(2016) Lots of flint, fresh-cracked river stones, a delightful sense of purity to it, a tiny note of nuttiness, but all very compact, composed, elegant and tight. The palate is riven by a cleansing salty minerality. Real running mountain stream clarity to this, a touch of grippy fruit skin comes through (plum and apricot), but it is the drive of the salty, fresh, ozoney clarity that is so covincing. One that will need more time than the Vaulorent for example, but a great wine
(2016) A fair bit of prominent oak on the nose of this, with toast and smoke, and a lovely racing acidity at the core. It has a strictness about the structure of the wine, with real concentration and a biting acid, as well as some flinty reduction, but really the power and fruit concenttation drives this. Might nudge up a point or two with some time.
(2016) Forty percent of this Cru is made in oak. Instantly it seems more complex, with more schist and flint, and a nutty character too, the gentle toasted almond very appealing. Mouth-filling and ripe, so much more weight here and more ripe juiciness than the Vaillons, quite a different style but then the finish is lean and super fresh, with the lick of salty acidity powering through.
(2016) A little barrel compoment. Soils very stony, on the border with the Portlandian soil, all stones and clay. Certainly a little more flint and seashell minerality here, the palate riven with a strict defining acidity, it gives such a lean, elegant stony character on the palate, but there is such lovely apple freshness, and the perfect delicate balance and length.
(2016) Forty percent was made in oak (as is Vaudesir). Beautiful, serious white Burgundy nose, the flint is there, but there’s a toast and charming nutty character, and sweet, ripe orchard fruit. It’s aromatically like a serious 1er Cru Puligny perhaps, but then the palate brings that salty acidity swinging back through, cutting effortlessly through that clay-derived richness of texture and fruit. Such a juicy orange and peach tone beneath the acidity and the minerality, a hint of coffee smokiness adding and extra layer of intrigue. Fabulous.
(2016) The most gente hint of crushes oatmeal to otherwise tight apple and stony mineral aromas. The palate a fraction less generous than the Besson Montmains, a little more leanly focused, but once again a lovely length and line to this.
(2016) From a Cru that lies a littel further south, made with around 25% oak, and from a very sunny exposition. There’s a definite peachiness to this, a yellow plum and apricot note, a touch of almond and a touch of the flinty character too. A really pleasing wine in the mouth, bursting with juicy fruit charcter, and a juicy lemon and lime acidity too, finishing with freshness against the bold fruit “My Condrieu,” according to Benoit.
(2016) Made in stainless steel, left on the lees without battonage. A blend of 30 parcels of Chablis. A little touch of toast, and of lemon rind freshness and roundness. There’s delicious tang and bright tangerine juiciness, the palate broadly juicy in terms of the fruit, a touch of peach, but a lovely clarity and luminosity in the acids, a very precise, lightly salty note of oyser shells.
(2012) Mainly harvested from two dedicated vineyards, the wine was matured in larger, 500-litre oak barrels for 18 months. It has a lovely pale colour and appealing Pinosity with rhubarb and beetroot aromas over some spice and vanilla, and a red berry fruitiness coming through. The oak is fairly obvious, but the whole, tobaccoey picture is appealing. In the mouth this is quite a substantial style; it is not at all heavy or ponderous, but there's a ripeness and textural weight and a chocolaty depth to the fruit. Spices and a nice sweet earthiness as well as good cherryish acidity show into quite a long finish in an impressive Pinot Noir.