2017 Bouchard Pere et Fils Volnay 1er Cru Les Caillerets - Ancienne Cuvee Carnot (1.5 ltr)

2017 Bouchard Pere et Fils Volnay 1er Cru Les Caillerets - Ancienne Cuvee Carnot (1.5 ltr)


Appellation: Volnay 1er
Country: France
Vinous/Galloni: 90-92
Wine Advocate: 90-92
James Suckling: 91-92
Claude Kolm 92-95, Jasper Morris 87-90
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Price :
$149.99
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DESCRIPTION

Claude Kolm 92-95

“Silky, medium-light, long, deep, dark berry and plum fruits, Clearly from a ripe year, but pure pleasure. The usual Caillerets texture is not here (as was generally the case for the Caillerets from this vintage that I tasted), but very elegant. Around 25% whole cluster.” (December, 2018)

 

Jasper Morris 87-90

“First to be picked in 2017. Deep dark purple, we are back in heady super-ripe territory. Dark plums, some mulberry, some sandalwood spice from the barrel. A wealth of fruit but it is very dark in style. A Christmas pudding of a wine.” (November, 2018)

 

James Suckling 91-92

“From the heart of the appellation, this has a lot of violet-fruit aromas with a poached-cherry and red-plum core and deep-set spice notes, as well as chalky elements. The theme continues to a chalky texture from the limestone bedrock with fine, compressed tannins and bright red cherries. Drink across the first decade.” (January, 2019)

 

Vinous Media (Neal Martin) 90-92

“The 2017 Volnay Les Caillerets Ancienne Cuvée Carnot 1er Cru (the first parcel purchased by the Bouchard family in 1775) has a well-defined, intense bouquet of black cherries, bilberry and light violet aromas. The medium-bodied palate is finely proportioned, offering crisp tannin, layers of pure blackberry, raspberry and brown spice, and a touch of truffle right on the finish. Excellent.” (October, 2018)

 

Wine Advocate (William Kelley) 90-92

“Unfurling in the glass with aromas of cassis, wild berries, licorice, dark chocolate and forest floor, the 2017 Volnay 1er Cru Les Caillerets Ancienne Cuvée Carnot is medium to full-bodied, ample and nicely concentrated, with fine-grained but chalky structuring tannins, juicy acids and a persistent finish.” (January, 2019)


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