The Dugat-Py Coeur du Roy 2010 is a big dense village wine. The bouquet is quite expressive with loads of lush red and dark fruit spiced with oak and a quite strong floral note. The palate offer a incredible concentration for a village wine – it’s big, quite openly knit and with a weight of a 1er cru. The terroir expression does however not quite match the abundant concentration, and this does leave you with a somewhat rustic feel. Would have loved a stronger expression of Gevrey Chambertin terroir to match the amazing concentration – and a little less producer impression. Nevertheless it’s a very good wine – concentrated well beyond it’s level.
Photo by Frederik Kreutzer – thanks for sharing
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Tasting Notes for this producer
- Dugat-Py, Gevrey-Chambertin Vieilles Vignes 2011 March 5, 2014
- Dugat-Py, Gevrey-Chambertin Lavaux Saint Jacques 1999 October 29, 2013
- Dugat-Py, Gevrey Chambertin Coeur de Roy 1999 October 2, 2013
- Dugat-Py, Gevrey Chambertin Coeur du Roy 2002 June 30, 2013
- Dugat-Py, Mazis Chambertin 2000 June 25, 2013
- Dugat-Py, Gevrey-Chambertin Petite-Chapelle 2002 June 23, 2013
- Dugat-Py, Gevrey-Chambertin Petite-Chapelle 1993 June 22, 2013
- Dugat-Py, Gevrey Chambertin Coeur du Roy 2010 March 7, 2013
- Dugat-Py, Vosne Romanee Vieilles Vignes 2002 January 28, 2013
- Dugat-Py, Gevrey-Chambertin Laveaux Saint Jacques 2002 December 4, 2012
- Dugat-Py, Gevrey Chambertin Coeur du Roy 1999 April 11, 2012
- Dugat-Py, Gevrey Chambertin Coeur du Roy 2002 February 9, 2012
- Dugat-Py, Gevrey Chambertin VV 2002 August 26, 2011
- Bernard Dugat-Py, Gevrey Chambertin 1er cru 2002 August 13, 2011
- In the Glass – Dugat-Py matured! Dugat-Py in Gevrey-Chambertin is in many ways a quite extreme producer, with very concentrated and intense wines. Some really adore his style, while others dislike the quite extracted wines he makes. While the level of extraction have been reduced since the 90s it’s still interesting to see how these more extracted vintages are ageing today. This weekend ...
- WineHog rating system – articulated Robert Parker!! Tasting and rating wine is not exact science … and therefore I prefer to use a scale that reflects that wine is a living organism and that a wine can taste like 94 points one day … and 93 the next day … depending on the moon, the glass, temperature and or my mood! I ...