Domaine De La Grand'Cour (Jean-Louis Dutraive)
Clos de la Grand'Cour Fleurie Gamay
Very pretty wine, fresh and vibrant, great energy. Crunchy fruit, wicked acidity. Some effervescent funk blows off quickly, this smooths out and deepens with time. Evolves quickly and persistently, a living wine, natural wine done right, complex and expressive and also clean and pure. This bottle anyway…
Very pretty wine, fresh and vibrant, great energy. Crunchy fruit, wicked acidity. Some effervescent funk blows off quickly, this smooths out and deepens with time. Evolves quickly and persistently, a living wine, natural wine done right, complex and expressive and also clean and pure. This bottle anyway…
Apr 12th, 2022Really amazing pretty strawberry and raspberry fruit with balancing elements of "other than fruit" stones and spice love it
Really amazing pretty strawberry and raspberry fruit with balancing elements of "other than fruit" stones and spice love it
Aug 26th, 2017Hazy appearance, mixed red and berry fruits, soft and elegant in style, some stem like spice comes through faintly in the nose.
Hazy appearance, mixed red and berry fruits, soft and elegant in style, some stem like spice comes through faintly in the nose.
1 person found it helpfulApr 12th, 2016Utter floral completeness with mineral and fruit and savory and length and I'm smitten. Thanks @Max Kogod
Utter floral completeness with mineral and fruit and savory and length and I'm smitten. Thanks @Max Kogod
1 person found it helpfulNov 10th, 2015Can I get enough naturalish gamay? No, no I can't, so this fits the bill. Berries and iron and blood, oh my!
Can I get enough naturalish gamay? No, no I can't, so this fits the bill. Berries and iron and blood, oh my!
1 person found it helpfulMay 23rd, 2015As good as ripe Beaujolais cru gets. Spicy (?), griottines, creme de framboise, mildly earthy, mildly savory.... certainly not reductive or overtly carbonic.
As good as ripe Beaujolais cru gets. Spicy (?), griottines, creme de framboise, mildly earthy, mildly savory.... certainly not reductive or overtly carbonic.
Feb 20th, 2017The most Burgundian Beaujolais I've ever had.
The most Burgundian Beaujolais I've ever had.
Jan 19th, 2017