Bitouzet-Prieur Taillepieds Volnay Premier Cru, Volnay, France

比圖澤-普里厄酒莊黛比德（沃爾奈一級(jí)園）紅葡萄酒

點(diǎn)擊次數(shù)：7031

The ruby/purple-colored Volnay Taillepieds reveals a dark berry and black cherry-infused nose as well as a medium-to-full-bodied, broad, structured, and masculine character with generous fruit. This meaty, chewy-textured, and gorgeously ripe wine is densely packed with red cherries, blackberries, minerals, and fresh herbs. While not as concentrated as the 1995 Taillepieds, it is more seductive and inviting. It should be at its best between 1999 and 2005. Vincent Bitouzet crafted marvelous 1996s, capturing this vintage's succulent fruit. Unlike most vignerons with whom I spoke, Bitouzet reported that his wines' malos took place normally, and were not retarded. He did not heat the cellars or use malo-inducing artificial yeasts, attributing the rapid malo-lactic fermentation to the fact that little sulphur was used during vinification. Importer: Neil Rosenthal, Select Vineyards, Shekomeko, NY; Tel (800) 910-1990.

The ruby/purple-colored Volnay Taillepieds reveals a dark berry and black cherry-infused nose as well as a medium-to-full-bodied, broad, structured, and masculine character with generous fruit. This meaty, chewy-textured, and gorgeously ripe wine is densely packed with red cherries, blackberries, minerals, and fresh herbs. While not as concentrated as the 1995 Taillepieds, it is more seductive and inviting. It should be at its best between 1999 and 2005.Vincent Bitouzet crafted marvelous 1996s, capturing this vintage's succulent fruit. Unlike most vignerons with whom I spoke, Bitouzet reported that his wines' malos took place normally, and were not retarded. He did not heat the cellars or use malo-inducing artificial yeasts, attributing the rapid malo-lactic fermentation to the fact that little sulphur was used during vinification.Importer: Neil Rosenthal, Select Vineyards, Shekomeko, NY; Tel (800) 910-1990.