Prezzo di mercato

Opzioni di acquisto

Note di degustazione

Note di degustazione
Punteggio 91/100 · Stephen Tanzer, Vinous, Mar 2004

Good deep red. Superripe, liqueur-like aromas of cherry, redcurrant, plum and coffee. Rich, flavorful and deep, with a chocolatey suggestion of surmaturite Offers a compelling mouthfilling texture. Explosive finish shows an almost grenache-like sweetness, with chewy tannins that avoid any dryness from hail. This is 13.5% natural alcohol, says Confuron, noting that the 2002 is more like 14%.

Punteggi della critica

Punteggi della critica
91
91/100

Punteggio medio

17
17/20

Jancis Robinson MW

91
91/100

Stephen Tanzer, Vinous

Altre recensioni e punteggi

17 punti
Jancis Robinson MW
Punteggio 17/20 · Da bere 2006-2015, Jancis Robinson MW, Jan 2003

Cask sample Quite sumptuous, ripe fruit on the nose. Big, bold and flattering. Masses of rich, liqueur-like fruit covering stern tannins. Dry finish. (JR)

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

From old vines on the Beaune side of the vineyard (no hail damage here, according to Confuron): Good healthy deep red. Rich, ripe aromas of plum, cherry, minerals and leather. Fat, rich and full, with compelling sweetness of fruit and excellent depth of flavor. This is at a much higher level than the foregoing samples. The big, round, lush tannins are buffered by the wine's sheer sweetness of fruit. Finishes with a note of chocolate. From 55-year-old vines on the Pommard side: Full red-ruby color. Slightly reduced, very fresh, minerally aromas of cherry and stone. Chewy, lush and precise; not as round as the first component but thicker and more powerful, and a bit more sauvage Finishes very long and aromatic, with a mineral firmness. The finished wine will be a roughly 50/50 blend of these two components.

Informazioni sul produttore

Domaine de Courcel
Vedi produttore

Dettagli del prodotto

Uvaggio

Pinot Noir

Colore

Rosso

Sapore

Secco

Gradazione alcolica % vol

13.5%

Classificazione

Premier Cru

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