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Vint Description Cl ? Cs Bt Cs (£) Bt (£) +
2005 Bonnes Mares - Groffier, Robert 75 IB 0 1 - 250
2005 Bourgogne Rouge - Fornerol, Didier 75 IB 0 6 - 15
2005 Bourgogne Rouge ( oc 6-packs ) - Fornerol, Didier 75 IB 0 6 - 15
2005 Chambertin - Girardin, Vincent 75 IB 2 0 1650 -
2005

Chambertin - Rousseau, Armand

75 IB 0 4 - 995
Tasting Notes for Chambertin - Rousseau, Armand, 2005:
Rousseau’s 2005 Chambertin — assembled from four parcels, three of them in relatively cool, well-ventilated portions of this cru — offers high-toned aromas of plum distillate, tea and marzipan, but on the palate, chalk, raw beef, dried plum, bitter-sweet black fruits and roasted fennel flavors combine for a low-registered richness. This is the creamiest, plushest, most voluminous, and perhaps in the final analysis deepest wine of this year’s Rousseau collection, with a savory meatiness, chalky minerality and a well of fruit impossible to plumb at such an early stage in what will certainly be three or more decades of testimony to the true greatness of this famous site. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didn’t force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ŕwhy change the recipe?ő while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 97
Drinking Period:  -
2005 Chambertin Clos de Beze - Groffier, Robert 75 IB 0 1 - 275
2005 Chambertin Clos de Beze - Rousseau, Armand 75 IB 0 1 - 950
2005 Chambertin Clos de Beze - Le Moine, Lucien 75 IB 0 6 - 390
2005 Chambertin Clos de Beze - Le Moine, Lucien 75 IB 0 1 - 390
2005

Chambolle Musigny - Roumier, Georges

75 IB 1 0 1300 -
Tasting Notes for Chambolle Musigny - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny — around two-thirds of it coming from old vines in high-elevation sites — offers high-toned cherry and citrus rind aromas along with pungent, musky florality. Bright cherry fruit, undertones of roast beef, and persistent inner-mouth florality lead into a refined, long, attractively lean finish, revealing abundant but sophisticated tannins that will help justify at least 3-5 years in the cellar. Given the performance of the Bourgogne, I suspect that this wine by contrast was suffering a bit of bottle shock. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as Ŕa classic vintage lending itself to very calm, classic vinification,ő which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 89
Drinking Period:  -
2005 Chambolle Musigny ( owc 6-pack ) - Vogue, Comte Georges de 75 IB 0 6 - 95
2005 Chambolle Musigny Derriere La Grange - Remy, Louis 75 IB 1 0 480 -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 IB 0 4 - 220
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as Ŕa classic vintage lending itself to very calm, classic vinification,ő which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005 Chambolle Musigny Les Hauts Doix - Groffier, Robert 75 IB 0 1 - 75
2005 Chambolle-Musigny Clos de L'Orme - Cathiard, Sylvain 75 IB 0 2 - 78
2005

Charmes Chambertin - Rousseau, Armand

75 IB 0 3 - 250
Tasting Notes for Charmes Chambertin - Rousseau, Armand, 2005:
The 2005 Charmes-Chambertin (from vines averaging around thirty years of age, two thirds of them in Mazoyere-Chambertin) is decidedly lighter in color and palate weight than its premier cru predecessors. Sweet cherry with jam and caramel suggestions dominate a supple palate, with nuances of toasted almond and licorice. This is all about polish, sweet fruit, and laid-back elegance, but is frankly a bit disappointingly straightforward in consideration of its classification, of the quality standard set by most of its stable mates, and certainly given its price. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didn’t force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ŕwhy change the recipe?ő while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 89
Drinking Period:  -
2005 Charmes Chambertin - Charlopin Parizot 75 IB 0 3 - 110
2005 Clos de la Roche - Dujac 75 IB 0 3 - 450
2005 Clos St Denis - Charlopin Parizot 75 IB 0 3 - 85
2005 Clos St Denis - Dujac 75 IB 0 1 - 420
2005 Clos Vougeot - Charlopin Parizot 75 IB 0 3 - 85
2005

