Intense, yellow-fruited nose with old apples, lemon juice, caramel and nougat, a little toasted wood. In the mouth yellow apples and caramelized lemons, vanilla, browned butter and roasted nuts. Wide and long in the mouth, good lift, superbly balanced and very good.
Yummy and mouth-filling with caviar and creme fraiche, but it's paired with baked cod with beurre blanc sauce and almond potatoes it becomes great. The Beurre blanc sauce matches the power of the wine and buttery, caramelized tones. With this dish the wine lifted to a greater experience than the peer 1 cru Meursault we drank in parallel as a reference.
We would say that the wine has held up well and is probably on top now, cannot see it getting much tastier at least.
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12/23/2023 - T.matthias29 Likes this wine: 98 Points
Oh lawd it's chardonnay!
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1/27/2021 - Callybrian Likes this wine: 92 Points
Nice grassy notes on the nose as well as brioche. Very buttery palate but still well balanced between sweetness and acidity.
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7/21/2020 - NiklasT Likes this wine: 92 Points
Intense, yellow-fruited nose with old apples, lemon juice, caramel and nougat, a little toasted wood. In the mouth yellow apples and caramelized lemons, vanilla, browned butter and roasted nuts. Wide and long in the mouth, good lift, superbly balanced and very good.
Yummy and mouth-filling with caviar and creme fraiche, but it's paired with baked cod with beurre blanc sauce and almond potatoes it becomes great. The Beurre blanc sauce matches the power of the wine and buttery, caramelized tones. With this dish the wine lifted to a greater experience than the peer 1 cru Meursault we drank in parallel as a reference.
We would say that the wine has held up well and is probably on top now, cannot see it getting much tastier at least.
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6/8/2020 - cweiner wrote: 88 Points
Failed to follow my own advice a few years ago. Past peak and on the downward slope.
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1/31/2020 - CJM wrote: 89 Points
Clear, medium deep straw. Apricot, toasted oak, peach. Very low acids, low tannins. Lemon peel. Short balanced finish.
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