Domaine Charlopin-Tissier
Vosne Romanée Pinot Noir
Vosne-Romanée, Côte de Nuits, Burgundy, France
Happy Thanksgiving Everyone. On Big Island and I schlepped three wines to Hilo. This is the last one. Last bottle I think. Cherry, port wine, bing cherry, hint concentrated orange juice, touch plums. A big wine for Vosne but for steak and Ahi it made sense.
Happy Thanksgiving Everyone. On Big Island and I schlepped three wines to Hilo. This is the last one. Last bottle I think. Cherry, port wine, bing cherry, hint concentrated orange juice, touch plums. A big wine for Vosne but for steak and Ahi it made sense.
Nov 29th, 2024No formal notes. But world class - really. See previous notes on this vintage.
No formal notes. But world class - really. See previous notes on this vintage.
May 27th, 2024Very concentrated, structured acidity. Great wine within this appellation.
Very concentrated, structured acidity. Great wine within this appellation.
Feb 25th, 2024Tasted this wine in 2018. 6 years later - I am not convinced. Just a middle of the road Pinot. Nothing special. Lime and cherry but that is it. Even after 5 hours of air. Annoyingly simplistic. ——This fell off the cliff at least compared to my notes 5 years ago.
Tasted this wine in 2018. 6 years later - I am not convinced. Just a middle of the road Pinot. Nothing special. Lime and cherry but that is it. Even after 5 hours of air. Annoyingly simplistic. ——This fell off the cliff at least compared to my notes 5 years ago.
Jan 21st, 2024This producer used excessive reductive wine making techniques for his reds in 2015. I tried the whole line up a year ago. Plenty of mercaptans = volatile sulfur = rotten eggs on the nose - i was shocked at the time and thought these will be a hard sell. So what has changed with an extra year on the bottle - still super stinky nose but the wine tastes fine with traces of tar, roses and black cherry. Quite soft right now. There is a lot going on in this wine and it needs at least an hour of decant! For the restaurant sommeliers on this site - your clients will be shocked at first and the reaction of my Vino friends was mixed. I still like this wine and producer - I bought the 16 - but this is really a wine for the folks who have patience. Pricy! 80$ or so.
This producer used excessive reductive wine making techniques for his reds in 2015. I tried the whole line up a year ago. Plenty of mercaptans = volatile sulfur = rotten eggs on the nose - i was shocked at the time and thought these will be a hard sell. So what has changed with an extra year on the bottle - still super stinky nose but the wine tastes fine with traces of tar, roses and black cherry. Quite soft right now. There is a lot going on in this wine and it needs at least an hour of decant! For the restaurant sommeliers on this site - your clients will be shocked at first and the reaction of my Vino friends was mixed. I still like this wine and producer - I bought the 16 - but this is really a wine for the folks who have patience. Pricy! 80$ or so.
Nov 4th, 2018
No formal notes. But this is a stunning wine. Expensive but worth it for a special dinner. Tasted at an impromptu Burg tasting. Available online. Just 3 cases left.
No formal notes. But this is a stunning wine. Expensive but worth it for a special dinner. Tasted at an impromptu Burg tasting. Available online. Just 3 cases left.
Oct 26th, 2018Very fruit driven for a Burg. A ton of 🍒. Not typical. May be the cherry will mellow out . Right now overwhelming. Good acidity. Not for fans of the classics?
Very fruit driven for a Burg. A ton of 🍒. Not typical. May be the cherry will mellow out . Right now overwhelming. Good acidity. Not for fans of the classics?
Dec 17th, 2016More fruit driven then a typical burgundy an exciting new producer to the US. I wonder how this will age?
More fruit driven then a typical burgundy an exciting new producer to the US. I wonder how this will age?
Nov 13th, 2016
John had this 7 years ago
John had this 7 years ago
Oct 17th, 2017