Moelleux 1996 Clos Joliette

Professionele reviews

Robert Parker (98)

In comparison with the 1998, the 1996 Clos Joliette is more concentrated. Developing a complex, deep bouquet with aromas of white truffle, dried apricot, mandarin, exotic fruit and ripe orchard fruits, it’s dense and rich for a Joliette with a precise core of fruit, a lively, vibrant mid-palate with bright acids and sumptuous dry-extract and enhanced by a saline, mineral and ethereal finish. Superb! Residual sugar: 7.5. pH: 3.6. Green waxed capsules.

Vinous (93)

The 1996 Jurançon L96-C82 in a yellow capsule, has a generous bouquet with wild honey, fig, Seville orange marmalade, saffron and stewed figs with a touch of pain d’épices. The palate is well balanced with a waxy texture, fine acidity, though perhaps not quite as complex as the 1998 or 2000. Slightly viscous towards the finish, sour lemon mixed with orange pith, peach skin, marmalade and butternut squash notes, with a very long and quite harmonious finish. At 10.5gm/L residual sugar it does not come across as sweet but rather off dry on the finish. Tasted at the Joliette vertical in London.

BOW (8.50)

Directly from the domaine, this rare and very sought after assortment case of 6 bottles of the vintages 1996, 1997, 2002, 2003, 2005 and 2007.