Bottle Size: 750 ml
Rating: DC 97, VN 94, WS 93-94, BH 93, WA 92-94
Year: 2017
$619.00
Dark and intense, with violet and blueberry scents, a plush, concentrated palate, stylish 35% new wood and the depth and concentration to age. Rich and very appealing.
TA, Decanter.
Dark fruit here, mixed with potpourri and incense and becoming more flamboyant as it aerates in the glass. The palate is medium-bodied with fine-grained tannins, and quite compact. But there is certainly good density here, and an enticing tensile finish.
Neil Martin, Vinous.
The bouquet is deep and black fruity, offering up scents of black cherries, blueberries, blackberries, a good base of soil, dark chocolate, gamebird, vanillin oak and a touch of savory spices in the upper register. On the palate the wine is deep, full-bodied and quite pure on the attack, with plenty of fruit at the core, good soil signature, ripe tannins and a long, well-balanced and primary finish.
John Gilman, Wine Spectator.
Offering up aromas of dark cherries, wild berries, cassis, dark chocolate, peony and caramelized orange rind, the wine is medium to full-bodied, ample and elegantly fine boned, with chalky structuring tannins, a pure core of fruit and a long, fragrant finish. Despite its disconcertingly deep hue this is one of the most supple, elegant renditions of the de Vogüé Bonnes Mares in the last decade.
William Kelley, Wine Advocate.
A very ripe yet agreeably fresh nose reflects notes of blue berry, plum liqueur and violet that are cut with spice, menthol and earth hints. The exceptionally rich and impressively full-bodied flavors evidence a taut muscularity, all wrapped in an overtly powerful and lingering finish that is naturally sweet. As one would reasonably expect this is quite firm; indeed it's borderline rustic.
Allen Meadows, Burghound.
There is a very intense ruby colour here, dense and dark on the palate with a driven mineral acidity that just takes the blackness off the fruit, a little bit of that rhubarb quality that I occasionally find in 2017. A touch of salinity here.
Jasper Morris, Inside Burgundy.
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