12.5%. Austere and steely, very much in the style of a Chablis. Not easy. Very closed in.

Nice, toasty, generous and warm, strawberry, fairly juicy and jammy but not heavy. Quite enjoyable, a beautiful wine with salmon.

Surprisingly brown color, but that has a beautiful nose with a bit of pine breeze. Very tart with lots of acidity, piercing, a real laser. Some nice Pinot funk. Very tight and really dominated by its acidity at this stage.

Wonderfully mineral, precise, focused. It's so tight, showing some sulphur and reductive notes, LOTS of tannin. This is very early and wants a ton of aeration. (We had popped and poured this which was a mistake.)

Some latex on the nose at first and a healthy bit of stem. Explosive fruit, blackberry. The funk blows off with time in the glass and is wonderfully primary and pure.

Mmm, meaty, horsey, saddle leather and a powerful mint/menthol element. Wow, such a nice interplay of mineral, pure fruit, secondary elements, juicy and explosive. Michael mentions "green pepper" which to me is more of the menthol that I noticed at first. Consensus wine of the night, really a showcase for why you age Burg.

This shows the ripe vintage with a freshly baked fruit pie. Mmm, this has wonderful fruit, ripe and generous but not overripe or too roasted. Long, long with buckets of fruit.

A chemical element at first, mmm, so much structure and grip. Impressive more than purely pleasurable.

Hooboy, searing alcohol on the nose, but the palate is stupidly tasty, black pepper, sweet fruit, blackberry. An impressive 20.6%. Pour it over vanilla ice cream...