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Joseph Roty

2006 Joseph Roty, Charmes-Chambertin Grand Cru, Tres Vieilles Vignes

France Pinot Noir Burgundy Charmes-Chambertin Grand Cru 750ML

Vinous

93

Burghound

93

CellarTracker

93
/
2006 Joseph Roty, Charmes-Chambertin Grand Cru, Tres Vieilles Vignes
Joseph Roty

2006 Joseph Roty, Charmes-Chambertin Grand Cru, Tres Vieilles Vignes

France Pinot Noir Burgundy Charmes-Chambertin Grand Cru 750ML

Vinous

93

Burghound

93

CellarTracker

93
/
0 In Stock

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Vinous

Vinous

93

Medium red. Subdued aromas of musky plum, mocha and bonbon au reglisse; missing the enticing high-pitched floral notes of the 2008. Then surprisingly sweet in the mouth, with flavors of cherry, red berries, rose petal, tobacco, licorice and menthol complicated by a whiff of chocolate and an element of salinity. The wine's slightly dusty tannins make themselves felt early but are nonetheless quite mellow. Incidentally, Pierre-Jean Roty volunteered that 2006 and 2008 were among the vintages of the 2000s with the least extractability, and that the wines therefore--in theory at least--have a tendency to be austere or hard. His father also vinified this wine with cultured yeasts and perhaps for that reason Pierre-Jean describes 2006 as a technical vintage. (13.7% alcohol; 3.39 pH; 38 h/h)

What the Critics are Saying

Vinous

Vinous

93

Medium red. Subdued aromas of musky plum, mocha and bonbon au reglisse; missing the enticing high-pitched floral notes of the 2008. Then surprisingly sweet in the mouth, with flavors of cherry, red berries, rose petal, tobacco, licorice and menthol complicated by a whiff of chocolate and an element of salinity. The wine's slightly dusty tannins make themselves felt early but are nonetheless quite mellow. Incidentally, Pierre-Jean Roty volunteered that 2006 and 2008 were among the vintages of the 2000s with the least extractability, and that the wines therefore--in theory at least--have a tendency to be austere or hard. His father also vinified this wine with cultured yeasts and perhaps for that reason Pierre-Jean describes 2006 as a technical vintage. (13.7% alcohol; 3.39 pH; 38 h/h)