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Grand Cru Burgundy

Grand Cru Burgundy

Grand Cru Burgundy

Burgundy Collector Wines

In 2018, a private collector made the highest recorded bid for a single bottle of wine thus far, paying a mind-boggling $558,000 for a 1945 Romanée-Conti. That alone should tell you how much esteemed collectors and enthusiasts worship fine Burgundy. This region has produced some of the most inspirational wines in the world, and they’re showing no signs of stopping, with each vintage bringing something fresh to the scene that captures the hearts of many wine aficionados. The 2015 Romanée-Conti is an amazing vintage, with wine that flows like a vigorous stream deep in the woods, smooth as silk but powerful enough to move mountains. The rich, spicy blend leaves no one indifferent, even the harshest critics. The textures can leave you puzzled for weeks and months to come, as you wonder how this amazing complexity could have been achieved by human hands.

Whether you’re interested in these bottles, some opulent 2008 DRC Montrachet or any other exceptional Burgundy blend, we have your best interests at heart. Part of our mission statement includes matching wine connoisseurs and hobbyists with the best wines they can imagine, and fine Burgundy bottles are no exception. Join us while we explore the history of one of the most dominant viticultural regions on the planet, where grape nectar flows like milk and honey. One sip of a blend as powerful as these is enough to put smiles on as many faces as you can produce glasses from your collection. Bon appetit.
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2005 domaine jacques prieur chambertin grand cru Burgundy Red

Full ruby. Brooding, deep aromas of blackberry, black cherry, minerals, violet and earth. Pure, precise and superconcentrated, with uncanny density and strength of blackberry and floral flavor. This saturates the entire palate, finishing with very firm tannins, a lightly mentholated quality and great persistence. Will need extended aging to express its inherent complexity. The year for Chambertin," notes Martin Prieur, who added that the Prieur parcel is located in a "much less regular spot" (in terms of ripening) than some others. Potentially great for this cuveeVinous Media | 94+ VMThe Prieur 2005 Chambertin had been racked and returned to barrel when I tasted. Generous blackberry liqueur, cedar and roasted meat aromas usher in an almost implosively concentrated, severely black-fruited palate, underlain by charred meat and a veritable sauna bath of wet stones. This really grips in the back, but formidable tannins keep it from being much fun to taste, for all of its obvious ripeness. If you imagine Chambertin of Napoleonic compactness and ambition – even though some of the best 2005s demonstrate how full of flowers and finesse youthful wine from this appellation can be – then here is your emperor of a wine. I wouldn’t want to bet against it over the long haul, although that might be long indeed.Robert Parker Wine Advocate | 92-93 RPStill very deeply colored. The still somewhat primary though nicely nuanced black fruit, spice and earth scented nose introduces big-bodied, rich and very concentrated flavors that brim with dry extract that also serves to buffer the moderately firm and lingering if somewhat monolithic finale. To my taste this has peaked even if only just and is a wine that should last for several more decades. With that said, it’s not clear that it’s necessarily going to improve from here. I found this to be perfectly good if a bit inelegant.Burghound | 92 BHI am sure that the Chambertin and Musigny chez Prieur are raised in one hundred percent new oak, and both wines were showing a fair bit of wood spice on the nose and a fair bit of wood tannin on the backend at the time of my March visit. The nose on the ’05 Chamby is a fine, meaty mélange of black cherries, cassis, woodsmoke, grilled meats, earth and spicy oak. On the palate the wine is full-bodied, deep and focused, with a fine core of fruit, tangy acids, and plenty of chewy tannin currently in ascendancy on the long finish. I am sure that this will have no trouble eventually absorbing all of its new oak, but the question really needs to be asked as to whether or not the wine is better off for all of its new wood. As I tasted this I could not help imagining these fine raw materials with the terroir front and center in the same way that Freddy Mugnier’s Musigny is utterly defined by its refined soil these days. This is a very good Chambertin that to my palate could be unmistakably great with the new wood dialed down. (Drink between 2017 - 2060)John Gilman | 90-94 JG

93-96
VM
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