The Auswine Forum

Maison Nicolas Potel Clos de Vougeot Grand Cru 2002
Nicolas is one of the few domaine that buys his graps from other growers. He sourced grapes from 3 different plots. grapes are crushed without de-stemming unlike other maisons. Wines are aged in 100% new oak for 16 months with 30 days skin contact. 2002 vintage were bottled in March 2004.
This wine is vibrant in colour. The nose is very closed initially but gradually opened up after 30 minutes in the glass. It has good nose of musheroom, earthy, dirty aroma. This wines showed a lot of forward acidity and was minerally with herbal, olive, and salami as if you are in a deli shop with all the smoked ham, olive and sundried tomato. The use of 100% new oak is evident in this wine. the tannis is fine. Ranked 5th

Domaine Jean-Marc Millot Clos de Vougeot Grand Cru 2002
0.38 hectres of pinot noir grapes planed in 1955. Jean-Marc only aged his wine in old barrel ( only 1 year old barrels) that is complete different to Nicolas. The wine aged in barrel for about 15 to 18 months and are bottled by gravity neither fined not filtered. He 100% de-stemmed his grapes prior to crushing. 4 to 5 days of cold maceration at 15 degree using only wild yeast. Total of 12 days skin contact and temperature controlled not to go further than 34 degrees.
This wine has a very distinct aroma that other 5 doesn't have. The smell of coffee and mocha. The wine is soft and easy on the palate due to no new oak was used. Cider, plum, liquerice on the palate. This wine is focused and approachable now, but will certainly hold for many many years. Ranked 4th

Maison Louis Jadot Clos de Vougeot Grand cru 2002
Jadot does not believe in making wine for immediate consumption. His wine is generally unapproachable in its youth especially his grand cru wines. Jadot like Millot 100 de-stemmed his grape prior to crushing. He is not particular about how his wine is ferminated, nor how long the skin contact can be. The temperature is generally not controlled to within a certrain degree and the skin contact can very from 20 to 30 days. He aged his wine in 30% new oak and bottled without fining, only a light filtration.
This wine is packed with punch and muscle. The nose is earthy, dirty, musheroom and olives. It has the deepest colour out of 6. This wine is very disjointed, but all the essential component are there, the fruit, the tannins and acidity. personally, I think this wine is over extracted showing deep black fruits mainly. nothing is intergrated, my least favourate.

Domaine Rene Engel Clos de Vougeot Grand cru 2002
This domaine has 1.37 hectares of pinot noir with average age of 55 years.
Rene sorts his grape on a sorting table prior to crushing. Like other producers, he 100% de-stemmed his grapes as well. The skin contact varies between 18 to 25 days. 70% of his wines are aged in new oaks for up to 18months.
This is a lovely wine indeed. The nose is earthy and floral. The acidity is forward and noticible, however restrained. it has spice, savoury character and long finish. This wine is complete and showing good balance. without a doubt it will be a long lived wine. Ranked 3rd

Domaine Jean-Jacques Confuron Clos de Vorgeot Grand cru 2002
Domaine Confuron is an organically protected vineyard that does not use any chemical or pesticide. only 0.5 hectares under planting in 1962. This domain use similar vinification techniques as Rene Engel. The only difference is that the wine may be aged in 100% new oak for at least 15 months.
This wine is rustic, complex and very elegant. It is transparent meaning you can smell and taste all the components of the wine and be sure about it. Spice, cider, savoury, dry patel on the palate. It is an exciting wine. I had the pleasure of meeting the winemaker Sophie Meunier-Confuron and discuss her wine in depth. Sophie is very passionate about pinot noir and you can see it in her wine. ranked equal 1st

Domaine Meo-Camuzet Clos de Vougeot Grand cru 2002
Domaine Meo-Camuzet has nearly 3 hectares of pinot noir under planting. One third of the plot has been planted in 1920, one third planted in the 60s and the final third is nearly 25 years old.
Cold maceration for 3 to 5 days at 15 degree. fermentation temperatures are controlled not to go over 34-35 degrees. only 100% new oak barrels are used.
When I tasted this wines, you can see why it is a grand cru. This wine is classy, sophisticated and elegant. Dark sweet fruit is the centre of the wine. Although the wine is aged in 100% new oaks, it is not over powering. The handeling of oak is very clever. It is toasty, but with finesse and restrain. It is intergrated and showing superb balance and completeness. It is very approachable now, but without a doubt it will evolve into a very classy and delicious wine with age. Ranked equal 1st

Thanks for the notes, particularly the background information.

Fab notes, Rob. Good read.Lucky boy. I wish I could have attended the Cental Otago pinot noir masterclass.
What was Alan Meadows, Burghound's views?
Neville K

Neville K wrote:Fab notes, Rob. Good read.Lucky boy. I wish I could have attended the Cental Otago pinot noir masterclass.
What was Alan Meadows, Burghound's views?
Neville K

There was a lot of criticism on Nicolas potel and Louis Jadot's wines because the majority of people believe it does not reflect the terrior due to the wine making process . Alan did not agree nor disagree on that matter, but said 2002 is a good example about terrior and it reflects the terrior very well. He said terrior is not as black and white as it seems. The whole dynamic of terrior and how the wine reflects is more than just what's in that bottle. When is the wine tasted, under what condition, the weather and many other factors that all have inpact on the wine. He said when you tried the same wine year in year out again and again, you will have notice sets of makers that existed in the wine, however Alan did not tell the audiance what those markers are and how these markers reflect terrior. He has been very deplomatic and careful about what he said and on the wines being tasted.

I just found these notes- brilliant read.
Thanks Rob- I wish I had them a few months ago when I could have bought two of these.

I have a lot of respect for nicholas potel. Spent a couple of hours with him and he really respects the terrior of the wines he has. Went through all his wines and although they show quite a bit of fruit you can still see terrior in the wines.

Tried a few Meo-Camuzet and don't agree that you can see grand cru in these wines. They are big, extracted and oaky no respect for terrior. Very good dry reds.