From my cellar this time. Decanted (Voss) for ~1+hrs before serving. Served alongside (both blinded) a '15 PYCM Remilly. Opened with scents of sweet sour prune powder (that one uses for sliced guava) & citrus/lemons, this nosed a bit differently from the last btl that I had at a friend's place. Electricity on the palate, with great tensile weight along with a long saline (which was picked up by most at the dinner) & minerality streak, even more so than the PYCM. Just delicious!
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Nearing mid-night when our host pulled this out. Da bomb! Yes, I must've felt a bit intoxicated, but this was certainly top 1er if not GC Burg! Wow, such an powerful & intoxicating (I must've overused the descriptor) nose, with white-florals, honeycomb, lemons. This was most energetic on the palate with tension, concentration/weight, fruits (lemons/citrus, nuts, peaches) and oak that was extremely well-balanced, with an electric finish. Impressive!
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The acidity is presenting itself as a very marked taste of limecest and grapefruit. Feels very young and this needs to age another 8-10 years? Long finish with salinty and chalk. Promising!
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Beautiful gold in the glass. Hugely expressive on the nose with pure peach, lemon peel and a touch of mango. Layers of cream, smoke and flint. A whiff of toasted hazelnut biscuits. Incredible flavour definition on the medium bodied, fresh palate. Endless spiced peach finish. Phenomenal. Drink now or hold.
WSET Notes:
Pale gold.
Pronounced on the nose with peach, pear, lemon peel, mango, flint, smoke, cream, biscuit, toast, hazelnut. Developing.
Pronounced and dry on the palate. Medium body, high acidity, medium alcohol, long finish.
Can drink now but has potential for aging.
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Giving density, high energy, and a great, long textured finish. Now I really love the '20 Chapitre and it is more open but I sense the Cadot has a little more to it and will reveal itself in time.
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To me, Vincent Dureuil has cemented his place as one of the great winemakers of Burgundy. Round, complex, buttery popcorn (like Coche but without the flint.) Incredible concentration and broadness across the palate. Perfect amount of acidity to keep everything in check. Stunning, stunning wine.
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We drank this blind and it just blew me away for its intensity and verve. I was thinking Premier Cru from the likes of Roulot so wow and cudos to this wine and the winemaker. A bit raw now so there is clearly upside here but it belongs at the level of Premier Cru white Burgundy in every way. 93+
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Gold colour. Red grapefruit, lemon and oak on the nose and then palate. Some peach, pebbly stone with Very nice length and oak on finish. Good energy. Wonderfully balanced and very finessed showing precision and complexity.
Enjoyed at the Gluepot in Reims for €72. This is great value... If you can get it!
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White Burgundy Dinner (Asia Grand): Blind. Linear, ripe fruits with very high acid and disjointed on the palate. Revisit at the end of the night after some air and it was better. Would leave it for another 3 years before visiting.
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White Burgundies at Asia Grand: My contribution. Completely different from the 2015 that I tried previously, not sure if it is a change of style or bottle variation. Rather pale straw in colour, dominated by strict acidity and citrus fruit. The impression I had was that these wines had a layer of oak that lent it a certain seriousness and weight that were lacking here. Definitely not worth the current market price unfortunately.
EDIT: On second day, became much richer as the oak became more prominent. A lot more serious in the style that I prefer, score upgraded.
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First bottle of a case and my first bottle of this producer after reading raving reviews on Instagram and by William Kelley. For sure did not disappoint, although very young. Required an hour or so to open up. Honeysuckle, candied lemon, touch of oak, white peach, honey. Medium+ acidity, long finish 91+
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5/21/2024 - etyc Likes this wine:
From my cellar this time. Decanted (Voss) for ~1+hrs before serving. Served alongside (both blinded) a '15 PYCM Remilly. Opened with scents of sweet sour prune powder (that one uses for sliced guava) & citrus/lemons, this nosed a bit differently from the last btl that I had at a friend's place. Electricity on the palate, with great tensile weight along with a long saline (which was picked up by most at the dinner) & minerality streak, even more so than the PYCM. Just delicious!
