(Originally published February 2018)
Prieur’s grand cru holdings are among the most enviable in the Côte d’Or. Not just these reds, but also Montrachet, Chevalier-Montrachet, and Corton-Charlemagne (as well as Meursault-Perrières and Puligny-Combettes) in white, which I’ll review in my next post.
2016 Corton-Bressandes
The nose of this wine has mineral dark berry fruit with some spice. The mouth is creamy and pure with cassis fruit plus nutmeg and other spices. It is intense, deep, energetic, and long. Harvested 3 October, 11.9º natural alcohol, 0.5º chaptalization, about 50% whole clusters, and about 45% new oak. (90-93)
2016 Clos Vougeot
The Clos Vougeot has dusty, stony aromas. The mouth displays cassis and other dark fruits. The wine is light on the palate with some creaminess of texture, making for overall finesse for Clos Vougeot. But there’s also tannin that will support aging. Unlike many other proprietors in Clos Vougeot, Prieur did not suffer a lot of frost damage. Harvested 30 September. Malolactic fermentation was late, finishing only in August 2017. The vines here are about 25 years-old. There is a small amount of whole clusters in the wine and alcohol is around 13º. (90-93)
2016 Chambertin
The Chambertin is intense and deep with dark fruits, lead pencil, and plenty of concentration. The wine is still quite primary, despite the malolactic fermentation having finished in March, and the finish is tannic. There was no declassification of younger vines to Gevrey-Chambertin 1er Cru in this vintage, and total production is about 5 barrels. Alcohols are 13.6-14º natural. (92-95)
2016 Echézeaux
The nose of the Echézeaux is concentrated with dark fruits. The mouth features intense dark fruits, especially cassis, and in concentrated with good acidity and energy. Harvested 30 September, serious frost damage, so only a single barrel produced (1 year-old barrel). There’s a small amount of whole clusters here. 13.5º natural alcohol. (90-94)
2016 Musigny
Last, the Musigny is spicy and floral in the nose. The spiciness continues on the palate along with red currant, cassis, and black pepper flavors. The wine has good energy and a smooth texture. Three barrels of this wine were produced; two of the barrels are new. Harvested 30 September. About 30% whole clusters, 13.5º natural alcohol. The vines are of two ages — about 40 years and about 25 years. (91-95)