6 bottles per lot
Details
Pommard, Les Pezerolles--Vintage 1990
Côte de Beaune, Hubert de Montille
"The 1990 Pommard-Pezerolles possesses the most weight, structure, and massiveness of Montille's 1990 offerings. Additionally, more sweet fruit emerges both in the bouquet and on the palate. Nevertheless, the finish was so acidic and tannic that my gums ached. 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?" Robert Parker, Wine Advocate #84 (Dec 1992)
6 bottles per lot
Côte de Beaune, Hubert de Montille
"The 1990 Pommard-Pezerolles possesses the most weight, structure, and massiveness of Montille's 1990 offerings. Additionally, more sweet fruit emerges both in the bouquet and on the palate. Nevertheless, the finish was so acidic and tannic that my gums ached. 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?" Robert Parker, Wine Advocate #84 (Dec 1992)
6 bottles per lot