Description
Arden Fine Wines in London offers DRC Romanée-Conti 2004.
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A legendary estate in Burgundy, France, Domaine de la Romanée-Conti (DRC) impresses wine enthusiasts.
The estate produces some of the most sought-after and expensive Pinot Noir and Chardonnay wines in the world.
The Romanée-Conti vineyard is its most famous Grand Cru.
The vineyard is known for producing wines of exceptional finesse, richness, and longevity.
Interestingly, the Romanée-Conti vineyard occupies a small, 1.81-hectare plot in the heart of the Grand Cru belt in Vosne-Romanée.
Notably, its mid-slope position and shallow, iron-rich limestone soil contribute to the creation of a Pinot Noir with unsurpassed elegance and silky texture.
The Domaine de la Romanée-Conti exclusively owns the vineyard as a “monopole.”
The winemakers produce a 100% Pinot Noir here.
They limit production to only about 6,000 bottles made per year, contributing to its scarcity and high value.
DRC Romanée-Conti 2004
The 2004 Domaine de la Romanée-Conti Romanée-Conti Grand Cru is an ultra-rare Burgundy Pinot Noir from France.
Initially, it features a deep red hue, elegant aromas of plum, raspberry, smoke, and earth, and a seamless, concentrated texture that blooms significantly with aeration.
Then the aromas are tightly-knit and closed initially, opening up to sweet red fruit, exotic spices, violets, and earthy sous-bois undertones.
On the palate, it has medium-plus acidity.
Moreover, it showcases fine-grained, integrated tannins and, consequently, massive depth of flavour.
Furthermore, you can drink it now, benefiting from careful cellaring and gentle decanting.
In addition, DRC made 5,663 bottles of Romanée-Conti in 2004.
“Good deep red.The nose offers plum, raspberry, flowers, smoke, and earth, making it less expressive but still utterly sexy.It hints at its superb volume, but this wine feels quite closed and tightly knit today.This wine is much less expressive and sweet than La Tache. However, this super-concentrated wine seems to gain sweetness with aeration, showing an increasingly fat, seamless texture without any loss of energy as it opens in the glass.Ultimately, it really saturates the palate on the aftertaste, where the wine’s strong extract and superb depth thoroughly buffer the tannins.”
Stephen Tanzer, 1st March 2007
