Saturated ruby-red. Aromatic and very pure but restrained on the nose, offering high-pitched aromas of dark raspberry, black cherry, flowers, spices and minerals. Impressively concentrated and dense yet light on its feet, with its very intense flavors of dark fruits, spices and flowers enlivened by saline tension. Almost painful in the middle palate in the early going, this wine finishes with firm but suave tannins and outstanding lingering perfume. Méo did not add SO2 in the fermenter because this wine often has "reduction issues." With its fruit of steel, this beauty should enjoy a long life in bottle. (ST)
An exuberantly fresh and ripe nose of cassis, black cherry, violet and a wonderful panoply of spice elements. The rich, sense and overtly powerful medium weight plus flavors possess superb density along with an almost pungent minerality before culminating in a dusty, indeed almost chalky, finish that seems to go on and on. The firm tannins are already well-integrated and this should effortlessly reward extended cellaring.
The Vosne Aux Brulées may not be a grand cru, but it is always a serious contender for the title of king of the cellar, and the 2016 is no exception. Aromas of ripe black cherry, wood smoke, raw cocoa and rich soil precede a full-bodied, velvety wine with superb depth and dimension, a fine-grained but serious chassis of tannin, succulent acids and lovely concentration. Plenty of intensity and energy here - a fabulous Brulées! Drinking Window 2027 - 2045. (WK)
The two top Vosne premier crus are stunning chez Méo in 2016. The Brûlées is pure, complex and almost exotic in its aromatic constellation of black plums, black raspberries, a touch of mocha, beautiful soil nuances, Vosne spice and nutty new oak. On the palate the wine is deep, full-bodied and sappy at the core, with superb, nascent complexity, fine-grained tannins and excellent focus on the very long and vibrant finish. Great juice. 2026-2075.
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2016 Domaine Bouchard Pere et Fils Volnay 1er Cru "Les Caillerets - Ancienne Cuvée Carnot" (Pre-Arrival)