(BH90-93 points) A completely different aromatic profile is presented as here the nose is much more earth dominated with a mix of red, black and violet notes that sit atop rich, full and notably serious medium full flavors that offer excellent volume and here too a bit of wood surfaces on the youthfully austere finish. The mouth feel is quite firm yet the tannins are relatively fine. Excellent quality.

(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