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2016 Domaine Château De La Tour Clos Vougeot Vieilles Vignes

$299.99
2016 Domaine Château De La Tour Clos Vougeot Vieilles Vignes
Vinous (Steve Tanzer) 96 pts! Château De La Tour Clos-vougeot Vieilles Vignes Grand Cru Red) (13.2% alcohol; 18 hectoliters per hectare produced; from vines harvested on September 23): Bright, moderately saturated medium red. Explosive, fruit-dominated aromas of dark berries, cherry, spices, mint, menthol, flowers and minerals. Conveys compelling sappy energy in a silky, medium-bodied package, with its black fruit and herb flavors complicated by a touch of saline minerality. Boasts glorious density of fruit--and near-perfect balance in spite of the very low yield. The very long, rising, perfumed finish offers a serious tannic spine for aging but no rough edges. This penetrating, urgent, classic Clos Vougeot, a standout for the vintage, boasts real pinosity. François Labet told me that, beginning with his 2015s, he did not use enzymes and did not add any sulfur until the middle of the élevage, well after the malolactic fermentations finished. He bottled this 2016 with just 20 parts per million free sulfur and 35 total. (Drink between 2026-2044)

2016 Domaine Château De La Tour Clos Vougeot Vieilles Vignes

2016 Domaine Château De La Tour Clos Vougeot Vieilles Vignes

$399.99 -25%
$299.99
$399.99 -25%
$299.99

Vinous (Steve Tanzer) 96 pts! Château De La Tour Clos-vougeot Vieilles Vignes Grand Cru Red) (13.2% alcohol; 18 hectoliters per hectare produced; from vines harvested on September 23): Bright, moderately saturated medium red. Explosive, fruit-dominated aromas of dark berries, cherry, spices, mint, menthol, flowers and minerals. Conveys compelling sappy energy in a silky, medium-bodied package, with its black fruit and herb flavors complicated by a touch of saline minerality. Boasts glorious density of fruit--and near-perfect balance in spite of the very low yield. The very long, rising, perfumed finish offers a serious tannic spine for aging but no rough edges. This penetrating, urgent, classic Clos Vougeot, a standout for the vintage, boasts real pinosity. François Labet told me that, beginning with his 2015s, he did not use enzymes and did not add any sulfur until the middle of the élevage, well after the malolactic fermentations finished. He bottled this 2016 with just 20 parts per million free sulfur and 35 total. (Drink between 2026-2044)
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