Clos Vougeot - Grivot, Jean

75 IB 0 3 - 95
Tasting Notes for Clos Vougeot - Grivot, Jean, 2005:
A 2005 Clos Vougeot offers a nose of blackberry, wreathed in wood smoke. Firmer in tannin and with less surface polish than most of Grivot’s wines, it exhibits chalky, black-fruited depth, and overt density, palate-coating richness, but also notable freshness and grip all the way through to its long if ultimately rather austere mineral finish. Figure waiting for 5-7 years just to check back on this. Etienne Grivot aimed this year for gentle extraction (essentially without pigeage), then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling (without filtration), which was the stage at which I tasted. Wine Advocate # 170 Apr 2007
Parker Points: 90-91
Drinking Period:  -
2005 Clos Vougeot - Liger Belair, Thibault 75 IB 0 3 - 85
2005

Clos Vougeot - Grivot, Jean

75 IB 0 1 - 115
Tasting Notes for Clos Vougeot - Grivot, Jean, 2005:
A 2005 Clos Vougeot offers a nose of blackberry, wreathed in wood smoke. Firmer in tannin and with less surface polish than most of Grivot’s wines, it exhibits chalky, black-fruited depth, and overt density, palate-coating richness, but also notable freshness and grip all the way through to its long if ultimately rather austere mineral finish. Figure waiting for 5-7 years just to check back on this. Etienne Grivot aimed this year for gentle extraction (essentially without pigeage), then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling (without filtration), which was the stage at which I tasted. Wine Advocate # 170 Apr 2007
Parker Points: 90-91
Drinking Period:  -
2005

Clos Vougeot - Meo Camuzet

75 DP 0 2 - 235
Tasting Notes for Clos Vougeot - Meo Camuzet, 2005:
The 2005 Clos Vougeot displays roasted, singed meatiness along with bitter-sweet, szechuan pepper-tinged mulberry fruit. Boasting terrific density on the palate, fineness of tannin, clarity of fruit, and saline, chalk and wet stone manifestations of mineral, this finishes with pungent spice and stone fruit. Lock this away for 8-10 years. Between the effects of drought and of localized hail (in May, before it could effect quality) Jean-Nicolas Meo reported one of his smallest-ever harvests. His production, however, is being boosted these days by a range of negociant wines under the label ŔMeo-Camuzet Frere et Soeurő (marked ŔF&Ső in the listing above). The top wines had been assembled in tank and sulfured in preparation for bottling, and were suffering a bit on account of this. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005 Corton Les Renardes - Girardin, Vincent 75 IB 1 0 550 -
2005 Corton Pougets - Montille, Hubert de 75 IB 1 0 695 -
2005 Echezeaux - Charlopin Parizot 75 IB 0 3 - 85
2005 Gevrey Chambertin - Bouchard Aine et Fils 75 IB 1 0 295 -
2005

Gevrey Chambertin Clos St Jacques - Rousseau, Armand

75 IB 1 0 5200 -
Tasting Notes for Gevrey Chambertin Clos St Jacques - Rousseau, Armand, 2005:
With the 2005 Gevrey-Chambertin Clos St.-Jacques (which by its position in tastings here the Rousseaus conspicuously rate as grand cru) we arrive at the first wine that is matured in new wood. Pure, sweet, fresh black cherry fruit, marrowy and enveloping carnal richness, mysteriously enticing florality, low-toned, chalky minerality and accents of black tea and star anise are featured in this remarkably seamless wine. Meat, minerals and mystery dominate a finish that is profoundly layered yet preserves sheer palate-cleansing refreshment and positively vibrates with vividly fresh fruit intensity. Rousseau owns around one third of this great site, meaning that there are over a thousand cases of this phenomenal wine to ransack the marketplace in search of, then sock away for at least a decade and preferably two. It is always the last-harvested site, says Eric Rousseau, and in 2005 his roughly twenty veteran pickers could certainly afford to wait and richly rewarded us for it. With Eric Rousseau taking over increasingly from his father Charles, bottling may end up being slightly earlier than in the past, but such routine features as triage exclusively in the vineyards (not the press house), the inclusion of whole clusters and stems, precocious malolactic fermentation (although in 2005 and 2006, at least, Rousseau says he didn’t force this), reliance on older barrels, and an eventual light plaque filtration for all wines remain as before. Given the long-running success of these Pinots in subtly yet insistently conveying the distinct personalities of their sites and standing the test of time, some might well ask Ŕwhy change the recipe?ő while others will wonder whether the wines could be made even better. In any event, nature conspired to hand the new generation a vintage of historic dimensions. Wine Advocate # 170 Apr 2007
Parker Points: 95
Drinking Period:  -
2005

