Nicolas Potel Clos de la Roche 2006
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BN#261663 |
Regular$134.99 Web Sale Only$109.99 SKU05869 |  |
Nicolas Potel
The fruit is sorted as it arrives and allowed to macerate under temperature control for several days before fermentation begins naturally, also under thermoregulation, with daily pumping over. The vatting lasts 15 to 20 days before a light pressing. The musts are allowed to settle for a minimum of two weeks to permit removal of the gross lees. The wine is then transferred to barrel by gravity. Nicolas uses on average 20% new oak, 50% second use. As the cellar is cold, the maturation is long, from 16 to 18 months. The wines remain on their lees until the following harvest. It is important to note that even the ones purchased are brought to Nuits still on their lees. The lunar cycle is closely followed when working the cuvées, in order to retain a maximum of aromas. The wines are racked with the falling moon and retain more, and purer flavors. In the early spring the wines are racked once more, again with the falling moon, in order to carry out the final blends.
Food Match: White meats, veal, turkey, roasts, pork, pheasant, lamb, duck.
Wine Advocate
The Potel 2006 Clos de la Roche offers a similarly gripping but more texturally refined and pure-fruited experience than the corresponding Clos St.-Denis. Smoked meat, dark berry concentrate, black tea, and roasted meats fill the mouth, leading to a lingering, saliva-inducing finish. In the final analysis, there is a trade off between the mystery of the Clos St.-Denis and the greater clarity and refinement here. They will make a fascinating pair to follow over the next 6-8 years.
Score: 91.
—David Schildknecht,
December
2009.
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.
Artwork does not necessarily represent items for sale.
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