2013
Read More
2013
Photo
AI Chat
-
Vinous (91+)
Good medium red. Musky, slightly rustic nose shows more red than black fruits, with complicating notes of underbrush, herbs and pepper. Very rich, tactile, dry and backward, showing more minerality and medicinal reserve than primary berry or cherry fruit in the early going. Tough going today in spite of its depth of texture and richness. Not at all a sweet style. Vincent told me he prefers the easier sweetness of the 2014, noting that, in general, he regards the 2010 vintage as the best compromise between sweetness and energy since he took over winemaking here in 2006.Inc. VAT£694.43 -
Vinous (91+)
Good medium red. Musky, slightly rustic nose shows more red than black fruits, with complicating notes of underbrush, herbs and pepper. Very rich, tactile, dry and backward, showing more minerality and medicinal reserve than primary berry or cherry fruit in the early going. Tough going today in spite of its depth of texture and richness. Not at all a sweet style. Vincent told me he prefers the easier sweetness of the 2014, noting that, in general, he regards the 2010 vintage as the best compromise between sweetness and energy since he took over winemaking here in 2006.Inc. VAT£844.84 -
Vinous (91-93)
(I tasted this and the following wines in the estate's grand cru cellar, which is typically 2 degrees C cooler): Subdued but very pure aromas of black fruits. Juicy, crunchy and intense in the mouth, with a salty complexity to the flavors of black raspberry and red licorice. Finishes very long, with fine-grained tannins and a sappy flavor of black cherry. This is Vincent's second vintage for this wine, which comes from vines that face southeast but also benefit from the cooling influence of the Combe de la Serrée.Inc. VAT£99.44
-
Vinous (91+)
Good medium red. Musky, slightly rustic nose shows more red than black fruits, with complicating notes of underbrush, herbs and pepper. Very rich, tactile, dry and backward, showing more minerality and medicinal reserve than primary berry or cherry fruit in the early going. Tough going today in spite of its depth of texture and richness. Not at all a sweet style. Vincent told me he prefers the easier sweetness of the 2014, noting that, in general, he regards the 2010 vintage as the best compromise between sweetness and energy since he took over winemaking here in 2006.In Bond£568.00 -
Vinous (91+)
Good medium red. Musky, slightly rustic nose shows more red than black fruits, with complicating notes of underbrush, herbs and pepper. Very rich, tactile, dry and backward, showing more minerality and medicinal reserve than primary berry or cherry fruit in the early going. Tough going today in spite of its depth of texture and richness. Not at all a sweet style. Vincent told me he prefers the easier sweetness of the 2014, noting that, in general, he regards the 2010 vintage as the best compromise between sweetness and energy since he took over winemaking here in 2006.In Bond£688.00 -
Vinous (91-93)
(I tasted this and the following wines in the estate's grand cru cellar, which is typically 2 degrees C cooler): Subdued but very pure aromas of black fruits. Juicy, crunchy and intense in the mouth, with a salty complexity to the flavors of black raspberry and red licorice. Finishes very long, with fine-grained tannins and a sappy flavor of black cherry. This is Vincent's second vintage for this wine, which comes from vines that face southeast but also benefit from the cooling influence of the Combe de la Serrée.In Bond£80.00
Once again, 2013 was a difficult vintage for the winemakers of Burgundy, but those who were patient and meticulous produced wines of excellent quality. The spring was cold and wet which led to late and uneven flowering. Conditions worsened with a hailstorm in late July which hit areas of Savigny, Beaune, Volnay and Meursault in particular, but a warm and dry August helped fruit to ripen at a critical time. The best of the white wines are truly exceptional in 2013 due to their refreshing acidity which perfectly balanced the impressive purity of of fruit. While the reds were overall less acclaimed than the whites, they showed elegance and sheer drinkability due to their freshness and depth of fruit.
