Vosne Romanee Les Suchots Hudelot-Noellat 2017 (750ML)

91-93+ Points, William Kelley, Wine Advocate: "From a parcel planted in 1910, the 2017 Vosne-Romanée 1er Cru Les Suchots is more brooding and reserved, offering up a complex bouquet of dark berries, licorice, spices and black tea. On the palate, it's medium to full-bodied, layered and satiny on the attack, with a deep core that's framed by fine-grained but firm tannins that assert themselves on the mouthwateringly mordant finish." 1/19

94-96 Points, Neal Martin, Vinous Media: "The 2017 Romanée-Saint-Vivant Grand Cru, matured in just under 50% new oak, has a pixelated bouquet of dark cherries, bergamot, hints of vervain tea and crushed stone, turning more floral as it opens in the glass. The palate is medium-bodied, with supple, saturated tannin, and quite rich in style but effortlessly counterbalanced by a fine line of acidity. Velvety smooth and with a hint of dark chocolate toward the finish, this is a superb offering from the domaine. Sophisticated and sensual, just as a Romanée-Saint-Vivant ought to be." 1/19

90-93 Points, Burghound.com: "Here too there is a touch of wood surrounding the even spicier and more deeply pitched dark currant aromas that display Asian-tea and sandalwood nuances. The supple, delicious and nicely vibrant medium weight flavors possess a succulent, even fleshy mid-palate, while displaying fine richness on the lingering finish. This isn't quite as refined as the Beaux Monts but it's still very good." 1/19

96+ Points, John Gilman, View from the Cellar: "The 2017 Richebourg from Domaine Hudelot-Noëllat is also a stunning wine, showing a beautifully elegant vintage veneer to its aromatic constellation of red and black cherries, plums, chocolate, gamebird, a nice base of soil tones, violets and vanillin oak. On the palate the wine is deep, full-bodied, long and quite soil-driven for a young Richebourg, with a sappy core of fruit, ripe, seamless tannins and a long, vibrant and energetic finish. This too is just stellar. 2030-2100." 12/18