89 points
Light ruby colour. Spritzig.
Slightly syrawberry jam like but not annoyingly so. Quite vivacious. Fresh.
80 points Burgundy, France. 12.5% Real sparkling
Burgundy. I knew of this wine style only by reading a few
(uncomplimentary) lines in Hugh Johnson’s “Wine” many years ago.
It’s a pleasant, if innocuous, drop. Dry light strawberry
flavours – that do not stand up to food. Like a sparkling
rose. Drink outdoors on a sunny day.
87 points
Pouilly-Fuisse, Burgundy, France. 13%
Despite being under screwcap this shows a lot of development, much which has happened lately. The degree of oxidation is quite pleasant but I’d advise drinking now. And maybe checking out other bottles of 2005 white burgundy if you have any cellaring.
89 points
Burgundy, France. 13%
Unusual in that it lacks the floral charm of the best Marsannay and other minor Burgundies yet isn’t as profound as the best premier league wines. What it is is a fairly weighty masculine Burgundy.
I’d leave it until 2012 to see if more charm develops though it’s a good solid drink now.
90 points
Burgundy, France. 13%
The last bottle of a thoroughly enjoyable case of Burgundy. Nothing forced, nothing over-blown. Gentle but it put on weight over the years and comfortably aged to 8 years old.
Not a show pony but a few years back in a small competitive tasting against 1 or 2 good Australian pinots it showed its class.
Good value.
85 points
Burgundy, France. 13%
This reeks of oak, too much especially at 6 years of age. Each sniff and swirl brings to mind mahogany furniture.
Fair degree of gylercol weight, acid and alcohol offsett by sweet ripe fruit. Interesting but not the light fine complex wine I would expect for Musigny.
My previous reviews of this wine gave been so much more flattering, I even wrote that “the oak is completely in the background”. Either there is bottle variation, or it’s the fact that I’m getting over a cold, or that my palete is improving (or all three?).
88 Points
St-Veran, Burgundy, France. 13%
Surprisingly oaky (limey oak) and young. Very nice with oysters. Recommended. Drink over the next 5 years.
85 points
Once this was awfully oaky now this seems to have all faded but leaving a wine surprisingly light in colour and flavour. Odd. Not unpleasant but underwhelming.
91 points
Mazy-Chamberlin, Burgundy, France. 13%
A fine old Burgundy. I’m not really qualified to speak but I would doubt there would be any value in keeping this any longer and would be surprised if it lasted for more than 5 more years, but then again I’ve learnt that the aging trajectory of Burgundy is nothing like the short arc of New World Pinot Noir.
Warm moderately rich (drying out a bit?) mid palate with long firm acidity – the acid being a characteristic of the vintage. I don’t mind this acid finish, especially with food.
91+ points
Burgundy, France. 13%
This still young Burgundy could perhaps be overlooked on a busy dinner table or with the wrong food. But give it a bit of attention and it is quite a revelation. Serious depth and controlled richness, considerable length. The weave of acidity that runs right through is just enough to give the wine vinosity (remind you that it is made of fruit). In no way syrupy or overly lavish.
It is very enjoyable now, but I don’t really have the experience to know what a Premier Cru in a good balanced vintage like this will become given another 3-6 years of age. I suspect not an awful lot better, but as I say, I don’t know.
86 points
Volnay, Burgundy, France. 13%
Quite a dark coloured, brawny Burgundy with a mixture of ripe and greenish fruit. Not the most sophisticated or fine, nor necessarily exciting (it lacks real depth of fruit) but drinks rather well know and complements food.
85 points
Nuits Saint Georges, Burgundy, France. 13%
Mellow, drink now Burgundy. Pleasant, warm, a bit light. Match to mild flavoured food. A nice change to have a wine that is properly mature.
89+ points
Givry, Burgundy, France. 13%
Givry is a minor Burgundy appelation in the Côte Chalonaise, largely producing red wines, and largely ignored by fine wine writers. But like other areas of Burgundy (e.g. next door Mercurey) improved viticulture and winemaking mean that some of these “bistro wine” areas are starting to produce wines of some class and are where the bargains of Burgundy can be found.
This Premier Cru is a strong flavoured wine with good structure, reflecting the excellent vintage. There is a lot of oak, perhaps too much, but then again it seems to have the acid and oak to handle it. Drink in 2008-10 when it may even warrant a higher score than I give it today.