Côte d'Or

Mostly young vines, with just a small parcel of some older ones, but Olivier is rightly excited about this site. A bit of smoky mineral, wet stones - it's on a white limestone soil on a slope - s...(read more)

From a parcel of 55 year old vines. This is slightly richer gold colour (than the 'Luraule' tasted just before), and fatter and broader flavoured. Spicier; really good chew of concentrated nutty...(read more)

Pale greeny gold. Not as open as the Sous la Velle, a bit tighter and more reserved. More volume again, a supple presence, but quite shy for now. Good mineral intensity on the finish.

This is a vineyard with lots of iron in the shallow clay topsoil. Below is big lumps of Limestone. The results are great. Peppy and bright juice. With citrus zesty spritz on the nose which follow...(read more)

Morgeot is the largest vineyard in Chassagne at 60 hectares. The soil is mainly clay and stone. Full bodied supported by good tension. The vanilla adds depth and volume. Obvious charm and pleasur...(read more)

Coming from 4 parcels, of which Meix Goudard is the biggest, which is on the level of the premier Crus (under les Macherelles), Blanchots - on the rock next to Criots, and Journoblots, which is under Cr...(read more)

55 year old vines, above Genevrières. A fuller nose than Luraule, more breadth of minerals, a flavour of rock-dust and a big nutty sort of flavour. Not as sleek as the Luraule, but more obvious c...(read more)

Trezin always makes for a mineral Puligny, and this is no exception, taut and fine, zippy even, with a lick of limestone. Joseph says that it always makes a wine like this, bursting with brightne...(read more)

Toasty nose loaded with vanilla and spice - plus cool lemon juice and a tad of pithiness. Palate is brighter, good feel. Levity tension. Good ripeness to the grapefruit and pears - but super line...(read more)

A different register to the Chassagnes, surprisingly mineral again, lovely freshness. All the fat of the vintage and intensity and length too. Very attractive.

As so often, the Poruzots is understated at this stage, and its ripeness, tasted after the Chevalières, makes it seem almost too easy, supple, ripe and round. But there is real richness and densi...(read more)

Fleshy expression like the Saint Aubin la Combe. Saline too, but even richer. A lovely savoury edge which gives it almost an umami feel. Long, chewy mineral finish.