Nic Z

9.1

此瓶酒状态不佳。虽香气尽失但回甘持久 — 8 years ago

daisuke nakatsuka

9.0

ピノノワールの芳醇でフレッシュな香り。
熟成させたい。 — 9 years ago

Laura Booras

9.0

Time to drink was a year ago. Good but drink now. — 9 years ago

Ki Punwar

Owner, California Wine Republic

9.3

This was still so primary and young it amazed me. Would love to see how this develops but alas it was drained quickly — 9 years ago

Eric Waxman

9.2

Clos de Vougeot has always been one of my favorite Red Burgundies and this bottle did not disappoint. Nose of ripe cherries and earth with very smooth finish. A real pleasure. — 10 years ago

Flavio Menezes

9.1

Spicy, very good for a village. — 10 years ago

CK Vong

9.2

2011. I think Anne gros style is implemented here. Aromatic nose but mild palate. Burning tires at opening that fades away after 2 hours decanting. Good depth on the nose, tannin a bit raw right now. Age 3 more years? Buy. — 11 years ago

Scott Claffee

9.1

Earthy, meaty, delicious. 98s are in a solid place right now. — 12 years ago

kasimir bujak

8.9

aromas of plastic, minerality, coconut, ripe apricot, white flowers...flavor here are all stone and tart stone fruit... lots of minerality and a little vegetation- but clean and elegant over all. — 9 years ago

Jonathan Wall

9.0

Vive la France! Red wine with fish? Hell yes... This nailed it with organic Tasmanian salmon. Darker looking than it taste... Which was an as it should be medium light Bourgogne. — 9 years ago

Knightsbridge Wine Shoppe

8.9

Dark berry and plum notes. Quite a bit of floral. Solid Bourgogne year after year. — 9 years ago

Greg Gregory

9.4

Always a winner. — 10 years ago

Nose Reiko

9.8

Soo good... What an aroma! Wish I have this perfume. — 10 years ago

Hannes Huefken

8.9

Opened an hour before dinner, thought it very acidic, maybe oxidized, and decided against further aeration (which would turn out to be a mistake).
Hoped the creamy salmon pasta would soothe the acidity a bit. Sadly, it didn't.

Not a very distinct nose, bit of wood.
Overly acidic on the palate.

The last glass, after almost four hours, finally softened up. The acidity was milder and integrated. Still a certain bitterness on mid-palate. Long finish of steely minerality on the tip and extremely stoney minerality on the rest of the tongue. Exciting.

Definitely one to decant resp. aerate for a while.
Damn. Live and learn. — 11 years ago

Kevin Yen

9.3

2013/7@Shanghai — 11 years ago

William Barton

9.7

Typical Burgundy. Nice, subtle level of Brett. Sweet (no stems). Slight acid on the finish. — 12 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.2

Light and refreshing with juicy red berries, soft tannins and faint hints of chalkiness. Pretty stuff with a lingering finish. Perfect lunch wine! — 9 years ago

Gregory Knaps

9.0

2012. Starting to go somewhere. These wines require a cellar and patience. — 9 years ago

Pazzu Zu

9.4

Serious pommard with beef and mushrooms. — 9 years ago

Jon Ruyle

9.1

Usual Languedoc components (herbs and big blue fruit) with a little more class than usual. Nicely nuanced. — 9 years ago

Knightsbridge Wine Shoppe

8.9

Concentrated dark red berries on the nose with fine ground brown spices all throughout. Always a favorite Bourgogne. — 10 years ago

Keith Crump

9.3

A great village wine — 10 years ago

Niki Lin

9.4

Great nose and balance. — 11 years ago

Rob Cedrone

9.5

Drinks like a Pinot Noir but more full bodied like a Malbec. Low acidity. — 11 years ago