The same blend as above, aged 50% in stainless steel and 50% in a selection of old oak for texture.

Freshly cut grass on the nose. Fresh, green apples, citrus fruit. Soft, pleasant, juicy finish. Very good. Burgoholic.com

A subtle touch of wood frames ripe white orchard fruit aromas that introduce richer, rounder and more intense flavours that also possess fine detail and ample minerality on the complex and vibrant finish, where more citrus influence surfaces. There is just a bit more of everything and the selected barrel quality is evident. 89 points. Allen Meadows; Burghound

More richness than the Montagny, with ample flavours of ripe lemon and grapefruit and a slightly tighter structure. Slightly leaner and more elegant than the 2006, thanks to good acidity.

This is an excellent value pick. What a lovely wine. There’s some old wood and a little creaminess providing textural interest but lots of acidity. Lots. It’s flinty and very dry, long too, and has a delicious sort of lemon barley flavour on exit. Refreshing. Bracing even. 91 points, drink N-2014. Gary Walsh, The Wine Front

Expressive nose of melon and grapefruit, a waft of subtle, softly spiced oak, white flowers and just a touch of struck-match complexity. The wine is leaner than the nose suggests, with a super line of vibrant fruit, predominately grapefruit but there is a touch of melon and stonefruit in there also, with undertones of soft spice and meal. An intense, racy wine with great delineation of flavours and a precise, lingering finish. Highly recommended. Dave Brookes, Eutopia

A deft application of oak frames slightly riper aromas of citrus rind, crushed flower petals and wet stone, all of which carry over to the bigger and richer flavours that retain a similar mouthfeel on the racy and equally dry finish. Overall there is just a bit more here, especially finishing depth. 89/2011+ Allen Meadows; Burghound

Hand-picked from a near perfect season, this sublime wine shows a glorious medley of tropical fruits, passionfruit, citrus, elderflower and pear. It is rich and fleshy, almost creamy on the palate, with a restraint and elegance that is all class. Aiming for a complex, satisfying, food-friendly style, a small portion was fermented in older barrels to enhance mid palate weight and texture. Our dry windy climate consistently delivers low yields and this variety is no exception. Obsessive attention to detail throughout the season ensures the fruit comes in at optimum flavour and balance, sometimes even harvesting the warmer side of individual rows and going back a few days later for the cooler side. Winemaker Helen Masters considers the 2008 one of the finest sauvignons yet produced by Ata Rangi.
 
Balanced and attractive with grassy notes over juicy pineapple and Passiona fruit. It’s tangy in the mouth with additional gooseberry tartness that’s softened and smoothed by a little barrel ferment creaminess. I like the clean gin and tonic style acid on exit too. A wine of subtlety and some sophistication. Rated : 92 Points Tasted : Dec08 Alcohol : 14% Price : $32 Closure : Screwcap Drink : 2008 - 2010 Gary Walsh; The Wine Front
 
If you want a nippy, refined sauvignon to perk up Christmas palates, this precocious ’08 is the bottle to serve. Martinborough, on the North Island, gets rather overlooked in the Cloudy Bay South Island sauvignon stampede. A pity, as this floral, white peach-stashed, yet herb and gooseberry-laden, wine demonstrates. Jane MacQuitty, UK Times 13 Dec 08

From a chalky single vineyard, and aged 25% in old oak, the wine shows more minerality, with hints of citrus. A more serious wine but simply mouthwatering.

The moderately finer and slightly more intense flavours are almost painfully intense on the beautifully detailed, stony and bone-dry finish that delivers excellent length. Primary doesn’t really describe this wine but it’s also not easy to read. 90 points, drink 2011+ Allen Meadows; Burghound

Unlike his colleagues in Meursault and Puligny-Montrachet, de la Moriniere did not have any frost or hail damage (and only traces of oidium) in 1998. However, the famed Corton hill, on which is located Corton-Charlemagne, was not spared nature's wrath. The searing sun and heat of August burnt a significant percentage of the grapes, so de la Moriniere was compelled "to sort like crazy".

