Rob Lateiner

Oak and some fruit. Slutty. — 8 years ago

Rob Lateiner

Cool stuff. Immediately struck by the amount of unresolved tannin here - is this from barrel? Otherwise, the wine is beautiful and pure sangio. Tannin doesn't seem like it will resolve as this wine is mature Oak stuck out when first opened but day 2 (it kind of held up but more for curiosity) it's more more integrated - probably because fruit has dried out too. Really seems like an oak tannin thing. Still very cool to try and the fruit is beautiful after all these years. High acid and a little heat. Interesting. — 8 years ago

Rob Lateiner

Disgorged April 2014. Starts off a touch reduced with some pear and baked apple on the nose. Reduction blows off very quickly. Reminds of tarte tatin in flavor with a little flakey crust. I just can't get past the flatness of Bouchard's wines. The wines are often great when they hit the palate but then they just stop. So much more fruit here though compared to the Leclapart. Tasty and lower atmosphere bottling gives delicacy but short finish and lack of texture are the drawbacks of this wine. Probably good with cheese. Nothing has stacked up to the 08 Cheurlin Jeanne. This is boring. I'm done with Bouchard. Definitely no improvement with aging here either. Drink 'em if you got 'em! — 8 years ago

Rob Lateiner

Deep purple. Red/black fruit and cedar. Some heat from higher alc but acid, too. Almost overripe. Relatively open. — 8 years ago

Rob Lateiner

Smoky minerality, great persistence and extraordinary dry extract. Beguiling. — 8 years ago

Rob Lateiner

Supple, rich but light on its feet and fresh. Zero viscosity. Tutty fruity. Wood is awesome here. Lends incense-y type quality and reminds of raw slavonian Barolo oak a bit but maybe a little more cedary. Guessing he broke in a newer foudre with this - they say no new oak but foudres need to be replaced eventually and broken in somehow. A bit reduced but blows off quickly and kind of contributes to the preservation of the aroma in a way. Label says 12% alcohol, which in the real world often means nothing, however if it were anything close to that, the level of phenolic ripeness achieved here would be astonishing. Great stuff and reaffirming to the greatness and classicism of 2013. Olive-y and meaty. — 8 years ago

Rob Lateiner

Great wine and a great guy! Right by Chablis! — 8 years ago

Rob Lateiner

High acid, less ripe, some olive character, quite fruity. Green and stemmy. Pretty open and delicious when coravin'd but when popped the next day it was a bit rough and closed. Day 2 it settled down and opened back up. qpr is way off with Faury and others in the game. Drinks at a lower level than the appellation. Carbonic fruit is evident and gives it some sex appeal but also removes typicity. — 8 years ago

Rob Lateiner

In the zone. Fresh wine from a hot year. Bright and really well-balanced. — 8 years ago

Rob Lateiner

08s seem incredibly vinous with high levels of ripeness in champagne. All the parts seem to be here for this wine. It is balanced, a bit more acid forward and with good concentration, however it's oxidative and not in the good way that adds complexity. It comes across lacking in fruit and tired. Never been a big fan of these. Aldyhidic, yeasty, oxidative aroma similar to low/no-sulfured chardonnays like those of De Moor and Overnoy. Actually some canned pineapple aromas are starting to come out. The juxtaposition of that level of ripeness to no dosage/high acidity is actually pretty cool. Starting to open up a bit with some air. I think this wine would actually pair nicely with the right dishes. A "food wine" perhaps. Prosciutto, cheese, marcona almonds etc would be good with this. It's amazing how the fruit has come out on this wine as it's opened up over the last half hour. I still feel the same way about the oxidative elements here but the wine is interesting to see open up. Not one to age. Drink up the hype! Cheers! — 8 years ago