Tasting Notes

A slight reduction on the nose of the Saouma's 2006 Clos St.-Denis he thought might have been influenced by high CO2 content in a wine whose two barrels consistently take close to a year here just to alcoholically ferment. Fortunately, the wine throws off its reductive shackles with a good shaking and reveals bright cherry, lingonberry, and rhubarb aromas that translate on the palate into a sassy, invigoratingly tart, lip-smacking fruit presence, accompanied by black tea smokiness. This spreads out - viscously, silkenly yet buoyantly - across the palate and against the background of a palpably dense sense of chalk, salt, marrow, and stone, finishing with vibratory interactive intensity and irresistible clarity and class. Tasted December 2009. David Schildknecht - Wine Advocate