WTNs: Herrnsheim BA 1976, d'Angerville Volnay 1996

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WTNs: Herrnsheim BA 1976, d'Angerville Volnay 1996

Postby Otto » Mon May 22, 2006 8:42 pm

Forumite Antti Jokinen turned the ripe old age of 30 today, so we celebrated by opening up a few nice bottles - including one birthyear wine. I made a humble pseudo-Chinese dinner (as I am the eternal apprentice in the kitchen) to go with the Volnay. Gladly the cheeses for dessert (Garrotxa and Murcia) were fantastic - as were the wines.

  • 1976 Freiherr Heyl zu Herrnsheim Niersteiner Rehbach Riesling Beerenauslese - Germany, Rheinhessen (5/22/2006)
    AP 4 382 093 34 77. Light gold, developed but not looking overly mature. The nose is very exotic and abundantly fruity - tropical even with quite a bit of passion fruit. Botrytis is fairly evident, but I do miss the petrol of which this had only the tiniest hint. The palate is rather sweet, very fruity, rather too low in acidity and intensity but still balanced - just a bit too exotically fruity for my tastes - and not flabby (though certainly on the border of becoming so). The aftertaste is long and though not as acidic as I would hope, there still was a touch of refreshing bitterness to it. Drink up. (The last glass I had developed a hint of toothpaste-like smell to it, so don't let it be open for four hours!!)
  • 1996 Domaine Marquis d'Angerville Volnay Champans 1er Cru - France, Burgundy, Côte de Beaune, Volnay (5/22/2006)
    Rather dark. A somewhat strange nose, but very, very appealing! Earthy, rusty and rustic, with tomato and sour cherry. The nose had great lift to it with plenty of savoury herbalness (reminding me, of all things, Chinon!!), seemingly as if the fruit were partially oxidised - in fact almost Musar-like!! Strange but lovely. There did appear quite a bit of sweetness to the fruit over time, but it never lost the utterly beguiling rusticity. The palate had a good concentration of vibrant fruit, vibrant acidity, still a touch tannic, and rather extracted, but it was the aftertaste which I thought the loveliest part of the wine: like with Musar, it was a touch volatile, fresh, with immense acidity - almost harsh were it not for the great fruit -, and immense length. Overall: savoury, intense and rustic. I liked it very much. Needs much more age.

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Re: WTNs: Herrnsheim BA 1976, d'Angerville Volnay 1996

Postby Dale Williams » Mon May 22, 2006 9:43 pm

Thanks for notes. I've had the '96 Angerville Taillepieds and Clos de Ducs, but not the Champans or Friemiets. Sounds like he hit a grand slam in '96, at least for those of us who aren't acid-intolerant. :)
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Re: WTNs: Herrnsheim BA 1976, d'Angerville Volnay 1996

Postby Otto » Wed May 24, 2006 2:51 pm

Dale Williams wrote:Thanks for notes. I've had the '96 Angerville Taillepieds and Clos de Ducs, but not the Champans or Friemiets. Sounds like he hit a grand slam in '96, at least for those of us who aren't acid-intolerant. :)


Quite! This was my first and only d'Angerville I've had. Is this typical of their style? It seemed a rather odd, even a little un-Burgundian in style. If Ch Musar made Pinot Noir, I'd expect it to be like this...

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Re: d'Angerville Volnay 1996

Postby Gregg G » Thu May 25, 2006 1:24 am

Had the '95 Champans in March and it was gorgeous. Drinking very well:

3/15/2006:Had the '02 Pousse d'Or 60 Ouvrées not been open tonight this wine would have been my favorite. This wine is elegent and alluring with a nose of sweet asian spices. The palate reveals red fruits with more spice and earth. Bright acidity adds to the structure with good length on the finish. I kept going back to the nose, enjoying it's ever changing character as a fine Burg will do. Drinking really well right now.


I find d'Angerville to be one of the top producers in Volnay and probably my favorite. The '96 Champans, which I have not had, sounds different than what I typically identify with the domaine, though I think you might have been lucky to find a drinkable '96. I consider d'Angerville to be elegant yet structured with immense perfums at maturity. Wines that require serious cellar time (typically 10+ yrs) before the magic happens.

I'm also not surprised by the high acidity in the '96. Had the Pousse d'Or 60 Ouvrées & Bouchard L'Enfant Jésus Grèves, all '96 and the wines were acid dominated. I'm hoping the fruit will servive the searing acidity and blossom.
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