Eugenie
Product Name | Region | Qty | Score | Price | |||||
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Burgundy | 1 | 94+ (VN) | HK$11,995.00 | |||||
Vinous (94+)Good medium red. Subtle, pure, high-pitched aromas of black cherry, blackberry, violet and licorice. Chewy, intense and penetrating, with plenty of stem-driven energy behind the saline, soil-driven flavors of minerals, dark berries and graphite. There's no easy sweetness here, but this builds impressively in the glass and leaves the taste buds quivering on the very long, lightly peppery back end. These firm tannins will need a decade of patience. Like the Grands-Echezeaux, this wine was aged in 80% to 90% new oak. |
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Burgundy | 1 | 91-93 (VN (ST)) | HK$24,110.00 | |||||
Vinous - Stephen Tanzer (91-93)Ruby-red. Perfumed, inviting aromas of bitter chocolate, blood orange and Moroccan spices. Round, concentrated and ripe, with sappy density to the flavors of dark fruits and spices. This is much easier to taste today than the Brulees. Finishes with sweet, ripe, even tannins and excellent length. Should be superb. |
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Burgundy | 1 | 93+ (VN) | HK$20,690.00 | |||||
Vinous (93+)(the crop level in these north-facing vines in Combe d'Orveaux was just 22 hectoliters per hectare): Bright dark red. Pungent, sappy aromas of raspberry and smoky minerality. Dense, sweet and tactile, with its highly concentrated berry flavors enriched by salty mineral extract. Offers terrific inner-mouth tension and lift. Still a baby, but its very long, firmly tannic finish avoids dryness. As youthful as this is, it's more expressive in the middle palate than the 2015 Grands-Echézeaux or Clos Vougeot. |
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Burgundy | 1 | 93+ (VN) | HK$30,615.00 | |||||
Vinous (93+)Good full, deep red. Complex aromas of black raspberry, cherry, coffee and game. Silky, spicy and fresh, with lovely lift and definition to the rather lush fruit. A lightly peppery quality perks up the wine without introducing greenness. Best on the very long, building finish, which features suave tannins and lingering sweetness. Seems every bit as long as the 2009 version. This was vinified with one-third whole clusters, and that percentage seems struck me as just right. |