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| Professional Wine Reviews |
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| Wine Advocate |
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| Score: 93 |
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The 2009 Nuits St. Georges Clos des Porrets St. Georges reveals striking perfume and layers of silky, textured fruit. All of the elements meld together beautifully as this refined, elegant wine shows off its considerable pedigree. The Clos des Porrets St. Georges was bottled March 2011. Anticipated maturity: 2017-2027.
This is a striking set of 2009s from Gouges. The estate is pursuing a slightly updated style in trying to make the entry-level wines more accessible early on. According to Gregoire Gouges the approach to the higher end wines remains the same, which is to say these remain sturdy Burgundies that benefit immensely from cellaring. The harvest at Gouges began on September 15. The fruit was 100% destemmed. Vinification started with a 3 day cold soak (at only modestly cold temperatures) followed by 10-15 days of cuvaison. The wines were racked after the malos, the lees were removed, and the wines were put back into barrel, where they finished (or were finishing) their elevage. All of the wines were aged in 20% new oak barrels.
Importer: Vineyard Brands, Birmingham, AL; tel. (205) 980-8802The 2009 Nuits St. Georges Clos des Porrets St. Georges reveals striking perfume and layers of silky, textured fruit. All of the elements meld together beautifully as this refined, elegant wine shows off its considerable pedigree. The Clos des Porrets St. Georges was bottled March 2011. Anticipated maturity: 2017-2027.
This is a striking set of 2009s from Gouges. The estate is pursuing a slightly updated style in trying to make the entry-level wines more accessible early on. According to Gregoire Gouges the approach to the higher end wines remains the same, which is to say these remain sturdy Burgundies that benefit immensely from cellaring. The harvest at Gouges began on September 15. The fruit was 100% destemmed. Vinification started with a 3 day cold soak (at only modestly cold temperatures) followed by 10-15 days of cuvaison. The wines were racked after the malos, the lees were removed, and the wines were put back into barrel, where they finished (or were finishing) their elevage. All of the wines were aged in 20% new oak barrels. -- Antonio Galloni |
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