March 20, 2024 - Opened two days ago, on the first evening not fully open, on day 3 gained on volume, perfect for its level. Red fruit (red currant), some spices, fresh acidity, quite light.
December 9, 2023 - Red fruits, minerals. Light body, medium long finish. Energetic. I say right on the drinking window. Enjoy
November 6, 2023 - Always a good value. Light and silky with beguiling acidity.
October 28, 2023 - Could have had it open longer, but it's a really nice bottle of pinot noir to share among friends. Hold or decant.
October 27, 2023 - This has really come around in the last two years. The acidity has integrated well. The level is really that of a table wine that punches at the top of its class. With a little bit of air, you get a light sprinkle of lifted and airy red fruit that makes this an enjoyable drink. I don't think there's reason to hold this much longer as I don't think there's enough depth and detail at the secondary level to add much to the experience.
Nose: 88-89
Palate: 87-88
July 21, 2023 - A perfect "I want something nice, but not too nice" bottle of wine. A very poised and detailed style of Burgundy, red/black cherry in style, a bit of firmness that would be lovely with even a bit more aging. Delicious now, but will hold.
June 16, 2023 - Needed an hour for changing from light and thin to more volume and expression. Here is red fruit, floral stuff, nice complexity and length. This is not a dense wine, but lots of finesse.
October 1, 2022 - This wine continues to impress. Lovely nose, considerable complexity and impressive length. A great producer!!
July 17, 2022 - Energetic, medium body. Sparse aroma of violet and a showing of blue fruits. Opened over the 2 hour drinking window. Nothing green but still reserved with something hard or bitter far in the background. Suggest another year’s repose.
July 10, 2022 - Very charming nose with violets, fully open, good structure. It was great at first, but then the ‘14 blew it away. Touch of oxidation here too — seems to be a theme in the Barthod style, seeing how the ‘18 had notes of acetal and the ‘16 showed malty oxidation.