12/5/2020 - DemeesterWim wrote:

too young

3/9/2009 - DemeesterWim wrote:

Excellent compagnion for food. Best NV i ever had.

3/1/2013 - mflesh wrote:

Window is 2014 to 2026? Hmm. Well, this one is ready to go. I like to experience French Burgundy wines a little warmed up to just below room temp. Tasted first while chilled to around 55. At this temp, the wine is a little muted - there is some Asian pear, some lemongrass, very velvety, glycerine-backbone, and has a gym socky character on finish with some spice. When warmed up, the peach, mango, kiwi, honeysuckle, and lemongrass all kind of kick up. The pear type acidity on the front continued, and was beautiful. The crazy thing about this one was that I got a little different characteristics each time. Showed excellent terroir notes. Lots of limestone kind of grit which went even better with the food. After about 2-3 hours this one lost the spice and depth, which is another reason why I'm not sure why people give a window of 2014-2026. I think that 2012-2020 is probably more appropriate.

8/31/2010 - ekenneth wrote:

I expect this score to improve over the years. Still, there's good fruit, structure, nice integration of alcohol and random varietals, ripe, fresh sharp currant fruit with garrique. There's big fruit, structure, but still it's a light (or mid-) body wine. This will be brilliant with time, like cahors mixed with medoc.

WWAGD?