Gevrey Chambertin En Champs - Geantet Pansiot

75 IB 1 0 550 -
Tasting Notes for Gevrey Chambertin En Champs - Geantet Pansiot, 2005:
From parcels below the Champeaux, Geantet’s 2005 Gevrey-Chambertin En Champs evinces cranberry, raspberry, licorice and vanilla in the nose. Displaying real depth and grip on the palate, it suggests subtle caramelization of fruit and marrowy low tones, with a creamy texture emerging. Firm but fine tannin does not detract from the exuberance of fresh fruit in the finish even as rich, savory meatiness and hints of caramelized fruit persist as well. Vincent Geantet as usual bottled well before year’s end, and his wines seemed to be having a particularly expressive, fruit-filled day when I tasted. Interestingly, much as he bottles all of his wines together, so, Geantet’s barrel regimen is the same regardless of appellation: one-third each of new, one-year and two-year wood. He prolonged the pre-fermentative maceration to eight days, which seems to have enhanced the brightness of fruit exhibited by these wines. I must say I did not come prepared for quite such an impressive collection as that which Geantet delivered. Wine Advocate # 171 Jun 2007
Parker Points: 90
Drinking Period:  -
2005 Gevrey Chambertin en Reniard - Burguet, Alain 75 IB 2 0 575 -
2005

Gevrey Chambertin Le Poissenot - Geantet Pansiot

75 DP 0 6 - 60
Tasting Notes for Gevrey Chambertin Le Poissenot - Geantet Pansiot, 2005:
From a single premier cru parcel planted by Geantet’s grandfather in 1949 in the nose-bleed bleachers of the commune (above Lavaux St.-Jacques and Les Verroilles), the 2005 Gevrey-Chambertin Le Poissenot displays a uniquely alkaline, and maritime note in the nose, along with scents of ripe black cherry and roasted game. This presents terrific depth and richness on the palate, offering a veritable butcher shop of carnal delights, including raw beef, salted, smoked pork and long-hung game. Not that fruit is slighted: there is strong, sweetly ripe black cherry throughout, and a malbec-like amalgam of black raspberry, white pepper and cardamom emerges as the wine takes on air. Creamy, rich, sappy, and sleek, this finishes with gum-clinging strength and refinement, invigoratingly saline and brightly black-fruited. A delight already, this distinctively superb Gevrey will no doubt benefit from 5-7 years of cellaring. Vincent Geantet as usual bottled well before year’s end, and his wines seemed to be having a particularly expressive, fruit-filled day when I tasted. Interestingly, much as he bottles all of his wines together, so, Geantet’s barrel regimen is the same regardless of appellation: one-third each of new, one-year and two-year wood. He prolonged the pre-fermentative maceration to eight days, which seems to have enhanced the brightness of fruit exhibited by these wines. I must say I did not come prepared for quite such an impressive collection as that which Geantet delivered. Wine Advocate # 171 Jun 2007
Parker Points: 95
Drinking Period:  -
2005 Gevrey Chambertin Les Cazetiers - Vallet Freres 75 DP 0 4 - 30
2005 Gevrey Chambertin Les Corbeaux - Clavelier, Bruno 75 DP 0 7 - 65
2005 Grands Echezeaux - Lachaux, Pascal 75 DP 0 6 - 192
2005

