Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. Beautiful, refined and elegant nose. A bit low intensity. Fresh herbal layers, just an whiff of oak, citrus and lime fruit with elements of white peach and pear. Very high acidity with a mostly citric fruit on the palate, but the structure of the acidity is amazing.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. Different terroir form Chassagne, cooler and more windy and according to William Kelley the challenge is to build flesh and density into the wine.

Tasting note:
A frame of fine oak and toast, citrus and pear fruit and fine mineral notes. A lightly built, fresh and crips palate with good tension and a decent finish.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. Lime flowers, citrus, fresh pear, chalky minerality, layer of oak, riper elements of slightly green banana peel. A fine spicey dimension adds an amazing kick. An amazingly linear and precise profile. Texture has a creaminess that adds structure to the perfectly crisp acidity. Long and citric finish. This wine is punching well above its weight class and is a must buy if you find any.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. Hot and steep hillside vineyard with stony soils. Sour cherry, and ripe raspberry and nice perfume. Slightly reductive. Palate is balanced, but offers few highlights.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. A fun historical fact is that Santenay used to be a very prestigious back in the day (pre-phylloxera) boasting a casino and a railway station, but has lost some of its fame to the shiner Grand Cru appellations. Vincent uses cordon training in the vineyard, the vines are massal selection from d‘Angerville and planted at a higher density. Grapes are mostly destemmed before maceration.

Tasting note:
Ripe and sweet rhubarb and raspberry confit, nice perfume and sweet spices (vanilla). A softly textured, sensual palate with decent fruit concentration. This felt just as delicious as the 2018.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. This parcel touches les Rugiens, one of the best possible spots in Pommard. 1/3 new oak was used and a lot of whole bunches.

Tasting note
A nicely herbaceous nose with sour cherry fruit coupled with sweeter, sugarcoated cooked plum highlights. Earth and smoke layers. Great balance, fresh and well-structured, but felt very young and slightly austere. Will definitely benefit from a few more years of cellaring.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. Pure and nicely detailed, but also humble with rather low intensity. A coca cola candy touch was probably the main noteworthy highlight in the bouquet. Otherwise red berries with a bit of earth and herbs. Feels incredibly soft with a caressing texture, perfectly balanced with structural tannin. An excellent Village, but a Village nonetheless with limited complexity and a simple palate.

Tasted at the Matter of Taste Zurich Burgundy’s Viticultural Revolution Masterclass. Dugat-Py used to make extracted, tannic wines back in the day, but nowadays vinicultural practices rank among the best in Burgundy according to William Kelley. Some of the new priorities include higher canopies and pruning.

Tasting note
Ripe, on balance rather dark berry fruit of cherry, but also red cherry, raspberry. A bolder, more masculine Pinot with fleshy, meaty elements on top of an earthy footing. All of this is complemented by sweet spice and herbaceous notes. Super-rich with dense palate, a cool yet ripe fruit and lots of structure from tangible tannins. William Kelley thought this came across a bit closed compared to a year ago, but I thought aeration in the glass (~60mins) was already doing the trick – even if no doubt there is very long term aging potential here.