While he wishes he could have harvested earlier, my impression is that his 1998 Corton-Charlemagne benefitted from the extra hang time by gaining richness, breadth, opulence, and riper acidities. Its delightful tropical fruit (pineapple and passion fruit) and spiced apple aromas lead to its velvety-textured, medium-bodied personality.

This is a harmonious 1998, without any of the angular acid and tart aspects that typify so many of this difficult vintage's efforts. Its long seamless finish, and dense, fruit-packed character are outstanding. Projected maturity: 2002-2010. Wine Advocate # 128
Apr 2000 Pierre Rovani 91 Drink 2002 - 2010

The '06 is more obviously floral in aromatic character than the '05 with a complex, ripe and elegant mix of green apple, spice and minerality that complements perfectly the round, rich, detailed and stony flavors that possess ample mid-palate fat and superb depth of material, all wrapped in a gorgeously long and palate staining finish. A study in harmony and grace. Tasted: Jul 01, 2008 Score: 92-94 Drink: 2014+ Comments: Sweet spot Issue 31 Allen Meadows; Burghound

Jean-Charles le Bault de la Morinière told me that "the 2006 growing season began with a long and cold winter that gave way to fine weather during the spring. May however was cool and overcast but beginning on the 10th of June, fine weather again was present that remained very dry. In fact, it was so dry that several reports were disseminated that compared June 2006 to that of 1976. Flowering occurred between the 12th and 16th of June under favorable conditions, which lasted almost to the very end of July, which was extremely hot. In this season of contrasts however, August was rather cool, wet and cloudy. Véraison occurred between the 9th and 21st of August. The sunshine and heat returned in September and both were a bit higher than normal. We began picking on the 18th of September and picked the Corton rouge on the 19th. Sorting was really minimal and we had losses of only 2%. Yields were about what we aim for, which is to say 34 hl/ha and our goal is 35 so about right with sugars that averaged right at 13%. I did the longest cuvaison that we have ever done of around 20 days. I like the style of the vintage a lot as it's more elegant than 2005 if less concentrated." I found myself agreeing with Morinière that while the styles of the Corton 2005 and 2006 were clearly different, there really wasn't a lot separating them qualitatively and probably not a great deal in terms of longevity either as the additional 3 days of cuvaison (it was 17 days in 2005) added more structure.

A wonderfully elegant, pure and high-toned nose that is quite floral with a pronounced citrus influence to the green apple and wet stone notes that continue onto the detailed and equally pure flavours that possess a cuts-like-a-knife linearity on the bone dry and palate staining finish. This is like sucking on pebbles and while the flavours are distinctly austere at present, the balance is impeccable and this should make for a first-rate vintage for this wine in time. Note however that patience will be required. Tasted: Jul 01, 2008 Score: 92-95 Drink: 2014+  Issue 35 Allen Meadows; Burghound

Interestingly, Prost elected to serve this last, which means after the Clos de Bèze and I must say that it did not suffer unduly despite coming after a string of grands crus. A complex, fresh and layered nose of red berry fruits, spice and earth merges gracefully into rich, full, sweet and intense red cherry-infused flavors that are vibrant and unusually powerful while wrapped in a focused, mouth coating and superbly well balanced finish brimming with dry extract. A wine that will age for a long time. Tasted: Apr 01, 2008 Score: 92 Drink: 2014+ Comments: Sweet spot Outstanding! Issue 30 Allen Meadows; Burghound

Philippe Prost, Bouchard's winemaker, repeated that the "new cuvérie is a godsend in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. This was especially important in 2006 and 2007 whereas 2005 wasn't really as much of a test because the raw materials turned out to be much more robust and tolerant. In terms of the growing season, you really had to wait for phenolic maturity in the reds whereas it was important to harvest the whites early. In fact, it's interesting to note that for the first time since 1989, we started harvesting the whites before the reds! We began picking on September 18th for the chardonnay as it was easy to have surmaturité. The fruit was harvested under cool conditions and we had good if not truly exceptional cleanliness and relatively high sugars in chardonnay that mostly ranged between 13.5 and 14%. In retrospect, I am very happy that we got the whites in early because rot was a potential looming problem and the acidities were falling rapidly so by starting when we did we were able to avoid both problems. Yields were all over the place with some vineyards being relatively normal but others were low. As to the wines themselves, while there is no perfect parallel, I might compare the 2006 whites to the 2000s as they're similar in style." Prost went on to note that the '06s were bottled earlier than normal because they were taking up their wood quickly and in both colors and thus the decision was made that there was no point in risking the wines drying out in barrel. The quality of the Bouchard '06 whites is certainly very good to excellent and while the reds can't match the '05s, the '06 whites are every bit as good as their '05 counterparts though I hasten to point out that they possess very different personalities.

