Martin Prieur describes his young 2005s as combining "the density and fleshiness of 1990, the finesse and purity of fresh fruit of 2002, and the color intensity of 2003." The wines, he went on, are homogeneous in quality and are accurate expressions of their terroirs. "Almost the perfection of pinot noir," he summarized. The team did much less pigeage than usual because the grapes did not need it, and the fermentation went easily. None of the wines had been racked in November. "Dried fruits, haz...
International Wine CellarDried fruits, hazelnut and toasty oak on the nose, plus a whiff of caramelized banana. Powerful and tightly wound, with surprising acidity enlivening the flavors of peach, citrus peel, spices and minerals. This has terrific cut and persistence but will need a good six or seven years of cellaring. Martin Prieur compares this to the 2002 Combettes in aging potential and notes that this cuvee, from a large holding of 1.49 hectares, is becoming the estate's calling card.