2008 Gevrey Chambertin
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Opzioni di acquisto
Note di degustazione
Dark cherry, licorice, and vanilla in the nose of Clair's 2008 Gevrey-Chambertin - tasted assembled from tank - are joined on a ripely-fruited though finely tannic palate by piquant fruit pit, invigorating salinity, and a rich suggestion of beef stock. This bids fair to reward over at least a 6-8 years period. Bruno Clair and Philippe Brun report that they had to warm their cellar to encourage the primary fermentations of their 2008s, and their 2009s were already into malo before the 2008s finished. In consequence, even their Marsannays from the latter vintage had only been assembled the day I visited them in February. (Other wines were recently assembled or still in barrel, as noted in the text, and most were destined for May bottling.) The 2008 harvest here did not commence until the beginning of October. "You had mature sugars," says Clair echoing a frequent refrain, "but not mature skins or pips." Quantities were almost shockingly small this year, the Gevrey Crus ranging between 20-25 hectoliters per hectare, and there is certainly no lack of structure in what for now present themselves as a somewhat severely concentration collection. Importer: Vineyard Brands, Birmingham, AL; tel. (205) 980-8802
Punteggi della critica
Punteggio medio
David Schildknecht, Vinous
Jancis Robinson MW
Altre recensioni e punteggi
Medium red. Red fruits and minerals on the nose, with hints of earth and iron; a tad rustic. Suppler and sweeter than the Chambolle, with more body and stuffing to support its building, granular tannins. Still a tad dry on the end, with a late note of licorice.
Burly on the nose. And pretty tight on the finish. Hard work! (JR)
Dark cherry, licorice, and vanilla in the nose of Clair's 2008 Gevrey-Chambertin - tasted assembled from tank - are joined on a ripely-fruited though finely tannic palate by piquant fruit pit, invigorating salinity, and a rich suggestion of beef stock. This bids fair to reward over at least a 6-8 years period. ||Bruno Clair and Philippe Brun report that they had to warm their cellar to encourage the primary fermentations of their 2008s, and their 2009s were already into malo before the 2008s finished. In consequence, even their Marsannays from the latter vintage had only been assembled the day I visited them in February. (Other wines were recently assembled or still in barrel, as noted in the text, and most were destined for May bottling.) The 2008 harvest here did not commence until the beginning of October. "You had mature sugars," says Clair echoing a frequent refrain, "but not mature skins or pips." Quantities were almost shockingly small this year, the Gevrey Crus ranging between 20-25 hectoliters per hectare, and there is certainly no lack of structure in what for now present themselves as a somewhat severely concentration collection. Wine Advocate.June, 2010