La Vigne Du Roy

Bernard Dugat-Py

Coeur de Roy Gevrey-Chambertin Pinot Noir 2010

That feeling you get when you open a wine that is in just the right spot…

From our perspective, that is where this Bernard Dugat-Py is at right in this very moment. It has a beautiful balance of fresh black cherry, red currant, kirsch, violet, hibiscus tea, and anise next to clove, cardamom, forest floor, peat moss, fig paste, and mushroom notes.

The palate is singing with bright acidity balanced by the expressive aromas and flavors, medium, fine-grained tannins, and medium alcohol (13% ABV). It has a lingering finish. What a beautiful wine!

It is the 2010 Dugat-Py Gevrey-Chambertin “Cuvée Coeur de Roy” Très Vieilles Vignes, coming from very old, organically-farmed, and low-yielding vines, adding to the concentration of aromas and flavors. It comes from the village of Gevrey-Chambertin in the Côte de Nuits.
— 11 days ago

Deked1
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Deked1, Eric and 16 others liked this
Severn Goodwin

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Oh yeah! ❤️
Vanessa

Vanessa

@Severn Goodwin It’s such a cherishable wine !! Firing on all cylinders right now 🐎🐎

Grosjean Frères

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Super young - very light & refreshing. — 2 months ago

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Vietti

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Medium Ruby with aromas of fresh berry fruits, floral and sweet spice. On the palate this medium body wine shows flavors of juicy blueberry and blackberry with notes of herbs and vanilla spice. Dusty tannin structure, lively acidity, medium ending with crisp fruit finish. Nice value. Drink now, consistent, no aging benefit. — 21 days ago

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Bouchard Père et Fils

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Baby Jesus wine. Literally. For my son’s first communion, from his birth year. Cheers. — 12 days ago

Adriana, Jan and 14 others liked this
Peter van den Besselaar

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Very nice. Congratulations!
Tom Casagrande

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Congrats to him! Big day!

Domaine Fourrier

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On the nose, this is cherry and blueberry... On the palate the cherry is concentrated... The blueberry is also there... Savory, fatty... The tanning here is medium and chewy... The bright, fruity finish is just medium but the tannin lingers long... I quite like this tannin effect here. I paired this with crackers and an aged Gouda, but really I think this could have paired with a variety of foods. Decent acidity to hold its own against a variety of foods as long as they're kept simple. — 3 months ago

Anita Beishuizen
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Ira liked this