Prezzo di mercato

Opzioni di acquisto

Note di degustazione

Note di degustazione
Punteggio 91-92/100 · David Schildknecht, Wine Advocate, Jun 2007

The 2005 Nuits-St.-Georges Aux Thoreys represents another sizeable former Thomas-Moillard monopole (above Bousselots), a portion of which de Montille has retained. (Part of the site was deeded to Sylvain Cathiard to free his lease on a portion of the Thomas-Moillard Malconsorts, and part went to the Seysses family of Domaine Dujac, who elected not to retain it after the 2005 vintage.) Vanilla tinged stewed rhubarb and roasted meats emerge from the glass, and the palate alternates between tart brightness and vanilla cream, meat and stony mineral steadily underlying the whole. The clearly major tannins are quite fine-grained and the finish is formidably persistent. This already impressively-endowed Pinot bids fair to become very interesting in 5-7 years. Various importers, including Beaune Imports, Berkeley, CA; tel. (510) 559 1040. Also, a Thomas Calder Selection, Paris; fax 011-33-1-46-45-15-29

Punteggi della critica

Punteggi della critica
91
91/100

Punteggio medio

91
89-92/100

Stephen Tanzer, Vinous

92
91-92/100

David Schildknecht, Wine Advocate

Altre recensioni e punteggi

89 - 92 punti
Stephen Tanzer, Vinous
Punteggio 89-92/100 · Stephen Tanzer, Vinous, Mar 2007

Good bright, deep red. Pungent, sappy nose hints at graphite, minerals, flowers and white pepper. Suave, juicy and fine, with the floral and mineral components dominating. Broad but light on its feet. Finishes with substantial fine tannins and a dusty, spicy quality.

Informazioni sul produttore

Domaine de Montille - producer
Domaine de Montille

Volnay’s Domaine de Montille is one of the most historic in the Côte d’Or. Founded in 1730, the property remains family-owned and run, with Etienne de Montille – the ninth generation – at the helm today.

Vedi produttore

Dettagli del prodotto

Uvaggio

Pinot Noir

Colore

Rosso

Sapore

Secco

Gradazione alcolica % vol

12.5%

Classificazione

Premier Cru

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