92-95

Stephen Tanzer

Vinous

Saturated ruby-red. Very ripe blueberry and dark chocolate aromas project an almost liqueur-like quality. Then dense and sappy in the mouth, conveying an impression of sound acidity (this is the lowest in pH among these 2016s at 3.3) but not quite the texture or early balance of the Caillerets. The intense flavors of dark berries, licorice and menthol are at once chocolatey and slightly medicinal. With its significant baby fat, this wine boasts outstanding volume for Taillepieds and may well require a decade in the cellar to approach its peak. The yield here was only about 25 hectoliters per hectare, a bit higher than the Caillerets. 11/2017

93-95

Jasper Morris

Inside Burgundy

The vines date to the early 1970s, grown on marly soil above the usual clay-limestone. Dense fresh purple, more straightforward raspberry fruit with a touch of cherry. The palate offers a fresh linear thread, with real intensity behind. Tasted Oct 2017.

93-95

Neal Martin

Robert Parker/Wine Advocate

The 2016 Volnay 1er Cru Les Taillepieds is more outgoing and expressive on the nose compared to the Caillerets with ebullient blackberry, blueberry and subtle floral aromas—very pure and delineated, still correct, never flamboyant. The palate is medium-bodied with lithe and fine tannin, a silver bead of acidity here that confers great tension to this Taillepieds and you can feel that residue of mineralité tingling on the tongue on the aftertaste. It will require five or six years in bottle but it will be worth the wait—an outstanding Taillepieds, one of the best that I have encountered from barrel. 12/2017