Good bright red-ruby. Very closed, primary aromas of black cherry, mint and minerals, with a hint of peppery spice that comes from vinification with 5% whole clusters (the rest of the fruit was destemmed but not crushed). Sweet, lush and stuffed with ripe black fruit and mineral flavors. There's nothing hard about this Clos Vougeot, despite the late end to its malolactic fermentation. A violet note contributes to the impression of finesse. Broad, dusty tannins arrive late.
Author: Stephen Tanzer
Issue: March/April 2007
Wine Advocate | Rating: 92
The finished 2005 Clos Vougeot offers surprisingly candied black raspberry and cherry aromas, with floral, carnal and mineral notes largely overwhelmed by the sheer sweetness of perfume. Formidably dense and mouth filling, it is possessed of considerable tannic chew yet persistent sweetness. Cedary, smoky, and toasty notes emerge in the finish, and suggestions of meat and stone manage to assert themselves as well. I suspect this wine will harden not too long after bottling even if a lot of superficial sweetness remains. Certainly it can scarcely be faulted for sheer concentration, although I prefer the extra measure of transparency in the Corton.