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Reviews

Score: 90 | May 1, 2013 | Stephen Tanzer's International Wine Cellar
Bright purple. Fragrant scents of candied dark berries, sassafras, violet and licorice, with a subtle herbal overtone. Sweet, palate-coating black and blue fruit flavors show serious weight and pick up spiciness with air. Distinctly rich and warm, with strong finishing power and lingering blueberry and allspice. Fans of big ol' zins will go for this one, which is carrying 15.5% alcohol, by the way.
Score: 90 | May 1, 2013 | Stephen Tanzer's International Wine Cellar
Bright ruby-red. A highly perfumed bouquet evokes red berry liqueur, incense and star anise, with a strong vanilla overtone. Lush and supple in texture, with a slight jamminess to its raspberry and cherry-vanilla flavors. Open-knit and emphatically fruity, finishing with very good energy and spicy persistence.
Score: 93 | April 30, 2013 | Wine Spectator
There’s a hard edge to this red, derived from the acidity, tannins and a firm, stony element. The flavors evoke currant and cherry, with a touch of spice and earth. Still closed on the finish.
Score: 93 | April 30, 2013 | Wine Spectator
The black cherry core is framed by vanilla and smoky oak notes in this powerful, beefy red. The tannins dominate the ripe fruit at this stage, contributing to a raw finish. The elements are all there, but this needs time to come together in the cellar.
Score: 91 | April 30, 2013 | Wine Spectator
Already showing some game and decaying fruit aromas and flavors, this red also boasts spice and mineral notes. Succulent and firmly structured, with a lingering aftertaste of spice and stone.
Score: 91 | April 30, 2013 | Wine Spectator
This lean, sinewy red is marked by a tannic edge and a cedar note. There’s intensity to the cherry and berry fruit, finishing sweet, with a spicy accent.
Score: 93 | April 1, 2013 | Wine & Spirits
Perhaps the best Bouchard Aine wine we've ever tasted, this puts all its cards on the table with complete confidence the moment it's opened: a grand trumpet blare of foresty scents, strawberries, rhubarb and Bretty funk. New oak plays a major role, but there is so much detail to the wine's flavor that it's just one more layer. A rich caress of dark fruit and earthy tannins make this delicious to drink now and over the next several years. It is, perhaps, too open for the long term.
Score: 91 | April 1, 2013 | Wine & Spirits
Year's Best Burgundy (Oct 2013). This has the gentleness of Echézeaux with an underlying power, a light red glow of strawberries and minerals. The delicate fragrance keeps giving from a cool focal point of ripeness, persistent and graceful. Check on this ten years from the vintage.
Score: 90 | April 1, 2013 | Wine & Spirits
Year's Best Burgundy (Oct 2013). Cherry-rich and cushioned with full, meaty fruit, this feels round and complete. The floral notes suggest some of the complexity that may develop with bottle age.
Score: 90 | April 1, 2013 | Wine & Spirits
From a triangle of vines adjacent to the Château du Clos de Vougeot, this block has been planted to white grapes at least as far back as 1110. Jasper Morris in his article, “Nuits Blanche” (W&S, October 2012), writes that the soil here is different from the rest of Clos de Vougeot, “an unusual salmon pink conglomerate of the Oligocene period.” Today, the monopole is planted mostly to chardonnay (95 percent) with a small amount of pinots gris and blanc. It produces a golden wine, the 2010 ripe with beeswax scents and fruit notes that range from lemon to pineapple. A tight structure holds all the ripeness, keeping the wine cool, focused for long aging.