Thomas Morey Chassagne Montrachet Vide Bourse 14. Located just a lane below Batard Montrachet so it’s a super deal. Clean and precise nose, stones n chrysanthemum. Interesting mouthfeel, like a layer of film wrapping over very intense fruit and acidity. Delineated and long. Superb!
This wine was a fantastic surprise of our gathering at The Arches Wine Bar a few weeks back. 🙏 @harrygill1946 for your generosity.
Since 2013 managed by Cyprien Arlaud, (picture 2)Domaine Arlaud wines steadily increasing getting better and better. Don’t expect wines which are massive or muscular, they all about finesse and nuance.
Many people felt being caught by surprise, even once like me who worked with this grower wines for a number of years.
Light ruby with mahogany reflection, developed aromatics of sour red and blueberries, 💐, fresh 🌿 and iodine and spice.
Stylish, with a lovely interplay between crunchy fruit, fine tannins supported by refreshing, mineral lead acidity. Invigorating wine of refreshing quality, superbly suave and tasty. 🤤🍷
Confession: It’s a disease, each time I see a well priced wine in a restaurant I can’t help but pull the cork. If someone’s committing infanticide it might as well be me! Comte Liger Belair la Romanee 16. Super sexy nose! Violets, dark red fruits, a bit sauvage n candied. Very pretty and weightless but with incredible sweetness and volume. Such a gentle monster. Slight grippy tannins on the finish but what a wine.
One from last night's Burgundy tasting 🇫🇷 The '16 Domaine du Clos des Rocs Pouilly-Loché "En Chantone" was a memorable, mineral-driven, citrus-forward Maconnais mama. Thanks for sharing 9 very unique Burgs with us at @hudsonwinemerchants , @notnealrosenthal !
🥂 Perle d'Or 2014, Crémant de Bourgogne Grand Éminent, Maison Louis Bouillot
🍇 50% Pinot Noir, 50% Chardonnay (of which 25% aged in oak barrels for 6 months). Dosage : 8g/l
📝 During an event at Bouchard Ainé last november, I met Nathalie Boisset and we talked about crémants and the extensive range of crémants produced by Louis Bouillot. A few days later, she kindly sent me this Perle d'Or 2014 that I've tasted last week-end.
Do you know that almost 1 in 10 bottles of wine produced in Burgundy is a crémant ? These sparkling wines are elaborated according to traditional method. Since 2016, there is a new classification for Crémants, with "Éminent" (24 month minimum aging vs 9 as required by the AOC Crémant de Bourgogne) and "Grand Éminent" (36 months minimum aging). The target is to have 10 to 15% of the production labelled as "Eminent" and 2 to 4% as "Grand Éminent". Louis Bouillot's Perle d'Or 2014 is a Grand Éminent so it is a premium crémant !
I really enjoyed Perle d'Or 2014, it brings the crémant de Bourgogne appellation to new heights ! The nose is elegant with aromas of peach, apricot with hints of vanilla due to the partial oak aging of chardonnay. Quite lemony attack on the palate with a creamy texture, the effervescence is not aggressive at all. Good length. Very nice !
Louis Bouillot's range is made up of 18 different cuvées and I am very curious to taste some of them : Cuvée de l'Imagineur (6 grape varieties grown on a single plot in Nuits-Saint-Georges), Grand Raye Blanc (extra-brut, a single plot in Gevrey-Chambertin, aged 8 years on lees) or Les Villages (assemblage of grapes from plots in Nuits-Saint-Georges, Gevrey-Chambertin, Saint-Aubin, Saint-Romain and Saint-Véran, aged 9 years !!). Single vineyards crémants de bourgogne, who knew it existed ? 😊
1993 Corton Renardes Grand Cru, Domaine Michel Gaunoux - one of the better Cortons I had the pleasure with, smoke, rust and spice mingled with red berries, surprisingly elegant and mineral on the palate, still with a silky texture to it, pure and precise.
Organic sparkling Aligoté! A rich texture but still fresh with notes of melon, lemon and fresh herbs.
Clos du Moulin aux Moines is based in Auxey-Duress in the Côte de Beaune - Burgundy. Since 2008 they have been focused on organic and biodynamic farming. They still use a horse to plough on the flatter plots. They make several reds (Pinot Noir) and whites (Chardonnay) from the Côte de Beaune: Pommard, Auxey-Duresses, Saint-Romain, Pernand-Vergelesses and Monthelie. Some are premier cru.
The Bulles du Moulin is the perfect into to tasting their entire lineup. As with everything they producer, the grapes are harvested by hand and indigenous yeast starts fermentation naturally. A fresh batch of gougères would be an ideal starter with this sparkling aperitif. #burgundy#aligote
After lunch we headed to Volnay to visit Domaine Lafarge @domaine_michel_lafarge ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Frederic visited us at the door. I don't think I've ever tasted so fast yet so thoroughly and still learned a whole ton. Efficiency, I like it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We were down the elevator shaft to the 1300s cellar and back up within 45 minutes. But within that span we barrel tasted every wine he produced other than the Meursalt and Aigrots Blanc, we even tasted the Bojo! On top of that we also had the 2011 Clos des Chenes and 13 Volnay (sharing out of Coravin!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Some firsts for me, I have never had their Bourgogne Passetoutgrain l'exception. But the wine is FREAKING AWESOME. Blend of 50/50 gamay/pinot noir. Such great fruit and purity. In general the 2017s were absolutely bonkers at Lafarge. I know out of barrel everything seems a bit fresher before getting hit with sulfur when bottled, but the wines were really delicious, with a great red fruit set and nice spine of acid. If I were to pick two, the Caillerets and Clos des Chenes were absolute keepers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Peep the white mold action in the old part of the cellars! Ryan courageously squished it with his finger.