Domaine de la Pousse d'Or Les Caillerets, Volnay 1er Cru, France

拉魄斯酒莊凱樂(lè)瑞（沃爾奈一級(jí)園）紅葡萄酒

點(diǎn)擊次數(shù)：1509

The 2015 Volnay 1er Cru Les Caillerets, which is made from whole bunch fruit, has a clean and fresh, very pure bouquet that neatly disguises the stem addition. The palate is grippy, very tannic, masculine with a grainy texture, hints of bell pepper towards the huge finish that needs more flesh to balance those stems. Still, it is balanced and I am intrigued to see how this will age - this has complexity and a sense of intrigue.

The 2013 Volnay Caillerets 1er Cru has a vibrant bouquet, a mixture of both red and black fruit with a pastille-like freshness that lends it plenty of energy, brimming with vim and vigor. The palate is well balanced with succulent, quite juicy tannins, a keen citric thread of acidity and a slightly pointed, balsamic-tinged finish. This just feels a little angular at the moment.

The 2012 Volnay 1er Cru En Cailleret was the last cuvee to complete its malolactic fermentation, three weeks before I visited. It comes from east-facing vines most planted in 1976. The nose is a little difficult to discern at this early stage: stubborn and refusing to come out and play. However the palate is lively with marmalade-tinged black fruit and a succulent, energetic finish that exerts a gentle grip. It does not quite have the vivacity of the best Cailleret that I have tasted, but it remains a very satisfactory wine. Domaine de la Pousse d'Or is one of the most picturesque estates in Burgundy, perched imperiously on the southern flank of Volnay village. With his hounds encircling his legs, I met with Patrick Landanger who became proprietor back in 1997 due to the untimely passed of Gerard Potel. His intentions of becoming a silent shareholder were changed and having acquired the remaining shares from the Potel family, found himself the sole proprietor. He got the bit between his teeth, expanding the domaine's holdings up unto Corton and down into Puligny, converting the vineyard to organic viticulture with an eye on biodynamics. We tasted the wines in his multi-tiered cuverie as assembled blend taken directly from vat. Patrick was keen to stress his dedication to sorting, first via a vibrating table, then a second by eye and hand, then electronically. The result is very pure fruit that fortunately is not taken to the extreme so that it erases the nuances of each terroir. Moreover, I appreciate the prudent use of new oak here. This is another estate, like Marquis d'Angerville, that has a ceteris paribus approach i.e. it is maintained at 30% so that those nuances of terroir can be observed without being skewed by the level of wood. There have been occasions, most notably apropos the 2009 vintage, where I felt that there was a touch of over-ripeness evident in the wines. In 2012 I only discerned one cuvee that exhibited similar traits, the Bonnes-Mares, which came across rather ostentatious compared to the far more refined Clos-de-la-Roche. Otherwise, these 2012s from La Pousse d'Or are worth seeking out. Importers: North Berkeley Wine, Oakland, CA; tel. (510) 336-9880; a Peter Vezan Selection (various importers), Paris; fax 011 33 1 42 55 42 93

The 2009 Volnay En Caillerets bursts from the glass with a huge, explosive bouquet. Blackberries, blueberries, hard candy and spices are just a few of the notes that emerge from this layered, intense Burgundy. There is plenty of inner tension here, in fact the Caillerets appears to be holding back a lot of its potential. It is a dazzling wine though, and one built for the long haul. Anticipated maturity: 2014-2049. This is a stunning set of wines from Patrick Landager. The vintage yielded a set of super-sized, big wines that may shock some readers for their sheer intensity. These are among some of the most backward 2009s I tasted and will require considerable patience. The estate now farms a total of 19 hectares, which includes the vineyards Landager acquired when he bought Domaine Moine-Hudelot a few years back. In 2009 Landager started harvesting on September 22, when most people were already finished picking. Cuvaison started with 5-6 days of cold maceration and lasted a total of three weeks with one punchdown in the morning and a second in the afternoon. The wines spent 12-15 months in oak (roughly 30% new) on their fine lees with no rackings until they were prepared for bottling, which took place with no fining or filtration. (Note: the Chambolle saw 50% new oak). All of the 2009s were bottled in early February 2010. Importers: North Berkeley Wine, Oakland, CA; tel. (510) 336-9880; a Peter Vezan Selection (various importers), Paris; fax 011 33 1 42 55 42 93