92-94 Point Wines

wines

Unfurling in the glass with aromas of red berries, rose petals, sweet soil tones and orange rind, the 2019 Pommard 1er Cru Les Pezerolles is medium to full-bodied, ample and velvety, with a fleshy core of fruit and a vibrant, seamless profile, concluding with a fragrant, peony-inflected finish.Robert Parker Wine Advocate | 93 RPDe Montille has two parcels of Pézerolles totalling 1.35ha, located just above Petits Epenots, nearly at the northern limit of the appellation. The vineyard delivers a most un-Pommardian sort of wine; supple and approachable, with sweet cherry fruit and a tender, silky texture on the palate that recalls the wines of Volnay. It is fermented with 50% whole clusters and the wine is approachable now, yet should age well for years to come.Decanter | 93 DECThe vines are a mix of old and young, with replantings now on stream. The old vines have been vinified as whole bunches, around 40% overall. Medium depth of colour, and a slightly darker fruit, less sweetly sensual than the Grands Epenots. This is not a monster, but does stretch out beautifully to a fine long finish. Darker cherry and raspberry throughout. Tasted Oct 2020.Jasper Morris | 92-94 JMThe 2019 Pommard Les Pézerolles 1er Cru is much more backward on the nose compared to de Montille’s other Pommards, offering brambly red berry fruit, clove and bay leaf. The palate is beautifully balanced, the 50% whole cluster contributing a light pepperiness but allowing the terroir to shine. Smooth on the finish. Vinous Media | 91-93 VMHere too there is a whiff of volatile acidity that plays at the edge of perceptibility on the mostly red berry fruit and spice infused nose. There is a lovely sense of refinement to the nicely rich and well-delineated flavors that exude a bracing salinity on the sneaky long, firm and youthfully austere finale. While not technically perfect, this is still really quite good.Burghound | 90-93 BH

Aromas of peonies, plums, red berries, potpourri, warm spices and orange rind introduce de Montille’s 2019 Volnay 1er Cru Les Taillepieds, a medium to full-bodied, ample and fleshy wine that’s deep and concentrated, with lively acids and supple tannins that assert themselves gently on the finish. As usual, this will require some patience.Robert Parker Wine Advocate | 94 RPThis 1.51ha parcel of Taillepieds is located at the top of the hill in gravelly soils. The grapes were entirely fermented as whole clusters and the result is wonderful. Initially somewhat closed, it opens with time to show lovely plummy fruit, with a hidden reserve of floral and garrigue aromas, plus a marked saline character. The texture at this stage is somewhat severe, with firm, slightly austere tannins, but the density suggests it will open up with time.Decanter Magazine | 94 DECThe 2019 Volnay Les Taillepieds 1er Cru has a riper nose than Buffet’s Taillepieds. Fleshy Morello cherries and crushed strawberry fruit, hints of orange peel and background black truffle nuances linger. The palate is medium-bodied, with finely chiseled tannins and a clever reduction at play here that lends edge toward the finish. Exuding good energy and becoming more peppery in the glass, this should age with style once it absorbs its patina of oak. Tasted blind at the Burgfest tasting.Vinous Media | 92 VMA super-floral nose seems to have every floral element in the book including a perfumed hint of gardenia that adds a touch of elegance to the exotically spicy aromas of red and black raspberry. The pure and almost painfully intense flavors are like rolling tiny stones around in the mouth while delivering outstanding depth and persistence on the overtly austere, serious and compact finale that leaves zero doubt that this beauty is built-to-age. In a word, terrific.Burghound | 92-95 BHA light to medium red, attractively perfumed. There is a sterner structure on the palate, with some evidence of whole bunches adding a salinity to the finish. A little liquorice touch as well. This is relatively restrained and I suspect there may yet be more to develop. Drink from 2028-2036. Tasted Sep 2023.Jasper Morris | 91 JM