Le Musigny
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De Vogue,
Ready, but will improve,
The step up in class is unmistakable with gorgeously complex, even kaleidoscopic and superbly elegant red, black and violet aromas trimmed with a dazzling array of spices, earth and a hint of smoke that adds unmistakable luster to the round, intense, muscular and exceptionally stylish broad-scaled flavors that possess excellent power and a building intensity that develops from the mid-palate to the explosive yet seductive finish. I really like the purity of expression here on the sappy and mineral-infused finish that has a dusty quality from all of the dry extract that coats the firm tannins. This is a big '07 built on a base of firm minerality but it remains impeccably well balanced and should live for decades so patience is definitely a virtue if you are a potential buyer.
(Alan Meadows - Burghound - 01-Jan-2009)
(Alan Meadows - Burghound - 01-Jan-2009)
Domaine de la Vougeraie,
For laying down,
Two thirds new wood is used to produce this wine and it is terrifically rich and sumptuous, yet completely noble on the nose. It is one of those wines that needs constant re-sniffing and it tastes like an absolutely complete wine that reflects the majesty of Musigny.
Jasper Morris MW, Berrys' Burgundy Director Pierre Vincent’s reputation has been blossoming over the last few vintages, as critic’s rate his wines increasingly highly and repeated success at the International Wine Challenge has been rewarded with the Len Evans Trophy for consistency over 5 years. Pierre is looking to major on delicacy while building persistence, to which end the new oak component is being reduced and the whole bunch fermentation percentage increased. The Vougeraie 2011s were picked over 12 days, beginning on the 31st August.
Jasper Morris MW, Berrys' Burgundy Director Pierre Vincent’s reputation has been blossoming over the last few vintages, as critic’s rate his wines increasingly highly and repeated success at the International Wine Challenge has been rewarded with the Len Evans Trophy for consistency over 5 years. Pierre is looking to major on delicacy while building persistence, to which end the new oak component is being reduced and the whole bunch fermentation percentage increased. The Vougeraie 2011s were picked over 12 days, beginning on the 31st August.
Neal Martin, The Wine Advocate. 31st December 2015.