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$220.00
A new addition to the range from 2.5 ha of 3 plots of vines in Villars Fontaine at 350m located above Nuits St Georges. 2021 is the first vintage of this wine to be released in 2023. Shows dark fruit spectrum and very fine tannins this is an excellent addition to the range which is beautifully balanced and for earlier drinking while waiting for village wines to mature.
This is the principle Hautes Côtes cuvée, grown in the commune of Villars, from several plots. Slightly denser in colour than the Bourgogne from the Côte. A slightly plumper raspberry fruit here, still a drier patch from the wood which will assimilate, and fair length. Medium succulent, the highest alcohol of the Hautes Côtes cuvées. Drink from 2025-2028. (87-88) points, Jasper Morris M.W., Inside Burgundy, January 2024
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Beautiful pinot noir from Castle Rock, tasted alongside several older vintages, affirming their great aging potential. A difficult hot year 2023, it’s had to believe that such as pure, supple and translucent wine could be forged from such difficulty. Medium bodied, with the black and hedge fruits mashed with licorice, mace, fennel, pink peppercorns and […]
Add to cart Producer: Castle Rock Estate“A little lighter in crimson purple and showing a touch of oak now. Quite powerful, not quite so harmonious but note that this has been tasted directly after the sublime Nuits-St-Georges Aux Boudots. Actually, this is a fine and nicely nuanced Vosne-Romanée.” 90-93 points, Jasper Morris, Inside Burgundy “There is a very pretty, perfumed and high-toned […]
Add to cart Producer: Benjamin LerouxThis is a beguiling and dreamy wine. Translucent, deep ruby/magenta with a harmonious bouquet of dark, jubey fruit, subtle florals, spicy rolling tobacco and wet stone. The nose certainly promises a lot and the palate delivers in spades. Smooth, soft, full and ripe – red and dark cherries mingle with chalky, ultra-fine tannins with enough […]
Add to cart Producer: Home HillThis is 100% estate fruit, 25% whole bunches were retained while the balance of the crop was destemmed. A wild ferment was in small open vats and the juice had about three to four days rest before some gentle foot-stomping and a daily plunge. Everything was pressed after 14 days into tank, and then gravity-fed […]
Add to cart Producer: Hochkirch