Drinking beautifully. The nose has an amalgam of exotic things…think mango, paw paw, rockmelon and guava. There are truffled honey notes too with some lavender. It is rich and textured, with fabulous fruit concentration and a touch of vanilla spice. The finish is long and tinged with smoky minerals
Thanks for the note, Jeremy. Timely, as I just received notice that my case, ordered two years ago, is finally in transit to me.
Cheers Mark. A singular style of white Burgundy. Picked very late and built to age. Just starting to unfurl.
Love this stuff, thanks for the note to check in on it.
I have tucked away a case of the 10 and 14 of this, Burghound scored some quite old bottles very highly in his Vintage book and I am interested in how they develop.
Ages beautifully.
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very nice note Jeremy. sound exotic and quite different from your regular white burgundy.
I coincidentally bought a bottle of the 15 some time back and I planned to open it soon. But with this info I might save this one to grand it more time to develop… Or should I just pull the cork and drink?
ime, the '15 is more approachable now than the '14 but both are delicious.
Anyone try the '18 yet? It just hit my market… must-buy in every vintage for me but haven’t seen a note in WA or elsewhere yet. Thanks.
That will be coming out in my Mâconnais report next month, but it’s ample, satiny and honeyed, with quite a giving profile but also impressive freshness. You might think of it as a more sun-kissed version of the 2012 for example, even though the two years have almost nothing in common on paper.
The patient will want to buy some 2017 Levroutée when that comes out at the end of the year.
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I had the 2011 not long ago, first time with this wine, totally loved it. More than enough acid to age a good bit longer IMO.
There’s a bit of RS in this cuvee, no? Felt a touch sweet on the palate in a way I’ve never quite experienced from white Burg before.
Yeah, there are often a few grams - something that was traditional in Viré-Clessé, and especially the hamlet of Quintaine. Some vintages have more / show it more than others, and at age twenty or so, as with some Kabinetts, the sugar seems to be less perceptible.
The wines can age a long time and I just bought some 1983 and 1967 which will be very interesting. A friend has a 1964 so we may make a mini-vertical out of it.
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