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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
It is the best Caro that I have tasted to date and mandates another 3-4 years of cellaring
well-integrated acidity
tight and linear with huge amounts of dry extract that renders the very firm acid spine almost invisible at present though the finish is clearly shaped by it
I am not sure how Angelo Gaja and his team do it
Jean Michel Guillon, Clos Vougeot other_regions It is the best Caro(from . 17 ha parcel of 40+ year old vines; fermented in a small 100% new wood tank). A brooding and inexpressive nose only grudgingly gives up notes of red currant, dark pinot and ample warm earth nuances, all of which is trimmed in moderate wood toast. The sleekly muscular big bodied flavors possess very fine mid palate concentration while delivering outstanding power and punch on the youthfully austere finale. This highly persistent effort will
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