February 13, 2021 - This is ready to drink. I wouldn't hold it, but that's just me. Tasty but overpriced.
August 8, 2020 - PnP and slow ox for an hour in Reidel Burg glasses & btl before dinner. Served in high 50s/low 60s. Semi translucent ruby red color. Flowers and light underbrush on the nose. Subtle cherry and raspberry, mineral, spice, herbs and meat on a very Volnay like palate. Still could resolve some backend tannins but, all in all, caressingly elegant. Nice energy for the vintage. Very persistent and at times mouth coating while at other points displaying a Volnay like linearity. A very intriguing terroir driven and transparent classy Burg. Happy to have one more that I'll let sit for 2-5yrs. 12.5% Alc. Pretty close to zero sediment 14yrs out.
April 27, 2020 - Garnet, starting to brown a bit. Red fruit nose - cherry, strawberry, raspberry. Some smoked meat. A bit floral as well. Ripe red fruit on the palate - same raspberry, strawberry, cherry. Rather fleshy. sweet spices. Tannins could still use a bit of time to soften, but quite nice to drink now in any case. Good length. Quite complex. Very close to peak. Enjoyed this a lot and wish I had more.
September 18, 2019 - A striking, translucent ruby red in the glass followed by a typically aromatic Pez nose. On the palate it is medium weight with enticing freshness and an array of complex flavours that leave you wanting to drink more than your doctor says you should. I would describe this wine as having real energy in the same way as a top Volnay has albeit without quite the power and complexity of something like de Montille's Taillepieds. I drank this alongside a de Montille 2006 Rugiens, which just about edged it, but not by much. I would say this sample is at it's peak and although there was no sign that it was on the downward slope I would be inclined to consume it over the next 2-3 years. Since freshness and energy are its hallmark and greatest attributes it would be a shame to miss out on them. Estimated maturity: Now - 2022
December 29, 2016 - As previous note. This is so very pretty.
October 27, 2016 - Steak wines @ Lurra (Lurra, London): Magnum. Red fruited with a touch of caramel and wet leaf lift on the nose. Good acidity. Not particularly complex but very drinkable and really quite moreish. ****
May 16, 2016 - Decanted 3 hours. Light, clear, little sign of development. Nose of delicate rose (?), cherry and forest. In the mouth, sweet fruit but light; tannins almost gone. Acidity medium. Secondaries of forest floor and that violet thing again.
This wine is dialled well back. It got a round of applause from the table although I was hoping for a little more volume and gusto. I'd guess it's time to drink up because this lacks the fruit stuffing to make old bones. However with a drinking window to 2022 I must stay strong and wait and see.
February 21, 2016 - Garnet red.Dried flowers and fruit leather in the nose initially, but more came out later - black tea, cellar smells like cigar box. Very nice nose but it took an hour to develop. Light bodied pinot character with fading tannins. Flavors of dried cherry and flint/mineral; slight earthiness. Short finish. All character was subdued, delicate. Well balanced, but I wanted more complexity. Still has good acid level and pairs well with herb crusted chicken.
May 21, 2015 - This is why we love burgs. First, now, every time I drink one, I'm transported back to a week there last October. All of us have probably visited wine regions and so all of us relate - you keep a part of where you have been on and on, and restore it every time a bottle and you meet up again. Loved the am fog, walks around Beaune, etc.
And love this Pommard. Pure Pinot fruit, but different from Volnay and different from Gevrey etc. A conversation stopper
November 13, 2014 - Similar to my note in 2010. I took it to a small offline gathering at Piedmont Restaurant in Durham, NC. It was food friendly with my chicken roulade, and others' smoky pork chop or duck breast. Feminine styling. This was from Woodland Hills and they obtained them at a suppliers' closeout sale. Not a bad bargain at about $60 considering how expensive Burgundies have become.