"Steven Tanzer 89-92: Medium ruby. Big roasted nose combines black raspberry, chocolate and oak; distinct suggestion ...Read more...
Food Pairings for Vincent Girardin Corton-Renardes
"Steven Tanzer 89-92: Medium ruby. Big roasted nose combines black raspberry, chocolate and oak; distinct suggestion of surmaturite Atypically supple for this cru, with lovely sweetness in the middle palate. Less fine than the Bressandes but not at all hard. These vines are 40 years old, while the Bressandes is 25."" 91+: Moderately saturated red-ruby. Mellow aromas of plum, leather, smoke and earth. Creamy-sweet on the palate, with a noble leathery rusticity. This has a very firm acid spine, especially for a wine with such ripe flavors. (3/05) Clive Coats: Good Colour. Ripe, Oaky-mocha, very rich nose. Full bodied and masculine but not too hard and austere. Very good tannins. Very good grip. Lovely ample follow-through. Really classy. Fine Plus, from 2011 Wine Advocate 89-91: Mouth-watering aromas of plummy cherries, spices and mocha can be found in the nose of the 2002 Corton-Renardes. Soft, inviting, and plush, this huge wine is rich, extremely ripe, and ample. Its sweet cherry-flavored personality is immensely generous yet does not appear to have the structure for extended cellaring. Drink it over the next 7 years. (6/04) Geoff Kelly 18.5: Deep for pinot noir, fractionally deeper than the Pommard, ruby with a touch of carmine and velvet. A good sweet ripe burgundian bouquet, not as floral and aromatic as the better Cote de Nuits wines, but with fine dark cherry approaching plum in weight, and lifted by lightest new oak. Palate is classically grand cru Corton in style, soft, rich, beautiful flavours not as complex as the Chambertins, but maybe exceeding them in generosity and richness. It is silkier and finer than the Pommard. This will be a wonderful food wine, and, with a less prestigious address, it is a more realistic role model for New Zealand winemakers favouring bigger pinots. Cellar 25 + years. GK 08/04 """
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