I’m surprised others on delectable seem to really like this CdR. This 2015 version was rather soft and lacking character. Break! I upgraded from 8.5 to 9.0 after a glancing sip on day 4. Good acidity has developed and the blueberry cake is retreating. — 14 days ago
Upon pouring, there was a lot of funk, mushroom, perhaps even cardboard smell. Someone had mentioned its corked but we decided to let it breathe in the bottle for 2-3 hours. Glad we didn't give up on it because on the second try, the wine was full of bright red cherries with candy/herbal notes and flowers. The same person who said it was corked now said this was a Rousseau. I can see why, but there was sandalwood and airiness that pointed to Vosne Romanee. I'm a fan of Hudelot Noellat, but I didn't know it would become this lovely. — 5 days ago
Tart red cherry, blackberries, savory herbs, and black pepper. Smooth, medium bodied. Drinkable on its own, but paired well with curried short ribs and potatoes.
From Foragers — 14 days ago
@Hugh O'Riordan - Here you go. 2013 Graillot Crozes & the Great Pink Moon. Nick Drake packed more into the thirty or so minutes on this record than some did on double LP’s. The Graillot is a singular expression of Crozes. Exactly the way I like my Syrah. — 17 days ago
Vibrant Ruby color. Forward nose of red fruit, with distinct spice on the backend. Medium+ body of red berries and spice, backed up by medium tannins. Medium+ finish. Delicious but not yet fully integrated in my opinion. I understand that it is very young but I had to try one... — 11 days ago
(aged in about 40% new oak, a bit less than in recent vintages): Medium red with modest saturation. Aromas of black raspberry, leather and earth are less pristine than those of today's wines. Creamy-sweet and spicy in the mouth, with a slightly high-toned quality to its fat flavors of red berries, red cherry, underbrush and leather. Can't match the punch of today's Hudelot-Noëllat wines but finishes spicy and very long, with a suggestion of rusticity and slightly edgy tannins that eventually turn a bit dry. Charles van Canneyt, who did not begin vinifying until 2009, following the retirement of his grandfather Alain Hudelot-Noëllat the previous year, noted that the estate's grapes were totally destemmed back in '99, then crushed and pumped back into cuves, an approach that he said could extract bitter tannins if the seeds were green. (Stephen Tanzer, Vinous, March 2018) — 7 days ago