Burgundy Crus

wines

A rich style, until the firm structure of vibrant acidity and dusty tannins reveals itself, supporting plenty of cherry, black currant, tobacco and mineral flavors. The essence of black currant lingers on an ethereal frame. Best from 2023 through 2042. 56 cases imported.Wine Spectator | 97 WS(Mazy-Chambertin- Domaine Armand Rousseau) The 2014 Rousseau version of Mazy-Chambertin is an absolutely quintessential expression of this fine terroir, wafting from the glass in a black fruity blend of sweet dark berries, black cherries, coffee bean, black minerality, a touch of currant leaf, roasted game and a discreet topnote of cedar. On the palate the wine is deep, full-bodied and very, very pure on the attack, with great transparency, a lovely core of fruit, ripe tannins and a very, very long, tangy and laser-like finish. (Drink between 2025-2075)John Gilman | 93 JGThe 2014 Mazy Chambertin Grand Cru saw 10% new oak and a touch of reduction appeared to accentuate that. The palate is medium-bodied with fine tannin. I like the weight here. There is more body and density than the Charmes-Chambertin, though with the same finesse on the lightly spiced finish. Once the aromatics sort themselves out, this will be a very fine Mazy-Chambertin, though the Charmes has more charm.Robert Parker Neal Martin | 92-94 RP-NMModerate reduction renders the nose unreadable. On the plus side there is really lovely freshness and energy to the tautly muscular and slightly more concentrated medium weight flavors that culminate in an overtly austere and powerful yet not hard finale that goes on and on. This is really quite serious and note well that it's not an especially good candidate for early drink.Burghound | 91-94 BH(aged in 10% new oak, but most of the rest of the wine was racked into very young barrels in June): Healthy medium red. Sexy oak notes of coffee, mocha and spices complement dark cherry, berries, red licorice and wild herbs on the nose. Juicy and perfumed in the mouth, conveying an enticing hint of sweetness to the tangy black raspberry, spice, licorice and saline flavors. Finishes with firm, fine-grained tannins and noteworthy aromatic persistence, as well as a touch of roundness from the bit of new oak used for the first time for this cuvée. Previously, this wine has typically been more austere at this stage.Vinous Media | 90-93 VM

Intense red-fruits nose, quite oaky. Rich, velvety and lavish with fine-grained tannins. Very concentrated, spicy and peppery, but not extracted or heavy. Good length.Decanter Magazine | 92 DECThis is markedly reduced at present so I would strongly suggest decanting it if you are tempted to open a bottle young. Otherwise the supple, round and utterly delicious medium-bodied flavors possess a sleek muscularity and solid intensity, all wrapped in a lingering finish that presently displays a hint of an edge that may or may not ever round off. As such my rating is a compromise as I suspect that this will develop even better complexity with age and thus even if the balance isn’t perfect, the ’14 Clos des Epeneaux should still make for a lovely wine.Burghound | 91 BHTasted blind at the Burgfest 2014 tasting, the 2014 Pommard 1er Cru Clos des Epeneaux from Comte Armand has quite a nuanced nose with dusky red berry fruit, autumn leaves and a touch of stewed black tea. I like the cohesion and focus here. The palate is medium-bodied with a fine line of acidity, nicely balanced and supple in the mouth. There is something easy-drinking and approachable about this Pommard: well crafted and with satisfying tension. While not the greatest in recent vintages, this is still a pleasurable Pommard that overcame the hail that destroyed 90% of the vineyard that year. Tasted September 2017.Robert Parker Wine Advocate | 90 RPStill a bright red centre though turning a little at the edges. Fresh bright red fruit on the nose. The acidity keeps it bright at the back but this does not have the natural balance of 2017. The component parts should come together in another three to five years. Drink from 2027-2032. Tasted Oct 2023.Jasper Morris | 90 JM