This is perhaps the most reserved wine in the range aromatically and it required aggressive swirling to coax even grudging aromas of red and blue pinot fruit with violet hints that precede ripe, pure and very serious broad-shouldered flavors that possess a beguiling texture and impressive mid-palate concentration that still does not completely buffer the firm, long and chewy finish. This is a big wine that will require plenty of cellar patience. Tasted: Apr 01, 2008 Score: 93 Drink: 2018+ Comments: Don't miss! Issue 30 Allen Meadows; Burghound

Philippe Prost, Bouchard's winemaker, repeated that the "new cuvérie is a godsend in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. This was especially important in 2006 and 2007 whereas 2005 wasn't really as much of a test because the raw materials turned out to be much more robust and tolerant. In terms of the growing season, you really had to wait for phenolic maturity in the reds whereas it was important to harvest the whites early. In fact, it's interesting to note that for the first time since 1989, we started harvesting the whites before the reds! We began picking on September 18th for the chardonnay as it was easy to have surmaturité. The fruit was harvested under cool conditions and we had good if not truly exceptional cleanliness and relatively high sugars in chardonnay that mostly ranged between 13.5 and 14%. In retrospect, I am very happy that we got the whites in early because rot was a potential looming problem and the acidities were falling rapidly so by starting when we did we were able to avoid both problems. Yields were all over the place with some vineyards being relatively normal but others were low. As to the wines themselves, while there is no perfect parallel, I might compare the 2006 whites to the 2000s as they're similar in style." Prost went on to note that the '06s were bottled earlier than normal because they were taking up their wood quickly and in both colors and thus the decision was made that there was no point in risking the wines drying out in barrel. The quality of the Bouchard '06 whites is certainly very good to excellent and while the reds can't match the '05s, the '06 whites are every bit as good as their '05 counterparts though I hasten to point out that they possess very different personalities.

The regional appellations represent more than half the production of the wines of Burgundy. The grapes picked from the whole growing area offer a great diversity of flavour and quality. The A.O.C. wines from Bouchard Père et Fils are made from selected grapes giving them a particular style, like this Bourgogne La Vignée, a true initiation to the chardonnay variety.

Aromatic bouquet. Round - though not heavy - and silky, with charming fruitiness.

Philippe Prost, Bouchard's winemaker, told me that the "new cuvérie is a godsend (see Bouchard, Issue 22 for details on their new state-of-the-art facility) in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. Thankfully, in the case of 2005 there was excellent phenolic maturity where even the seeds attained a high level of ripeness as well. With the excellent harvest weather and uniform ripeness in most parcels, we had the almost unheard of luxury of harvesting whenever we wanted. We started on the 12th of September with the whites because we wanted to preserve the acidity but waited until the 14th to start on the reds. Despite saying that you could harvest when you wanted, in some particularly well exposed parcels, you had to watch carefully because sugars climbed rapidly right at the end. In fact, in one particularly extreme example, we had a parcel where the sugars went from an average of 13 to 13.7% in two days! Overall, we averaged between 13 and 13.5%, which is more than adequate for the style of wine we want to make. The Côte de Beaune fruit was essentially 100% destemmed though with certain cooler sites, we used up to 25% whole clusters. In the Côte de Nuits however, we essentially did not destem at all because the dry extract levels were superb. For example, in 2004 the average bunch weight was around 110 grams (<.25 lb) whereas in 2005, it was only 70 grams (<.15 lb). Because we had such ripe phenolics, I elected to go with a very long cold soak of 5 to 10 days generally and between 8 and 10 days for the grands crus with a total cuvaison of between 21 and 28 days, which is also on the long side. Interestingly, the Côte de Beaune wines are perhaps even riper than those from the Côte de Nuits and I generally prefer the Côte de Nuits. Perhaps because it was so dry that gave the Côte de Nuits more minerality and a touch of saltiness that adds a supplementary dimension. Overall, 2005 is certainly the best vintage since 1999 and perhaps further back than that. I love the vintage and you can sense this extra dimension and real complexity. For me, as one goes up the rankings hierarchy, there is a clear increase in complexity if not necessarily size, weight and power. And what is also clear is that 2005 will age for years and years with no difficulty." As the scores and comments suggest, the Bouchard '05s are flat out stupendous wines and absolutely deserve a place in your cellars. However, as I noted with their '04s, some of the wines are carrying noticeably more oak than usual. Except where noted, the wood should integrate with time but if should you elect to try them young, you'll notice a difference relative to prior vintages. Given the track record of the wines for successfully absorbing the wood, I believe that the benefit of the doubt is in order but in certain cases, the wood is not subtle so purists should be aware that there is more oak influence than usual.

