Mark Chandler

9.0

From Wine Society: Richly flavoured and fruity but always fresh red from the slopes of Mont Ventoux. Made from majority ripe grenache with syrah in support, it offers a spot-hitting and delicious palate of ripe red berries and a touch of spice. — a year ago

John Jaye

8.9

Great nose and taste. Could age a bit more — 4 years ago

Simone Pizzi

9.3

One my favorite and most talented vignerons in La Côte. Corentin grows its vines according to biondynamic principles and for his cuvées nature the winemaking approach is particularly minimalist. The vineyards are wonderful with lots of biodiversity and facing the Mont-Blanc... The overall sensation is that of youth and of a sweet day of spring. The Gamay juice is pure with the fruit coming forward with a beautiful nose rich with red berries and some sweet spices. The taste is clean with good balance, excellent minerality and a spicy finish. Today it showed lovely paired with a wild boar sausage, spätzli, caramelized pear and strawberry and rhubarb jam. — 5 years ago

Ned Gray Creed

9.2

T! T-bar, T-bone, TV. The bottle that came outta nowhere and treated us well. — 5 years ago

Loek Heijkans

9.5

Gekocht in Caromb, vlakbij de Mont Ventoux. Gedronken in restaurant in Mazan. — 2 years ago

with Lydia

Guillaume

9.5

Très bon ! — 4 years ago

Rafael da Costa

10

Muito bom, excelente, um dos melhores! — 5 years ago

Chip Hughes

9.1

No simple Ventoux here...sourced from a nice old plot near Mont Ventoux. A bit of bramble and spice from a dose of 60 year-old Carignan. Punches way above its weight and features the purity and focus of 2017 in this region. — 5 years ago

Stefan Dolhain

9.1

2016 vintage. Domaine Vallot, Vinsobres. Old vine blend of Syrah and Grenache at 300-350 meters altitude in front of the Mont Ventoux. Biodynamically farmed. This estate was consulted by the late Christian Prud'homme. Intense perfume of black cherry jam and dried herbs. Powerful with layers of jammy fruit, balanced by fresh acidity. Long finish. Impressive. — 4 years ago

David T

Independent Sommelier/Wine Educator

9.4

@Delectable this is 2014 Jean-Paul & Benoît Droin, “Blanchot”

The nose reveals; candle wax, lemons, green apple, overripe pineapple, kiwi, lime pulp, pear, white peach, apricots, peach, topical melons, beeswax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter, with fruit blossoms, yellow lilies, jasmine & spring flowers.

The palate is; rich, lush, round, waxy and elegantly smooth. Excellent viscosity. Glorious as it slips over the beautiful mouthfeel. Sour lemons, green apple, overripe pineapple, kiwi, lime pulp & candy, pear, white peach, apricots, peach, guava, topical melons, beeswax, candle wax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, saline, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter with fruit blossoms, yellow lilies, jasmine & spring flowers. The acidity is; round, phat & lively. The finish is; polish, rich, lush, balance fruit & earth and has no hiccups. Great wire to wire.

Photos of; one of their Vineyards, Benoît Droin tasting through his wines & Domaine Jean-Paul & Benoît Droin,

Producer notes; The Droins have been producing wines in Chablis for nearly 400 years (their history as vignerons goes back at least to 1620). Benoît is the 14th generation guardian.

The Domaine has 13 hectares of vineyards and produces 14 different wines, including Petit Chablis, Chablis, 7 Premiers Crus and 5 Grand Crus. They prune specific to each vineyard. The wines are fermented differently by vineyard.

All their wines are fermented in mature oak. The Blanchots are all fermented and matured in tank. Vaillons, Mont de Milieu and Montée de Tonnerre receive 25 per cent of barrel fermentation and maturation, 35 per cent for Vosgros and Vaudésir, 40 per cent for Montmains and Valmur, peaking at 50 per cent for Fourchaume, Grenouilles and Les Clos. However the age of the oak and the choice of tonnelier may vary according to the cuvée. The maximum new oak is ten per cent in the Grand Crus. — 4 years ago