Burghound – 94
A much more restrained nose speaks of softly spicy black cherry liqueur, anise, wood and violet scents. The highly seductive and gorgeously textured broad-shouldered flavors are notably better concentrated while coating the palate with dry extract that also serves to buffer the firm but not hard tannins that support the hugely long finish. What I find interesting about this wine is that notwithstanding the prominent tannins that should allow it to age for 15 to 20 years with no problem the abundant extract is such that it should also be agreeable after only 7 to 8 years of bottle age.
Vinous – 92-93
(production here was 27 hectoliters per hectare): Bright, dark red. Reticent but ripe aromas of liqueur-like raspberry, peppery spices and licorice; shows an intriguing candied quality. Then plush, thick and powerful in the mouth, with cassis, blackberry and spice flavors coming across as dry and classic. The dark fruit flavors show subtle palate-staining length. This grand cru will need extended aging to express its inherent complexity but the tannins are not tough or dry even today.
JancisRobinson.com – 17.5+
15% whole cluster. 17 months in oak. Dark cherry red with a blue caste on the rim. Savoury, smoky dark-red fruit. Lean, graphite, fine-boned and dry. Elegant and savoury, the tannins dry but super-fine. No attempt to please at the moment but there’s a fine graphite character that I am sure will step aside to reveal more aromatic charm. More structured than the Musigny. Opens up in the glass to redder fruit and more fragrance. (JH)
Anticipated maturity: 2019-2030