Classically profiled oak forward white burg on the riper side, but with just the right amount of acid and mineral backbone to stay fresh and focused. So open and giving - this was a joy to drink. Will probably drink through these while I continue to sit on my 2020’s.
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Looks like a great view, too :)!
Looks like a slice of heaven right there.
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My parents slowly developed a beautiful piece of land in the North Cascades and built their dream home. They are well into retirement now — my wife and I try to make it up there as often as we can.
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OK, so I was subconsciously hoping that the VV doesn’t shine too bright so that I can strike it off the list and keep drinking wines you can actually buy. But it wasn’t to be. It took time and air, but the wine overdelivers. Claude tells me that the VV is more concentrated and intense than the regular Meix Cadot, but my experience is quite the opposite. (Claude doesn’t drink, so what does he know.) Gentle white florals, a touch of spearmint, airy, sublime and finessed.
Improving on days 2 and 3, while the regular peaked on day 2.
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A few recent white burgundies 
Michel Bouzereau - Bourgogne 2024: Citrus fruit, herbs, yellow flowers, fine spices, mineralic. Fresh and salty, medium body, balanced and lasting. Pretty vertical for chardonnay, you could tell the colder year.
Domaine Leflaive - Bourgogne 2023: Apple, stone fruits, lemon, white flowers, mineralic. Fresh and juicy, medium body, balanced and long lasting. Nice drive and energy, always among the best Bourgogne.
Camille & Guillaume Boillot - Chassagne Montrachet En Pimont 2023: Fine reduction, lemon, delicate stone fruit, pear, white flowers, yeast and oak notes, mineralic. Fresh and salty, full body, balanced and long lasting. Very nice and with potential.
Antoine Jobard - Puligny Montrachet Le Trezin 2022: Stone fruit, lemon, apple, tropical notes, good oak, floreal notes, spicy, mineralic. Fresh and juicy, full body, balanced and long lasting. Nice and elegant.
Pirate 
→ Niepoort - Coche 2023: Showy, a little obvious reduction, stone fruits, yellow apple, white flowers, herbs, spicy, minealic. With air the burgundian profile changes and a kind of dark herbal spice comes to the fore. Cool pirate for a burgundy tasting.
Marc Colin - Saint Aubin En Montceau 1er Cru 2022: Fine reduction, citrus fruit, pear, yellow flowers, yeast and oak notes, dark spices, mineralic. Fresh and salty, medium+ body, slightly warming, balanced and long lasting.
Prieure Roch - Ladoix 2023: Initially somewhat disjointed. Almost slightly off dry, with vanilla oak notes and ripe stone fruit. Becomes more harmonious with air, but the 14,5% alcohol comes through.
Chateau de la Maltroye - Chassagne Montrachet La Romanèe 1er Cru 2021: Intense and complex. Yellow stone fruit, lemon, white flowers, good oak, dark spices, mineralic. Fresh and salty, full body, balanced and long lasting. Nice energy and concentration for 2021, cool and with potential.
Pirate → Kellerei Terlan - Rarity 2008: Intense and complex, ripe citrus fruits, pear, stone fruit, dried flowers and herbs, spicy, mineralic, smoky. Fresh and salty, full bodied, balancend and long lasting. Impressive Pinot Blanc, seems remarkably youthfu for 18 years of maturity.
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2014 Raveneau Mont Mains went beautifully with this lobster and fried curry leaf au poivre and duck fat fries. Perfectly harmonious white florals, fruits, a whisper of tropical grace, and richness. Supremely elegant. I lack detailed notes, but we got immense pleasure from this bottle. Looking forward to future ones as this should really blossom with more time.
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A few pleasing but surprising bottles this past week:
2014 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos
A big mouthful of wine. Served blind to savvy collectors. We zeroed in on the vintage but no one said Chablis. Definitely grand cru in weight. Dense and chewy in a way that said Puligny not Chablis. Bright, fresh fruit and a kiss of saline at the end. Gorgeous texture and aromatics. Super long. One of the best Dauvissat I’ve ever had.
2017 Pierre-Yves Colin-Morey Chassagne-Montrachet 1er Cru Abbaye de Morgeot Cuvée Clement Emma
I am digging 2017s very much this summer. Not blind. This was much leaner and structured than I’d expect from PYCM. This bottle highlighted minerality and acidity over lush fruit or reductive texture. Very much in the treble end of the spectrum, with puckery lemon flavors and gravel dust. I enjoyed this very much on a warm humid evening here in So Cal. Just atypical for a PYCM to my taste.
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I am assuming (hoping) Moreau moved to DIAM…any idea in what vintage? Were the 14’s under DIAM?
I ask because every bottle of 2010 Clos I bought was severely premoxed, and I haven’t bought any since.
Yum. You win the best picture category. That looks so delicious lobster, duck fat fries and Raveneau is a match made in heaven.
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Unless it has been manhandled, this is a low premox address. I buy every year Baudines, Embrazees and Puligny Truffieres plus Batard. FWIW.
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We might have to agree to disagree. I’m in groups with the importer here so many of us buy them and I have regular experiences. The hit rate of premox is varied. The 2019s for example were a disaster. I really like them when they are sound.
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Hi @BrandonD great picture! Is this from N7 in the Bywater? I feel like we have seen the silver duck serving platter before somewhere on WB…
Also, was this a BYOB or off the list, because, wow.
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Nah, I made this dinner. I actually saw that silver duck dish first at Poule au Pot in Paris and by happenstance found the exact kind on Etsy. Bottle from my cellar. Now I’m curious if N7 has this duck platter!
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Yo nice job! Looks excellent, definitely thought this was a restaurant as well.
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Thanks! Cooking has been a serious hobby of mine for about 15 years, but during covid when everything was closed I started collecting tableware and practicing like crazy to make a “restaurant at home” for me and my wife. The habit stuck and it had the side-effect of justifying a home cellar. Yada yada now I’m on the forum.
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I actually took a very similar path, and really tried to up my plating game once we were locked down, the wine obsession was a concurrent thing for me
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My 2014s were/are under cork. I consumed four over 2022-2024, the last of which in October 2024. No premox. Indeed, the latest bottle quite tight. I have no knowledge of whether the other Moreau I own were bottled under diam. i rather hope not.
CT says I have consumed 70 bottles of Saint Aubin from Lamy starting in 2007 from vintages going back to 1999. I have not had a single oxidized bottle. Ever.
This is spectacular, especially at this level. 2 hours in and getting better as it warms up.
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Need to get some but keep getting distracted with other things. I endeavor to be better