Anne Gros Clos Vougeot le Grand Maupertuis 2009

Previously available for: $165.00
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Winemaker's Notes:

"Good bright medium red. High-pitched, highly perfumed nose offers scents of raspberry, maraschino cherry, spices and...

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User Reviews for Anne Gros Clos Vougeot le Grand Maupertuis

Winemaker's Notes:

"Good bright medium red. High-pitched, highly perfumed nose offers scents of raspberry, maraschino cherry, spices and rose petal. Densely packed, juicy and youthfully imploded, with rare verve for this very ripe year. A real spice bomb in the mouth. The explosive finish offers outstanding aromatic persistence. Plenty in reserve here for aging; in fact, I wouldn't go near this wine for at least another five or six years. Quite fine...94+" IWC 3/12 "Bottled and tasted at the Domaine. The Clos Vougeot has a more tertiary bouquet, a little reticent compared to Anne’s other 2009s. There is a hint of something exotic like Turkish Delight or coconut, but it does not want to come out at the moment. The palate is very well balanced, dominated by new oak at the moment (80% and the rest is one-year old) but with ample fruit on the finish. I would leave this 3-4 years to let that oak subsume into the wine. Fine...92" Neal Martin The Wine Journal erobertparker.com

"Good bright medium red. High-pitched, highly perfumed nose offers scents of raspberry, maraschino cherry, spices and rose petal. Densely packed, juicy and youthfully imploded, with rare verve for this very ripe year. A real spice bomb in the mouth. The explosive finish offers outstanding aromatic persistence. Plenty in reserve here for aging; in fact, I wouldn't go near this wine for at least another five or six years. Quite fine...94+" IWC 3/12 "Bottled and tasted at the Domaine. The Clos Vougeot has a more tertiary bouquet, a little reticent compared to Anne’s other 2009s. There is a hint of something exotic like Turkish Delight or coconut, but it does not want to come out at the moment. The palate is very well balanced, dominated by new oak at the moment (80% and the rest is one-year old) but with ample fruit on the finish. I would leave this 3-4 years to let that oak subsume into the wine. Fine...92" Neal Martin The Wine Journal erobertparker.com

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