A mini vertical of Roulot Charmes with some older Krug/LLC/Unico

Got together for some wines at mama’s home cooking at the house of the Maharaja. Always a good time. Sat around the dining room table for four hours, drinking wine, eating and having a great end to the work week.

07 Roulot charme was the WOTN for me.

  • 1966 Bodegas Vega-Sicilia Ribera del Duero Único - Spain, Castilla y León, Ribera del Duero (12/5/2015)
    Hmm. We had some interesting thoughts on this wine. It was delicious, almost youthful in the sense that the full bore of the flavors were hiding when first popped but it really fleshed out to a dark meaty earthy profile that only comes when a wine is well balanced with its 2ndary flavors and primary. But my issue was, it tasted like a wine maybe 20 years younger as I wasn’t expecting the dark fruit to be so dense and deep.

Maybe it was reconditioned? I’m not sure. As the wine has very little sediment. It was definitely murky in the glass, but you’d think a wine with this much age would have at least some sediment at the bottom of the glass. You can see some fine sediment floating but you don’t even taste it on the palate. Cork was moldy but it was still in decent shape.

  • 1986 Château Léoville Las Cases - France, Bordeaux, Médoc, St. Julien (12/5/2015)
    Beast of a wine, sat in the decanter for 3 hours. So dense and dark. Filled with graphite, leather and mocha covered fruit. Still really tannic on the back end but man it is such a big bodied wine that will still need a lot of time to really fill out its frame.
  • 1988 Krug Champagne Vintage Brut - France, Champagne (12/5/2015)
    One of the fresher bottles I’ve had in awhile. Funny as its fellow bottle from the same lot was completely oxidized.

Piercing acidity, but light and balanced unlike most Krug at this age. Didn’t have the power and oxidative notes. Just a really beautiful persistent champagne.

  • 2002 Domaine Roulot Meursault 1er Cru Charmes - France, Burgundy, Côte de Beaune, Meursault 1er Cru (12/5/2015)
    This wine went through some waves over the course of 4 hours. It first started out soft and silky, then the acidity really picked up but it started to empty out a bit on the mid palate, a hour later the acidity dropped and it picked up a cloying almost honeyed sweetness to it. It finally evened out to a combination of soft in texture but still had that honeyed fat fruit to it.
  • 2007 Domaine Roulot Meursault 1er Cru Charmes - France, Burgundy, Côte de Beaune, Meursault 1er Cru (12/5/2015)
    Served blind: 2007 is neck and neck with 2010 for me when it comes to roulot. The 07s are so pure and soft on the palate. The wine and the flavors just glide through to the finish. The flavors of apple and orchard fruit are so fine and precise. A delicious wine, only got better as the structure filled out with fruit and acidity but it didn’t change the texture of the wine at all.
  • 2009 Domaine Roulot Meursault 1er Cru Charmes - France, Burgundy, Côte de Beaune, Meursault 1er Cru (12/5/2015)
    I thought this was almost too reduced. The sulfur is evident as well as a heavy dose of acidity. It wasn’t as ripe as fat as an 09 would dictate (or a charmes) but it never really shed the reduction over four hours.
  • 2010 Domaine Michel Niellon Chevalier-Montrachet - France, Burgundy, Côte de Beaune, Chevalier-Montrachet Grand Cru (12/5/2015)
    Served blind: very ripe and heavy on the palate with a touch of oak. The oak was pretty obvious on the texture of the wine, not necessarily the flavor. I thought the wine was much older then a 2010 due to the density on the palate. I thought it was good but I feel like a fresher version of this bottle would have been better as more youthful acidity would have really balanced out the ripeness.




Would the roulot benefit from additional aging ?

Charlie, we have always had the same thoughts with the 1970 Unico. We have enjoyed 5 or 6 bottles of this wine over the past three years and all of them appear 20 years younger. Bought on release.

But also with no sediment?

Unicos are held in cask for an extended period of time. I would think most of the normal sediment would precipitate out in cask.

Unicos are traditionally held in brl for 10yrs, the only exception I’m aware of is the 07 which was recently released. Today, Valbuenas see 5yrs although they used to do some valbuena 3’s and 8’s.

I doubt the 66 was reconditioned, I’ve never heard of them reconditioning any of their wines. I’ve had the 66 and I agree it shows young, I don’t recall the sediment or lack there of. The 70 is an epic wine.


Nice work Fu.

Was tidying the cellar yesterday and found a 2000 Roulot Charmes I forgot I had.

07/09 easily. The other btl of the 02 I had was showing much younger, so I would say all 3 would age well.

Since when was Roulot bottling their wines in Riesling mags?



i don’t know why but on phones it gets resized improperly. But on a desktop it’s fine.

I’ll forgive you if you float some free bottles my way.

I think i’ll live without your forgiveness :slight_smile:


Nice lineup

Roulot Charmes >> forgiveness