La Romanee - Liger Belair, Domaine du Comte

75 DP 0 1 - 2350
Tasting Notes for La Romanee - Liger Belair, Domaine du Comte, 2005:
2005 La Romanee (which exhibits a much deeper color than the other wines) smells of black raspberry, black tea, Allspice, resin and smoked meat. Fresh-fruited and bright on the palate, with a wealth of refined tannin and spice and distilled fruit inner-mouth perfume, this penetrates impressively with spice, pepper, smoked meat, chalk, salt and persistently pure black raspberry. Thankfully, any excess woodiness is absent from the refined length of this offering, although (despite a mere 13.5% alcohol) I detect a hint of heat. For the few who can afford this, it will be most intriguing to follow. Young Louis-Michel Liger-Belair — who considers himself a protege of the late Henri Jayer — has ambitious plans, and soon he will incorporate more of the family’s property (over which he only recently began assuming control — this was the last vintage in which wine was delivered to Bouchard on contract) and inaugurate a new negociant side of the business. Malos were very early, which Liger-Belair accepts as routine. He virtually eschews pigeage. ŔI try to avoid much extraction,ő he says, Ŕand in a year like 2005, it’s easy to extract too much.ő But he has no compunction about a ten day cold soak nor about the lavish (100%) application of new barrels, which seemed to me a bit much for these wines. They had been in bottle around three weeks when I tasted, and despite the fact that they were never pumped, they struck me as being somewhat under the influence. Wine Advocate # 170 Apr 2007
Parker Points: 93
Drinking Period:  -
2005

La Romanee ( owc 6-pack ) - Bouchard Pere et Fils

75 IB 0 6 - 1425
Tasting Notes for La Romanee ( owc 6-pack ) - Bouchard Pere et Fils, 2005:
The Bouchard 2005 Vosne-Romanee Les Suchots displays dark cherry and subtly meaty aromas, along with hints of spice and cocoa powder that seem to typify ripe vintages from this site. Juicy, supple and satisfying on the palate with lots of raw ripe fruit intensity and spice as well as satisfying low-toned richness, this is very fine indeed, if not in a league with the best Suchots of the vintage (and there are numerous stellar examples — including those of a surprisingly large number of negociants now sourcing from this site). Managing director Stephane Follin and cellar master Philippe Prost preside over a remarkable new, gravity-fed winemaking facility capable of handling the fruits of Bouchard’s 130 hectares of vines — Burgundy’s largest estate (with 84 hectares in premier and grand crus alone) — not to mention the enormous range of wine from purchased fruit or wines. Fully 40% of the reds are vinified in open-top fermenters with manual punch-downs (the balance in a battery of roto-fermentors) and the system of traffic control alone that must be in place during crush is hard to imagine. The underground acreage devoted to barriques similarly defies imagination — until one sees it. Prost was very cautious with pigeage this year, but incorporated a significant percentage of whole clusters with stems in many of his better lots. A reputation for improved quality is being built here to which the results of 2005 will certainly contribute. I suspect that a number of the wines I tasted had not recovered from their recent bottling, hence the number of Ŕ+?ős one sees displayed following my scores. Wine Advocate # 171 Jun 2007
Parker Points: 91
Drinking Period:  -
2005 La Romanee, Magnums - Bouchard Pere et Fils 150 IB 1 0 16750 -
2005 La Tache - DRC 75 IB 0 1 - 1950
2005 La Tache - DRC 75 IB 0 2 - 2250
2005 Mazis Chambertin - Charlopin Parizot 75 IB 0 3 - 125
2005 Mazis Chambertin - Le Moine, Lucien 75 IB 0 6 - 300
2005 Morey St Denis 1er Cru ( oc 6-pack ) - Dujac 75 IB 0 6 - 95
2005 Morey St Denis En La Rue de Vergy - Lignier Michelot 75 DP 0 6 - 25
2005 Musigny - Roumier, Georges 75 DP 0 1 - 4250
2005 Musigny Vieilles Vignes - Vogue, Comte Georges de 75 IB 0 1 - 720
2005 Musigny Vieilles Vignes - Vogue, Comte Georges de 75 IB 0 2 - 720
2005 Nuits St Georges Aux Murgers - Cathiard, Sylvain 75 IB 1 0 1850 -
2005 Nuits St Georges Aux St Julien - Bocquenet, Daniel 75 IB 1 0 420 -
2005

