Prezzo di mercato

Opzioni di acquisto

Note di degustazione

Note di degustazione
Punteggio 92+/100 · Stephen Tanzer, Vinous, Mar 2013

Good bright, full red. Scented aromas of raspberry, licorice and blood orange accented by herbs and spices. Perfumed and high-pitched in the mouth, with taut, intense flavors of red berries, rose petal, spices and herbs. Sappy, sharply delineated Volnay with a long, rising, mineral-driven finish. Already offers great appeal owing to its juiciness but this is built to reward aging.

Punteggi della critica

Punteggi della critica
91
91/100

Punteggio medio

17
17/20

Julia Harding MW, jancisrobinson.com

90
90/100

Jancis Robinson MW

Altre recensioni e punteggi

16.5 punti
Julia Harding MW, jancisrobinson.com
Punteggio 16.5/20 · Da bere 2017-2025, Julia Harding MW, jancisrobinson.com, Jan 2012

Plenty of oak spice up front. Both red and dark fruit on the nose but oaky and savoury on the palate. Fine and juicy but moderate in weight on the palate at the moment. Needs to plump out a bit. Finely structured and long, though the flavour is subservient to the structure at the moment. (JH)

90 - 92 punti
Stephen Tanzer, Vinous
Punteggio 90-92/100 · Stephen Tanzer, Vinous, Jan 2012

Good deep red. Cool but aromatic nose offers black fruits, crushed stone, violet and bitter chocolate. Suave and energetic but quite primary and imploded today owing to its firm spine of tannins and acidity. This not-year-racked wine did not finish its malolactic fermentation until mid-summer and has a low pH of 3.36.

90 punti
Jancis Robinson MW
Punteggio 90/100 · Jancis Robinson MW

Informazioni sul produttore

Bouchard Père & Fils - Producer
Bouchard Père & Fils

Bouchard Père & Fils is one of Burgundy’s oldest and most established wine producers. Founded in 1731 by Michel Bouchard, it is the largest vineyard owner in the Côte d’Or with 130 hectares of vines.

Vedi produttore

Dettagli del prodotto

Uvaggio

Pinot Noir

Colore

Rosso

Sapore

Secco

Gradazione alcolica % vol

13%

Classificazione

Premier Cru

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