A great example of how great producers can trump challenging vintages. Rain, pest pressure and hail were present in 2014 for the N. Rhône. This wine is beautiful and shows just how transparent Syrah can be in the right hands. Dark fruit notes, crushed granite, animal, damp leather, dried violets, warm spices. The tannins are raw and lively without being overbearing and balanced by a stern acid note. Mainly press wine I believe. Classic Cornas — 4 years ago
Powerful, dense, spicy and intense Champagne. Deep aromas. Immense personality. Gold colour. No aperitif this one, serve with food. The first ever Blanc de Noirs was made by this producer. 'Grower Champagne' avant la lettre! Fruit is harvested from the ancient 'les crayères' ('the chalkmine') vineyard, planted with 100% Pinot Noir in 1947. Marketing budget of Egly-Ouriet? € 0,- — 6 years ago
Medium plus to deep ruby red. Dark fruits on the nose with some cedar and minerality. Heavy tannins (7/10) and full bodied. A beast that needs some time to develop and grow up. Fresh earthiness on the palate with red berries, solid acidity and a long finish. Drink from 2020 till 2040 — 4 years ago
One of the better #newworld #syrahs I've had in a while. Probably because it reminded me of #coterotie Deep purple. The nose was dense and powerful with blue and black fruit, pepper, meat, and flowers. The palate was spicy and delicious with great complexity. The tannins were a touch gritty but there was nice acidity giving the wine lift. Great length. #arnotroberts #sonomacoast #california #ctbucklinwine — 5 years ago
Really fantastic. Subtle complexity that keeps on giving. Burnt caramel, dried apricot, dried prune, cognac, pot pourri, anise. — 6 years ago
What better after a powder ⛷ day than a boeuf bourguignon and a 2010 D'Issan. This is a baby of a wine but oh so good right now. Deep dark fruit gives way to currant and coffee and chocolate. This wine is a pleasure to drink and one that keeps your sense on their toes -- asking questions. Which is good in life and wine drinking. I can't wait to open my other bottles as the years pass. As we close 2016, let's raise a collective virtual glass and take a moment to reflect on friends, family, health, good food and great wine. And most things from Bordeaux in 2010 are pretty good too... 🍷👌❄️️ — 4 years ago
Vincent Laval use to say he didn't listen to his father advices regarding wine and winemaking: "a starved profession". Despite his father "encouragement" he kept going taking care by himself of the 2,5 hectares as a Recoltant Manipulant making now 9000 bottles, certified organic since 1971.
From the Cumariot Premier Cru area, - Cumières's the name of the village close by Épernay on the right side of Marne, - here on this label we've got Chardonnay (50%), Pinot Noir (30%) Pinot Meunier (20%); it's a Brut Nature which means no sugar addition after disgorging. Every single details, from the biological treatment of the vineyard to the painstaking work in the cellar seems to combine each other to make this artisanal champagne a clean expression of authentic and juicy flavor, significant acidity, floral fragrances witnessing as well of such a preserved agricultural awareness. I do love Laval and his own substantial champagne!
http://georgeslaval.fr/ — 5 years ago