A very ripe nose features aromas of mocha, chocolate, spiced plum and warm earth and despite the ripeness of the nose, the flavors remains fresh and refined with good punch and power on the somewhat animale finish. This is a mildly awkward wine today that hasn't quite found its center though it certainly has solid raw materials. Tasted: Apr 01, 2007 Score: 90-94 Drink: 2017+ Issue 26; Allen Meadows; Burghound

Not surprisingly, there are more similarities than differences between these two versions of Clos de Vougeot but the differences are significant, particularly in that the Domaine version is more complex and slightly finer with huge dry extract levels and a long, powerful and explosive finish. An impressive built-to-age wine that is clearly worth a serious look. Tasted: Apr 01, 2008 Score: 94 Drink: 2018+ Comments: Don't miss! Issue 30 Allen Meadows; Burghound

Philippe Prost, Bouchard's winemaker, repeated that the "new cuvérie is a godsend in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. This was especially important in 2006 and 2007 whereas 2005 wasn't really as much of a test because the raw materials turned out to be much more robust and tolerant. In terms of the growing season, you really had to wait for phenolic maturity in the reds whereas it was important to harvest the whites early. In fact, it's interesting to note that for the first time since 1989, we started harvesting the whites before the reds! We began picking on September 18th for the chardonnay as it was easy to have surmaturité. The fruit was harvested under cool conditions and we had good if not truly exceptional cleanliness and relatively high sugars in chardonnay that mostly ranged between 13.5 and 14%. In retrospect, I am very happy that we got the whites in early because rot was a potential looming problem and the acidities were falling rapidly so by starting when we did we were able to avoid both problems. Yields were all over the place with some vineyards being relatively normal but others were low. As to the wines themselves, while there is no perfect parallel, I might compare the 2006 whites to the 2000s as they're similar in style." Prost went on to note that the '06s were bottled earlier than normal because they were taking up their wood quickly and in both colors and thus the decision was made that there was no point in risking the wines drying out in barrel. The quality of the Bouchard '06 whites is certainly very good to excellent and while the reds can't match the '05s, the '06 whites are every bit as good as their '05 counterparts though I hasten to point out that they possess very different personalities.

Philippe Prost, Bouchard's winemaker, told me that the "new cuvérie is a godsend in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. Thankfully, in the case of 2005 there was excellent phenolic maturity where even the seeds attained a high level of ripeness as well. With the excellent harvest weather and uniform ripeness in most parcels, we had the almost unheard of luxury of harvesting whenever we wanted.

