VOLUME 9, ISSUE 7
May 9, 2012
May 9, 2012
ARTICLES IN THIS ISSUE:
Solving the Mystery of the “Coury Clone” Domaine Drouhin Oregon: New World’s Burgundy Presence Privé Vineyard: French Flavor in the Chehalem Mountains Recent Willamette Valley Vintages: General Summaries Large Review of 2009 & 2010 Willamette Valley Pinot Noirs With a Few from 2008 & 2011 Kick Up Your Heels at the 2012 Oregon International Pinot Noir Celebration Oregon Wine Press: News You Can Use on the Oregon Wine Industry Oregon Pinot Briefs Pinot Gris: Pinot Noir’s Mutant Offspring Needs Love Too
Solving the Mystery of the “Coury Clone” Domaine Drouhin Oregon: New World’s Burgundy Presence Privé Vineyard: French Flavor in the Chehalem Mountains Recent Willamette Valley Vintages: General Summaries Large Review of 2009 & 2010 Willamette Valley Pinot Noirs With a Few from 2008 & 2011 Kick Up Your Heels at the 2012 Oregon International Pinot Noir Celebration Oregon Wine Press: News You Can Use on the Oregon Wine Industry Oregon Pinot Briefs Pinot Gris: Pinot Noir’s Mutant Offspring Needs Love Too
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Chateau de la Maltroye
| Owner(s) | Jean-Pierre Cournut |
| Link to this site |
Owner Andre Cournut passed the torch in 1995 to his son Jean-Pierre and the quality of the wines have improved markedly.
Articles About Chateau de la Maltroye
Reviewed Wines
2005 Chateau de la Maltroye Bourgogne
12.5% alc., $25. Imported by Wine House Limited, San
Francisco, CA.
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This wine starts off quite alluring with a pure and extroverted nose of red berries with a
hint of mint. On the palate, the healthy core of red Pinot fruits is framed by aggressive, drying tannins.
This one needs some time in the cellar to soften.
Reviewed October 14, 2007
ARTICLE »
2005 Chateau de la Maltroye Bourgogne
12.5% alc., $25. Imported by Wine House Limited, San Francisco, CA. · This wine starts off quite alluring with a pure and extroverted nose of red berries with a hint of mint. On the palate, the healthy core of red Pinot fruits is framed by aggressive, drying tannins. This one needs some time in the cellar to soften. Reviewed October 14, 2007 ARTICLE »
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