Red fruit with bright acidity and earth/mineral notes — 8 years ago
Just right for drinking with lamb chops Easter Sunday with Alex. Almost 20 yrs ago we visited the cellars there in Chateauneuf, met one of the Brunier brothers, and Alex (7) had the run of the chais, peeking out from behind the barrels occasionally, Brunier professed to admire my fractured French. A lovely wine to kindle happy memories! Not Telegramme, but la Crau! — 10 years ago
Veldig god. Ikke så syrlig. — 6 years ago
Easy drinking red with soft tannins and fruit. Great wine for $16😀 — 7 years ago
Dry and Smokey Pinot. Medium fruits. Pretty for a birthday wine — 8 years ago
I don't remember much about this, except that it was pretty good. — 9 years ago
Bright cherry, almost juicy like — 10 years ago
Merveilleuse soirée entre amis — 11 years ago
My oh my oh my. Let me first try to describe this as objectively as I can before I start babbling in tongues about why it's awesome. So, okay, we'll start with the color, which is somewhere between a rosé and a pale red. That's as good a portent as any for what you get when you taste it, which is this ethereal, gossamer, lacy thing that would probably flutter to the earth even slower than a feather if it were a solid object. It has a sense of freshness and light without being overtly fruity, i.e. it features the freshness and essential perfume of the fruit without the sweetness or fat. It has a minerally element too, subtle (though everything about this is subtle) but clearly reminiscent of gravelly rock pulverized to an ultrafine powder (everything about this is ultrafine). The word "finesse" is a cliché, ditto for "ethereal," but ultimately that's what's so awesome about this. I have had a lot of disappointing German pinot noir, even from highly regarded producers, and they never turn out to be what you think German pinot noir ought to be (i.e., as clear and pure and transparent as riesling, with all that cool-climate lightness). Somehow some of them turn out to be big fat Sonoma pinot lookalikes, which I will never understand. This is not like that. I am really at a loss to think of anything from anywhere to compare this to that so effortlessly pulls off such a vivid personality out of material so fine it only barely seems to have a corporeal existence, and not a flaw or seam to be seen in the way it is all put together. I can think of a Jura pinot that was in the ballpark (the '08 Chais des Vieux Bourg) and the weight and physical presence bring to mind something like Coteaux Champenois or the Dirty & Rowdy reds, but as far as I am concerned this is sui generis. There are aspects that bring to mind all sorts of things but it really needs its own frame of reference. It is profound but not in the same way that grand cru Burgundy is profound; it's a brilliant soloist, not a symphony, almost minimalist in its simplicity and tranquility, best paired with your favorite easy chair and some quiet moments. — 11 years ago
Showing a lot of character, not much acidity... 8 years old. Soft tannins... first few sips were like cru Beaujolais ! — 6 years ago
Lulu Vigneron was previously known as Les Chais du Vieux Bourg. It's a little hard to find info on this wine, but I think it's the same 05' Vin Jaune released under the previous name with a little more age under flor (11 years according to the importer). No notes were taken when I had it, but I remember being thoroughly impressed. Vaguely - the nose is on the sweeter, creamier style of Vin Jaune. Palate was remarkably juicy and crystalline. Would like to drink it again! — 7 years ago
I like this one! Smooth with a golden color. Almost tastes like honey drizzled on a peach and just thrown on a grill. — 10 years ago
Fut excellent avec un claquos au lait cru. — 11 years ago
Un authentique vin de Bordeaux! La vigne n'a jamais ingéré de produit de synthèse de sa vie. De vieux cabernet sauvignon et merlot compose cette cuvée élaborer dans la plus grande tradition de la région. très loin de l'oenologie moderne. — 11 years ago
Emma Janaskie
Young germans in the Jura! Ones to watch — 6 years ago