This type of cru Beaujolais is what I love about this region, and the excellent QPR. On the nose, beautiful aromatics of rose petals and boysenberries, in the mouth cracked black pepper, rose hips, berries. High acid. Long finish. Light and yet mouth filling. Quite excellent. — 6 years ago
I love good Beaujolais! This is absolutely spectacular! I also love wine from many regions in France, especially Saint Emillion, de Bourg and especially Bordeaux and others. But this is unbelievable! — 3 years ago
A perfect Chiroubles which honors the appellation. Light, airy, sensual, feminine Beaujolais. Red fruits fragrances deciliously intoxicating but without prominence. Multiple vegetal / floral nuances. The finish is discreetly persistent with very delicate tannins.
Un Chiroubles parfait qui fait honneur à l’appellation. Beaujolais féminin, sensuel, léger et aérien. Fragrances de fruit rouges délicieusement enivrantes mais sans proéminence, avec multiples nuances végétales/florales. La finale est discrètement persistante sur des tanins d’une grande délicatesse. — 6 years ago
#chiroubles #gamay — 6 months ago
Nose: tomato vine.
Palate: vegetal and cherries.
Needs an hour decant. The it’s quite elegant. So fresh. Aromatic. More burgundy than bojo pink roses in the nose. — a year ago
Robe noire
Nez puissant d olive noire pierre chaude
Bouche dense suave mais fougueuse avec des notes de pierre chaude — 5 years ago
Not bad. Didn’t stack up to the Pierre Morey Bourgogne — 7 years ago
Joel Lara
This is one of several bottles I bought from a small wine maker we visited in Nuits-Saint-Georges in Burgundy a couple years back. He’s a small producer who sells mainly to friends and tourists. He sourced the grapes for this Clos de Vougeot from multiple growers whom he works with every year. Although a small, obscure producer, he has many years of experience, starting as a teenager working in Jura for Pierre Overnoy.
Although I opened this way too early, it was still tasty, especially after a couple hours in the decanter helped open it up. Aromas of leather, spice, and cherry come through on the nose. The palate has interesting complexity, with subtle cloves, leather, and incense intermingling nicely with black cherry, raspberry, and cassis fruit flavors. Medium+ acidity with medium+ tannins. There’s an initial supple mouthfeel that eventually turns into a slightly unpleasant dry, bitter taste that dominates the palate at the end. I should have waited at least 3 or 4 years to give the tannins a chance to smooth out. — a month ago