Slight forest flavor. Plum, various berry and cherry. Deep, not so simple juicy but. Enjoyable. For pastime. Coquard-Loison-Fleurot Bourgogne Pinot Noir 2018 @1350, domaine -, 220709-220805 — 4 years ago
This wine is actually a 1er Cru Red Burgundy. Intense aromas of mushroom and clean freshly tilled earth. Dark cherry and raspberry fruit flavors with truffle notes and a nice “gamely” quality. Hint of mineral on the finish. Medium plus acidity. Deep red color. Barely translucent. Elegant! — 5 years ago
Asian spices, sandalwood, dark cherries and raspberries. Hint of wild herbs. Becomes more floral and open with a few min, but still relatively restrained. Wine is balanced on the palate with smooth tannins and decent acidity for backbone. Lushly textured, rounder. Prefer the George Noellat over this one. — 8 years ago
My first CLF. Aromatically, this wine is ready for business which surprised me given the Cru and vintage. Red cherries, Vosne spices, and a bit of wildness, but a tamed wildness. Guessed this as Vosne Romanee. Would love to see how this develops further. — 8 years ago
Light bodied, nose of red cherries and raspberries. Good minerality. Lingering, satisfying finish. An elegant, smooth pinot. — 9 years ago

Notes of honeysuckle ripe pear, pineapple, cinnamon and peach on the nose, with flavors of banana bread, praline and hazelnuts on the finish. Paired perfectly with grilled mussels. — 8 years ago
This is a must try. Best to let open for at least an hour — 10 years ago
Hell yeah. And the price point is hard to beat. — 3 years ago
Great wine. Well balanced. Fruity and slightly acidic. Great tannins — 6 years ago
2009 in June 2018. Wow, what a wine. Big earth and red fruit, very concentrated, let it breathe for an hour and it’s perfect. — 8 years ago
Gorgeously delicious, light colored Cherry tart. Not bad drinking under harbor City lights — 9 years ago
Kristin Yankauskas
Garnet in color. Earthy, warm, currant, lightly tobacco on the nose. Acidity on the front that tapers off nicely. Cherry, cloves, forest floor. Pairing beautifully with a slow cooked cassoulet and a mustard green. — 7 months ago