(2020) The blend is 92% Pinor Noir from Ambonnay (4%), Aÿ (14%), Bouzy (23%), Verzy (37%), Verzenay (14%), and 8% of Chardonnay (Le Mesnil-sur-Oger). The wines was disgorged January 2018, with a dosage of 6g/l. Biscuity aromas to the fore, with notes of almond and chocolate. The palate has a firm line of acidity that gives way to stone fruits mid-palate, the aromas then turn full circle and closes down to a long, chalky minerality on the finish. The long lees aging has enriched the wine with a complex, yeasty richness that feels immediate, but experience tells me to wait for the fruit to build. Impeccably balanced, this will reward cellaring and should drink well from 2023-2040.
(2019) Like all of David & Nadia's wines, this is 'biologically farmed' - not organic but focused ion the biological health of the soil - though in this case half the fruit does come from an organically certified vineyard. Stays on the skins for four weeks, mostly whole bunches, with some natural carbonic fermentation. A year in old oak barriques. Lovely pale colour, cherry ripe with a touch of tobacco and spice. Nice fruit here, dry, nutty and juicy and lithe.
(2018) The blend for this 10-year-old wine 55% Carignan, 35% Syrah and 10% Grenache Noir, with a minuscule yield of 14 hl/ha, two thirds spending 21 months in 500-litre barrels, old and new. Similar colour to the 2010, maybe slightly more dense though with a little more ochre apparent on the rim. Obviously more ripe, more dark berry fruit-driven than the 2010 with a plushness that the 2010 is missing. The palate shows a good tangy orange and cherry acidity, riper and smoother tannins and that density if fruit. It's a really close call, but if pushed I'd marginally prefer the slightly more weighty yeet balanced style of this vintage, though going back to the 2010, the leaner, more mineral style also has great appeal. Again drinking well now and I would not cellar for much longer.