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"Steven Tanzer 89-92: Full ruby. Ripe aromas of black cherry and leather. Fat, dense and chocolatey, with a very suav...Read more...
Food Pairings for Vincent Girardin Volnay les Santenots Premiere Cru
"Steven Tanzer 89-92: Full ruby. Ripe aromas of black cherry and leather. Fat, dense and chocolatey, with a very suave, seamless texture. Not especially elegant, but stuffed with material."" Clive Coats: Very good colour. Lovely nose. Really sophisticated fruit. Profound and elegant. Very Volnay. Fullish body. Quite firm, rich, balanced and intense. Long and lovely. Fine, from 2007/8 Wine Spectator 92: Deeply colored, this needs air to reveal blackberry, violet and mineral flavors. Rich and silky, yet backed by a firm, finely grained structure, with a long, sweet fruit-filled aftertaste. Modern yet classy, especially on the finish. Drink now through 2015. 200 cases imported. (BS) Wine Advocate 89-90: The 2002 Volnay Santenots reveals rich, dark aromas of black cherries and roasting spices. Broad, plummy, and jammy, it has expressive blackberry flavors in its lengthy medium-bodied personality. It should be drunk over the next 7-8 years.(6/04) 2004-2012 Geoff Kelly 16.5: Ruby, carmine and velvet, extraordinarily deep for fine pinot. This wine is different from all the others in the sub-set, being made in a broad, rich, soft plummy presentation which is reticent on bouquet. On palate it has some aromatics, and is deeply plummy with furry tannins, as rich as some Dry River and Pegasus Bay pinot noirs have been in New Zealand. It is hard to capture much of the subtle beauty of pinot here, but its fruity ample approach will appeal to many. It should cellar for 10 20 years, and maybe will fine down. It is not typical of Volnay, and reflects more the Girardin house style at the more affordable end of its red burgundy range: good colours and relatively rich juicy fruit, big and modern. GK 08/04 """
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