(WA90-91+ points) Reduced to a mere 20 hectoliter per hectare, the Prieur 2006 Clos Vougeot features charred meat, blackberry, cherry pit, and high-toned herbal concentrate. The combination of natural tanninity and new...
(WA90-91+ points) Reduced to a mere 20 hectoliter per hectare, the Prieur 2006 Clos Vougeot features charred meat, blackberry, cherry pit, and high-toned herbal concentrate. The combination of natural tanninity and new wood seems to have combined for the slight sense of roughness engendered here, but this finishes with formidable penetration and palate-staining, bitter-sweet grip. The familiar thesis espoused by Gublin and by Martin Prieur is that the woodiness will "melt away" with time, but I would reserve judgment about that. Certain though, this is likely to be worth following for at least 8-10 years, and recovery from assemblage and bottling (which had not yet taken place when I last tasted) might well permit the wine to open up. - David Schildknecht