Overall, 2005 is certainly the best vintage since 1999 and perhaps further back than that. I love the vintage and you can sense this extra dimension and real complexity. For me, as one goes up the rankings hierarchy, there is a clear increase in complexity if not necessarily size, weight and power. And what is also clear is that 2005 will age for years and years with no difficulty." As the scores and comments suggest, the Bouchard '05s are flat out stupendous wines and absolutely deserve a place in your cellars. However, as I noted with their '04s, some of the wines are carrying noticeably more oak than usual. Except where noted, the wood should integrate with time but if should you elect to try them young, you'll notice a difference relative to prior vintages. Given the track record of the wines for successfully absorbing the wood, I believe that the benefit of the doubt is in order but in certain cases, the wood is not subtle so purists should be aware that there is more oak influence than usual. Allen Meadows; Burghound; Issue 26

A relatively subtle touch of wood frames a highly spiced red berry fruit nose that displays nuances of earth and smoke that are in keeping with the rich, full, sweet and mouth coating flavors that are really quite supple, indeed even forward yet the finish is very firm and moderately austere. Like the best wines in this range, there is an impressive amount of dry extract that confers a textured quality to the backend. Tasted: Apr 01, 2008 Score: 93 Drink: 2016+ Comments: Don't miss! Issue 30 Allen Meadows; Burghound

Philippe Prost, Bouchard's winemaker, repeated that the "new cuvérie is a godsend in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. This was especially important in 2006 and 2007 whereas 2005 wasn't really as much of a test because the raw materials turned out to be much more robust and tolerant. In terms of the growing season, you really had to wait for phenolic maturity in the reds whereas it was important to harvest the whites early. In fact, it's interesting to note that for the first time since 1989, we started harvesting the whites before the reds! We began picking on September 18th for the chardonnay as it was easy to have surmaturité. The fruit was harvested under cool conditions and we had good if not truly exceptional cleanliness and relatively high sugars in chardonnay that mostly ranged between 13.5 and 14%. In retrospect, I am very happy that we got the whites in early because rot was a potential looming problem and the acidities were falling rapidly so by starting when we did we were able to avoid both problems. Yields were all over the place with some vineyards being relatively normal but others were low. As to the wines themselves, while there is no perfect parallel, I might compare the 2006 whites to the 2000s as they're similar in style." Prost went on to note that the '06s were bottled earlier than normal because they were taking up their wood quickly and in both colors and thus the decision was made that there was no point in risking the wines drying out in barrel. The quality of the Bouchard '06 whites is certainly very good to excellent and while the reds can't match the '05s, the '06 whites are every bit as good as their '05 counterparts though I hasten to point out that they possess very different personalities.

A truly magnificently complex nose that is layered, dense and broad with a mix of red berry fruits, earth, spice, smoke, meat and leather with a distinct animale character that leads to very rich, full and powerful big-bodied flavors that culminate in a peacock's tail of a finish as this really fans out. The tannins are dense but fine and the length seems to go on and on. Impressive and built like it. 92-95 Burghound

Philippe Prost, Bouchard's winemaker, repeated that the "new cuvérie is a godsend in terms of being able to analyze quickly and efficiently what we are bringing in as well as to separate out specific parcels within vineyards and then include them or not later as each cuvée merits. We now can also move grapes, must and wine around with zero pumping, which is especially important with grapes as now we don't break the seeds, which in some vintages is critical because they're not always ripe and as such, they can be the source of bitterness. This was especially important in 2006 and 2007 whereas 2005 wasn't really as much of a test because the raw materials turned out to be much more robust and tolerant. In terms of the growing season, you really had to wait for phenolic maturity in the reds whereas it was important to harvest the whites early. In fact, it's interesting to note that for the first time since 1989, we started harvesting the whites before the reds! We began picking on September 18th for the chardonnay as it was easy to have surmaturité. The fruit was harvested under cool conditions and we had good if not truly exceptional cleanliness and relatively high sugars in chardonnay that mostly ranged between 13.5 and 14%. In retrospect, I am very happy that we got the whites in early because rot was a potential looming problem and the acidities were falling rapidly so by starting when we did we were able to avoid both problems. Yields were all over the place with some vineyards being relatively normal but others were low. As to the wines themselves, while there is no perfect parallel, I might compare the 2006 whites to the 2000s as they're similar in style." Prost went on to note that the '06s were bottled earlier than normal because they were taking up their wood quickly and in both colors and thus the decision was made that there was no point in risking the wines drying out in barrel. The quality of the Bouchard '06 whites is certainly very good to excellent and while the reds can't match the '05s, the '06 whites are every bit as good as their '05 counterparts though I hasten to point out that they possess very different personalities.