Loading lot details…
The October 2018 Distinguished Cellar Auction, Part I
Swipe left for previous · Swipe right for next
Lot 566
Estimate: $500
OC.
Sold:
This auction has ended. Bidding is closed.
Collection name
Reviews
91+ST
"(One-third new oak): Bright ruby-red. Hints of game, sexy oak and minerals on the nose. Sweet, suave and seamless; more complex than the 60 Ouvrees but less obviously vibrant today. Showing more stony influence than primary fruit. Finishes a bit edgy, with a hint of chocolate. Patrick Landanger was out of the country on one of his many business ventures, so I tasted this year with cellarmaster Christophe Bouillot, who formerly taught for 22 years at the Lycee Viticole de Beaune. Bouillot told me that the estate made sparing use of its concentrator in 2010: "We reduced the volume by only about 6%, which did not affect the balance of the wines." At Pousse d'Or, the vats are cooled to 50 degrees in stainless steel tanks for seven days of maceration a froid, then fermented with all wild yeasts from the vineyards. Five or more punchdowns per day are the rule here, but there is generally no post-fermentation maceration (total time on the skins was 20 to 23 days in 2010, according to Bouillot). I was very impressed by the noble tannins of the best 2010s cuvees here, and it was a treat to be able to see the line-up of wines produced from the Moine-Hudelot vineyards that Landanger purchased in 2008. The 2010s had been moved into tanks a month to my visit following very late malolactic fermentations; in fact, the Volnay Clos des 60 Ouvrees had just finished its malo in tank."
Region
Red
Country
Score
"(One-third new oak): Bright ruby-red. Hints of game, sexy oak and minerals on the nose. Sweet, suave and seamless; more complex than the 60 Ouvrees but less obviously vibrant today. Showing more stony influence than primary fruit. Finishes a bit edgy, with a hint of chocolate. Patrick Landanger was out of the country on one of his many business ventures, so I tasted this year with cellarmaster Christophe Bouillot, who formerly taught for 22 years at the Lycee Viticole de Beaune. Bouillot told me that the estate made sparing use of its concentrator in 2010: "We reduced the volume by only about 6%, which did not affect the balance of the wines." At Pousse d'Or, the vats are cooled to 50 degrees in stainless steel tanks for seven days of maceration a froid, then fermented with all wild yeasts from the vineyards. Five or more punchdowns per day are the rule here, but there is generally no post-fermentation maceration (total time on the skins was 20 to 23 days in 2010, according to Bouillot). I was very impressed by the noble tannins of the best 2010s cuvees here, and it was a treat to be able to see the line-up of wines produced from the Moine-Hudelot vineyards that Landanger purchased in 2008. The 2010s had been moved into tanks a month to my visit following very late malolactic fermentations; in fact, the Volnay Clos des 60 Ouvrees had just finished its malo in tank."
Have questions?
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.
Volnay is a village AOC in Burgundy's Cote de Beaune with esteemed Premier Crus, producing elegant, perfumed and silky Pinot Noir reds prized for their finesse, delicacy and floral red-fruit character.
A thin-skinned, terroir-sensitive red producing perfumed, silky and elegant wines of red-berry fruit and earthy complexity. It reaches its apogee in Burgundy.