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3/22/2024 - etyc Likes this wine:
Round-2 after dinner
Nearing mid-night when our host pulled this out. Da bomb! Yes, I must've felt a bit intoxicated, but this was certainly top 1er if not GC Burg! Wow, such an powerful & intoxicating (I must've overused the descriptor) nose, with white-florals, honeycomb, lemons. This was most energetic on the palate with tension, concentration/weight, fruits (lemons/citrus, nuts, peaches) and oak that was extremely well-balanced, with an electric finish. Impressive!
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12/23/2023 - Peraix Likes this wine: 92 Points
The acidity is presenting itself as a very marked taste of limecest and grapefruit. Feels very young and this needs to age another 8-10 years?
Long finish with salinty and chalk. Promising!
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12/5/2023 - sjfunkenhauser wrote: 94 Points
Intoxicating nose and incredible palate culminating in a long evolving finish.
Medium gold colour.
Pronounced aromas of honeycomb, baked apple, peach cobbler, pear, nectarine, lemon curd, nutmeg, flint, white blossom, wet slate.
Pronounced palate.
Medium body, medium (+) acidity, long finish.
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11/20/2023 - Irish_Wine Likes this wine: 94 Points
Beautiful gold in the glass. Hugely expressive on the nose with pure peach, lemon peel and a touch of mango. Layers of cream, smoke and flint. A whiff of toasted hazelnut biscuits. Incredible flavour definition on the medium bodied, fresh palate. Endless spiced peach finish. Phenomenal. Drink now or hold.
WSET Notes:
Pale gold.
Pronounced on the nose with peach, pear, lemon peel, mango, flint, smoke, cream, biscuit, toast, hazelnut. Developing.
Pronounced and dry on the palate. Medium body, high acidity, medium alcohol, long finish.
Can drink now but has potential for aging.
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11/13/2023 - Corgi wrote:
Giving density, high energy, and a great, long textured finish. Now I really love the '20 Chapitre and it is more open but I sense the Cadot has a little more to it and will reveal itself in time.
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8/6/2023 - Peter Spijker Likes this wine: 92 Points
Great value wine, quite intense, perhaps a bit heavy on the oak for me but as a result of the high acidity it feels fresh and elegant. Good stuff!
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7/23/2023 - chngpw Likes this wine: 94 Points
To me, Vincent Dureuil has cemented his place as one of the great winemakers of Burgundy. Round, complex, buttery popcorn (like Coche but without the flint.) Incredible concentration and broadness across the palate. Perfect amount of acidity to keep everything in check. Stunning, stunning wine.
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4/16/2023 - dream Likes this wine: 93 Points
We drank this blind and it just blew me away for its intensity and verve. I was thinking Premier Cru from the likes of Roulot so wow and cudos to this wine and the winemaker. A bit raw now so there is clearly upside here but it belongs at the level of Premier Cru white Burgundy in every way. 93+
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4/15/2023 - remyworldpeace Likes this wine: 95 Points
Gold colour. Red grapefruit, lemon and oak on the nose and then palate. Some peach, pebbly stone with Very nice length and oak on finish. Good energy. Wonderfully balanced and very finessed showing precision and complexity.
Enjoyed at the Gluepot in Reims for €72. This is great value... If you can get it!
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4/14/2023 - astroman Does not like this wine: 90 Points
White Burgundy Dinner (Asia Grand): Blind. Linear, ripe fruits with very high acid and disjointed on the palate. Revisit at the end of the night after some air and it was better. Would leave it for another 3 years before visiting.
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4/14/2023 - melvinyeowq wrote: 92 Points
White Burgundies at Asia Grand: My contribution. Completely different from the 2015 that I tried previously, not sure if it is a change of style or bottle variation. Rather pale straw in colour, dominated by strict acidity and citrus fruit. The impression I had was that these wines had a layer of oak that lent it a certain seriousness and weight that were lacking here. Definitely not worth the current market price unfortunately.
EDIT: On second day, became much richer as the oak became more prominent. A lot more serious in the style that I prefer, score upgraded.
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12/4/2022 - ThijsV Likes this wine: 91 Points
First bottle of a case and my first bottle of this producer after reading raving reviews on Instagram and by William Kelley. For sure did not disappoint, although very young. Required an hour or so to open up. Honeysuckle, candied lemon, touch of oak, white peach, honey. Medium+ acidity, long finish
91+
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