Fruit forward, bold, and smoky. A tasty, balanced combo of sour tannins and sweet red fruit notes. — 7 years ago
2011 vintage with friends at Les Cocottes - Beaune. Great value ! — 10 years ago
Would drink this every day for the light hay finish. — 2 months ago
A little bit funky and earthy but the funk blew off quickly enough and in its place was a lovely floral element that melded well with the tart raspberry core.
Enjoyed at Les Cocottes in Paris, a restaurant that provides a modern take on the French tradition of cooking in cast iron casserole pots, hence the name. — 6 years ago
The season for cocottes (in the northern hemisphere at least) is upon us. Starting the season off with a spinach soufflé, roasted zucchini, and a grilled burger, with sharp cheddar and mixed greens, on a brioche bun.
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👁 As for the wine...This is a red wine with a deep ruby hue.
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👃 This wine has a medium (+) intensity of developing aromas, including, primary notes of black cherry, blackberry, black cassis, plum, fig, licorice, and violets, secondary notes of cedar, nutmeg, vanilla, and tertiary notes of leather, earth, espresso, sweet tobacco.
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👄 Palate is dry. It has medium (+) acidity, medium (+) body, medium alcohol, high tannins, and medium (+) intensity of flavors consistent with the aromas on the nose. The finish is medium (+).
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This is a very good wine and may be consumed now but has potential for (and will improve with) further aging. It still has so much life in it and is not as expressive and integrated as I suspect it could be with more time.
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Chateau Clerc Milon, Grand Cru Classé, Pauillac, Bordeaux, France. Vintage 2014. ABV 13.5%. — 4 years ago
2010 vintage. GREAT value. Enjoyed it with my friend John at Les Cocottes in Beaune. — 9 years ago
Brandon Boesch
Gorgeous fleurie. Cranberries, dark strawberries, stone, some forest and barnyard, it’s too “crunchy” to be Pinot but leans toward burgundy Pinot. Unbelievable with pork chops and food. I imagine this could be paired with almost anything. Really enjoyed it. One of the best gamays I’ve had in a while. — 2 months ago