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2005 Pousse d'Or - Volnay Clos des 60 Ouvrees 1er Cru 750ml
2005 Pousse d'Or - Volnay Clos des 60 Ouvrees 1er Cru
France - Burgundy - Cote de Beaune - Volnay / Premier Cru
Red / Pinot Noir
2005 Pousse d'Or - Volnay Clos des 60 Ouvrees 1er Cru
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Professional Reviews


Burghound Author: Allen Meadows Issue: Issue 26

Compared to the expressiveness of the prior wines, here the nose is reserved to the point of being discreet, revealing only glimpses of even more complex spicy blue berry and violet suffused fruit that introduces big, rich and quite ripe flavors underpinned by excellent mid-palate concentration and a firm if subtle mineral backbone that runs the full length of the magnificently long finish. This is flat out terrific.

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International Wine Cellar Author: Stephen Tanzer Issue: Issue 137

($120) Good deep ruby-red. Pure, vibrant nose offers blackberry, violet, minerals and licorice, lifted by a minty nuance. Densely packed but juicy, with lovely precision to its flavors of black fruits, mint, minerals and clove. Very spicy and very young. Wonderfully ripe without any loss of vibrancy. The very sweet tannins are thoroughly enrobed by the wine's sheer density of material. This spreads out impressively over the palate, finishing with terrific length and energy. A major success in 2005.

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Wine Advocate Author: David Schildknecht Issue: 170

The 2005 Volnay Caillerets Clos des 60 Ouvrees (like the Clos d'Audinac and Clos de la Bousse d'Or, a monopole) features the oldest vines in the estate's Volnay holdings, more than half of them planted in the mid fifties. Black cherry, purple plum, pistachio, ginger, and cumin inform the nose. On the palate this offers old vines creaminess, flattering glycerin, and yet also a persistently bright freshness of black fruits. A deep, lingering, faintly caramel-inflected bitter-sweetness, spice, and chalk further testifies to the concentration in this wine, which surpasses the Bousse d'Or in structure and gives it a hard run for its money in the charm department. Check on this in 8-10 years but then figure on another decade of improvement in the cellar.

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