Surprisingly good. — a month ago
We were in Volnay just after the harvest on our honeymoon this year. From Neal’s cellar at Justine’s with the Bitouzet pers et fils visiting. — 4 months ago
I’ve been drinking this slowly over a week and a half. At this point it tastes like a fortified or mulled wine. It’s deep, inky like ox blood, burnt copper color around the rim. The smell is mulled red fruit, raspberry, strawberry, dry earth, purple flowers, sweet lavender. Very delicate tannins remain with an acidity that tickles the edges of the tongue and fades quickly. What you’re left with is something that resembles a young fortified wine with beautiful red fruit, earth, a floral element that lingers, and a slight hint of mushroom. It’s quite lovely and unexpected. — a month ago
Buttered brioche. Pairs well with sunshine. — 3 months ago
From Neal’s cellar at Justine’s with the Bitouzet pers et fils visiting. — 4 months ago
Beaucoup plus discret que le meursault Très doux — 14 days ago
From Neal’s cellar at Justine’s with the Bitouzet pers et fils visiting. — 4 months ago
Kurt Schuster
Really enjoyed this. Opened up with Rich, savory, almost a bit of leather and pork belly with cumin and cinnamon kind of notes. Opened broadly via flavors from some cool floral notes to more savory umami flavors that were less meat, but more like food, cooked, in soy sauce.  — 9 days ago