The 23 is upon us! Gorgeous aromas of dark cherry and bright cherry fruit and smells plush. Huge undercurrent of gorgeous limestone minerality. Really focused nose. The clarity and precision keep getting better every vintage. Some cranberry bog as well. Palate is so juicy and had an insane mouthful of fruit with such cut. Really textured and densely fruited and many black/red and sour cherries and had a plumpness. Not 15 plumpness without framing, not 18 plumpness surrounded by tannins but. unique 23 plumpness that echoes with unreal lipstick like fruit intensity that has lasting power on the palate. The fruit saturation on this is next level and my god this is hedonistic but in the best way possible because Pierre is a genius. The length is just staggering and the way it keeps pumping the fruit and the high quality but manageable tannins make this just so brilliant to drink. Unless this closes it will drink terrifically early and last 10-12 years. As it airs it is gaining so much energy and precision and the tannins and fruit get so much sweeter.
The 23 is upon us! Gorgeous aromas of dark cherry and bright cherry fruit and smells plush. Huge undercurrent of gorgeous limestone minerality. Really focused nose. The clarity and precision keep getting better every vintage. Some cranberry bog as well. Palate is so juicy and had an insane mouthful of fruit with such cut. Really textured and densely fruited and many black/red and sour cherries and had a plumpness. Not 15 plumpness without framing, not 18 plumpness surrounded by tannins but. unique 23 plumpness that echoes with unreal lipstick like fruit intensity that has lasting power on the palate. The fruit saturation on this is next level and my god this is hedonistic but in the best way possible because Pierre is a genius. The length is just staggering and the way it keeps pumping the fruit and the high quality but manageable tannins make this just so brilliant to drink. Unless this closes it will drink terrifically early and last 10-12 years. As it airs it is gaining so much energy and precision and the tannins and fruit get so much sweeter.
Mar 8th, 2025
Burgundy, France
