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Hubert de Montille

1990 Hubert de Montille, Pommard Premier Cru, Les Rugiens

France Pinot Noir Burgundy Pommard Les Rugiens Premier Cru 750ML

Wine Advocate

90

Vinous

88

Burghound

93

CellarTracker

91
/
1990 Hubert de Montille, Pommard Premier Cru, Les Rugiens
Hubert de Montille

1990 Hubert de Montille, Pommard Premier Cru, Les Rugiens

France Pinot Noir Burgundy Pommard Les Rugiens Premier Cru 750ML

Wine Advocate

90

Vinous

88

Burghound

93

CellarTracker

91
/
0 In Stock
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The Wine Advocate

Wine Advocate

90

The 1990 Pommard-Rugiens reveals the classic purity that the 1990 wines from Montille display, as well as deep, dark ruby/purple color, plenty of body and glycerin, formidable concentration, enormous tannin levels, crisp acidity, and a tight, hard, spicy, long finish. Only a masochist would consider drinking it, or any of the Montille wines before 2005. I have done something with Montille's 1990s that I rarely do - give them the benefit of the doubt. This domaine's style of winemaking produces such tannic, high acid, backward wines that a minimum of 10 years cellaring is required. Based on the 1978s and 1980s that I own, you may have to wait 15 or more years for Montille's 1990s to shed their cloak of tannin and acidic shrillness. That being said, all of these wines are loaded. In terms of extraction and concentration, they possess the requisite depth to balance out their high acidity and hard tannins - I think. I am tempted to draw an analogy between the red burgundies of Hubert de Montille and the Brunello di Montalcinos of Biondi-Santi. They are wines that require 10-20 years of cellaring and can last another 20-30 years, but the underlying question is how much pleasure do they ultimately provide? I would love to know how many readers have had the experience of tasting fully mature vintages of Montille's Pommards or Volnays? Now that I have adequately warned buyers about these wines, what do they taste like?

Vinous

Vinous

88

The 1990 Pommard Les Rugiens 1er Cru would have been made by Hubert de Montille. It has a rather stolid and bucolic bouquet that suggests slightly more extraction than was optimal at the time. Likewise, the palate does not sparkle; I think because the warmth of the growing season just reduces this great vineyard into a muscular Pommard that feels leaden on the finish.

What the Critics are Saying

The Wine Advocate

Wine Advocate

90

The 1990 Pommard-Rugiens reveals the classic purity that the 1990 wines from Montille display, as well as deep, dark ruby/purple color, plenty of body and glycerin, formidable concentration, enormous tannin levels, crisp acidity, and a tight, hard, spicy, long finish. Only a masochist would consider drinking it, or any of the Montille wines before 2005. I have done something with Montille's 1990s that I rarely do - give them the benefit of the doubt. This domaine's style of winemaking produces such tannic, high acid, backward wines that a minimum of 10 years cellaring is required. Based on the 1978s and 1980s that I own, you may have to wait 15 or more years for Montille's 1990s to shed their cloak of tannin and acidic shrillness. That being said, all of these wines are loaded. In terms of extraction and concentration, they possess the requisite depth to balance out their high acidity and hard tannins - I think. I am tempted to draw an analogy between the red burgundies of Hubert de Montille and the Brunello di Montalcinos of Biondi-Santi. They are wines that require 10-20 years of cellaring and can last another 20-30 years, but the underlying question is how much pleasure do they ultimately provide? I would love to know how many readers have had the experience of tasting fully mature vintages of Montille's Pommards or Volnays? Now that I have adequately warned buyers about these wines, what do they taste like?

Vinous

Vinous

88

The 1990 Pommard Les Rugiens 1er Cru would have been made by Hubert de Montille. It has a rather stolid and bucolic bouquet that suggests slightly more extraction than was optimal at the time. Likewise, the palate does not sparkle; I think because the warmth of the growing season just reduces this great vineyard into a muscular Pommard that feels leaden on the finish.