1 In Stock
1 In Stock
Reviews 18.5 points Jancis Robinson "Mid cherry red that's not that dense. Heady, gamey nose. Sweet start with excellent acidity. Sinewy and lively. Very friendly and approachable already. Smooth-textured with real lift. Lots of fun! (JR)" 96 points Burghound "...exceptionally fine and pure with fantastic aromatic detail and an almost diaphanous transparency of expression that reveals all of the kaleidoscopic La Tache spice box nose, including anise, clove, plums, high-toned black cherry, crushed red raspberry and more. The broad, expansive and powerful flavors are still on the strict side with a mid-palate of massive depth yet the finish is round, generous, sappy and superbly complex culminating in a finish that lasts for minutes. Despite the aromatic fireworks and opulent character, there is an underlying tenderness here that suggests that this will be approachable relatively early but the balance is so fine that this should easily age for 30 years, perhaps longer. (AM)" 95 points John Gilman "The deep, complex and still quite primary bouquet delivers a fine melange of black cherries, beetroot, game, a touch of bonfire, a truly beautiful and complex base of soil tones, fresh herbs and a lovely framing of new oak. On the palate the wine is deep, full-bodied, nascently complex and rock solid at the core, with tangy acids, outstanding focus and grip, moderate tannins and a very long, pure and classy finish. (JG)"
Of all the wine estates on the planet, Vosne-Romanée’s celebrated Domaine de la Romanée-Conti is arguably the greatest. Co-managed by winemaking icon Aubert de Villaine, “DRC” as it’s commonly known, is the undisputed crown jewel of Burgundy—if not of France—known for its 28 hectares of grand cru vineyards and its incredibly age-worthy cuvees—highly coveted trophies of any great collector.
As an early pioneer of biodynamic farming, DRC set itself apart from the pack, creating an ideal ecosystem in the vineyards and lifting the quality standards of these famous appellations to even greater heights. The team plows regularly, aims for low yields, and practices séléction massale, bringing seemingly newfound quality with every vintage. As a result, the work in the cellar is less involved and very traditional. Aubert and the team employ native yeast fermentations and gentle extractions and age all of the wines exclusively in new oak barrels. Cerebral, expressive, and otherworldly, the wines of DRC are some of the rarest and most highly coveted in the world.