Slightly candied nose. Notes of tropical yellow fruits like pineapples and candied apple. Slightly sweet flavours; feels like it was made from some relatively ripe fruit. Medium intensity on the palate. Very fresh and delicious. This would lack the acidic bent to pair with oysters. Though well-made, not a particularly inspiring bottle of champagne.

Very aromatic and correct Meursault nose, with aromas of golden apples, gentle oak, and a hint of citrus peel. On the palate, this is gentle and delicate, but there are a lot of strong fruit flavours throughout. A very tense vein of green acidity to balance the very present buttery Meursault texture. Long finish. Lovely stuff. Would never have pegged it for a 13-year-old wine -- could have been an '04 or '07.

Slight tinge of purple. Aromas of cassis, leather, and brown baking spice. On the palate, this is a beast of a wine, with lots of dusty fine-grained tannins. Some muted flavours of red fruit, and it takes a bit of air to bring them out. Enough acidity for the long haul. Medium length.

Very pale colour. Grassy herbaceous nose, gooseberries, malic acid, textbook sauvignon blanc. On the palate, there is a slight bit of sweetness, as well as stemmy green notes, somehow kept in check by some ripe fruit flavours. Feels cloying.

Pop and pour. Signs of bricking. Dat nose. Loads of red fruits counterbalanced by an earthy barnyard aroma. A huge powerful study of tart red cherries, as well as some brown spice aromas that identify the commune. On the palate, there is a ton going on, but it is all dark and frustratingly impenetrable. Obviously, this is a fault of the serving condition and not the bottle itself. Excruciatingly tight; giving nothing. I'll continue the note as the day carries on... initially, 90 points. The air brings out the expressiveness of the wine. Especially since where I'm sitting is so well air-conditioned, this is staying at cellar temperature. Perfect drinking conditions. Notes of black cherries on the palate with a lot of sweetness. A balanced vein of acidity, and fading tannins. At a lovely spot right now, this is a really seductive wine.

I know it's a Burgundian cheese but this smells a lot like an epoisses. On the other hand, isn't there that old cliche that all old wines taste the same? Mushroomy, slightly maderized nose with a strange hint of honeycomb (I know, this note is all over the place). This is marvelously concentrated, and very, very acidic. There is a glimmer of fruit for a fleeting moment before a shiitake mushroom flavour begins to completely take over the palate. In that short moment of fruit, you can see (taste) the brilliance of this wine, but it's overshadowed by the oxidation that I really can't taste past. A real shame.

Candied cherry nose. Muted hint of earth. On the palate, this wine seems to have faded, with a lot of rust and acid flavours without any fruit or spice to counterbalance. Very, very tight still, but I've no idea what some extra air would do to the wine.