Musigny Vieilles Vignes Vv Comte Vogue 2014 (OWC 3)
Price: $5800 / bottle
Color: | Red |
Vintage: | 2014 |
Producer: | Comte Georges Vogue |
Classification: | Grand Cru |
Region: | Burgundy |
Sub-region: | Cote de Nuits |
Size: | 75cl |
Minimum order: | 3 bottles |
Expert Score:
Robert Parker (RP) | Jancis Robinson (JR) | Wine Spectator (WS) |
---|---|---|
96 | 18.5 | - |
Description
By Robert Parker’s Wine Advocate in 2017 (WA96)
The 2014 Musigny Vieilles Vignes Grand Cru has a very intense, cold stone and blackberry scented bouquet, moving towards subtle marine like aromas (oyster shells, Crustacea) with time. There is just wonderful precision here. The palate is medium-bodied with a gentle grip in the mouth, firm backbone, a slightly more masculine Musigny with just a hint of savoriness towards the long finish. This is showing great personality even at this early juncture, although of course, it will not even consider reaching its drinking plateau without 8-10 years in bottle. I suspect this Musigny will only gradually open. Tasted November 2016. Drink Date 2024 – 2050
By Allen Meadows of Burghound in 2017 (AM95)
While highly complex this is cool to the point of only grudgingly revealing a strikingly layered combination of violets, rose petals, sandalwood, anise, clove, plum and dark currant scents. This is a big and overtly muscular wine with broad-shouldered and admirably concentrated flavors yet for all of the impressive size, weight and volume, the massively long finish is serene, even Zen-like. 2014 is a relatively seductive and forward vintage for this storied wine, and I appreciate that calling a wine “forward” when it will likely need 20 years to fully mature is a relative concept!
By Stephen Tanzer’s International Wine Cellar in 2017 (ST95+)
Bright, dark red. Knockout nose offers most of the Musigny food groups: raspberry, cherry, earth, wild herbs, flowers and minerals, plus a leathery nuance. Pungent and extremely intense but utterly weightless owing to its near-perfect balance of sweetness and juiciness. Best today on the explosive, building back end, which offers a powerfully chewy, sappy impression but no rough edges. Winemaker François Millet suggests waiting at least 10 to 15 years.
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