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The Spring 2012 Live Auction
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Lot 1066
Estimate: $650
Three lightly wrinkled vintage neck tags.
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Collection name
Reviews
93 · 93+
93 AM "There is excellent richness, size, weight and mid-palate concentration to the solidly powerful big-bodied flavors that possess plenty of mouth coating sap, all wrapped in an utterly delicious, balanced and lingering finish." 93+ ST "Deep, brooding aromas of peach, menthol and vanilla. Large-scaled, rich and very ripe but classically dry, with complex, soil-inflected flavors of pineapple, minerals, white flowers and wet stone. The very long finish gives a palate-staining impression of extract. Both of these 2005 grand crus are superb. 'I started making wine in 1953 and 2006 brought the highest grape sugars I've ever seen,' said veteran Paul Pernot. The crus are just under 14%, he added, and acidity levels are in the rather low 3.6 to 3.8 grams-per-liter range, without acidification. The 2006s were in barrels on their finings when I tasted them at the beginning of June, and Pernot planned to bottle them all at the beginning of July. Pernot believes that 2005 is the more classic vintage for him. 'You can drink these wines after two or three years but they will age,' he averred."
Region
White
Country
Score
93 AM "There is excellent richness, size, weight and mid-palate concentration to the solidly powerful big-bodied flavors that possess plenty of mouth coating sap, all wrapped in an utterly delicious, balanced and lingering finish." 93+ ST "Deep, brooding aromas of peach, menthol and vanilla. Large-scaled, rich and very ripe but classically dry, with complex, soil-inflected flavors of pineapple, minerals, white flowers and wet stone. The very long finish gives a palate-staining impression of extract. Both of these 2005 grand crus are superb. 'I started making wine in 1953 and 2006 brought the highest grape sugars I've ever seen,' said veteran Paul Pernot. The crus are just under 14%, he added, and acidity levels are in the rather low 3.6 to 3.8 grams-per-liter range, without acidification. The 2006s were in barrels on their finings when I tasted them at the beginning of June, and Pernot planned to bottle them all at the beginning of July. Pernot believes that 2005 is the more classic vintage for him. 'You can drink these wines after two or three years but they will age,' he averred."
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The world's most influential fine-wine producer and the benchmark for Bordeaux, Burgundy, Champagne and the Rhone. Its appellation (AOC) system codifies geography, grape and method, and its wines set the global standard for age-worthiness and terroir expression.
Produces the world's most revered Pinot Noir and Chardonnay from a mosaic of tiny, terroir-defined climats. Its hierarchy of village, Premier Cru and Grand Cru vineyards makes site the ultimate expression of quality.
2005 in Burgundy is a legendary vintage from a near-ideal, dry growing season; both reds and whites are concentrated, structured and superbly balanced, with dense tannins and exceptional long-term aging potential.
The world's most versatile white grape, producing everything from steely Chablis to rich, oaked whites. Its neutrality makes it a mirror of terroir and winemaking, and the foundation of white Burgundy and Champagne.