2004 Bernard Dugat-Py Vosne-Romanée Vieilles Vignes

• By Stephen Tanzer
  March/April 2006, IWC Issue #125, (See more on Vinous...)

  (Domaine Dugat Py Vosne Romanee Vieilles Vignes) Login and sign up and see review text.

Burghound

• By Allen Meadows
  1st Quarter, 2006, Issue #21, (See more on Burghound...)

  (Domaine Dugat-Py Vosne-Romanée Vieilles-Vignes Villages Red) Subscribe to see review text.

Burgundy-Report

• By Bill Nanson
  10/1/2006, (See more on Burgundy-Report...)

  (Dugat-Py Bernard Vosne-Romanée Vieilles Vignes) Despite 75% whole bunch fermentation this is a deep cherry-red colour. The nose shouts aggressively of funk, reduction, sulfur and oak - nothing else - two hours are insufficient to make an iota of difference. If you leave the bottle (sans cork) upright in a 'eurocave' for 36 hours you will end up with something that actually smells of wine; dense but pure red fruit - I get the impression that you might need a week to see any oxidation! But why leave in a eurocave for 36 hours? Easy, what the funk might hide on the nose is there for all to see on the palate - cork taint. Now that's a big shame (at least it wasn't his Chambertin!) because there is concentration and a really exectutive texture - the tannins are so fine despite what I assume to be significant extraction. Ignoring the taint, this is mightily impressive wine though if you want to drink now I suggest early preparation - 8 hours in a decanter with lots of air would be my starting point or, better still, opening the night before and leaving the open bottle to overnight in the fridge.