All white Burgundy should aim for the balance as this wine. It floats ripe fruit, vanilla, and acidity in harmony, all restraint and elegance. It's all there, and it's delicious.
— R.V.
(2/1/2007)
Crisp and elegant in feel, this has apricot and peach flavors that are balanced by the tight structure and the green-fruit-like acidity. The layers of toast have integrated with the ebullient fruit character and the taut, minerally finish. For aging 3–4 years.
— R.V.
(4/1/2013)
Grapefruit, toast and white peach aromas give this wine a great start. It is not powerful but is deliciously balanced with fresh green plum and pink grapefruit flavors rounded out with just the perfect amount of wood. Drink 2010.
— R.V.
(5/1/2008)
Concentrated and rich, with some wood influence, this has ripe yellow fruits that are balanced with an intense streak of acidity, lending a sense of tension. It’s very full, round and already a delight to drink.
— R.V.
(11/1/2012)
A high amount of toast currently dominates this wine. Texturally, it is minerally, citric and tight, and its grapefruit and toast notes mingle with its intense acids. Because of its structure, this needs to age for at least three years.
— R.V.
(4/1/2013)
Fruity and rounded, this has attractive, citrus-like acidity that cuts through the caramel and apricot flavors. There is a delicious, forward orange-juice flavor that adds to the fresh feel of the wine. It’s ready to drink, although it will also age.
— R.V.
(4/1/2013)
Beautiful green-plum flavored fruit shows how good Saint-Aubin can be. The vanilla flavors from wood fermentation and aging simply underline the pure, vivid flavors. Drink in three to 10 years.
— R.V.
(12/1/2006)
A big, superripe wine that manages to combine this opulence with an edge of crisp acidity, keeping it well in balance. There are sweet peach and melon flavors followed by a touch of lime and toast, finishing rich and slightly spicy. Imported by Frederick Wildman & Sons, Ltd.
— R.V.
(10/1/2009)