(technical director Flous noted that due to the tiny production in 2016--nearly 90% lower than normal-- this wine was made in exactly the same way as Faiveley's Musigny: 50% destemmed by hand, vinified in a small tank and aging in a new feuillette): Bright ruby-red. Slightly grilled, reduced nose dominated today by smoky minerality, with hints of fresh blood and mocha. Plush, sweet and voluminous; a powerful, saline, smoky wine with outstanding solidity and unflagging length, but in need of a racking. Very impressive if a bit of a freak; this wine will be bottled direct from the barrel but will it have enough lift? (ST)
The effect of the new barrel is evident even though the nose is firmly reduced. The supple and attractively velvet-textured flavors exude a lovely bead of minerality on the lacy and racy finish where notes of both wood and mocha arise. Not surprisingly this is noticeably marked by its wood but it appears to have the intrinsic stuffing to eventually absorb and my predicted range implicitly assumes that it will do so.
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