(2021) From a plot of 4.81 hectares on rocky, calcium-rich soils, the vines are 40- to 50-years old, harvested 11 - 13 September. Slightly more new oak (25%) in this cuvée than the others tasted. Lovely bright red fruit aromas, bold cherries and, a hint of raspberry moving into briar and touching clove and cinammon. A finely-wrought graphite element. Nicely fleshy ripe berries, the tannins here are powerful but also very ripe and creamy, along with that light herbal/spice note and the gentle tobacco smokiness of the barrels. The impression is powerful, but svelte and full, with excellent freshess. Delightful.
(2021) A three hectare plot on limestone with red clay, the vines are 20- to 80-year-old. It spent 18 months in 20% new barrels and was harvested 14th - 16th September 2019. A lovely and relatively pale garnet colour here, the nose is so attractive, a little truffle and woodland forest floor against ripe and mellow red fruits. A little floral lift too. gives a gentler impression than the Grands Esprits, but in the mouth there is the chocolaty support of the oak and the very ripe tannins. It has great juiciness and an edge of tart raspberry against the deep cherry and plum fruit. Supple, well-balanced and quite a powerful style. Very much approachable now, though with substantial potential.
(2021) This wine is a blend of all of the plots of Marey-Monge. The complex soils cover limestone, clay, sand and gravel. Vines are up to 120 years old, and harvesting spanned 11 - 18 September. Again, new barrels accounted for 20% here. The intensity and vinosity is more concentrated, that elegant cherry and briarwood freshness, and somehow a little more mineral character too. There's something quite steely in here. Great spiciness and edge on the palate, a real rapier-like sense of taut tannins and acids, and that tart edge to the berry fruit that is very grown-up. A lick of sour cherry acidity, this is long and serious. Tasted again a day after opening, the floral lift to the nose is accentuated and the wine drinks very well indeed. Decant if drinking now perhaps.
(2021) Pouring a pure garnet colour of medium density, this has fresh raspberry and red liquorice aromas with a touch of twiggy briar wood. In the mouth it is fruity, with plenty of sweet summer berries. The acidity is good, giving a cleansing finish to an easy-drinking lighter red. Part of the wine tour summer 2021.
(2021) I was sent a preview list of wines to be featured in the Wine Tour which listed this simply as 'Mâcon', and ordered it assuming it was a Chardonnay - as the Mâcon appellation produces 10 times more white than red. In fact it is a red Mâcon, which means it could be either Pinot Noir or Gamay, or indeed a blend of both. Bold ruby in colour, there's a forward creaminess of red berry fruit, feels like a little of vanilla too? In the mouth super sweet fruit, with more density than the Bourgogne red also tasted, more spice and a bit more stuffing all round.
(2021) From the southerly Mâconnaise, a really ripe, creamy and appealing style of white Burgundy, the elevage is not given but there is a lovely sheen of quality oak evident, almondy and oatmeally, with ripe white fruits. Gorgeous fruit sweetness with a lighter feel than the Mâcon-Bussières, and for me that;s a good thing, I like the elegance here and the freshness of the finish as a hint of minerals joins the zesty lemon of the finish.
(2021) This PInot Noir is 100% whole-bunch fermented with natural yeasts and no added sulphur, and spent 18 months in cask. Medium-pale garnet in colour, a finely-woven incense and floral, lacy top-note to the red fruits. The little herbal nuances from the stems is not green, but just adds a little briary note. Absolutely beautiful, soft, charming palate, the red fruits pulpy and buoyant, but beneath there's enough grip, enough barrel component and lovely acid balance to give this lingering appeal. Just delicious, proper red Burgundy.
(2021) A beautifully fragrant red Burgundy from this family domaine who practice organic agriculture, the grape foot trodden and the wine fermented with wild yeasts before being matured in oak barrels 10 months. It is a beautifully aromatic wine, briar and old roses, a lift of  flowers and gently stemmy, hessian character. There's fruit too of course, succulent cherry and plum and great fruit sweetness in the mouth, black fruits, but not at all dense, the fine acidity and the tightly-grained tannins, as well as a little chocolaty weight of the barrels, is really lovely.
(2021) Emmanuel says the plot this wine comes from has an excellent exposition. The wine is made with 60% whole clusters, perhaps that adds to the perfume and fragrance here, touches of old roses and wild scrubland herbs, a buoyant and ripe fruit character too, little truffle notes add even more interest. The mouth is silky and has a wonderful sweet depth of fruit, and although there is a creamy chocolate weight, especially with 14% alcohol, it has freshness and vitality and drinks beautifully. There was 20% new oak in this, the wine aged for 16 months in medium-toast barrel but with no punching down. Emmanuel likes to drink this young, with the fruit and freshness, but is very confident that it will cellar for 20 to 25 years.
(2021) There is no more than 25% new oak in this Grand Cru, and Emmanuel says he wants to avoid too much oaky influence. He also suggest that it will be at its peak in five years or so, but will cellar for twenty years minimum. It comes mainly from the En Charlemagne lieu-dit, and though very tight and young, some cedar and flint, and only a light vanilla creaminess comes through, golden apple and citrus is fresh and focused. In the mouth it becomes even more apparent that five years will benefit this wine: it has terrific, elegant concentration, no flabbiness, but there is sweet and ripe fruit weight on the mid-palate before a long, mineral-flecked core of citrus acidity running to the finish. A little creamy texture and flavour from the barrel, but this is all about fruit intensity and tensioning acidity at this stage.