Nuits St Georges Chaignots - Mugneret, Georges

75 IB 1 0 840 -
Tasting Notes for Nuits St Georges Chaignots - Mugneret, Georges, 2005:
From barrel, the Mugnerets’ 2005 Nuits-St.-Georges Les Chaignots continues a line of recent successes from this site (including the 2004, from the year in which they took back complete control from tenants). Fresh blackberry with subtle hints of vanilla and chalk dust on the nose lead to a palate nicely counterposing creaminess of texture with infectious juiciness and a tart berry edge. The wine finishes with polish and refinement, its pure black fruit tinged with spices and citrus zest and underlain by nut oils and wet stone. The Mugneret sisters (I take the liberty of heading this report with what is about to become their official, unified domaine name) have rendered a 2005 collection illustrating the chiseled-precision, complexity, refinement and restraint for which their wines are famous. They were still trying to coax their Bourgogne through malo at the time of my visit incidentally, and it was too gaseous to properly assess (although it showed very promisingly pre-malo). Wine Advocate # 170 Apr 2007
Parker Points: 91-92
Drinking Period:  -
2005 Nuits St Georges Clos des Argillieres - Rion, M & P 75 IB 1 0 410 -
2005 Nuits St Georges Clos des Grandes Vignes - Montille, Hubert de 75 IB 1 0 395 -
2005 Nuits St Georges Les Boudots - Mugneret, Gerard 75 DP 0 3 - 65
2005 Nuits St Georges Les Corvees Pagets ( oc 6-pack ) - Arnoux, Robert 75 IB 0 6 - 45
2005 Nuits St Georges Les Porrets - Bouchard Pere et Fils 75 IB 1 0 395 -
2005 Nuits St Georges Les Pruliers - Grivot, Jean 75 IB 1 0 650 -
2005 Nuits St Georges Les St Georges - Le Moine, Lucien 75 IB 0 2 - 90
2005 Nuits St Georges Les St Georges ( oc 6-packs ) - Gouges, Henri 75 DP 2 0 1320 -
2005

Pommard Clos des Epeneaux - Comte Armand

75 IB 1 0 950 -
Tasting Notes for Pommard Clos des Epeneaux - Comte Armand, 2005:
The 2005 Pommard Clos des Epeneaux was still in three lots segregated by age and location of vines when I tasted — each fascinatingly delicious in itself, and the concentration of the old vines portion in itself almost too severe. Fascinating dark berry, carnal and mineral notes mingle in the nose. Low-tone sirloin meatiness, black cherry, cassis, faintly bitter black chocolate, and toasted hickory inform a glycerin-rich, polished, yet firmly structured palate. Notes of licorice, horehound, and mineral salts add complexity to a finish of palate-staining intensity and grip. This superb Pommard should require 5-7 years of cellaring and reward considerably more. Young Benjamin Leroux took over in 1999 from Pascal Marchand (who made this estate’s modern reputation), and the wines have never tasted better, nor more ageworthy. The domaine has also continued to grow — through purchase and rental — beyond their famous 13 acre core property, the Clos des Epeneaux. The wines had never been racked when I tasted them — that will only happen when they are assembled for bottling (unfiltered) — so allowance must be made for slight reduction. Wine Advocate # 170 Apr 2007
Parker Points: 95
Drinking Period:  -
 
Wine List Last Updated: 19/12/2014 17:25:37