claret" style of the 19th century. The 1995 shows a light red/garnet slightly mature color with pretty aromas of sweet red currant, cassis and prune with sous-bois, licorice, tobacco, citrus and spice. The palate is delicate and silky, with a firm core of red currant/cassis fruit, framed in firm acidity. Very earthy with fruit liqueur, smoke, mint and minerals in the long finish. Decant a few hours in advance to enjoy this very unusual and beautiful Margaux. Another 5 to 10 years of cellaring would be interesting. David Lillie
Jean-Pierre Boyer makes Margaux that resemble the wines of the distant past. His 2000 shows a slightly maturing red/black color with bright aromas of red currant, cassis and raspberry with cedar, rose, citrus and earthy sous-bois notes, really lovely and complex. Relatively light for a Margaux, the palate is deep and velvety with firm tannins under lovely blackberry and cassis fruit with earth, licorice and mineral flavors. It's delicate and powerful at the same time and very long. Delicious now with three to four hours in carafe or after another ten to twenty years in the cellar. David Lillie
A Margaux like no other, more akin to a 19th century claret than to a modern Bordeaux.The 2004 from Jean-Pierre Boyer shows a lovely deep garnet color and smoky red-currant aromas with earth, violet, licorice, spice and citrus peel. The palate is dense and mineral with firm structure, but showing velvety blackberry, cassis and red currant with earth and mineral flavors and a bit of bitter licorice. The finish is long and firm. Suspend your ideas of Bordeaux and enjoy this complex and Burgundian Margaux. Carafe four hours in advance or cellar ten to twenty years.(On day 2 the wine has deepened and softened into a lovely Burgundian Bordeaux)
The 2009 BAMA shows bright deep red/black color with lovely high-toned red fruit liqueur - strawberry, black currant and cassis, with violet and earth. The palate is dense and ripe with bright acidity - not at all heavy, but with intense black and red fruits backed by flavors of mineral and earth. On day two the bright deep fruits have become more focused and linger on the palate in the long and very mineral finish. This is quite enjoyable as a young wine, especially after a day open, unencumbered by over-extraction and new oak - but beware, this style is for those who like some earth in their Bordeaux! Best to cellar for a very long time...
The 2010 Bel Air-Marquis d'Aligre is from very old vines and also from approximately 50 year-old vines planted by M. Boyer at 10,000 plants per hectare. There is a long fermentation without extraction, the juice remains in cuve until spring, then spends six months in old barrels followed by two to three years in cement vat. These are wines made in the lighter "claret" style of the 19th century, although the 2010 shows an incredible density of flavor, given the less-extracted style. Upon opening the wine shows subtle aromas of earth, red currant and cherry fruit with licorice and brown spice. The palate is deep and quite expressive with black cherry, strawberry, earth, licorice and mineral flavors, quite Burgundian in texture. The finish is very long with lingering tart cherry, sous-bois and mineral flavors. After two days open (re-corked) the aromas have broadened with prune, ripe cherry, tobacco, spice and rose and the palate is intense with red and black fruit liqueur, spice box and earth and ending with lingering red fruits and firm acidity. Delicious now with a long decant, this will be an extraordinary mature wine, best perhaps 2035 - 2050. David Lillie
Deep purple red color, monolithic and massive nose, totally primary and of grand scale by Magdelaine standards; intense cloves. On the palate this is deceptively approachable like the 2008, cassis, blueberries, light pepper notes, positively electric despite being so closed - the tension is remarkable. Superb length that is generous and full throughout the lengthy fragrant aftertaste. A long way to go and in the same class as the 2008, though this will likely be on a grander scale. F.O.S. (*****), 2030++
Deep purple red color, monolithic and massive nose, totally primary and of grand scale by Magdelaine standards; intense cloves. On the palate this is deceptively approachable like the 2008, cassis, blueberries, light pepper notes, positively electric despite being so closed - the tension is remarkable. Superb length that is generous and full throughout the lengthy fragrant aftertaste. A long way to go and in the same class as the 2008, though this will likely be on a grander scale. F.O.S.
Huge. Massive. Large. Humongous yet with wonderful pure sappy red fruit. Long finish. 25 year wine. LF
Étraire de la Dhuy is a rare grape from the Vallé du Grésivaudan in the Isère ,with only about 6 hectares currently in production. The 2016 Finot Étraire de la Dhuy is from a parcel of 70 year-old massale selection vines, only 12 btls were available for the US. (We have only tasted the 2015, which impressed us with subtle, earthy black fruits, quite sappy and ripe but with a bright, cool quality. The finish was long and elegant with mineral flavors and firm acidity.) AKA Etraire de l'Aduï. According to Wine Grapes "DNA parentage analysis suggests a parent-offspring relationship between Etraire de l'Aduï and Persan. Indeed, both varieties belong to the Sérine ampelagraphic group."
Étraire de la Dhuy is a rare grape from the Vallé du Grésivaudan in the Isère, with only about 6 hectares currently in production. The 2016 Finot Étraire de la Dhuy is from a parcel of 70 year-old massale selection vines, only 12 btls were available for the US. (We have only tasted the 2015, which impressed us with subtle, earthy black fruits, quite sappy and ripe but with a bright, cool quality. The finish was long and elegant with mineral flavors and firm acidity.) AKA Étraire de l'Aduï. According to Wine Grapes "DNA parentage analysis suggests a parent-offspring relationship between Étraire de l'Aduï and Persan. Indeed, both varieties belong to the Sérine ampelographic group." (12 bottles available for the US)
Sourced from Chardonnay vine planted in limestone-rich soils. Fermentation occurs with native yeasts and aging is in large, neutral oak barrels. Perhaps the most "Burgundian" in style of Stephane's Chardonnays.
2018 is a beautiful vintage for Tissot's Poulsard Vieilles Vignes! Sourced from three parcels of 45- to 90-year-old vines planted in clay soils, vinified with only native yeasts, and no SO2 is added at any time! It has all of the high-toned, crunchy mineral purity (without the reduction!) that I love about this grape and the palate carries smoky berries, blood orange, iron, and juicy red plum flavors. It is a bit more structured and tannic than some other wines made with Poulsard (no doubt a characteristic of the old vines) making it a solid choice for charcuterie or heartier meats where you would want some cut. This is downright excellent.