While it is rich, the wine is more dominated by the minerality and structure of Chablis. White fruits, melon and pear come through, with a citric edge and firm toast. It is taut and tense, ready to age.
— R.V.
(4/1/2012)
A wine that is destined for good aging, with its mineral structure and toast flavors. It has weight and richness but equally it has intense pear and citrus fruits layered with acidity. Age for at least four years.
— R.V.
(4/1/2012)
Opulent and rich, this is a concentrated wine with toast and fruit both showing strongly. The new wood flavors offer spice, while the fruit suggests pineapple, kiwi and fresh plums. Worth aging 2–3 years.
— R.V.
(4/1/2012)
Made from grapes sourced from vines that were planted in 1955, this is ripe and rich. The fruit is still reticent, but it will develop into a concentrated, full-bodied wine. Its density is balanced by a firm, minerally structure. Age this for 2–3 years.
— R.V.
(11/1/2012)
The toast shows through strongly in this wine, giving a burnt edge. At the same time, the delicious fruit with its flavors of peach and green plum, is rich enough to develop well and produce a balanced wine.
— R.V.
(4/1/2012)
This shows all of the right steel and mineral acidity and crispness. The wood aging adds weight, while the citrus and red apple flavors bring fruitiness and acidity. A delicious wine for medium-term aging.
— R.V.
(8/1/2012)
The most taut and steely of the wines made by Guillaume Vrignaud from Fourchaume fruit, this offers a tight, minerally texture, lively acidity and an apple- and grapefruit-like crispness. With its structure, this has the potential to age for 4–5 years.
— R.V.
(4/1/2013)
A rich, yet finely structured wine, this is full of acidity and bright green and yellow fruits. It’s delicious, mouth-filling and refreshing, touched by notes of wood and citrus, with a smooth, toasty finish.
— R.V.
(11/1/2012)